Special Issue "Recent Advances and Trends in the Dairy Field"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 10 February 2021.

Special Issue Editors

Dr. Esther Sendra
Website
Guest Editor
AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Spain
Interests: dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography
Special Issues and Collections in MDPI journals
Prof. Dr. Jordi Saldo
Website
Guest Editor
Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
Interests: by-product valorisation; process control; textural properties; fermented food products; functional food products; spectroscopic analysis; sensory evaluation

Special Issue Information

Dear Colleagues,

The dairy field is one of the most dynamic and challenging fields in food science and technology. Compiling reviews from international research groups highly active in the field will provide valuable insights into the present state of the art, challenges, innovative approaches, and needs.

This Special Issue aims to include reviews on all factors influencing the properties of milk and dairy products, including their composition, functionality, nutritional value, microbiology, biotechnology, production, processing, quality, safety, and consumer acceptability. It also covers dairy sustainability issues such as the use of alternative feed for milking animals, precision farming, and water and carbon footprint for dairy farming. Dairy-based ingredients and byproducts from dairy industries and their technological and nutritional functionality will be included in the scope of this Special Issue.

Given your expertise and excellence in research in dairy science and technology, we cordially invite you to send a review paper of your research to be published in a Special Issue of Foods. The Special Issue will focus on recent advances, trends, and relevant summaries of research in all aspects related to milk and dairy foods. We aim to compile reviews from international research groups highly active in the field to provide valuable insights into the present state of the art, challenges, innovative approaches, and needs of dairy science and technology.

Thank you for considering our invitation.

Dr. Esther Sendra
Prof. Dr. Jordi Saldo
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.

Keywords

  • Dairy
  • Infant formula
  • Dairy microbiology
  • Proteomics
  • Metabolomics
  • Biotechnology
  • Quality and safety
  • Sensory analysis
  • Health claims
  • Sustainability

Published Papers (1 paper)

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Review

Open AccessReview
Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies
Foods 2020, 9(8), 1128; https://doi.org/10.3390/foods9081128 - 16 Aug 2020
Abstract
Changes in the molecular structure and association of milk proteins lead to many desirable (under controlled conditions) or undesirable characteristics of dairy products. Several methods have been used to study the structure of milk proteins and changes therein in different environments. Whey proteins [...] Read more.
Changes in the molecular structure and association of milk proteins lead to many desirable (under controlled conditions) or undesirable characteristics of dairy products. Several methods have been used to study the structure of milk proteins and changes therein in different environments. Whey proteins are an excellent model for secondary structure studies using circular dichroism (CD), Fourier-transform infrared spectroscopy (FTIR) and tertiary structure studies using X-ray crystallography and nuclear magnetic resonance (NMR). However, caseins, the most abundant protein class in milk, are far more difficult to characterize. The tertiary structure of caseins cannot be observed by X-ray crystallography due to the inability to crystallize caseins. However, NMR is an appropriate approach for structural elucidation. Thus far, NMR was applied on specific peptides of individual caseins of the molecules including phosphoserine centers and colloidal calcium phosphate. The literature focuses on these parts of the molecule due to its importance in building the sub-unit particles involving individual caseins and calcium phosphate nanoclusters. This review focuses on present structural studies of milk proteins using NMR and their importance in dairy processing. Full article
(This article belongs to the Special Issue Recent Advances and Trends in the Dairy Field)
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