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Human Milk Biochemistry and Infant Formula Manufacturing Technology
1st Edition - February 28, 2014
Language: English
Hardback ISBN:9781845697242
9 7 8 - 1 - 8 4 5 6 9 - 7 2 4 - 2
eBook ISBN:9780857099150
9 7 8 - 0 - 8 5 7 0 9 - 9 1 5 - 0
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…Read more
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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
Food manufacturers, specifically those in the infant formula industry; Academic and graduate students in the food science field
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
Abstract:
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
Abstract:
2.1 Introduction: gross composition, protein profile and fatty acids
2.2 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
Abstract:
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
3.9 Conclusions and future trends
3.10 References
4. Variations in the chemical composition of human milk
Abstract:
4.1 Introduction
4.2 Factors affecting milk composition: stage of lactation