Frontiers in Bioactive Compounds in Milk and Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 6259
Special Issue Editor
Interests: dairy science and technology; microencapsulation of food constituents and bioactive agents; physico-chemical and functional properties of food biopolymers; food forensics and authentication of food and agricultural products; food microstructure
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Milk has been a basic and major source of high-quality nutrients since the Neolithic era. The evolution of milk production, processing and consumption has resulted in the introduction of numerous milk-derived products that meet essential human nutritional needs throughout life. In recent years, extensive research has revealed that, in addition to their unique nutritional value, milk and dairy products contain a broad array of functional, biologically active compounds with potential impacts on human health and well-being. The population of bioactive compounds in milk and dairy products exhibits a very significant compositional, functional and biological diversity that stems from both the biological source of the milk and its processing. The unique pool of protein-, lipid- and carbohydrate-derived bioactive compounds, which evolve over the course of milk production and processing, has been shown to exhibit a very wide spectrum of biological activities, with potential direct and indirect impacts on human health, physiology, the immune system and brain functions, to list a few. This Special Issue is aimed at providing a platform for presenting and discussing state-of-the-art relevant basic knowledge and applicable information that has been established in recent years. It is our hope that this Special Issue will provide researchers and readers with a multidisciplinary-yet-integrated platform that effectively highlights and discusses the accomplishments, opportunities and challenges that are presented by bioactive constituents that are derived from milk and dairy products. We invite researchers from all relevant disciplines to contribute to this Special issue. We welcome research papers and reviews that address all the relevant different aspects pertaining to this specific topic.
Prof. Dr. Moshe Rosenberg
Guest Editor
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.
Keywords
- milk bioactive compounds
- cheese bioactive compounds
- bioactives in fermented milk
- the recovery and purification of bioactive compounds
- casein- and whey-protein-derived bioactive compounds
- milk-lipid-derived bioactive compounds
- milk-carbohydrate-derived bioactive compounds
- health-impacting properties of milk-derived bioactive compounds
- applications for milk- and dairy-product-derived bioactives in food
- milk-derived biologically active compounds as new food ingredients
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