Human Milk Biochemistry and Infant Formula Manufacturing Technology

Introduction: Trends and issues in breastfeeding and the use of infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of ChinaPart I Human milkChemical composition of human milk M. Guo, University of Vermont, USA and Jilin University, People's Republic of ChinaBioactive components in human milk G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of ChinaVariations in the chemical composition of human milk L. Zhang, Harbin Institute of Technology, People's Republic of China Human milk banking M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, PakistanPart II Infant formula formulation and processingFormulation guidelines for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, PakistanIngredients selection for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, PakistanProcessing technology for infant formula Y. J. Jiang, Northeast Agricultural University, People's Republic of China and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China

Part III Infant formula quality issuesComponent interactions and processing damage during the manufacture of infant formula G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of ChinaInfant formula quality control M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, PakistanInfant formula product regulation Y. J. Jiang, Northeast Agricultural University, People's Republic of ChinaInfant formula analysis H. Walsh,

Dr Mingruo Guo is Professor in the Department of Food and Nutritional Sciences, University of Vermont, USA. He is highly regarded for his teaching, research and product development in the area of functional foods.