| Description |
1 online resource |
| Series |
Woodhead publishing in food science, technology, and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Contents |
Part I: Dietary salt, health and the consumer: 1. Salt and health / Feng J. He, Monique Tan and Graham A. MacGregor -- 2. Dietary salt and flavour: mechanisms of taste perception and physiological controls / S.A. McCaughey -- 3. Dietary salt : consumption, reduction strategies and consumer awareness / Joanna Purdy -- 4. Impact of reduced salt products in the market place / Chris Brockman |
|
Part II: Strategies and implications for salt reduction in food products: 5. Alternative ingredients to sodium chloride / Helen L. Mitchell -- 6. Microbial issues in salt reduction / Linda Kathleen Everis and Gail Betts |
|
Part III: Reducing salt in particular foods: 7. Reducing salt in meat and poultry products / Eoin Desmond and Charalampos Vasilopoulos -= 8. Reducing salt levels in seafood products / Sónia Pedro and Maria Leonor Nunes -- 9. Reduced salt and sodium in bread and other baked products / Stanley P. Cauvain -- 10. Breakfast cereals / Janice Johnson and Julie Schuette -- 11. Breakfast spreads / Janice Johnson -- 12. Sauces and seasonings / David Titman |
| Summary |
Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed June 20, 2019) |
| Subject |
Food -- Sodium content.
|
|
Salting of food.
|
|
Salt -- Health aspects
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Food -- Sodium content
|
|
Salt -- Health aspects
|
|
Salting of food
|
| Form |
Electronic book
|
| Author |
Beeren, Cindy, editor
|
|
Groves, Kathy, editor
|
|
Titoria, Pretima M., editor
|
| ISBN |
9780081009338 |
|
008100933X |
|
9780081008904 |
|
0081008902 |
|
