Reducing Salt in Foods
- David Kilcast, Consultant, UK (Volume 2)
- Fiona Angus, formerly Leatherhead Food Research, UK
- Cindy Bereen
This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.
Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers.
Health professionals;Â Food manufacturers
- Published: February 2007
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-018-2
â¦a really comprehensive reference book for all professionals dealing with various points of view with the role of salt and its reduction in foods., Journal of Food and Nutrition Research
Reducing salt in food is the book every technologist will have on his/her Christmas wish list, and for dietitians working or consulting for the food industry, this will be the book that guarantees being fully briefed on salt issues., Network Health Dietitians (NHD)
There are three sections to this book and each of the 17 chapters are authored by top scientific and technical experts on the topic., Network Health Dietitians (NHD)