LEADER 03816nam 22005415 450 001 9910410052603321 005 20200702143433.0 010 $a3-030-35997-2 024 7 $a10.1007/978-3-030-35997-3 035 $a(CKB)4100000010661109 035 $a(DE-He213)978-3-030-35997-3 035 $a(MiAaPQ)EBC6134006 035 $a(PPN)243228546 035 $a(EXLCZ)994100000010661109 100 $a20200313d2020 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Science, Technology and Nutrition for Babies and Children /$fedited by Tomy J. Gutiérrez 205 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (XI, 233 p. 13 illus., 6 illus. in color.) 311 $a3-030-35996-4 327 $aFood 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. 330 $aInfants 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. 606 $aFood?Biotechnology 606 $aNutrition    606 $aOrganic chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 0$aOrganic chemistry. 615 14$aFood Science. 615 24$aNutrition. 615 24$aOrganic Chemistry. 676 $a649 702 $aGutiérrez$b Tomy J$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910410052603321 996 $aFood Science, Technology and Nutrition for Babies and Children$92533298 997 $aUNINA