Food Science, Technology and Nutrition for Babies and Children 2020 Original pdf
Infants and children are regularly fed withĀ processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis ofĀ key technologies in theĀ development ofĀ foods forĀ babies and children, as well as theĀ regulation and marketing ofĀ these food products. Contributors cover different aspects ofĀ food science and technology in development ofĀ baby foods, making this text an unique source ofĀ information onĀ theĀ subject.
Food Science, Technology, and Nutrition forĀ Babies and Children includes relevant chapters onĀ 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, childās appetite and parental feeding. With its comprehensive scope and up-to-date coverage ofĀ issues and trends in baby and childrenās foods, this is an outstanding book forĀ food scientists and technologists, food industry professionals, researchers and nutritionists working withĀ babies and children.