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BL
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| Record Number
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564389
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b393608
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| Title & Author
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Human milk biochemistry and infant formula manufacturing technology /\ edited by: M. Guo.
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| Series Statement
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Woodhead publishing series in food science, technology and nutrition ;; no. 261.
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| Page. NO
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1 online resource (xxi, 397 pages) :: illustrations.
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| ISBN
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9780857099150
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: 0857099159
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9781845697242
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1845697243
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| Bibliographies/Indexes
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Includes bibliographical references at the end of each chapters and index.
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| Contents
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Cover; Human Milk Biochemistry and Infant Formula Manufacturing Technology; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Introduction: trends and issues in breastfeeding and the use of infant formula; 1.1 Introduction; 1.2 Human milk and infant formula; 1.3 History of infant feeding; 1.4 Benefits of breastfeeding versus bottle-feeding; 1.5 Infant formula manufacturing; 1.6 Trends and new developments in infant formula; 1.7 Conclusion; 1.8 References; Part I: Human milk; 2 Chemical composition of human milk.
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2.1 Introduction: gross composition, protein profile and fatty acids2.2 Fat-soluble vitamins in human milk; 2.3 Water-soluble vitamins; 2.4 Minerals in human milk: macroelements; 2.5 Trace elements/microminerals; 2.6 Sources of further information and advice; 2.7 References; 3 Bioactive components in human milk; 3.1 Introduction; 3.2 The benefits of human milk; 3.3 Bioactive proteins and peptides; 3.4 Types of protein in human milk; 3.5 Bioactive lipid components; 3.6 Carbohydrate-based bioactive compounds; 3.7 Growth factors; 3.8 Nucleotides, neuropeptides and other bioactive factors.
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3.9 Conclusions and future trends3.10 References; 4 Variations in the chemical composition of human milk; 4.1 Introduction; 4.2 Factors affecting milk composition: stage of lactation; 4.3 Factors affecting milk composition: maternal nutrition; 4.4 Factors affecting milk composition: environmental and other factors; 4.5 Comparisons of human milk composition in different countries and regions; 4.6 Bacteria in human milk and infectious diseases; 4.7 Mastitis, milk composition and infection; 4.8 Pollutants and other potentially harmful chemicals in milk; 4.9 References; 5 Human milk banking.
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5.1 Introduction5.2 Collection and storage of human milk; 5.3 Processing of human banked milk; 5.4 Conclusions; 5.5 References; Part II Infant formula formulation and processing; 6 Formulation guidelines for infant formula; 6.1 Introduction; 6.2 Regulations governing the formulation and nutrient content of infant formula; 6.3 Processing and preparation issues and regulation; 6.4 Key functional ingredients in infant formula; 6.5 Protein content; 6.6 Polyunsaturated fatty acids and other fat-related ingredients; 6.7 Carbohydrates, prebiotics, probiotics and oligosaccharides.
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6.8 Effects of processing on the quality of infant formula6.9 Conclusion; 6.10 References; 7 Ingredients selection for infant formula; 7.1 Introduction; 7.2 Animal-based ingredients; 7.3 Plant-based ingredients; 7.4 Selection of ingredients on the basis of their constituents; 7.5 Regulations for the selection of new ingredients; 7.6 Ingredients as adulterants or contaminants; 7.7 Conclusions; 7.8 References; 8 Processing technology for infant formula; 8.1 Introduction; 8.2 Powdered infant formula; 8.3 Liquid infant formula; 8.4 Special needs formula; 8.5 References.
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| Abstract
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Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.The most up to date reference on infant formula processing technologyReviews both human milk biochemistry and infant formula processing technology for broad and applied coverageFocusses exclusively on in.
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| Subject
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Infant formulas.
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| Subject
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Food-- Biotechnology.
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| Subject
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Food industry and trade.
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| Dewey Classification
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363.2
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| LC Classification
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RJ216
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KF27
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| Added Entry
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Guo, M.
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| Added Entry
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Knovel (Firm)
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