http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xvi, 383 pages) : illustrations, digital, HTML and PDF files
Annotation 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. CONTENTS Reducing salt in food: an overview. Part 1 Health: Sources and targets for reduction of salt intake; Health risks of excessive salt intake; Health issues relating to monosodium glutamate. Part 2 Consumers, salt and food quality: Salt and flavour; Consumer attitudes to salt intake and health; Consumer attitudes to low-salt food products. Part 3 Strategies for reducing salt in foods: Technological functions of salt in food products; Microbial issues in salt reduction; Overview of strategies for salt reduction and replacement; Potassium chloride as a salt substitute; Bitter blockers to replace salt; Herbs to replace salt. Part 4 Reducing salt in particular foods: Meat and poultry; Fish; Bread; Snacks; Cheese; Canned foods; Ready meals.
pt. 1. Dietary salt, health and the consumer -- pt. 2. Strategies for salt reduction in food products -- pt. 3. Reducing salt in particular foods.
edited by David Kilcast and Fiona Angus.
Includes bibliographical references and index.
Cambridge : Woodhead ; Boca Raton, FL : CRC Press, 2007
Woodhead Publishing in food science, technology, and nutrition