Reducing salt in foods

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...

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Bibliographic Details
Other Authors: Beeren, Cindy, (Editor), Groves, Kathy, (Editor), Titoria, Pretima M., (Editor)
Format: eBook
Language: English
Published: Duxford : Woodhead Publishing, an imprint of Elsevier, [2019]
Edition: Second edition.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Sodium content.
Salting of food.
Salt > Health aspects.
elektronické knihy
electronic books
ISBN: 9780081009338
008100933X
9780081008904
0081008902
Physical Description: 1 online resource

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Table of contents

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003 OCoLC
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006 m o d
007 cr cn|||||||||
008 190620t20192019enk ob 001 0 eng d
040 |a N$T  |b eng  |e rda  |e pn  |c N$T  |d N$T  |d OPELS  |d DKU  |d OCLCF  |d UKAHL  |d YDX  |d S2H  |d OCLCO  |d OCLCQ  |d OCLCO  |d K6U  |d OCLCQ  |d OCLCO  |d OCLCL  |d SFB  |d OCLCQ  |d SXB 
020 |a 9780081009338  |q (electronic bk.) 
020 |a 008100933X  |q (electronic bk.) 
020 |a 9780081008904  |q (electronic bk.) 
020 |a 0081008902  |q (electronic bk.) 
035 |a (OCoLC)1105145159 
245 0 0 |a Reducing salt in foods /  |c edited by Cindy Beeren, Kathy Groves, Pretima M. Titoria. 
250 |a Second edition. 
264 1 |a Duxford :  |b Woodhead Publishing, an imprint of Elsevier,  |c [2019] 
264 4 |c ©2019 
300 |a 1 online resource 
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 |a 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. 
505 0 0 |g Part I:  |t Dietary salt, health and the consumer:  |g 1.  |t Salt and health /  |r Feng J. He, Monique Tan and Graham A. MacGregor --  |g 2.  |t Dietary salt and flavour: mechanisms of taste perception and physiological controls /  |r S.A. McCaughey --  |g 3.  |t Dietary salt : consumption, reduction strategies and consumer awareness /  |r Joanna Purdy --  |g 4.  |t Impact of reduced salt products in the market place /  |r Chris Brockman. 
505 8 0 |g Part II:  |t Strategies and implications for salt reduction in food products:  |g 5.  |t Alternative ingredients to sodium chloride /  |r Helen L. Mitchell --  |g 6.  |t Microbial issues in salt reduction /  |r Linda Kathleen Everis and Gail Betts. 
505 8 0 |g Part III:  |t Reducing salt in particular foods:  |g 7.  |t Reducing salt in meat and poultry products /  |r Eoin Desmond and Charalampos Vasilopoulos -=  |g 8.  |t Reducing salt levels in seafood products /  |r Sónia Pedro and Maria Leonor Nunes --  |g 9.  |t Reduced salt and sodium in bread and other baked products /  |r Stanley P. Cauvain --  |g 10.  |t Breakfast cereals /  |r Janice Johnson and Julie Schuette --  |g 11.  |t Breakfast spreads /  |r Janice Johnson --  |g 12.  |t Sauces and seasonings /  |r David Titman. 
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. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Beeren, Cindy,  |e editor. 
700 1 |a Groves, Kathy,  |e editor. 
700 1 |a Titoria, Pretima M.,  |e editor. 
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:kpRSFE0004/reducing-salt-in?kpromoter=marc  |y Full text 

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