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Table of contents

  1. Front Matter
    Pages i-xi
  2. A. Logeshwaran, Pavidharshini Selvasekaran, Ramalingam Chidambaram
    Pages 3-34
  3. S. Kusumitha, Varad Aeron, Peerzada gh Jeelani, Ramalingam Chidambaram
    Pages 35-57
  4. Peerzada Jeelani, Anchit Ghai, Natasha Saikia, Mridul Kathed, Arundhati Mitra, Akshaya Krishnan et al.
    Pages 59-97
  5. Aarathi Rajesh, Nikita Sreenath, Srilekha Marmavula, Chandan Krishnamoorthy, Ramalingam Chidambaram
    Pages 99-117
  6. Rishika Batra, Cheryl Joseph, Chandan Krishnamoorthy, Ramalingam Chidambaram
    Pages 119-142
  7. Rakshanya Sekar, Pavidharshini Selvasekaran, Ankita Kar, Tejaswi Varalwar, Charis Godli, Ramalingam Chidambaram
    Pages 143-168
  8. Kevin Daniel Baskar, Aravind Baradwaaj Kanna, Sai Sundar Madasami Swaminathan, Ram Vignesh Srinivasan, Udhaya Nath Dhayanandhan, Chandan Krishnamoorthy et al.
    Pages 169-187
  9. Rhea Sarma, Chandan Krishnamoorthy, Ramalingam Chidambaram
    Pages 189-210
  10. Junilla K. Larsen, Desi Beckers, Levie T. Karssen, Jennifer O. Fisher
    Pages 211-233

About this book

Introduction

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.

Keywords

Infant Milk Formulas Lactose Intolerance Phenylketonurics Essential Fatty Acids Child Diet

Editors and affiliations

  • Tomy J. Gutiérrez
    • 1
  1. 1.Thermoplastic Composite Materials (CoMP) Group, Faculty of EngineeringInstitute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET)Mar del PlataArgentina

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods