Reducing salt in foods: practical strategies
Gespeichert in:
| Weitere Verfasser: | |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Press [u.a.]
2007
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| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 383 S. Ill., graph. Darst. |
| ISBN: | 9781845690182 1845690184 9780849391453 0849391458 |
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| 245 | 1 | 0 | |a Reducing salt in foods |b practical strategies |c ed. by David Kilcast ... |
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| 264 | 1 | |a Boca Raton [u.a.] |b CRC Press [u.a.] |c 2007 | |
| 300 | |a XVI, 383 S. |b Ill., graph. Darst. | ||
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Datensatz im Suchindex
| _version_ | 1804136427963809792 |
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| adam_text | CONTENTS CONTRIBUTOR CONTACT DETAILS XL INTRODUCTION XV PART I DIETARY
SALT, HEALTH AND THE CONSUMER 1 DIETARY SATT INTAKE: SOURCES AND TARGETS
FOR REDUCTION 3 F. ANGUS, LEATHERHEAD FOOD INTERNATIONAL, UK 1.1
INTRODUCTION 3 1.2 INTAKES OF SODIUM 3 1.3 RECOMMENDATIONS FOR INTAKE 5
1.4 TARGETS FOR REDUCTION 7 1.5 REFERENCES. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17 2 DIETARY SALT, HIGH BLOOD PRESSURE AND OTHER HARMFUL EFFECTS ON
HEALTH 18 F. 1. HE AND G. A. MACGREGOR, ST GEORGE S UNIVERSITY OF
LONDON, UK 2.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . 18 2.2 DEFINITION
OF HYPERTENSION 19 2.3 BENEFITS OF LOWERING BLOOD PRESSURE IN THE
NORMAL RANGE 20 2.4 SALT AND BLOOD PRESSURE 20 2.5 MECHANISMS BY WHICH
SALT RAISES BLOOD PRESSURE 33 2.6 SALT AND CARDIOVASCULAR MORTALITY 34
2.7 SALT AND OTHER HARMFUL EFFECTS 38 VI CONTENTS 2.8 OTHER DIETARY AND
LIFESTYLE FACTORS IN THE DEVELOPMENT OF HYPERTENSION 43 2.9 CONC1USIONS
AND PERSPECTIVES 45 2.10 REFERENCES. . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 3
HEALTH ISSUES RELATING TO MONOSODIUM GLUTAMATE USE IN THE DIET 55 J D.
FERNSTROM, UNIVERSITY 0/ PITTSBURGH SCHOOL 0/ MEDICINE, USA 3.1
LNTRODUCTION. .. .. . . .. . . . . . . . .. .. .. . . .. .. . .. . .. ..
.. .. . .. . .. .. . . 55 3.2 GLUTAMATE AND MSG IN FOOD 57 3.3
GLUTAMATE, MSG AND THE NERVOUS SYSTEM 58 3.4 ADVERSE REACTIONS TO MSG 65
3.5 COMMENTARY ON LIKE1Y FUTURE TRENDS 71 3.6 SOURCES OF FURTHER
INFORMATION AND ADVICE 71 3.7 REFERENCES. .. .. . . . . . . .. .. . . .
. 72 4 DIETARY SALT AND FLAVOR: MECHANISMS OF TASTE PERCEPTION AND
PHYSIOLOGICAL CONTROLS . . . . . . .. .. . . . . . . . . . . . . . . .
.. . . . . . . . . . . . 77 S. ME CAUGHEY, MONEIL CHEMICAL SENSES
CENTER, USA 4.1 INTRODUCTION: OVERVIEW OF PERCEPTION AND INTAKE OF
SODIUM CHLORIDE 77 4.2 TRANSDUCTION OF SODIUM BY TASTE RECEPTOR CELLS 78
4.3 BRAIN AREAS ACTIVATED BY SALTY TASTE 81 4.4 PHYSIOLOGICAL FACTORS
THAT INFLUENCE SALT INTAKE 86 4.5 IMPLICATIONS FOR FOOD PRODUCT
DEVELOPMENT 89 4.6 FUTURE TRENDS 90 4.7 SOURCES OF FURTHER INFORMATION
AND ADVICE 91 4.8
REFERENCES................................................... 91 5
DIETARY SALT AND THE CONSUMER: REPORTED CONSUMPTION AND AWARENESS OF
ASSOCIATED HEALTH RISKS 99 J PURDY AND G. ARMSTRONG, UNIVERSITY 0/
ULSTER, UK 5.1 INTRODUCTION.... .. . .. .. ... .. .. .. .. .. .. .. . ..
