Food Science, Technology and Nutrition for Babies and Children

Infants and children are regularly fed withprocessed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis ofkey technologies in thedevelopment offoods forbabies and children, as well as theregulation and marketing ofthese food products. Contributors cover different aspects offood science and technology in development ofbaby foods, making this text an unique source ofinformation onthe subject. Food Science, Technology, and Nutrition forBabies and Children includes relevant chapters oninfant 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 ofissues and trends in baby and children's foods, this is an outstanding book forfood scientists and technologists, food industry professionals, researchers and nutritionists working withbabies and children.