Nutrients and Functional Ingredients in Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 30 May 2025 | Viewed by 698
Special Issue Editor
Interests: agriculture; magnetic field; food analysis; minerals; heavy metals; storage; mineralization elemental analysis; post harvest technology; environmental analysis
Special Issue Information
Dear Colleagues,
Dairy products are a vital part of the human diet, providing essential nutrients and functional ingredients that contribute to overall health and well-being. This Special Issue aims to explore the latest advancements in the field of dairy science, focusing on the nutritional and functional properties of dairy products and their impact on human health. The study of nutrients and functional ingredients in dairy products has evolved significantly, with research dating back to the early 20th century, highlighting the importance of dairy in nutrition science. We are particularly interested in innovative research that examines the bioavailability, health benefits, and technological advancements in the improvement of dairy products. We are soliciting original research articles, reviews, and case studies that provide new insights into the nutritional and functional aspects of dairy products.
Dr. Grzegorz Zaguła
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
- dairy products
- nutrients
- functional ingredients
- bioavailability
- health benefits
- technological advancements
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