.. . . . .. . 99 5.2 CHANGING CONSUMER TRENDS 100 5.3 UNDERSTANDING THE
CONSUMER AND THE SALT ISSUE 104 5.4 A CONSUMER PERSPECTIVE 106 5.5
TAKING RESPONSIBI1ITY - IMP1ICATIONS FOR POLICY AND FOOD PRODUCT
DEVELOPMENT 116 5.6 SOURCES OF FURTHER INFORMATION AND ADVICE 119 5.7
REFERENCES................................................... 120 6
CONSUMER RESPONSES TO LOW-SALT FOOD PRODUCTS 124 C. WALSH, UNIVERSITY 0/
THE FREE STATE, SOUTH AFRICA 6.1 INTRODUCTION: IMPORTANCE OF DETERMINING
CONSUMER RESPONSES TO LOW-SALT FOOD PRODUCTS 124 CONTENTS VLL 6.2
METHODS TO DETENNINE CONSUMER RESPONSES TO LOW-SALT FOOD PRODUCTS 125
6.3 ACCEPTABILITY OF LOW-SALT FOOD PRODUCTS AND IMPLICATIONS FOR FOOD
PRODUCT DEVELOPMENT 127 6.4 RECOMMENDATIONS AND FUTURE TRENDS . . . . .
. . . . . . . . . . . . . 131 6.5 REFERENCES. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 132 7 IMPROVING THE LABELLING OF THE SALT CONTENT OF FOODS 134 G.
BUSSEIL AND M HUNT, FOOD AND DRINK FEDERATION (FDF), UK 7.1 WHAT PURPOSE
DOES NUTRITION LABELLING SERVE AND WHAT ARE ITS LIMITS? 134 7.2 THE
RELATIONSHIP BETWEEN NUTRITION LABELLING AND CONSUMER HEALTH 135 7.3 THE
CURRENT EU/UK NUTRITION LABELLING FONNAT 136 7.4 HOW ARE THE NUTRIENT
VALUES ARRIVED AT? 136 7.5 CURRENT CODEX GUIDELINES ON NUTRITION
1ABELLING 137 7.6 WHAT CHANGES MAY OCCUR TO THE EU LEGISLATIVE FRAMEWORK
ON SALT LABELLING? 138 7.7 CURRENT VOLUNTARY NUTRITION 1ABELLING 139 7.8
GUIDELINE DAILY AMOUNTS (GDAS) 141 7.9 CONSUMER USE OF NUTRITION
LABELLING 144 7.10 EUFIC (THE EUROPEAN FOOD INFORMATION COUNCIL)
FINDINGS (EUFIC 2004) 145 7.11 NON GOVEMMENTAL ORGANISATIONS VIEWS ON
NUTRITION LABELLING 146 7.12 WHY TRAFFIC LIGHT LABELLING IS NOT ACCEPTED
BY THE MAJORITY OF FOOD MANUFACTURERS 147 7.13 FSA GUIDANCE ON NUTRITION
CLAIMS............................ 148 7.14 CODEX GUIDELINES ON CLAIMS
149 7.15 PROPOSED EU REGULATION ON HEALTH AND NUTRITION CLAIMS 149 7.16
CONCLUSIONS 150 7.17 SOURCES OF FURTHER INFONNATION AND ADVICE 151 7.18
REFERENCES AND FURTHER READING 152 PART 11 STRATEGIES FOR SALT REDUCTION
IN FOOD PRODUCTS 8 TECHNOLOGICAL FUNCTIONS OF SALT IN FOOD PRODUCTS 157
C. M D. MAN, LONDON SOUTH BANK UNIVERSITY, UK 8.1 INTRODUCTION 157 8.2
SENSORY EFFECTS OF SALT .. . .. . .. .. .. .. .. . . .. .. . .. . .. ..
.. . . 158 8.3 PROCESSING AND RELATED PROPERTIES OF SALT 161 8.4
PRESERVATIVE EFFECTS OF SALT 165 8.5 FUTURE TRENDS 170 8.6 SOURCES OF
FURTHER INFONNATION AND ADVICE 171 8.7 REFERENCES. . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . .. . . .. . . . . . . . .
