Reducing Salt in Foods
Practical Strategies
Published on 9. March 2007
Book
Hardback
383 pages
978-0-8493-9145-3 (ISBN)
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.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
703 gr
ISBN-13
978-0-8493-9145-3 (9780849391453)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Leatherhead Food Resource Associates, England, UK Leatherhead Food Resource Associates, England, UK
Content
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
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