Reducing salt in foods : practical strategies

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Bibliographic Details
Other Authors: Kilcast, David., Angus, Fiona.
Format: eBook
Language: English
Published: Cambridge : Boca Raton, FL : Woodhead ; CRC Press, 2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Sodium content.
Salting of food.
Salt > Health aspects.
Food > Analysis.
elektronické knihy
electronic books
ISBN: 9781845693046
1845693043
1845690184
9781845690182
9780849391453
0849391458
Physical Description: 1 online resource (xvi, 383 pages) : illustrations, digital, HTML and PDF files

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Table of contents

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008 080221s2007 enka ob 001 0 eng d
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020 |a 9781845693046  |q (electronic bk.) 
020 |a 1845693043  |q (electronic bk.) 
020 |a 1845690184  |q (electronic bk.) 
020 |a 9781845690182  |q (electronic bk.) 
020 |z 9780849391453 
020 |z 0849391458 
035 |a (OCoLC)194225866  |z (OCoLC)173492859  |z (OCoLC)317753339  |z (OCoLC)779923473  |z (OCoLC)871225017  |z (OCoLC)874158531  |z (OCoLC)1019997302  |z (OCoLC)1058050075  |z (OCoLC)1062311760 
245 0 0 |a Reducing salt in foods :  |b practical strategies /  |c edited by David Kilcast and Fiona Angus. 
260 |a Cambridge :  |b Woodhead ;  |a Boca Raton, FL :  |b CRC Press,  |c 2007. 
300 |a 1 online resource (xvi, 383 pages) :  |b illustrations, digital, HTML and PDF files 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead publishing in food science, technology, and nutrition 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 8 |a Annotation  |b Eating too much salt is a significant risk factor in developing high blood pressure, a condition often described as a 'silent killer' as those living with it are much more likely to develop heart disease or suffer a stroke. A high proportion of consumers eat more than the recommended daily level of salt each day and consumers are increasingly looking for ways to lower their salt intake: therefore reducing the level of salt in food products is a priority for many in the food industry. 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 and offers practical strategies for reducing and replacing salt in food products. CONTENTS Reducing salt in food: an overview. Part 1 Health: Sources and targets for reduction of salt intake; Health risks of excessive salt intake; Health issues relating to monosodium glutamate. Part 2 Consumers, salt and food quality: Salt and flavour; Consumer attitudes to salt intake and health; Consumer attitudes to low-salt food products. Part 3 Strategies for reducing salt in foods: Technological functions of salt in food products; Microbial issues in salt reduction; Overview of strategies for salt reduction and replacement; Potassium chloride as a salt substitute; Bitter blockers to replace salt; Herbs to replace salt. Part 4 Reducing salt in particular foods: Meat and poultry; Fish; Bread; Snacks; Cheese; Canned foods; Ready meals. 
505 0 |a pt. 1. Dietary salt, health and the consumer -- pt. 2. Strategies for salt reduction in food products -- pt. 3. Reducing salt in particular foods. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Sodium content. 
650 0 |a Salting of food. 
650 0 |a Salt  |x Health aspects. 
650 0 |a Food  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Kilcast, David. 
700 1 |a Angus, Fiona. 
776 0 8 |i Print version:  |t Reducing salt in foods.  |d Cambridge : Woodhead ; Boca Raton, FL : CRC Press, 2007  |z 9781845690182  |w (OCoLC)77013094 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpRSFPS001/reducing-salt-in?kpromoter=marc  |y Full text 

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