New Frontiers in Fermented Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (31 January 2020) | Viewed by 505
Special Issue Editors
Interests: live biotherapeutics; beneficial microorganims; probiotics; microencapsulation
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; functional foods; probiotics; prebiotics; new beneficial microorganims; bioactive compounds; microencapsulation
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; functional foods; food nutrition; gut-health; probiotics; beneficial microorganims; bioactive fatty acids; polyphenols; microencapsulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented Dairy Products (FDPs), which are formed through microbial actions, have existed for centuries. They offer consumers safe, nutritionally balanced, and organoleptically variable dairy products, and provide scientists with a plethora of opportunities to explore—from formulation interactions, to health benefits of live cultures—without overlooking technological issues. Dairy products like yoghurt, cheese, kefir, and skyr are good sources of protein, calcium, and other nutrients; have unique flavors, aromas, and textures, and the presence of live cultures and/or bioactive compounds is associated with important health benefits and preservative actions, which contribute to improved shelf-life. In fact, bacterial activities, including those of yogurt starter culture organisms, as well as strains of Bifidobacterium and Lactobacillus added specifically for their probiotic and gut health modulation properties, are believed to be part of the mechanisms underlying beneficial effects.
Given their versatile nature, FDPs are excellent vectors for food fortification strategies and for the incorporation of bioactive compounds or strains, either in free or encapsulated form, leading to their multifunctionalization within an active nutrition perspective. Furthermore, aligned with sustainability development goals and health trends, FDP have also undergone innovation through important reformulation strategies, reduction in caloric value, and increases in nutritional density and satiety. Such new frontiers offer an unlimited source of innovative development and research and this Special Issue welcomes the sharing of all works in this field.
Prof. Ana Maria Pereira Gomes
Prof. Ana Cristina Freitas
Prof. José Carlos Andrade
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 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
- functional dairy products
- bioactive compounds
- probiotics
- nutritional profiles
- reformulation
- passive nutrition
- active nutrition
- organoleptic properties
- health benefits
- safety