. . 171 174 VLLL CONTENTS 9 MICROBIAL ISSUES IN REDUCING SALT IN FOOD
PRODUCTS G. BETTS, L. EVERIS AND R. BETTS, CCFRA, UK 9.1 INTRODUCTION **
* .. * * 174 9.2 REPLACEMENT OF SALT WITH OTHER COMPOUNDS USED TO
INCREASE OSMOTIC PRESSURE 177 9.3 METHODS TO REDUCE SALT WITHOUT
COMPROMISING MICROBIA1 SAFETY 179 9.4 TECHNIQUES USED TO ASSESS THE
EFFECT OF SALT REDUCTION ON THE SAFETY AND QUALITY OF FOOD 190 9.5
REFERENCES................. . .. . 196 10 SENSORY ISSUES IN REDUCING
SALT IN FOOD PRODUCTS 20 1 D. KILCAST AND C. DEN RIDDER, LEATHERHEAD
FOOD INTERNATIONAL, UK 10.1 INTRODUCTION 201 10.2 THE ROLE OF SALT IN
FOOD 201 10.3 THE BASIS OF FLAVOUR 202 10.4 CONTRIBUTION OF SALT TO
FLAVOUR 203 10.5 CHALLENGES IN REDUCING SALT 204 10.6 MAIN APPROACHES TO
SALT REDUCTION 205 10.7 CONCLUSIONS AND FUTURE TRENDS 216 10.8 SOURCES
OF FURTHER INFORMATION AND ADVICE 217 10.9 REFERENCES * .. * **......
217 11 THE USE OF BITTER BLOCKERS TO REPLACE SALT IN FOOD PRODUCTS .....
221 R. MEGREGOR, LINGUAGEN, USA 11.1 INTRODUCTION: THE POTENTIAL FOR
TASTE MODIFIERS IN HEALTHY FOOD PRODUCTS 221 11.2 WHY REP1ACE SALT IN
FOODS? 221 11.3 THE SCIENCE OF TASTE PERCEPTION 222 11.4 IDENTIFYING
COMPOUNDS THAT DECREASE THE PERCEPTION OF BITTEMESS 224 11.5 FUTURE
TRENDS 227 11.6 SOURCES OF FURTHER INFORMATION AND ADVICE 228 11.7
REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 228 PART III REDUCING SALT IN
PARTICULAR FOODS 12 REDUCING SALT IN MEAT AND POULTRY PRODUCTS 233 E.
DESMOND, ALLINALL INGREDIENTS, IRELAND 12.1 INTRODUCTION. . . . . . . .
. . . . . . . . . . . . . .. . . . . . . . . . . . .. .. . .. .. . . . .
233 12.2 FUNCTIONS OF SALT IN MEAT AND POULTRY PRODUCTS 235 12.3 SALT
CONTENT IN MEAT AND POULTRY PRODUCTS 240 12.4 STRATEGIES FOR SALT
REDUCTION IN MEAT AND POULTRY PRODUCTS 243 CONTENTS IX 12.5 CONCLUSIONS
AND FUTURE TRENDS 250 12.6 SOURCES OF FURTHER INFORMATION AND ADVICE 251
12.7 REFERENCES .. . .. . . . .. . .. . 251 13 REDUCING SAH IN
SEAFOOD PRODUCTS 256 S. PEDRO AND M. L. NUNES, INSTITUTO NACIONAL DE
RECURSOS BIOLOGICOS (INRB/IPIMAR), PORTUGAL 13.1 INTRODUCTION. . . . . .
. . . . . . . . .. . . . . . . . .. . . . . . . . . . . . . . . . . . .
. . . . . . . 256 13.2 CONSUMPTION OF SEAFOOD PRODUCTS 258 13.3
TECHNOLOGICAL FUNCTIONS OF SALT IN SEAFOOD 259 13.4 CURRENT SALT INTAKE
FROM SEAFOOD 264 13.5 SALT REDUCTION IN SEAFOOD ,....................
