Functional and Nutritional Properties of Different Kinds of Milk
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 4093
Special Issue Editors
Interests: functional foods; enzymatic assays; bioactive compounds; proteomics; metabolism
Special Issue Information
Dear Colleagues,
Milk has always been considered to be a fundamental food in human nutrition, especially in early childhood, as well as in adult nutrition. Milk is considered to be a complete food, as it contains a variety of essential nutrients and other bioactive compounds that have a positive impact on human health. Of particular interest are some milk proteins, such as lactoferrin, alpha-lactalbumin, immunoglobulins, and bioactive peptides that come from the proteolytic degradation of caseins. The lipids present in milk that can have potential utility for the maintenance of human health are conjugated linoleic acids, phospholipids, and the essential fatty acids of the ω6 and ω3 series. Milk is also a good source of vitamins: among the liposoluble vitamins, it is possible to detect vitamins A, D, E, and K, whereas among the water-soluble vitamins in milk, B vitamins and vitamin C can be detected. Concerning minerals, the role of calcium appears to be very important in the prevention of osteoporosis, colon cancer, and hypertension. In general, when we talk about milk, we normally consider cow's milk; however, the consumption of milk from other species is actually increasing. Some examples are goat's milk, donkey's milk, and camel's milk; each of them is characterized by peculiar nutraceutical properties. The intent of this Special Issue is to focus on the nutraceutical properties of milk, especially concerning the presence of bioactive molecules and their role in human health, with a special mention of the biochemical characteristics of milks obtained from non-bovine species.
Prof. Dr. Silvia Vincenzetti
Prof. Dr. Paolo Polidori
Guest Editors
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