| Description |
1 online resource |
| Contents |
Front Cover -- Human Milk Biochemistry and Infant Formula Manufacturing Technology -- Copyright Page -- Contents -- List of contributors -- Preface -- I. Human milk -- 1 Introduction: Trends and issues in breastfeeding and the use of infant formula -- 1.1 Introduction -- 1.2 Human milk and infant formula -- 1.2.1 Human milk -- 1.2.2 Infant formula -- 1.3 History of infant feeding -- 1.3.1 Wet nursing -- 1.3.2 Medical developments: the 19th and 20th centuries -- 1.3.2.1 Commercial interests -- 1.3.2.2 Normalizing infant formula use in the 20th century -- 1.3.2.3 The recent history of infant formula -- 1.3.2.4 Current situation -- 1.4 Benefits of breastfeeding versus bottle-feeding -- 1.4.1 Breastfeeding -- 1.4.1.1 General advantages -- 1.4.1.2 Immunological and physiological benefits -- 1.4.1.3 The value of human milk -- 1.4.2 Infant formula -- 1.4.2.1 Introduction -- 1.4.2.2 Supplementation -- 1.4.2.3 Disease/illness -- 1.4.2.4 Drug intake -- 1.4.2.5 Best practices for bottle-feeding the newborn -- 1.5 Infant formula manufacturing -- 1.5.1 Complexities of formula design -- 1.5.1.1 Nutrient model -- 1.5.1.2 In-market monitoring and surveillance -- 1.5.1.3 Food ingredients model -- 1.5.1.4 Regulations specific to formula -- 1.5.1.5 Drug model -- 1.5.1.6 Other considerations -- 1.6 Trends and new developments in infant formula -- 1.6.1 Omega-3/Omega-6 fatty acids -- 1.6.2 Nucleotides -- 1.6.3 Prebiotics and probiotics -- 1.6.4 New protein ingredients -- 1.6.5 Structured lipids and lutein -- 1.7 Conclusion -- References -- 2 Biochemistry of human milk -- 2.1 Introduction -- 2.2 Gross composition -- 2.3 Proteins in human milk -- 2.4 Lipids in human milk -- 2.5 Carbohydrates in human milk -- 2.6 Vitamins in human milk -- 2.6.1 Fat-soluble vitamins -- 2.6.2 Water-soluble vitamins -- 2.7 Minerals in human milk -- 2.7.1 Macroelements |
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4.2 Human milk lipidomics -- 4.2.1 Introduction -- 4.2.2 Analytical methods and strategies for lipidomics -- 4.2.2.1 Gas chromatograph mass spectrometry -- 4.2.2.2 Capillary electrophoresis mass spectrometry -- 4.2.2.3 Nuclear magnetic resonance -- 4.2.2.4 Matrix-assisted laser desorption ionization-mass spectrometry -- 4.2.2.5 Electrospray ionization-mass spectrometry -- 4.2.2.6 Shotgun lipidomics -- 4.2.2.7 Liquid chromatography-mass spectrometry -- 4.2.3 Bioinformatics of lipidomics -- 4.2.3.1 Lipid classification and lipid database -- 4.2.3.2 Lipid analysis software -- 4.2.4 The state of the art in human milk lipidomes -- 4.2.4.1 Fatty acids -- 4.2.4.2 TAGs -- 4.2.4.3 Phospholipids -- 4.2.4.4 Other lipids -- 4.2.5 Conclusions -- 4.3 Human milk microbiome -- 4.3.1 Introduction -- 4.3.2 Microbial predominance -- 4.3.3 Influencing factors -- 4.3.4 Plausible functions -- 4.3.5 Potential probiotics -- 4.4 Conclusions -- References -- 5 Human milk banking -- 5.1 Introduction -- 5.1.1 History of human milk banking -- 5.1.2 Importance of human milk banking -- 5.1.3 International organizations and human milk bank programs in developed countries -- 5.1.4 Development and requirements for human milk banks -- 5.2 Donor women selection -- 5.3 Collection and storage of human milk -- 5.3.1 Sanitary expression of human milk -- 5.3.1.1 Breast milk expression by hand -- 5.3.1.2 Breast milk expression by single manual breast pump -- 5.3.1.3 Breast milk expression by double electric breast pump -- 5.3.2 Storage of human milk -- 5.3.3 Donor milk -- 5.3.4 Bacterial quality -- 5.3.5 Training -- 5.4 Processing of human banked milk -- 5.4.1 Hot processing -- 5.4.2 Cold processing -- 5.4.3 Thawing -- 5.4.4 Reducing lactose -- 5.4.5 Preparation of constituents from banked human milk -- 5.4.6 Fortified human milk -- 5.5 Conclusions -- References |