267 13.6 STRATEGIES FOR LOWERING SALT CONTENT IN SEAFOOD 268 13.7
RECOMMENDATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 273 13.8 THE WAY
FORWARD............................................. 275 13.9 SOURCES OF
FURTHER INFORMATION AND ADVICE 277 13.10 ACKNOW LEDGEMENTS .. .. . . ..
.. . . . .. .. . . . .. .. . 277 13.11 REFERENCES 278 14 REDUCING SALT
IN BREAD AND OTHER BAKED PRODUCTS 283 S. P. CAUVAIN. BAKETRAN, UK 14.1
INTRODUCTION 283 14.2 THE TECHNOLOGICAL FUNCTIONS OF SALT IN THE
PROCESSING OF BAKED PRODUCTS 285 14.3 CONTROL OF WATER ACTIVITY IN BAKED
PRODUCTS 287 14.4 OTHER SODIUM SALTS IN BAKED PRODUCTS 288 14.5 LEVELS
OF SALT IN BAKED PRODUCTS AND TARGETS FOR REDUCTION 289 14.6 METHODS
TO REDUCE SALT AND SODIUM LEVELS WHILE RETAINING QUALITY AND SAFETY 290
14.7 FUTURE TRENDS 294 14.8 SOURCES OF FURTHER INFORMATION AND ADVICE
294 14.9 REFERENCES................ 295 15 REDUCING SAH IN SNACK
PRODUCTS 296 P. AINSWORTH AND A. PLUNKETT, MANCHESTER METROPOLITAN
UNIVERSITY, UK 15.1 INTRODUCTION 296 15.2 SNACK FOODS 297 15.3 SALT AND
HEALTH 298 15.4 SNACK FOOD MANUFACTURE 300 15.5 FUNCTION OF SALT IN
SNACKS 303 15.6 SALT REDUCTION IN SNACKS 306 15.7
CONCLUSION................................................... 309 15.8
SOURCES OFFURTHER INFORMATION AND ADVICE 310 15.9
REFERENCES................................................... 311 X
CONTENTS 16 REDUCING SALT IN CHEESE AND DAIRY SPREADS 316 T P. GUINEE
AND B. T O KENNEDY, MOOREPARK FOOD RESEARCH CENTRE, IRELAND 16.1
INTRODUCTION 316 16.2 MANUFACTURE AND SALTING OF CHEESE AND TABLE
SPREADS 318 16.3 FUNCTIONS OF SALT IN CHEESE AND DAIRY SPREADS 319 16.4
THE EFFECTS OF NACI ON CASEIN HYDRATION 327 16.5 EFFECT OF NACL ON
CHEESE FUNCTIONALITY 330 16.6 APPROACHES TO REDUCE THE SALT CONTENT OF
CHEESE PRODUCTS AND TABLE SPREADS 335 16.7 CONCLUSIONS. . . . . . . .. .
. . . . . . . ... . . . . . .. . . . .. . . . . . . . . . . . . . . . .
. . 346 16.8
REFERENCES................................................... 348 17
REDUCING SALT IN CANNED FOODS 358 T ROBINSON, H. J HEINZ COMPANY
LIMITED, UK 17.1 INTRODUCTION. . . . . . . .. . . . . . . . . ... . . .
. . .. . . . . . . . . . . . . . . . . . . . . . . . 358 17.2 TYPICAL
LEVELS OF SALT IN PRODUCTS AND TARGETS FOR REDUCTION .. 359 17.3 METHODS
TO REDUCE SALT LEVELS WHILE RETAINING QUALITY AND SAFETY 360 17.4
PRE-REDUCTION CONSUMER/SENSORY RESEARCH . . . . . . .. . . . . . . . . .
. . . 361 17.5 SALT REDUCTION IN CANNED SOUPS 364 17.6 COLLABORATIVE
WORK WITHIN THE INDUSTRY - PROJECT NEPTUNE 365 17.7 EXAMPLE OF REDUCED
SODIUM/SUGAR BAKED BEANS 367 17.8 CONCLUSIONS....................... . .
