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

  • Formāts: 420 pages
  • Izdošanas datums: 12-Aug-2014
  • Izdevniecība: Woodhead Publishing Ltd
  • Valoda: eng
  • ISBN-13: 9780857099150
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Human Milk Biochemistry and Infant Formula Manufacturing TechnologyPalielināt
  • Formāts: 420 pages
  • Izdošanas datums: 12-Aug-2014
  • Izdevniecība: Woodhead Publishing Ltd
  • Valoda: eng
  • ISBN-13: 9780857099150
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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


Since infant formula often 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.

Recenzijas

"...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

Papildus informācija

This book provides comprehensive coverage of the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.
Contributor contact details xi
Woodhead Publishing Series in Food Science, Technology and Nutrition xiii
1 Introduction: trends and issues in breastfeeding and the use of infant formula
1(16)
M. Guo
Jilin University
1.1 Introduction
1(1)
1.2 Human milk and infant formula
2(1)
1.3 History of infant feeding
2(5)
1.4 Benefits of breastfeeding versus bottle-feeding
7(3)
1.5 Infant formula manufacturing
10(2)
1.6 Trends and new developments in infant formula
12(2)
1.7 Conclusion
14(1)
1.8 References
14(3)
Part I Human milk 17(122)
2 Chemical composition of human milk
19(14)
M. Guo
Jilin University
2.1 Introduction: gross composition, protein profile and fatty acids
19(2)
2.2 Fat-soluble vitamins in human milk
21(3)
2.3 Water-soluble vitamins
24(2)
2.4 Minerals in human milk: macroelements
26(2)
2.5 Trace elements/microminerals
28(3)
2.6 Sources of further information and advice
31(1)
2.7 References
31(2)
3 Bioactive components in human milk
33(22)
G.M. Hendricks
M. Guo
Jilin University
3.1 Introduction
33(1)
3.2 The benefits of human milk
34(1)
3.3 Bioactive proteins and peptides
35(1)
3.4 Types of protein in human milk
36(4)
3.5 Bioactive lipid components
40(3)
3.6 Carbohydrate-based bioactive compounds
43(3)
3.7 Growth factors
46(1)
3.8 Nucleotides, neuropeptides and other bioactive factors
47(3)
3.9 Conclusions and future trends
50(1)
3.10 References
51(4)
4 Variations in the chemical composition of human milk
55(57)
L. Zhang
4.1 Introduction
55(1)
4.2 Factors affecting milk composition: stage of lactation
56(15)
4.3 Factors affecting milk composition: maternal nutrition
71(6)
4.4 Factors affecting milk composition: environmental and other factors
77(2)
4.5 Comparisons of human milk composition in different countries and regions
79(9)
4.6 Bacteria in human milk and infectious diseases
88(4)
4.7 Mastitis, milk composition and infection
92(3)
4.8 Pollutants and other potentially harmful chemicals in milk
95(8)
4.9 References
103(9)
5 Human milk banking
112(27)
M. Guo
Jilin University
S. Ahmad
5.1 Introduction
112(7)
5.2 Collection and storage of human milk
119(8)
5.3 Processing of human banked milk
127(6)
5.4 Conclusions
133(1)
5.5 References
134(5)
Part II Infant formula formulation and processing 139(92)
6 Formulation guidelines for infant formula
141(31)
M. Guo
Jilin University
S. Ahmad
6.1 Introduction
141(3)
6.2 Regulations governing the formulation and nutrient content of infant formula
144(6)
6.3 Processing and preparation issues and regulation
150(6)
6.4 Key functional ingredients in infant formula
156(1)
6.5 Protein content
157(3)
6.6 Polyunsaturated fatty acids and other fat-related ingredients
160(3)
6.7 Carbohydrates, prebiotics, probiotics and oligosaccharides
163(2)
6.8 Effects of processing on the quality of infant formula
165(2)
6.9 Conclusion
167(1)
6.10 References
167(5)
7 Ingredients selection for infant formula
172(39)
M. Guo
Jilin University
S. Ahmad
7.1 Introduction
172(7)
7.2 Animal-based ingredients
179(5)
7.3 Plant-based ingredients
184(4)
7.4 Selection of ingredients on the basis of their constituents
188(8)
7.5 Regulations for the selection of new ingredients
196(4)
7.6 Ingredients as adulterants or contaminants
200(2)
7.7 Conclusions
202(1)
7.8 References
202(9)
8 Processing technology for infant formula
211(20)
Y.J. Jiang
M. Guo
Jilin University
8.1 Introduction
211(1)
8.2 Powdered infant formula
212(6)
8.3 Liquid infant formula
218(4)
8.4 Special needs formula
222(5)
8.5 References
227(4)
Part III Infant formula quality issues 231(150)
9 Component interactions and processing damage during the manufacture of infant formula
233(13)
G.M. Hendricks
M. Guo
Jilin University
9.1 Introduction
233(2)
9.2 Component interactions
235(2)
9.3 Nutritional implications of component interactions
237(5)
9.4 Conclusion
242(1)
9.5 References
243(3)
10 Infant formula quality control
246(27)
S. Ahmad
M. Guo
Jilin University
10.1 Introduction
246(1)
10.2 Quality control systems for infant formula
247(6)
10.3 Microbiological content of infant formula and control measures
253(5)
10.4 Chemical contaminants of infant formula
258(4)
10.5 Water and air as sources of contaminants of infant formula
262(2)
10.6 Quality control of the nutritional content of infant formula
264(2)
10.7 Conclusions
266(1)
10.8 References
267(6)
11 Infant formula product regulation
273(38)
Y.J. Jiang
11.1 Introduction
273(2)
11.2 Food law and the regulation system of the People's Republic of China
275(4)
11.3 Food law and the regulation system of Japan
279(4)
11.4 Food law and the regulation system of the Republic of Korea
283(4)
11.5 Food law and the regulation system of Australia and New Zealand
287(5)
11.6 Food law and the regulation system of the United States
292(6)
11.7 Food law and the regulation system of the European Union
298(9)
11.8 Summary
307(1)
11.9 References
308(3)
12 Infant formula analysis
311(34)
H. Walsh
12.1 Introduction
311(1)
12.2 Regulations, methodologies and validation
312(4)
12.3 Mixing and sampling: batched product versus dry blended product
316(2)
12.4 Degradation of vitamins/nutrients in opened packages
318(1)
12.5 Verification of packaging integrity
319(1)
12.6 Release, stability, and formula verification testing
320(1)
12.7 Sampling (AOAC 985.30)
320(2)
12.8 Gross composition (AOAC 986.25)
322(4)
12.9 Water-soluble vitamins
326(4)
12.10 Fat-soluble vitamins
330(3)
12.11 Minerals
333(2)
12.12 Other ingredients
335(1)
12.13 Functional ingredients
336(4)
12.14 Summary
340(1)
12.15 References
340(5)
13 Infant formula and allergy
345(36)
M. Guo
Jilin University
S. Ahmad
13.1 Introduction
345(2)
13.2 Types of allergies in infants and contributing factors
347(10)
13.3 Allergy problems due to ingredients
357(3)
13.4 Allergy problems due to constituents
360(2)
13.5 Methods to minimize allergies in infants
362(10)
13.6 Conclusions
372(1)
13.7 References
372(9)
Index 381
Dr Mingruo Guo is Professor in the Department of Food and Nutritional Sciences, University of Vermont, USA. He is highly regarded for his teaching, research and product development in the area of functional foods.
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