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II. Infant formula formulation and processing -- 6 Formulation guidelines for infant formula -- 6.1 Introduction -- 6.2 Regulations governing the formulation and nutrient content of infant formula -- 6.3 Processing and preparation issues and regulation -- 6.4 Key functional ingredients in infant formula -- 6.5 Protein content -- 6.6 Polyunsaturated fatty acids and other fat-related ingredients -- 6.7 Carbohydrates, prebiotics, probiotics, and oligosaccharides -- 6.8 Effects of processing on the quality of infant formula -- 6.9 Conclusions -- References -- 7 Ingredients selection for infant formula -- 7.1 Introduction -- 7.1.1 Types of ingredients -- 7.1.2 Quality and standards for the selection of ingredients -- 7.1.3 Microbiology criteria for the selection of ingredients -- 7.2 Animal-based ingredients -- 7.2.1 Dairy ingredients -- 7.2.2 Egg and honey ingredients -- 7.3 Plant-based ingredients -- 7.3.1 Soy ingredients -- 7.3.2 Cereal ingredients -- 7.4 Selection of ingredients on the basis of their constituents -- 7.4.1 Proteins -- 7.4.2 Lipids -- 7.4.3 Carbohydrates -- 7.4.4 Minerals -- 7.4.5 Vitamins -- 7.5 Regulations for the selection of new ingredients -- 7.6 Ingredients as adulterants or contaminants -- 7.7 Conclusions -- References -- 8 Processing technology for infant formula -- 8.1 Introduction -- 8.2 Powdered infant formula -- 8.2.1 Dry blending process -- 8.2.2 Wet mixing-spray drying process -- 8.2.2.1 Preparation of the mix -- 8.2.2.2 Evaporation -- 8.2.2.3 Drying -- 8.2.2.4 Packaging -- 8.3 Liquid infant formula -- 8.3.1 Recombination and standardization -- 8.3.2 Addition and emulsification of oils/fat -- 8.3.3 Second stage of standardization -- 8.3.4 Sterilization -- 8.3.4.1 Retort sterilization -- 8.3.4.2 Ultrahigh-temperature sterilization -- 8.3.5 Intermediate aseptic storage and aseptic filling -- 8.4 Special needs formula |
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8.4.1 Formulations for premature infants -- 8.4.2 Formulations for infants with allergies or intolerances -- 8.4.2.1 Allergens in infant food -- 8.4.2.2 Hypoallergenic infant formula produced by proteolysis -- 8.4.2.3 Hypoallergenic infant formula produced by high pressure -- References -- III. Infant formula quality issues -- 9 Component interactions and processing damage during the manufacture of infant formula -- 9.1 Introduction -- 9.2 Component interactions -- 9.2.1 Protein-lipid interactions -- 9.2.2 Protein-carbohydrate interactions -- 9.2.3 Mineral-protein interactions -- 9.3 Nutritional implications of component interactions -- 9.3.1 Infant formula and allergic reactions -- 9.3.2 Lactose intolerance -- 9.3.3 Soy-based infant formula substitutes -- 9.4 Conclusions -- References -- 10 Infant formula quality control -- 10.1 Introduction -- 10.2 Quality control systems for infant formula -- 10.2.1 Current good manufacturing practices for infant formula -- 10.2.2 GMP in developed and emerging countries -- 10.2.2.1 United States of America -- 10.2.2.2 European Union -- 10.2.2.3 Canada -- 10.2.2.4 People's Republic of China -- 10.2.3 Hazard analysis and critical control points -- 10.3 Microbiological content of infant formula and control measures -- 10.3.1 Pathogens of concern -- 10.3.1.1 Cronobacter sakazakii -- 10.3.1.2 Salmonella -- 10.3.2 Other pathogens -- 10.3.3 Control measures for pathogens -- 10.4 Chemical contaminants of infant formula -- 10.4.1 Heavy metals -- 10.4.2 Polychlorinated biphenyls and dichlorodiphenyl dichloroethene -- 10.4.3 Melamine -- 10.4.4 Bisphenol A -- 10.5 Water and air as sources of contaminants of infant formula -- 10.5.1 Effect of water quality -- 10.5.2 Effect of air quality -- 10.6 Quality control of the nutritional content of infant formula -- 10.6.1 Problems associated with soy-based infant formula |
| Summary |
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. -- Provided by publisher |
| Notes |
Includes index |
| Subject |
Infant formulas.
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Food -- Biotechnology.
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Food industry and trade.
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Infant Formula
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Food -- Biotechnology
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Food industry and trade
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Infant formulas
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| Form |
Electronic book
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| Author |
Guo, Mingruo, 1960- editor.
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| ISBN |
9780081028995 |
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0081028997 |
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