368 17.9 REFERENCES.. . 368 INDEX 369
|
| adam_txt |
CONTENTS CONTRIBUTOR CONTACT DETAILS XL INTRODUCTION XV PART I DIETARY
SALT, HEALTH AND THE CONSUMER 1 DIETARY SATT INTAKE: SOURCES AND TARGETS
FOR REDUCTION 3 F. ANGUS, LEATHERHEAD FOOD INTERNATIONAL, UK 1.1
INTRODUCTION 3 1.2 INTAKES OF SODIUM 3 1.3 RECOMMENDATIONS FOR INTAKE 5
1.4 TARGETS FOR REDUCTION 7 1.5 REFERENCES. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17 2 DIETARY SALT, HIGH BLOOD PRESSURE AND OTHER HARMFUL EFFECTS ON
HEALTH 18 F. 1. HE AND G. A. MACGREGOR, ST GEORGE 'S UNIVERSITY OF
LONDON, UK 2.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . 18 2.2 DEFINITION
OF HYPERTENSION 19 2.3 BENEFITS OF LOWERING BLOOD PRESSURE IN THE
'NORMAL' RANGE 20 2.4 SALT AND BLOOD PRESSURE 20 2.5 MECHANISMS BY WHICH
SALT RAISES BLOOD PRESSURE 33 2.6 SALT AND CARDIOVASCULAR MORTALITY 34
2.7 SALT AND OTHER HARMFUL EFFECTS 38 VI CONTENTS 2.8 OTHER DIETARY AND
LIFESTYLE FACTORS IN THE DEVELOPMENT OF HYPERTENSION 43 2.9 CONC1USIONS
AND PERSPECTIVES 45 2.10 REFERENCES. . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 3
HEALTH ISSUES RELATING TO MONOSODIUM GLUTAMATE USE IN THE DIET 55 J D.
FERNSTROM, UNIVERSITY 0/ PITTSBURGH SCHOOL 0/ MEDICINE, USA 3.1
LNTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 55 3.2 GLUTAMATE AND MSG IN FOOD 57 3.3
GLUTAMATE, MSG AND THE NERVOUS SYSTEM 58 3.4 ADVERSE REACTIONS TO MSG 65
3.5 COMMENTARY ON LIKE1Y FUTURE TRENDS 71 3.6 SOURCES OF FURTHER
INFORMATION AND ADVICE 71 3.7 REFERENCES. . . . . . . . . . . . . .
. 72 4 DIETARY SALT AND FLAVOR: MECHANISMS OF TASTE PERCEPTION AND
PHYSIOLOGICAL CONTROLS . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . 77 S. ME CAUGHEY, MONEIL CHEMICAL SENSES
CENTER, USA 4.1 INTRODUCTION: OVERVIEW OF PERCEPTION AND INTAKE OF
SODIUM CHLORIDE 77 4.2 TRANSDUCTION OF SODIUM BY TASTE RECEPTOR CELLS 78
4.3 BRAIN AREAS ACTIVATED BY SALTY TASTE 81 4.4 PHYSIOLOGICAL FACTORS
THAT INFLUENCE SALT INTAKE 86 4.5 IMPLICATIONS FOR FOOD PRODUCT
DEVELOPMENT 89 4.6 FUTURE TRENDS 90 4.7 SOURCES OF FURTHER INFORMATION
AND ADVICE 91 4.8
REFERENCES. 91 5
DIETARY SALT AND THE CONSUMER: REPORTED CONSUMPTION AND AWARENESS OF
ASSOCIATED HEALTH RISKS 99 J PURDY AND G. ARMSTRONG, UNIVERSITY 0/
ULSTER, UK 5.1 INTRODUCTION. . . . . . . . . . . . . . .
. . . . . . 99 5.2 CHANGING CONSUMER TRENDS 100 5.3 UNDERSTANDING THE
CONSUMER AND THE SALT ISSUE 104 5.4 A CONSUMER PERSPECTIVE 106 5.5
TAKING RESPONSIBI1ITY - IMP1ICATIONS FOR POLICY AND FOOD PRODUCT
DEVELOPMENT 116 5.6 SOURCES OF FURTHER INFORMATION AND ADVICE 119 5.7
REFERENCES. 120 6
CONSUMER RESPONSES TO LOW-SALT FOOD PRODUCTS 124 C. WALSH, UNIVERSITY 0/
THE FREE STATE, SOUTH AFRICA 6.1 INTRODUCTION: IMPORTANCE OF DETERMINING
CONSUMER RESPONSES TO LOW-SALT FOOD PRODUCTS 124 CONTENTS VLL 6.2
METHODS TO DETENNINE CONSUMER RESPONSES TO LOW-SALT FOOD PRODUCTS 125
6.3 ACCEPTABILITY OF LOW-SALT FOOD PRODUCTS AND IMPLICATIONS FOR FOOD
PRODUCT DEVELOPMENT 127 6.4 RECOMMENDATIONS AND FUTURE TRENDS . . . . .
