Reducing salt in foods / / edited by Cindy Beeren, Kathy Groves, Pretima M. Titoria

• Pubblicazione: Duxford : , : Woodhead Publishing, an imprint of Elsevier, , [2019]
• Edizione: Second edition.
• Descrizione fisica: 1 online resource
• Disciplina: 664.4
• Soggetto topico: Food - Sodium content; Salt - Health aspects; Salting of food
• Persona (resp. second.): BeerenCindy; GrovesKathy; TitoriaPretima M.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover -- Reducing Salt in Foods -- Copyright -- Contents -- About the editors -- Part One: Dietary salt, health and the consumer -- 1 Salt and health -- 1.1 Introduction -- 1.2 Definition of hypertension -- 1.3 Benefits of lowering blood pressure in the 'normal range' -- 1.4 Salt and blood pressure -- 1.4.1 Evidence that relates salt to blood pressure -- 1.4.1.1 Epidemiological studies -- 1.4.1.2 Migration studies -- 1.4.1.3 Population-based intervention studies -- 1.4.1.4 Treatment trials -- 1.4.1.5 Salt reduction in children -- 1.4.1.6 Animal studies -- 1.4.1.7 Human genetic studies -- 1.4.2 How far should salt intake be reduced? -- 1.5 Salt and cardiovascular disease -- 1.5.1 Prospective cohort studies -- 1.5.2 Population studies -- 1.5.3 Outcome trials -- 1.6 Other harmful effects of salt on health -- 1.6.1 Salt and water retention -- 1.6.2 Salt and stroke -- 1.6.3 Salt and left ventricular hypertrophy -- 1.6.4 Salt and blood vessel -- 1.6.5 Salt and kidney disease -- 1.6.6 Salt and stomach cancer -- 1.6.7 Salt and renal stones and bone mineral density -- 1.6.8 Salt and asthma -- 1.6.9 Salt and obesity -- 1.7 Salt and other dietary and lifestyle changes for lowering blood pressure -- 1.8 Conclusions and perspectives -- References -- 2 Dietary salt and flavour: mechanisms of taste perception and physiological controls -- 2.1 Introduction: Overview of perception and intake of sodium chloride -- 2.2 Transduction of sodium by taste receptor cells -- 2.2.1 Sodium-specific mechanisms -- 2.2.1.1 Sodium detection in rats through epithelial sodium channels -- 2.2.1.2 Sodium passage through basolateral membranes -- 2.2.1.3 Salty taste in humans -- 2.2.2 Non-specific mechanisms -- 2.2.2.1 Non-salty side tastes of sodium chloride -- 2.2.2.2 Sodium channels other than ENaCs. ; 2.2.2.3 The multifaceted nature of sodium chloride perception -- 2.3 Brain areas activated by salty taste -- 2.3.1 Taste quality -- 2.3.1.1 Summary of the effects of tasting sodium on the tongue and brain -- 2.3.1.2 General issues related to taste perception -- 2.3.1.3 Sodium responses in the cortex of human and non-human primates -- 2.3.2 Palatability -- 2.3.2.1 Need-based changes in sodium chloride consumption in rats -- 2.3.2.2 The effects of sodium deprivation on neural responses in rats -- 2.3.2.3 Palatability of sodium chloride in humans -- 2.4 Physiological factors that influence salt intake -- 2.4.1 Need-based sodium appetite -- 2.4.1.1 Hormonal influences on sodium chloride intake in rats -- 2.4.1.2 Sodium chloride preference in humans following sodium depletion -- 2.4.2 Need-free salt intake -- 2.4.2.1 Long-term effects of sodium depletion in rats -- 2.4.2.2 Long-term effects of sodium depletion in humans -- 2.4.2.3 Changes in preference for sodium chloride after short period of sodium chloride reduction -- 2.4.2.4 Effects of low intake of calcium and potassium on sodium chloride preference -- 2.5 Implications for food product development -- 2.5.1 Sodium chloride uses as a bitter taste blocker -- 2.6 Future trends -- 2.7 Sources of further information and advice -- References -- Further reading -- 3 Dietary salt: Consumption, reduction strategies and consumer awareness -- 3.1 Introduction -- 3.1.1 Dietary salt-A public health issue -- 3.1.2 Health outcomes and implications for healthcare services -- 3.2 Dietary salt consumption -- 3.2.1 Trends in salt intake across the United Kingdom and the Republic of Ireland -- 3.2.2 Salt intake the UK countries -- 3.2.3 Salt intake in the Republic of Ireland -- 3.2.4 Salt intake in Europe -- 3.2.5 Salt intake in United States and Canada. ; 3.2.6 Inequalities in dietary salt intake and associated outcomes -- 3.3 Reducing salt intake at a population level -- 3.4 National salt reduction programmes -- 3.4.1 Salt reduction initiatives in the United Kingdom -- 3.4.1.1 FSA programme of work with the food industry -- 3.4.1.2 FSA public awareness campaign -- 3.4.2 Salt reduction initiatives in the Republic of Ireland -- 3.4.3 Evaluation and effectiveness of salt reduction campaigns -- 3.4.3.1 Salt reduction programme in the United Kingdom -- 3.4.3.2 Reformulation -- 3.4.3.3 Salt reduction programme in the Republic of Ireland -- 3.5 Consumer awareness of dietary salt intake -- 3.6 Key conclusions -- 3.6.1 Salt and health -- 3.6.2 Salt consumption -- 3.6.3 Reformulation -- 3.6.4 Consumer knowledge and awareness -- 3.6.5 Food labelling and menu posting -- 3.6.6 Improving diet and health outcomes -- References -- 4 Impact of reduced salt products in the market place -- 4.1 Introduction: The importance of salt/sodium 1 reduction in the minds of consumers -- 4.2 Overt reduction strategies in the global market -- 4.2.1 The overt use of low/no/reduced salt/sodium claims in new food and drink product launches globally -- 4.2.2 Case studies of brands following overt salt/sodium reduction approaches -- 4.3 Covert reduction strategies in the market -- 4.3.1 Salt/sodium reduction activity in new food and drink product launches based on ingredient declaration -- 4.3.2 The increasing role of sea salt -- 4.3.3 Major packaged food player initiatives/commitments to salt/sodium reduction -- 4.3.4 Importance of salt reduction in the foodservice market -- 4.4 Conclusions on the impact of reduced salt products in the market -- References -- Further reading -- Part Two: Strategies and implications for salt reduction in food products -- 5 Alternative ingredients to sodium chloride. ; 5.1 Reducing sodium with alternative ingredients -- 5.2 Practical approach to sodium reduction -- 5.2.1 Remove -- 5.2.2 Reduce -- 5.2.2.1 By stealth -- 5.2.2.2 By using taste enhancers or modifiers -- 5.2.2.3 By using mineral salts -- 5.2.3 Replace -- 5.3 The decision process -- 5.4 Ingredient application-Examples/case studies -- 5.4.1 Taste modifiers and enhancers -- 5.4.2 Flavour enhancers linked to umami taste -- 5.4.3 Mineral salts -- 5.4.4 Others -- 5.5 Conclusion -- References -- Further reading -- 6 Microbial issues in salt reduction -- 6.1 Introduction -- 6.1.1 Basis of food preservation -- 6.1.2 Mode of action of salt on microorganisms -- 6.1.3 Maximum salt levels permitting growth of microorganisms -- 6.2 Replacement of salt with other compounds used to increase osmotic pressure -- 6.2.1 Taste -- 6.2.2 Amount of solute required -- 6.3 Methods to reduce salt without compromising microbial safety -- 6.3.1 Natural antimicrobials -- 6.3.2 pH reduction -- 6.3.3 Organic or weak acids -- 6.3.4 Chemical preservatives -- 6.3.4.1 Sorbate -- 6.3.4.2 Benzoate -- 6.3.4.3 Propionate -- 6.3.4.4 Nitrite -- 6.3.4.5 Combined effect of salt and nitrite on C. botulinum -- 6.3.5 Effect of nitrite and salt on other pathogens -- 6.3.6 Heat treatment -- 6.3.7 Non-thermal processing options -- 6.3.7.1 High pressure -- 6.3.7.2 Ultrasound -- 6.3.7.3 Pulsed light -- 6.3.8 Modified atmosphere -- 6.4 Techniques to assess the effect of salt reduction on the safety and quality of food -- 6.4.1 Shelf-life trials -- 6.4.2 Challenge tests -- 6.4.3 Predictive modelling -- 6.5 Conclusions -- 6.6 Future trends -- References -- Further reading -- Part Three: Reducing salt in particular foods -- 7 Reducing salt in meat and poultry products -- 7.1 Introduction -- 7.2 Functions of NaCl in meat and poultry products. ; 7.2.1 Effect on flavour -- 7.2.2 Effect on texture -- 7.2.3 Effect on microbial stability -- 7.3 Sodium content in meat and poultry products -- 7.4 Strategies for NaCl reduction in meat and poultry products -- 7.4.1 Use of NaCl substitutes -- 7.4.2 Use of flavour enhancers -- 7.4.3 Optimising the physical form of NaCl -- 7.5 Conclusions and future trends -- References -- Further reading -- 8 Reducing salt levels in seafood products -- 8.1 Introduction -- 8.2 Consumption of seafood products -- 8.3 Technological functions of salt in seafood -- 8.3.1 Improvement of sensory aspects -- 8.3.2 Preservation, safety, and processing -- 8.3.2.1 Cured products -- 8.3.2.2 Fermented/marinated products -- 8.3.2.3 Smoked products -- 8.3.2.4 Restructured products -- 8.3.2.5 Sauces -- 8.3.2.6 Other products -- 8.4 Current levels of salt in seafood -- 8.5 Strategies for lowering salt content in seafood -- 8.5.1 Reduction -- 8.5.2 Replacement and addition of other ingredients -- 8.5.2.1 Replacement by other ingredients -- 8.5.2.2 Addition of other ingredients -- Phosphates -- Flavour enhancers and condiments -- Hydrocolloids -- Enzymes -- 8.5.3 New developments in the production of processed seafood -- 8.5.3.1 Salting -- 8.5.3.2 Desalting -- 8.5.3.3 Irradiation -- 8.5.3.4 Other processes -- 8.6 Recommendations -- Acknowledgements -- References -- Further reading -- 9 Reduced salt and sodium in bread and other baked products -- 9.1 Introduction -- 9.2 The technological functions of salt in the processing of baked products -- 9.2.1 Gluten development -- 9.2.2 Yeast inhibition -- 9.2.3 Control of water activity in baked products -- 9.3 Other sodium salts in baked products -- 9.4 Levels of salt in baked products -- 9.5 Methods for reducing salt and sodium levels while retaining quality and safety -- 9.5.1 Reducing salt levels. ; 9.5.2 Using fermentation 1.
• Sommario/riassunto: 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.
• Titolo autorizzato: Reducing salt in foods
• ISBN: 0-08-100890-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911006904203321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition.