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Gebundenes Buch

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Beschreibung

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.

Autor

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.

Produktdetails

• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-17349-7
• Seitenzahl: 420
• Erscheinungstermin: 5. August 2014
• Englisch
• Abmessung: 241mm x 161mm x 32mm
• Gewicht: 814g
• ISBN-13: 9781845697242
• ISBN-10: 1845697243
• Artikelnr.: 39363468

Rezensionen

"...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