. . . . . . . . . . . . . 131 6.5 REFERENCES. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 132 7 IMPROVING THE LABELLING OF THE SALT CONTENT OF FOODS 134 G.
BUSSEIL AND M HUNT, FOOD AND DRINK FEDERATION (FDF), UK 7.1 WHAT PURPOSE
DOES NUTRITION LABELLING SERVE AND WHAT ARE ITS LIMITS? 134 7.2 THE
RELATIONSHIP BETWEEN NUTRITION LABELLING AND CONSUMER HEALTH 135 7.3 THE
CURRENT EU/UK NUTRITION LABELLING FONNAT 136 7.4 HOW ARE THE NUTRIENT
VALUES ARRIVED AT? 136 7.5 CURRENT CODEX GUIDELINES ON NUTRITION
1ABELLING 137 7.6 WHAT CHANGES MAY OCCUR TO THE EU LEGISLATIVE FRAMEWORK
ON SALT LABELLING? 138 7.7 CURRENT VOLUNTARY NUTRITION 1ABELLING 139 7.8
GUIDELINE DAILY AMOUNTS (GDAS) 141 7.9 CONSUMER USE OF NUTRITION
LABELLING 144 7.10 EUFIC (THE EUROPEAN FOOD INFORMATION COUNCIL)
FINDINGS (EUFIC 2004) 145 7.11 NON GOVEMMENTAL ORGANISATIONS' VIEWS ON
NUTRITION LABELLING 146 7.12 WHY TRAFFIC LIGHT LABELLING IS NOT ACCEPTED
BY THE MAJORITY OF FOOD MANUFACTURERS 147 7.13 FSA GUIDANCE ON NUTRITION
CLAIMS. 148 7.14 CODEX GUIDELINES ON CLAIMS
149 7.15 PROPOSED EU REGULATION ON HEALTH AND NUTRITION CLAIMS 149 7.16
CONCLUSIONS 150 7.17 SOURCES OF FURTHER INFONNATION AND ADVICE 151 7.18
REFERENCES AND FURTHER READING 152 PART 11 STRATEGIES FOR SALT REDUCTION
IN FOOD PRODUCTS 8 TECHNOLOGICAL FUNCTIONS OF SALT IN FOOD PRODUCTS 157
C. M D. MAN, LONDON SOUTH BANK UNIVERSITY, UK 8.1 INTRODUCTION 157 8.2
SENSORY EFFECTS OF SALT . . . . . . . . . . . . . . . . . .
. . . 158 8.3 PROCESSING AND RELATED PROPERTIES OF SALT 161 8.4
PRESERVATIVE EFFECTS OF SALT 165 8.5 FUTURE TRENDS 170 8.6 SOURCES OF
FURTHER INFONNATION AND ADVICE 171 8.7 REFERENCES. . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . 171 174 VLLL CONTENTS 9 MICROBIAL ISSUES IN REDUCING SALT IN FOOD
PRODUCTS G. BETTS, L. EVERIS AND R. BETTS, CCFRA, UK 9.1 INTRODUCTION **
* . * * 174 9.2 REPLACEMENT OF SALT WITH OTHER COMPOUNDS USED TO
INCREASE OSMOTIC PRESSURE 177 9.3 METHODS TO REDUCE SALT WITHOUT
COMPROMISING MICROBIA1 SAFETY 179 9.4 TECHNIQUES USED TO ASSESS THE
EFFECT OF SALT REDUCTION ON THE SAFETY AND QUALITY OF FOOD 190 9.5
REFERENCES. . . . 196 10 SENSORY ISSUES IN REDUCING
SALT IN FOOD PRODUCTS 20 1 D. KILCAST AND C. DEN RIDDER, LEATHERHEAD
FOOD INTERNATIONAL, UK 10.1 INTRODUCTION 201 10.2 THE ROLE OF SALT IN
FOOD 201 10.3 THE BASIS OF FLAVOUR 202 10.4 CONTRIBUTION OF SALT TO
FLAVOUR 203 10.5 CHALLENGES IN REDUCING SALT 204 10.6 MAIN APPROACHES TO
SALT REDUCTION 205 10.7 CONCLUSIONS AND FUTURE TRENDS 216 10.8 SOURCES
OF FURTHER INFORMATION AND ADVICE 217 10.9 REFERENCES * . * **.
