Human Milk Biochemistry and Infant Formula Manufacturing Technology

Unknown Aehlert

ISBN 10: 1845697243 / ISBN 13: 9781845697242

Published by Elsevier Science, 2014

About this Item

nach der Bestellung gedruckt Neuware - Printed after ordering - 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.

Seller Inventory # 9781845697242

Bibliographic Details

• Title: Human Milk Biochemistry and Infant Formula Manufacturing Technology
• Publisher: Elsevier Science
• Publication Date: 2014
• Language: English
• ISBN 10: 1845697243
• ISBN 13: 9781845697242
• Binding: Buch
• Condition: Neu
• Dimensions: 241W x 161H x 32D millimeters 241 millimeters width by 161 millimeters height by 32 millimeters depth
• Weight: 771 grams

About this title

Synopsis

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

About the Author

Dr. Mingruo Guo is Professor in the Department of Food and Nutritional Sciences at the University of Vermont, Burlington. He is highly regarded for his teaching, research and product development in the area of functional foods. Dr. Guo's scholarly interests include milk chemistry, functional foods (pre- and probiotics), infant formula chemistry and technology, whey utilization, food microstructure and component interactions, nutritional supplements, sports beverages, fermented dairy products, goat's milk chemistry and processing, ultrasound processing, and food analysis.