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 Electronic eBook
LanguageEnglish
Published Duxford : Woodhead Publishing, an imprint of Elsevier, [2019]
EditionSecond edition.
SeriesWoodhead Publishing in food science, technology, and nutrition.
Subjects
Food > Sodium content.
Salting of food.
Salt > Health aspects.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780081009338
008100933X
9780081008904
0081008902
Physical Description1 online resource

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TOC from ObalkyKnih.cz
Table of 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.

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