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...
Clasificación: | Libro Electrónico |
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Otros Autores: | , , |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
Duxford :
Woodhead Publishing, an imprint of Elsevier,
[2019]
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Edición: | Second edition. |
Colección: | Woodhead Publishing in food science, technology, and nutrition.
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Temas: | |
Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 / �Snia 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.