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Author: Mingruo Guo
Publisher: Woodhead Publishing
ISBN: 0081028997
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
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
Author: Mingruo Guo
Publisher: Woodhead Publishing
ISBN: 0081028997
Category : Technology & Engineering
Languages : en
Pages : 423
Get Book
Book Description
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
Author: Stephanie Atkinson
Publisher: CRC Press
ISBN: 1000722449
Category : Medical
Languages : en
Pages : 268
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Book Description
For the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309185505
Category : Medical
Languages : en
Pages : 220
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Book Description
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 to address the diversity of potential new ingredients proposed by manufacturers to develop formulas that mimic the perceived and potential benefits of human milk. This book, prepared at the request of the Food and Drug Administration (FDA) and Health Canada, addresses the regulatory and research issues that are critical in assessing the safety of the addition of new ingredients to infants.
Author: Mingruo Guo
Publisher: John Wiley & Sons
ISBN: 1119256038
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
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, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Author: Cécile Le Floch-Fouéré
Publisher: CRC Press
ISBN: 1351119486
Category : Technology & Engineering
Languages : en
Pages : 259
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Book Description
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 in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Author: Mingruo Guo
Publisher: John Wiley & Sons
ISBN: 111925602X
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
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, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Author: David S. Newburg
Publisher: Springer Science & Business Media
ISBN: 1461513715
Category : Medical
Languages : en
Pages : 557
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Book Description
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 the gut, central nervous system, and other components of infant growth and development. Like the protective activities, these are discussed in terms of their presence in milk, structures, potential functions, and structure/function relationship. Components whose role is nutritional support during early development of the infant are also included.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309683440
Category : Medical
Languages : en
Pages : 111
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Book Description
Human milk is considered the biologic norm for feeding the human infant during the first 6 months of life, and it is a preferred food from 6 to 12 months. It is a complex food and exerts its biologic effects well beyond its known nutritional value; however, human milk composition and the complexity of its composition is not wholly known or understood. Thus, defining the composition of milk, as well as both the individual and combined effects of milk components and the volume consumed on infant growth and development, is central to optimizing infant health. Furthermore, defining human milk composition, volume, and the myriad factors that influence milk components is needed for developing future Dietary Reference Intake (DRI) standards for nutrient intakes during the first 12 months of life. Scanning for New Evidence on the Nutrient Content of Human Milk examines the new and emerging evidence describing the nutrient content of human milk as well as the volume of milk consumed, both of which are needed to understand nutrient consumption by healthy breastfed infants. An evidence scan approach was used to summarize the status of the published literature on the nutrient content of human milk and to identify new evidence on nutrients in human milk that could inform the need for a systematic review as a component of the DRI process.
Author: Anil Kumar Anal
Publisher: John Wiley & Sons
ISBN: 1118432932
Category : Technology & Engineering
Languages : en
Pages : 592
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Book Description
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 1118534204
Category : Technology & Engineering
Languages : en
Pages : 1063
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Book Description
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
