Reducing Salt in Foods: Practical Strategies - Couverture rigide

Couverture rigide

ISBN 10 : 1845690184 ISBN 13 : 9781845690182

Editeur : Woodhead Publishing Ltd, 2007

Synopsis

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.

Key Features: discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability; provides a unique review of current knowledge in this field; an essential reference for health professionals, governments and food manufacturers.

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.

A propos du livre

À propos de l'auteur

Dr David Kilcast and Dr Fiona Angus both work for Leatherhead Food International, a highly regarded independent global provider of food information and research.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 1845690184
• ISBN 13: 9781845690182
• Reliure: Relié
• Nombre de pages: 384
• Éditeur: Kilcast David, Angus Fiona
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible