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E-grāmata: Human Milk Biochemistry and Infant Formula Manufacturing Technology

Edited by (The University of Vermont, Vermont, USA)
  • Formāts: PDF+DRM
  • Izdošanas datums: 11-Sep-2020
  • Izdevniecība: Woodhead Publishing Ltd
  • Valoda: eng
  • ISBN-13: 9780081028995
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Human Milk Biochemistry and Infant Formula Manufacturing TechnologyPalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 11-Sep-2020
  • Izdevniecība: Woodhead Publishing Ltd
  • Valoda: eng
  • ISBN-13: 9780081028995
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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.

  • Reviews both human milk biochemistry and infant formula processing technology for broad coverage
  • Features a comprehensive review on the human milk protein profile using proteomics technology
  • Contains information on infant formula processing technology
  • Provides guidelines on infant formula clinical trials and related topics
List Of Contributors
ix
Preface xi
Part I Human Milk
1(152)
1 Introduction: Trends And Issues In Breastfeeding And The Use Of Infant Formula
3(16)
M.R. Guo
1.1 Introduction
3(1)
1.2 human milk and infant formula
3(1)
1.3 history of breastfeeding versus bottle-feeding
4(4)
1.4 benefits of breastfeeding versus bottle-feeding
8(3)
1.5 Infant formula manufacturing
11(3)
1.6 Trends and new developments in infant formula
14(1)
1.7 Conclusion
15(1)
References
15(4)
2 Biochemistry of human milk
19(42)
M.R. Guo
2.1 Introduction
19(1)
2.2 Gross Compostion
19(1)
2.3 Protiens In Human Milk
20(5)
2.4 Lipids In Human Milk
25(1)
2.5 Carbohydrates In Human Milk
26(2)
2.6 Vitamins In Human Milk
28(5)
2.7 Minerals In Human Milk
33(5)
2.8 Changes In Chemical Compostion During Lactation
38(7)
2.9 Major Factors Affecting Chemical Compostion
45(9)
2.10 Conclusions
54(1)
References
54(7)
3 Bioactive Components In Human Milk
61(20)
G.M. Hendricks
M.R. Guo
3.1 Introduction
61(1)
3.2 The Benefits Of Human Milk
61(1)
3.3 Bioactive Proteins And Peptides
62(1)
3.4 Types Of Protein In Human Milk
63(4)
3.5 Bioactive Lipid Components
67(3)
3.6 Carbohydrate-based bioactive compounds
70(3)
3.7 Growth factors
73(1)
3.8 Nucleotides, neuropeptides, and other bioactive factors
73(3)
3.9 Conclusions and future trends
76(1)
References
77(4)
4 Human milk proteomics and lipidomics and human milk microbiome
81(44)
X.Q. Yue
L.J. Chen
C.N. Wang
Xueyan Cao
M.R. Guo
4.1 Human milk proteomics
81(6)
4.2 Human milk lipidomics
87(20)
4.3 Human milk microbiome
107(3)
4.4 Conclusions
110(1)
References
111(14)
5 Human milk banking
125(28)
M.R. Guo
S. Ahmad
5.1 Introduction
125(7)
5.2 Donor women selection
132(2)
5.3 Collection and storage of human milk
134(8)
5.4 Processing of human banked milk
142(5)
5.5 Conclusions
147(1)
References
148(5)
Part II Infant formula formulation and processing
153(88)
6 Formulation guidelines for infant formula
155(30)
M.R. Guo
6.1 Introduction
155(5)
6.2 Regulations governing the formulation and nutrient content of infant formula
160(3)
6.3 Processing and preparation issues and regulation
163(5)
6.4 Key functional ingredients in infant formula
168(1)
6.5 Protein content
169(3)
6.6 Polyunsaturated fatty acids and other fat-related ingredients
172(3)
6.7 Carbohydrates, prebiotics, probiotics, and oligosaccharides
175(2)
6.8 Effects of processing on the quality of infant formula
177(2)
6.9 Conclusions
179(1)
References
179(6)
7 Ingredients selection for infant formula
185(38)
M.R. Guo
7.1 Introduction
185(6)
7.2 Animal-based ingredients
191(5)
7.3 Plant-based ingredients
196(3)
7.4 Selection of ingredients on the basis of their constituents
199(8)
7.5 Regulations for the selection of new ingredients
207(3)
7.6 Ingredients as adulterants or contaminants
210(3)
7.7 Conclusions
213(1)
References
213(10)
8 Processing technology for infant formula
223(18)
S.L. Jiang
M.R. Guo
8.1 Introduction
223(1)
8.2 Powdered infant formula
223(7)
8.3 Liquid infant formula
230(3)
8.4 Special needs formula
233(6)
References
239(2)
Part III Infant formula quality issues
241(154)
9 Component interactions and processing damage during the manufacture of infant formula
243(12)
G.M. Hendricks
M.R. Guo
9.1 Introduction
243(1)
9.2 Component interactions
244(3)
9.3 Nutritional implications of component interactions
247(4)
9.4 Conclusions
251(1)
References
252(3)
10 Infant formula quality control
255(26)
S. Ahmad
M.R. Guo
10.1 Introduction
255(1)
10.2 Quality control systems for infant formula
256(5)
10.3 Microbiological content of infant formula and control measures
261(5)
10.4 Chemical contaminants of infant formula
266(3)
10.5 Water and air as sources of contaminants of infant formula
269(3)
10.6 Quality control of the nutritional content of infant formula
272(2)
10.7 Conclusions
274(1)
References
275(6)
11 Infant formula product regulation
281(36)
Y.J. Jiang
M.R. Guo
11.1 Introduction
281(2)
11.2 Food law and the regulation system of the People's Republic of China
283(5)
11.3 Food law and the regulation system of Japan
288(3)
11.4 Food law and the regulation system of the Codex Alimentarius Commission
291(2)
11.5 Food law and the regulation system of Australia and New Zealand
293(6)
11.6 Food law and the regulation system of the United States
299(6)
11.7 Food law and the regulation system of the European Union
305(8)
11.8 Conclusions
313(1)
References
314(3)
12 Infant formula analysis
317(48)
Michael E. Vayda
H. Walsh
W. Zhang
M.R. Guo
12.1 Introduction
317(1)
12.2 Regulations, methodologies, and validation
317(5)
12.3 Mixing and sampling: batched product versus dry blended product
322(2)
12.4 Degradation of vitamins/nutrients in opened packages
324(1)
12.5 Verification of packaging integrity
325(1)
12.6 Release, stability, and formula verification testing
326(1)
12.7 Sampling (AOAC 985.30)
326(3)
12.8 Gross composition (AOAC 986.25)
329(3)
12.9 Water-soluble vitamins
332(4)
12.10 Fat-soluble vitamins
336(3)
12.11 Minerals
339(2)
12.12 Other ingredients
341(1)
12.13 Functional ingredients
342(4)
12.14 Guidelines for infant formula clinical trials
346(10)
12.15 Conclusions
356(1)
References
357(6)
Further reading
363(2)
13 Infant formula and food allergy
365(30)
X. Li
K.B. Chen
M.R. Guo
13.1 Introduction
365(1)
13.2 Molecular mechanism of food allergy
366(5)
13.3 Nutritional issues in infant food allergy
371(5)
13.4 Cows' milk allergy in infant
376(3)
13.5 Methods to prevent food allergy in infants
379(6)
13.6 Conclusions
385(1)
References
385(10)
Index 395
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.
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