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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- n/a

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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content

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This Special Issue presents a range of recent technologies and innovations to help the agricultural and food industry to manage and minimize postharvest losses, enhance reliability and sustainability, and generate high-quality products that are both healthy and appealing to consumers. It focuses on three main topics of food storage and preservation technologies, food processing technologies, and the applications of advanced mathematical modelling and computer simulations. This presentation of the latest research and information is particularly useful for people who are working in or associated with the fields of agriculture, the agri-food chain and technology development and promotion.

persimmon fruit --- drying methods --- computational intelligence methods --- artificial neural network model --- support vector machine model --- k-nearest neighbors --- milk quality --- high pressure processing --- pasteurization --- milk storage --- shelf life --- bulk hazelnut kernels --- mechanical properties --- heating temperature --- oil efficiency --- relaxation process --- common beans --- beans classification --- hard-to-cook --- bean softening --- piper nigrum --- dimensions --- mass --- maturity levels --- modelling --- food security --- food quality --- agricultural production --- crop storage and processing --- food distribution --- smart digital technology --- industry 4.0 --- refrigeration --- deterioration --- cavitation --- dosage --- hurdle technology --- microorganisms --- nonthermal --- decontamination --- bulk weight --- hop cones size distribution --- chemical analysis --- energy consumption --- postharvest storage --- food packaging and shelf-life --- bitter kola --- food preservation --- alligator pepper --- underutilized seeds --- cassava --- storage --- PPD --- starch --- shelf-life --- postharvest losses --- biorational pesticides --- chemical profile --- fumigant toxicity --- modeling --- optimization --- S. hortensis --- S. intermedia --- n/a

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Human milk is uniquely tailored to meet infants’ specific nutritional requirements. However, it is more than just “milk”. This dynamic and bioactive fluid allows mother–infant signalling over lactation, guiding the infant in the developmental and physiological processes. It exerts protection and life-long biological effects, playing a crucial role in promoting healthy growth and optimal cognitive development. The latest scientific advances have provided insight into different components of human milk and their dynamic changes over time. However, the complexity of human milk composition and the synergistic mechanisms responsible for its beneficial health effects have not yet been unravelled. Filling this knowledge gap will shed light on the biology of the developing infant and will contribute to the optimization of infant feeding, particularly that of the most vulnerable infants. Greater understanding of human milk will also help in elucidating the best strategies for its storage and handling. The increasing knowledge on human milk’s bioactive compounds together with the rapidly-advancing technological achievements will greatly enhance their use as prophylactic or therapeutic agents. The current Special Issue aims to welcome original works and literature reviews further exploring the complexity of human milk composition, the mechanisms underlying the beneficial effects associated with breastfeeding, and the factors and determinants involved in lactation, including its promotion and support.

high pressure processing --- n/a --- lipids --- supplementation --- protective factors --- infant --- carbohydrate --- mothers --- antioxidant capacity --- protein --- fat --- cytokines --- bioactive factors --- late preterm --- zinc --- infants --- docosahexaenoic acid (DHA) --- pregnancy --- eicosapentaenoic acid (EPA) --- Lipidomics --- magnesium --- omega-3 fatty acids --- vitamin D deficiency --- flow injection analysis --- human milk benefits --- multiple source method --- 3?-sialyllactose (3?SL) --- milk banking --- milk group --- pasteurization --- video instruction --- Milk Fat Globule Membrane --- bile salt stimulated lipase --- breastfeeding difficulties --- breastfeeding support --- prematurity --- carotenoids --- hormones --- phosphocholine --- amino acids --- targeted metabolomics --- high-performance liquid chromatography (HPLC) --- choline --- selenium --- ?-linolenic acid --- arachidonic acid (ARA) --- docosahexaenoic acid --- human milk fortification --- protease inhibitors --- celiac disease --- copper --- term --- adipokines --- iodine --- mammary gland --- nutritional status --- food frequency questionnaire --- neonate --- early breastfeeding cessation --- prospective study --- breastfeeding --- mothers’ own milk --- disialyllacto-N-tetraose (DSLNT) --- country --- lactating women --- undernourishment --- proteases --- preterm --- expressing --- dietary assessment --- retinol --- body composition --- duration of lactation --- passive immunization --- 2?-fucosyllactose (2?FL) --- phosphorus --- clinical trial --- growth factors --- infant formula --- digestive tract --- human milk oligosaccharides (HMO) --- sodium --- nutrition --- eicosapentaenoic acid --- lipid metabolites --- lactation --- nervonic acid --- ?-tocopherol --- macronutrients --- glycoprotein --- term infant --- term infants --- maternal diet --- promotion of breastfeeding --- potassium --- antioxidants --- maternal immunoglobulins --- Human Milk --- human milk --- Phospholipids --- flu vaccine --- lactational stage --- lactose --- storage --- dietary intake --- Preterm infant --- immune-active proteins --- colostrum --- human milk fat --- inadequate intake --- milk therapy --- endogenous peptide --- calcium --- fatty acids --- breast milk --- pumping --- secretor --- LC-MS --- n-9 fatty acid --- Lewis --- donor human milk --- antenatal --- online --- iron --- growth --- donor milk --- mothers' own milk