Human Milk Biochemistry and Infant Formula Manufacturing Technology
By Mingruo Guo
()
Currently unavailable
Currently unavailable
About this ebook
- 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
Mingruo Guo
Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.
Related to Human Milk Biochemistry and Infant Formula Manufacturing Technology
Related ebooks
Food Quality: Balancing Health and Disease Rating: 0 out of 5 stars0 ratingsChemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health Rating: 4 out of 5 stars4/5Pulse Foods: Processing, Quality and Nutraceutical Applications Rating: 4 out of 5 stars4/5Alternative and Replacement Foods Rating: 0 out of 5 stars0 ratingsGluten-Free Cereal Products and Beverages Rating: 5 out of 5 stars5/5Human Milk: Sampling and Measurement of Energy-Yielding Nutrients and Other Macromolecules Rating: 0 out of 5 stars0 ratingsTherapeutic Foods Rating: 5 out of 5 stars5/5Oats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratingsFood Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsAgricultural Sustainability: Progress and Prospects in Crop Research Rating: 0 out of 5 stars0 ratingsBioactive Food Components Activity in Mechanistic Approach Rating: 0 out of 5 stars0 ratingsNutrition Experiments in Pigs and Poultry: A Practical Guide Rating: 0 out of 5 stars0 ratingsFood Structure and Functionality Rating: 0 out of 5 stars0 ratingsDiet, Microbiome and Health Rating: 5 out of 5 stars5/5Food Packaging and Preservation: Antimicrobial Materials and Technologies Rating: 0 out of 5 stars0 ratingsMilk Proteins: From Expression to Food Rating: 5 out of 5 stars5/5Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health Rating: 0 out of 5 stars0 ratingsFood Structure Engineering and Design for Improved Nutrition, Health and Well-being Rating: 0 out of 5 stars0 ratingsBiotechnological Strategies for the Treatment of Gluten Intolerance Rating: 0 out of 5 stars0 ratingsEssential and Toxic Trace Elements and Vitamins in Human Health Rating: 0 out of 5 stars0 ratingsRole of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Microbial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsPolyunsaturated Fatty Acid Metabolism Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Food Packaging and Preservation Rating: 0 out of 5 stars0 ratingsSaving Food: Production, Supply Chain, Food Waste and Food Consumption Rating: 0 out of 5 stars0 ratingsSoft Chemistry and Food Fermentation Rating: 4 out of 5 stars4/5Nutrition and Genomics: Issues of Ethics, Law, Regulation and Communication Rating: 3 out of 5 stars3/5Food Preservation and Safety of Natural Products Rating: 0 out of 5 stars0 ratings
Food Science For You
Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Butchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsKetogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Tsukemono: Decoding the Art and Science of Japanese Pickling Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Amish Canning & Preserving Cookbook for Beginners Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Encyclopedia of Foods: A Guide to Healthy Nutrition Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratingsBakery Products Science and Technology Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsFruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5
Reviews for Human Milk Biochemistry and Infant Formula Manufacturing Technology
0 ratings0 reviews