Research Advances in Flavour, Physicochemical and Nutraceutical Properties of Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 15 June 2024 | Viewed by 169
Special Issue Editor
Interests: microbiology; analytical chemistry; physical chemistry; dairy products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Research on dairy products is stronger than ever, as findings continue to reveal their role in various aspects of health. Investigations into improving the manufacture, appearance, aroma, flavour, texture, digestibility, and nutrition of milk products are important since many people worldwide consume them or would like to do so. Other challenges include sustainability and developing new products and laboratory-cultivated products. Currently, products made from the milk of various mammals under different feeding regimes, as well as changes to manufacturing and storage protocols, are also being explored. This Special Issue will cover the physical properties, chemical properties, nutrition, flavour, and texture of existing dairy products, such as butter, cheese, cream, ice cream, milk, protein concentrates, and yogurt. The characteristics of new products will also be included.
Dr. Michael Tunick
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
- cheese
- yogurt
- cream
- butter
- ice cream
- nutraceutical
- physical properties
- chemical properties
- flavour