217 11 THE USE OF BITTER BLOCKERS TO REPLACE SALT IN FOOD PRODUCTS .
221 R. MEGREGOR, LINGUAGEN, USA 11.1 INTRODUCTION: THE POTENTIAL FOR
TASTE MODIFIERS IN HEALTHY FOOD PRODUCTS 221 11.2 WHY REP1ACE SALT IN
FOODS? 221 11.3 THE SCIENCE OF TASTE PERCEPTION 222 11.4 IDENTIFYING
COMPOUNDS THAT DECREASE THE PERCEPTION OF BITTEMESS 224 11.5 FUTURE
TRENDS 227 11.6 SOURCES OF FURTHER INFORMATION AND ADVICE 228 11.7
REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 228 PART III REDUCING SALT IN
PARTICULAR FOODS 12 REDUCING SALT IN MEAT AND POULTRY PRODUCTS 233 E.
DESMOND, ALLINALL INGREDIENTS, IRELAND 12.1 INTRODUCTION. . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
233 12.2 FUNCTIONS OF SALT IN MEAT AND POULTRY PRODUCTS 235 12.3 SALT
CONTENT IN MEAT AND POULTRY PRODUCTS 240 12.4 STRATEGIES FOR SALT
REDUCTION IN MEAT AND POULTRY PRODUCTS 243 CONTENTS IX 12.5 CONCLUSIONS
AND FUTURE TRENDS 250 12.6 SOURCES OF FURTHER INFORMATION AND ADVICE 251
12.7 REFERENCES '" . . . . . . . . . . 251 13 REDUCING SAH IN
SEAFOOD PRODUCTS 256 S. PEDRO AND M. L. NUNES, INSTITUTO NACIONAL DE
RECURSOS BIOLOGICOS (INRB/IPIMAR), PORTUGAL 13.1 INTRODUCTION. . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . 256 13.2 CONSUMPTION OF SEAFOOD PRODUCTS 258 13.3
TECHNOLOGICAL FUNCTIONS OF SALT IN SEAFOOD 259 13.4 CURRENT SALT INTAKE
FROM SEAFOOD 264 13.5 SALT REDUCTION IN SEAFOOD ,.
267 13.6 STRATEGIES FOR LOWERING SALT CONTENT IN SEAFOOD 268 13.7
RECOMMENDATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 273 13.8 THE WAY
FORWARD. 275 13.9 SOURCES OF
FURTHER INFORMATION AND ADVICE 277 13.10 ACKNOW LEDGEMENTS . . . . .
. . . . . . . . . . . . 277 13.11 REFERENCES 278 14 REDUCING SALT
IN BREAD AND OTHER BAKED PRODUCTS 283 S. P. CAUVAIN. BAKETRAN, UK 14.1
INTRODUCTION 283 14.2 THE TECHNOLOGICAL FUNCTIONS OF SALT IN THE
PROCESSING OF BAKED PRODUCTS 285 14.3 CONTROL OF WATER ACTIVITY IN BAKED
PRODUCTS 287 14.4 OTHER SODIUM SALTS IN BAKED PRODUCTS 288 14.5 LEVELS
OF SALT IN BAKED PRODUCTS AND TARGETS FOR REDUCTION '" 289 14.6 METHODS
TO REDUCE SALT AND SODIUM LEVELS WHILE RETAINING QUALITY AND SAFETY 290
14.7 FUTURE TRENDS 294 14.8 SOURCES OF FURTHER INFORMATION AND ADVICE
294 14.9 REFERENCES. 295 15 REDUCING SAH IN SNACK
PRODUCTS 296 P. AINSWORTH AND A. PLUNKETT, MANCHESTER METROPOLITAN
UNIVERSITY, UK 15.1 INTRODUCTION 296 15.2 SNACK FOODS 297 15.3 SALT AND
HEALTH 298 15.4 SNACK FOOD MANUFACTURE 300 15.5 FUNCTION OF SALT IN
SNACKS 303 15.6 SALT REDUCTION IN SNACKS 306 15.7
CONCLUSION. 309 15.8
SOURCES OFFURTHER INFORMATION AND ADVICE 310 15.9
REFERENCES. 311 X
CONTENTS 16 REDUCING SALT IN CHEESE AND DAIRY SPREADS 316 T P. GUINEE
AND B. T O'KENNEDY, MOOREPARK FOOD RESEARCH CENTRE, IRELAND 16.1
INTRODUCTION 316 16.2 MANUFACTURE AND SALTING OF CHEESE AND TABLE
SPREADS 318 16.3 FUNCTIONS OF SALT IN CHEESE AND DAIRY SPREADS 319 16.4
THE EFFECTS OF NACI ON CASEIN HYDRATION 327 16.5 EFFECT OF NACL ON
