Screen LibraryReducing 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...
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| Group Author: | ; ; |
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| Published: |
Woodhead Publishing, an imprint of Elsevier,
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| Publisher Address: | Duxford, UK : |
| Publication Dates: | [2019] |
| Literature type: | Book |
| Language: | English |
| Edition: | Second edition. |
| Series: |
Woodhead publishing in food science, technology, and nutrition
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| Subjects: | |
| Summary: |
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. |
| Carrier Form: | x, 287 pages : illustrations (some color) ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780081008904 0081008902 |
| Index Number: | TX553 |
| CLC: | TS201.2 |
| Call Number: | TS201.2/R321-2/2nd ed. |