rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Reducing salt in foods
    sub title: practical strategies
  name:
    name part: Kilcast, David.
  name:
    name part: Angus, Fiona.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    place:
      place term: Boca Raton, FL
    publisher: Woodhead
    publisher: CRC Press
    date issued: 2007
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xvi, 383 pages) : illustrations, digital, HTML and PDF files
  abstract: 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.
  table of contents: pt. 1. Dietary salt, health and the consumer -- pt. 2. Strategies for salt reduction in food products -- pt. 3. Reducing salt in particular foods.
  note: edited by David Kilcast and Fiona Angus.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Sodium content
  subject:
    topic: Salting of food
  subject:
    topic: Salt
    topic: Health aspects
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Sodium Chloride, Dietary
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Teneur en sodium
  subject:
    topic: Salaison
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food
    topic: Sodium content
  subject:
    topic: Salt
    topic: Health aspects
  subject:
    topic: Salting of food
  classification: TX553.S65 R42 2007eb
  classification: 664/.4
  related item:
    title info:
      title: Reducing salt in foods
    origin info:
      publisher: Cambridge : Woodhead ; Boca Raton, FL : CRC Press, 2007
    identifier: (OCoLC)77013094
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9781845693046
  identifier: 1845693043
  identifier: 1845690184
  identifier: 9781845690182
  identifier: 9780849391453
  identifier: 0849391458
  identifier: 9781845693046 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: BUF
    record creation date: 080221
    record change date: 20260326153236.1
    record identifier: in00005734480
    language of cataloging:
      language term: eng