CHEESE FUNCTIONALITY 330 16.6 APPROACHES TO REDUCE THE SALT CONTENT OF
CHEESE PRODUCTS AND TABLE SPREADS 335 16.7 CONCLUSIONS. . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . 346 16.8
REFERENCES. 348 17
REDUCING SALT IN CANNED FOODS 358 T ROBINSON, H. J HEINZ COMPANY
LIMITED, UK 17.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . 358 17.2 TYPICAL
LEVELS OF SALT IN PRODUCTS AND TARGETS FOR REDUCTION . 359 17.3 METHODS
TO REDUCE SALT LEVELS WHILE RETAINING QUALITY AND SAFETY 360 17.4
PRE-REDUCTION CONSUMER/SENSORY RESEARCH . . . . . . . . . . . . . . . .
. . . 361 17.5 SALT REDUCTION IN CANNED SOUPS 364 17.6 COLLABORATIVE
WORK WITHIN THE INDUSTRY - PROJECT NEPTUNE 365 17.7 EXAMPLE OF REDUCED
SODIUM/SUGAR BAKED BEANS 367 17.8 CONCLUSIONS. . .
368 17.9 REFERENCES. . 368 INDEX 369 |
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| id | DE-604.BV022374206 |
| illustrated | Illustrated |
| index_date | 2024-07-02T17:08:29Z |
| indexdate | 2024-07-09T20:56:14Z |
| institution | BVB |
| isbn | 9781845690182 1845690184 9780849391453 0849391458 |
| language | English |
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| spelling | Reducing salt in foods practical strategies ed. by David Kilcast ... 1. publ. Boca Raton [u.a.] CRC Press [u.a.] 2007 XVI, 383 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittel (DE-588)4034870-2 gnd rswk-swf Salzgehalt (DE-588)4274370-9 gnd rswk-swf Reduktion (DE-588)4177306-8 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Aufsatzsammlung - Lebensmittel - Reduktion - Salzgehalt Lebensmittel (DE-588)4034870-2 s Salzgehalt (DE-588)4274370-9 s Reduktion (DE-588)4177306-8 s b DE-604 Kilcast, David edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583312&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Reducing salt in foods practical strategies Lebensmittel (DE-588)4034870-2 gnd Salzgehalt (DE-588)4274370-9 gnd Reduktion (DE-588)4177306-8 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4274370-9 (DE-588)4177306-8 (DE-588)4143413-4 |
| title | Reducing salt in foods practical strategies |
| title_auth | Reducing salt in foods practical strategies |
| title_exact_search | Reducing salt in foods practical strategies |
| title_exact_search_txtP | Reducing salt in foods practical strategies |
| title_full | Reducing salt in foods practical strategies ed. by David Kilcast ... |
| title_fullStr | Reducing salt in foods practical strategies ed. by David Kilcast ... |
| title_full_unstemmed | Reducing salt in foods practical strategies ed. by David Kilcast ... |
| title_short | Reducing salt in foods |
| title_sort | reducing salt in foods practical strategies |
| title_sub | practical strategies |
| topic | Lebensmittel (DE-588)4034870-2 gnd Salzgehalt (DE-588)4274370-9 gnd Reduktion (DE-588)4177306-8 gnd |
| topic_facet | Lebensmittel Salzgehalt Reduktion Aufsatzsammlung Aufsatzsammlung - Lebensmittel - Reduktion - Salzgehalt |
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