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...
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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.
Bibliographische Angaben
- Herausgegeben:Beeren, Cindy; Groves, Kathy; Titoria, Pretima M.
- Verlag: Woodhead Publishing
- EAN: 9780081008904
Autoren-Porträt
Cindy Beeren is the head of the Sensory and Consumer Science unit at Leatherhead and is the Sensory and Consumer Research Forum Liaison Officer. Cindy's role involves supervising sensory and consumer related activities (confidential-, forum- and collaborative- research), designing and running sensory training programmes and providing the latest sensory and consumer research to Leatherheads members. She is graduated as a Food Marketer and has gained considerable experience working in the food & ingredient Industry in companies such as Mars and Daniscoas a sensory technologist and a flavourist.Professor Kathy Groves FRMS, FIFST Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. Until recently she managed the food microstructure area at Leatherhead working mainly within Food Innovation. Kathy has over 35 years experience in the food microscopy field, covering research into a range of products including ingredient functionality, meat product quality, emulsions and confectionery products. She has worked with the UK Food Standards Agency and Defra on methods to detect mechanically separated meat and has presented on nanotechnology to the UK Government. Kathy is currently director of the microstructure consultancy Foodview Ltd and is visiting professor at the University of Chester.
Inhaltsverzeichnis zu „Reducing Salt in Foods “
Part One: Dietary Salt, Health and the Consumer 1. Dietary salt intake: sources and targets for reduction 2. Dietary salt, high blood pressure and other harmful effects on health and health issues of other sodium containing ingredients 3. Mechanisms of taste perception and physiological controls 4. Reported consumption and awareness of associated health risks 5. Impact of reduced salt products in the market place 6. Focus on salt reduction in children. Adjusting from an early age 7. Improving the labelling of the salt content of foods Part Two: Strategies and Implications for Salt Reduction in Food Products 8. Key issues of salt reduction 9. Alternative Ingredients to Sodium Chloride 10. Preservation issues in reduction salt in food products 11. Sensory approaches in reducing salt in food products 12. The use of bitter blockers to replace salt in food products Part Three: Reducing Salt in Particular Foods 13. Reducing salt in meat and poultry products 14. Reducing salt in seafood products 15. Reducing salt in bread and other baked products 16. Breakfast cereals and breakfast goods (eg. include peanut butter etc) 17. Reducing salt in snack products 18. Reducing salt in cheese and dairy products 19. Reducing salt in ready meals and soups 20. Sauces and seasonings Part Four: Future of Salt Reduction 21. Salt reduction in fast food services and catering 22. Emerging ingredients and the future
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