Special Issue "Structure and Flavour of Dairy Products"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 October 2013).
Interests: dairy product structure and chemistry; partitioning and release of flavour volatiles from food matrices; flavour generation at colloidal interfaces; rheology; particle size analysis; emulsion science Contribution: Special Issue: Structure and Flavour of Dairy Products
The structure of dairy products, such as cheese, yogurt, butter, milk powders, and ice cream, is a complex arrangement of proteins, fat, water, and minerals that dictates the texture of the product. Different methods can be employed to modify structure and texture, which may then influence the creation (generation) and the release of flavor volatiles. This in turn influences the sensory perception of texture and flavor by consumers. Fat reduction of dairy products to create a healthier product will have an important impact upon structure and flavor, however this often reduces the consumer acceptability of a product. This special issue will feature reports on how dairy product structure dictates flavor, the sensory properties of dairy products when changes are made to structure, novel methods to change texture and flavor, and new and current methods of analysis to assess structure and flavor compounds.
Dr. David W. Everett
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.
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- analytical methods