Health Promoting Compounds in Milk and Dairy Products, 2nd Edition
A Special Issue of Molecules (ISSN 1420-3049) belonging to the section "Food Chemistry".
Deadline for manuscript submissions: 30 April 2027 | Viewed by 4423
Editors
Interests: analytical chemistry; food science; sample preparation; chromatography; spectroscopy; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals
Interests: analytical chemistry; food science; sample preparation; chromatography; spectroscopy; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
You are invited to contribute to a new edition of a Special Issue on milk and dairy products, entitled "Health Promoting Compounds in Milk and Dairy Products, 2nd Edition".
Milk is an essential component of the human diet. It contains all the substances necessary for the growth of an organism and it can be considered a balanced source of proteins with high biological value, sugars, fats, minerals, and vitamins. Milk can be consumed as is or in the form of yoghurts, cheeses, or several other dairy products. In addition to their excellent nutritional value and good sensory properties, milk and dairy products are also considered to be a good source of functional compounds. The numerous research works in the field have confirmed the nutritional importance of dairy products in the prevention of several chronic diseases, and the benefits of consuming dairy products, attributed to the presence of several bioactive compounds (e.g., bioactive peptides, fatty acids such as conjugated linoleic acid and odd-chain fatty acids, antioxidant compounds, vitamins, and minerals), are also well known.
The quality of milk and dairy products, as well as their content of bioactive compounds, can be influenced by several factors, such as the animal genetics, the farming techniques, the animal diet (e.g., more or less rich in fresh grass), the technological processes (e.g., heat treatments, fermentation processes, or the addition of specific ingredients rich in bioactive compounds), and so on. Recently, new technologies such as nanotechnology and non-thermal technologies have been developed to provide new solutions for including bioactive compounds in dairy products, improving the functional properties of these food items without affecting consumers’ sensory perception.
This Special Issue "Health Promoting Compounds in Milk and Dairy Products, 2nd Edition" aims to investigate not only the analytical methods for assessing the bioactive compounds in various dairy products, but also to update the information about the nutritional evaluation of milk-based food products. Another aim of this Special Issue is to collect recent studies focused on the improvement of the nutritional value of milk and dairy products due to the breeding and/or feeding conditions, and the role of the technological processes in keeping or enhancing the bioactive compounds in milk-based food products. Contributions on the effects of the bioactive compounds in milk and dairy products in the human diet are also welcome, as are manuscripts addressing the assessment of these functional compounds in promoting health.
Dr. Pamela Manzi
Dr. Mena Ritota
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 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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules 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 2700 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
- dairy products
- functional compounds
- food quality
- protein and bioactive peptides
- minerals
- vitamins
- antioxidant compounds
- promoting health and well-being
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Related Special Issue
- Health Promoting Compounds in Milk and Dairy Products in Molecules (9 articles)
