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.
- No. of pages:
- © Woodhead Publishing 2007
- 14th February 2007
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
Dr David Kilcast is a consultant in Sensory Quality.
Consultant, UK (Volume 2)
Dr Fiona Angus works for Leatherhead Food Research, a highly regarded independent global provider of food information and research.
formerly Leatherhead Food Research, UK
…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)