Human Milk Biochemistry and Infant Formula Manufacturing Technology

2. Auflage 2020
ISBN: 978-0-08-102898-8
Verlag: WOODHEAD PUB

Buch, Englisch, 422 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 760 g

Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its advantages and disadvantages when compared with breast-feeding, human milk biochemistry, trends and new developments in infant formula formulation and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics as a new, separate chapter and provides additional information on infant formula clinical trial guidelines. In addition, the book includes information about the formulation and processing of premature and low birth weight infant formula.

This book is sure to be a welcome resource for professionals in the food and infant formula industry, academics and graduate students in fields like nutrition, food sciences, or nursing, nutritionists and health professionals, government officials working in relevant departments, and finally, anyone interested in human milk and infant formula.

Autoren/Hrsg.

Guo, Mingruo

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Chemie Organische Chemie Biochemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction: Trends and issues in breastfeeding and the use of infant formula2. Chemical composition of human milk3. Bioactive components in human milk4. Human milk proteomics and lipidomics and human milk microbiome5. Human milk banking6. Formulation guidelines for infant formula7. Ingredients selection for infant formula8. Processing technology for infant formula9. Component interactions and processing damage during the manufacture of infant formula10. Infant formula quality control11. Infant formula product regulation12. Infant formula analyses13. Infant formula and allergy

Über Autor(innen)

Guo, Mingruo
Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.