Special Issue "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: 30 April 2021.

Special Issue Editors

Prof. Dr. Silvia Vincenzetti
Guest Editor
School of Biosciences and Veterinary Medicine, University of Camerino, Camerino (MC), Itay
Interests: functional foods; enzymatic assays; bioactive compounds; proteomics; metabolism
Prof. Dr. Paolo Polidori
Guest Editor
School of Pharmacy, University of Camerino, Camerino (MC), Itay
Interests: milk quality; meat quality; nutraceutical foods; animal source foods

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

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 papers will be 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 monthly 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 2000 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.

Published Papers

This special issue is now open for submission.
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