Emerging Technologies for Improving Properties, Shelf Life and Analysis of Dairy Products
Deadline for manuscript submissions: closed (1 June 2023) | Viewed by 24197
Interests: cheese science and technology; analytical methods; effect of processing on the composition and the biochemical characteristics of milk and dairy products; indices of heat treatment; properties of yoghurt; differentiation of milk from different species; casein genotypes
Special Issues, Collections and Topics in MDPI journals
Processing results in various kinds of dairy products with variable properties and shelf life that preserve and often enhance the unique nutritional and biological value of milk. Apart from nutritional properties, functional and sensory properties are of great importance for dairy products. There is a constant research effort aiming to improve the processing conditions as well as the analytical methods or strategies employed in the dairy sector. This type of research has a multidisciplinary character, since chemical, physical, microbiological, enzymatic, and microstructural modifications should be considered. The present Special Issue aims to present a collection of articles related to the application of different types of emerging technologies in the manufacture and preservation of dairy products or dairy components. Some examples are non-thermal and novel thermal processing, membrane methods, enzymatic or fermentation procedures, supplementation with non-dairy substances, analytical methodologies, diagnostics, blockchain technology, packaging, and preservation.
The submission of regular research papers, reviews, and short communications is encouraged.Dr. Golfo Moatsou
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- dairy products
- non-thermal or novel thermal processing
- membrane methods
- enzymatic or fermentation procedures
- supplementation with non-dairy substances
- analytical methodologies
- blockchain technology