Baby Food and its Future Potential
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (30 April 2019) | Viewed by 3863
Special Issue Editors
Special Issue Information
Dear Colleagues,
The quality of food and nutrition during gestation and the first two years of life—the first 1000 days—are crucial for lifelong health. The quality and quantity of food consumed in this period may have an effect on the risk of developing chronic diseases that constitute today’s epidemics. A mother’s own milk is the first choice for improving the short- and long-term outcomes for all neonates. When a mother’s own milk is unavailable or in short supply—a common occurrence in Neonatal Intensive Care Units’—WHO recommends the use of donor milk, as the best alternative. Attention of both academic and industry is being directed towards the formulation of next generation human milk substitutes, also by selecting nutrient sources able to mimic the bioactivity of human milk. Efforts are being made for improving the quality of infant food by incorporating functional ingredients to support the immune system. Mild and innovative processing technologies are under evaluation as a tool to preserve ingredients functionality, extend food shelf-life and reduce process contaminants deriving from excessive heat treatments.
In this Special Issue, we invite papers on all aspects relevant to human milk quality, formula milk quality, tailored and functional infant food ingredients, new approaches for infant food manufacturing.
Dr. Laura Cavallarin
Dr. Marzia Giribaldi
Guest Editors
Manuscript Submission Information
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Keywords
- human milk
- infant formula milk
- human milk mimicking ingredients
- functional ingredients
- infant food manufacturing
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