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L'uva passa coltura e industria / Bruno Bruni
| L'uva passa coltura e industria / Bruno Bruni |
| Autore | Bruni, Bruno |
| Pubbl/distr/stampa | Bologna : Edagricole, 1973 |
| Descrizione fisica | 63 p. ; 19 cm |
| Disciplina |
634.8
664.4 |
| Collana | Universale Edagricole |
| Soggetto non controllato |
Essiccamento
Uva passa Conservazione |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001653170403321 |
Bruni, Bruno
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| Bologna : Edagricole, 1973 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Reducing salt in foods / / edited by Cindy Beeren, Kathy Groves, Pretima M. Titoria
| Reducing salt in foods / / edited by Cindy Beeren, Kathy Groves, Pretima M. Titoria |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Duxford : , : Woodhead Publishing, an imprint of Elsevier, , [2019] |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.4 |
| Collana | Woodhead publishing in food science, technology, and nutrition |
| Soggetto topico |
Food - Sodium content
Salt - Health aspects Salting of food |
| ISBN | 0-08-100890-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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. |
| Record Nr. | UNINA-9911006904203321 |
| Duxford : , : Woodhead Publishing, an imprint of Elsevier, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||