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.
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.
Dr. Mingruo Guo is Professor in the Department of Food and Nutritional Sciences at the University of Vermont, Burlington. He is highly regarded for his teaching, research and product development in the area of functional foods. Dr. Guo's scholarly interests include milk chemistry, functional foods (pre- and probiotics), infant formula chemistry and technology, whey utilization, food microstructure and component interactions, nutritional supplements, sports beverages, fermented dairy products, goat's milk chemistry and processing, ultrasound processing, and food analysis.
Inhaltsangabe
Introduction: Trends and issues in breastfeeding and the use of infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Part I Human milk
Chemical composition of human milk M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Bioactive components in human milk G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Variations in the chemical composition of human milk L. Zhang, Harbin Institute of Technology, People's Republic of China
Human milk banking M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Part II Infant formula formulation and processing
Formulation guidelines for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Ingredients selection for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Processing technology for infant formula Y. J. Jiang, Northeast Agricultural University, People's Republic of China and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Part III Infant formula quality issues
Component interactions and processing damage during the manufacture of infant formula G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Infant formula quality control M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Infant formula product regulation Y. J. Jiang, Northeast Agricultural University, People's Republic of China
Infant formula analysis H. Walsh, University of Vermont, USA
Infant formula and allergy M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Introduction: Trends and issues in breastfeeding and the use of infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Part I Human milk
Chemical composition of human milk M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Bioactive components in human milk G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Variations in the chemical composition of human milk L. Zhang, Harbin Institute of Technology, People's Republic of China
Human milk banking M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Part II Infant formula formulation and processing
Formulation guidelines for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Ingredients selection for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Processing technology for infant formula Y. J. Jiang, Northeast Agricultural University, People's Republic of China and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Part III Infant formula quality issues
Component interactions and processing damage during the manufacture of infant formula G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China
Infant formula quality control M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Infant formula product regulation Y. J. Jiang, Northeast Agricultural University, People's Republic of China
Infant formula analysis H. Walsh, University of Vermont, USA
Infant formula and allergy M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan
Rezensionen
"...a valuable resource for anyone interested in understanding the technical and functional requirements for a product that is becoming more attractive to many manufacturers and importers around the world." --Australian Dairy Foods
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