Reducing salt in foods : practical strategies
Author(s)
Bibliographic Information
Reducing salt in foods : practical strategies
（Woodhead Publishing in food science, technology and nutrition）
CRC Press , Woodhead, 2007
- : Woodhead Publishing
- : CRC Press
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Note
Includes bibliographical references and index
Description and Table of Contents
- Volume
-
: CRC Press ISBN 9780849391453
Description
Written by a distinguished team of international authors, this collection covers key themes such as the health effects of excessive salt intake and the influence of salt on the quality of foods. The book begins with an overview of salt and the role it plays, then moves on to cover health risks and issues relating to monosodium glutamate. Subsequent chapters cover consumers, salt, and food quality, consumer attitudes to salt intake and health, and consumer attitudes to low-salt food products. Offering practical strategies for reducing and replacing salt in food products, the book discusses the technological functions of salt in food products, bitter blockers and herbs to replace salt.
Table of Contents
DIETARY SALT, HEALTH, AND THE CONSUMER
Dietary Salt Intake: Sources and Targets for Reduction, F. Angus
Dietary Salt, High Blood Pressure and Other Harmful Effects on Health, J.H Feng and G.A. MacGregor
Health Issues Relating to Monosodium Glutamate in the Diet, J.D. Fernstrom
Dietary Salt and Flavour: Mechanisms of Taste Reception and Physiological Controls, S. McCaughey
Dietary Salt and the Consumer: Reported Consumption and Awareness of Associated Health Risks, J. Purdy and G. Armstrong
Consumer Responsed to Low-Salt Food Products, C. Walsh
Improving the Labelling of the Salt Content of Foods, G. Brussell and M. Hunt
STRATEGIES FOR SALT REDUCTION IN FOOD PRODUCTS
Technological Functions of Salt in Food Prodcuts, C.M.D. Man
Microbial Issues in Reducing Salt in Food Products, G. Betts
Sensory Issues in Reducing Salt in Food Products, D. Kilcast
The Use of Bitter Blockers to Replace Salt in Food Products, R. MacGregor
REDUCING SALT IN PARTICULAR FOODS
Reducing Salt in Meat and Poultry Products, E. Desmond
Reducing Salt in Seafood Products, S. Pedro and M.L. Nunes
Reducing Salt in Bread and Other Baked Products, S.P. Cauvain
Reducing Salt in Snack Products, P. Ainsworth and A. Plunkett
Reducing Salt in Cheese and Dairy Spreads, T.P. Guinee amd B.T. O'Kennedy
Reducing Salt in Canned Foods, T. Robinson
- Volume
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: Woodhead Publishing ISBN 9781845690182
Description
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers.
Table of Contents
- Part 1 Dietary salt, health and the consumer: Dietary salt intake: Sources and targets for reduction
- Dietary salt, high blood pressure and other harmful effects on health
- Health issues relating to monosodium glutamate use in the diet
- Dietary salt and flavour: Mechanisms of taste reception and physiological controls
- Dietary salt and the consumer: Reported consumption and awareness of associated health risks
- Consumer responses to low-salt food products
- Improving the labelling of the salt content of foods. Part 2 Strategies for salt reduction in food products: Technological functions of salt in food products
- Microbial issues in reducing salt in food products
- Sensory issues in reducing salt in food products
- The use of bitter blockers to replace salt in food products. Part 3 Reducing salt in particular foods: Reducing salt in meat and poultry products
- Reducing salt in seafood products
- Reducing salt in bread and other baked products
- Reducing salt in snack products
- Reducing salt in cheese and dairy spreads
- Reducing salt in canned foods.
by "Nielsen BookData"