Human Milk Biochemistry and Infant Formula Manufacturing Technology

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  • Publisher : Elsevier
  • Release : 12 August 2014
  • ISBN : 9780857099150
  • Page : 420 pages
  • Rating : 4.5/5 from 103 voters

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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 technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae

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Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
  • Author : M. Guo
  • Publisher : Elsevier
  • Release Date : 2014-08-12
  • ISBN : 9780857099150
GET THIS BOOKHuman Milk Biochemistry and Infant Formula Manufacturing Technology

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 technology Reviews both human milk biochemistry and infant formula processing technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
  • Author : Mingruo Guo
  • Publisher : Woodhead Publishing
  • Release Date : 2020-09-11
  • ISBN : 9780081028995
GET THIS BOOKHuman Milk Biochemistry and Infant Formula Manufacturing Technology

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

Whey Protein Production, Chemistry, Functionality, and Applications

Whey Protein Production, Chemistry, Functionality, and Applications
  • Author : Mingruo Guo
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-25
  • ISBN : 9781119256045
GET THIS BOOKWhey Protein Production, Chemistry, Functionality, and Applications

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances,

Drying in the Dairy Industry

Drying in the Dairy Industry
  • Author : Cécile Le Floch-Fouéré,Pierre Schuck,Gaëlle Tanguy,Luca Lanotte,Romain Jeantet
  • Publisher : CRC Press
  • Release Date : 2020-12-01
  • ISBN : 9781351119481
GET THIS BOOKDrying in the Dairy Industry

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying

Bioactive Components of Human Milk

Bioactive Components of Human Milk
  • Author : David S. Newburg
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461513711
GET THIS BOOKBioactive Components of Human Milk

The major emphasis in this book is a compilation and definition of what is known about components of human milk, including glycoconjugates, that inhibit common pathogens of the infant. Also discussed are other bioactive constituents whose relevant biological roles are also beginning to be defined. Hormonal and cytokine activity, immunomodulating and autoinflammatory agents, xenobiotics, and conditionally essential nutrients in milk could have roles in the protection of the infant, but may also participate in digestive processes, maternal-infant communication, maturation of

Infant Formula

Infant Formula
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on the Evaluation of the Addition of Ingredients New to Infant Formula
  • Publisher : National Academies Press
  • Release Date : 2004-06-10
  • ISBN : 0309185505
GET THIS BOOKInfant Formula

Infant formulas are unique because they are the only source of nutrition for many infants during the first 4 to 6 months of life. They are critical to infant health since they must safely support growth and development during a period when the consequences on inadequate nutrition are most severe. Existing guidelines and regulations for evaluating the safety of conventional food ingredients (e.g., vitamins and minerals) added to infant formulas have worked well in the past; however they are not sufficient

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release Date : 2009-07-28
  • ISBN : 143980821X
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum

Breastfeeding Management for the Clinician

Breastfeeding Management for the Clinician
  • Author : Marsha Walker
  • Publisher : Jones & Bartlett Learning
  • Release Date : 2011
  • ISBN : 9780763766511
GET THIS BOOKBreastfeeding Management for the Clinician

Evidence-based guide that provides relevant information on breastfeeding and lactation blended with clinical suggestions for best outcomes. This includes reviews of literature, and covers the incidence, etiology, risk factors, prevention, prognosis and implications, interventions, expected outcomes, care plans, clinical algorithms, and more, providing clinicians a research-based approach to breastfeeding care.

Human Milk and Lactation

Human Milk and Lactation
  • Author : Maria Lorella Gianni
  • Publisher : MDPI
  • Release Date : 2020-05-28
  • ISBN : 9783039289233
GET THIS BOOKHuman Milk and Lactation

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

Infant and young child feeding

Infant and young child feeding
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2009
  • ISBN : 9241597496
GET THIS BOOKInfant and young child feeding

The Model Chapter on Infant and Young Child Feeding is intended for use in basic training of health professionals. It describes essential knowledge and basic skills that every health professional who works with mothers and young children should master. The Model Chapter can be used by teachers and students as a complement to textbooks or as a concise reference manual.

Milk and Dairy Products in Human Nutrition

Milk and Dairy Products in Human Nutrition
  • Author : Young W. Park,George F. W. Haenlein
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-09
  • ISBN : 9781118534205
GET THIS BOOKMilk and Dairy Products in Human Nutrition

Milk is nature’s most complete food, and dairy productsare considered to be the most nutritious foods of all. Thetraditional view of the role of milk has been greatly expanded inrecent years beyond the horizon of nutritional subsistence ofinfants: it is now recognized to be more than a source of nutrientsfor the healthy growth of children and nourishment of adulthumans. Alongside its major proteins (casein and whey), milk containsbiologically active compounds, which have important physiologicaland biochemical functions and significant impacts

Rice in Human Nutrition

Rice in Human Nutrition
  • Author : Bienvenido O. Juliano,Food and Agriculture Organization of the United Nations
  • Publisher : Int. Rice Res. Inst.
  • Release Date : 1993
  • ISBN : 9789251031490
GET THIS BOOKRice in Human Nutrition

On title page & cover: International Rice Research Institute

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
  • Author : Young W. Park
  • Publisher : John Wiley & Sons
  • Release Date : 2009-06-29
  • ISBN : 9780813819822
GET THIS BOOKBioactive Components in Milk and Dairy Products

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers

Functional Foods

Functional Foods
  • Author : Mingro Guo
  • Publisher : Elsevier
  • Release Date : 2013-12-15
  • ISBN : 9781845696078
GET THIS BOOKFunctional Foods

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher : Academic Press
  • Release Date : 2014-07-08
  • ISBN : 9780124051751
GET THIS BOOKMilk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and