Food science, technology and nutrition for babies and children / Tomy J. Gutiérrez, editor.
Contributor(s): Gutiérrez, Tomy J., editor.Call number: RJ216 F66 2020eb Material type: TextPublisher: Cham : Springer, 2020Description: 1 online resource (238 pages) : illustrations (some color).Content type: text | still image Media type: computer Carrier type: online resourceISBN: 3030359972 ; 9783030359973 (electronic bk.) ; 3030359964 (Invalid ISBN) ; 9783030359966 (Invalid ISBN) Subject(s): Infants -- Nutrition | Children -- Nutrition | Baby foods | Food science -- Technological innovationsDDC classification: 649.33 Online resources: EBSCOhost
Includes bibliographical references.
Food manufacturing for babies and children: Editor's perspective -- Infant milk formulas -- Prebiotics and probiotics in the formulation of infant foods -- Baby foods based on cereals -- Macro- and micronutrients in the development of food for babies and children -- Potential allergenic ingredients in the formulation of infant foods -- Lactose-free food products for lactose intolerant children -- Formulation of food products for obese children -- Child appetite -- Food parenting and children's diet and weight outcome.
Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child's appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children's foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.