Reducing Salt in Foods
Presents practical strategies for salt reduction for food manufacturers, health professionals and governments
Cindy Beeren (Edited by), Kathy Groves (Edited by), Pretima M. Titoria (Edited by)
9780081008904
Hardback, published 18 June 2019
298 pages
22.9 x 15.2 x 2.3 cm, 0.64 kg
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]
Reducing Salt in Foods
Presents practical strategies for salt reduction for food manufacturers, health professionals and governments
Cindy Beeren (Edited by), Kathy Groves (Edited by), Pretima M. Titoria (Edited by)
9780081008904
Hardback, published 18 June 2019
298 pages
22.9 x 15.2 x 2.3 cm, 0.64 kg
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]
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