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Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three

Food --- Salt --- Salting of food. --- Agrotechnology and Food Sciences. Food Sciences --- Sodium content. --- Health aspects. --- Food Chemistry --- Additives and Contaminants --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Additives and Contaminants. --- Engineering --- Food Science and Technology --- Brining --- Canning and preserving --- Brine --- Halite --- Sodium chloride --- Table salt --- Chlorides --- Halide minerals --- Sodium salts --- Sodium --- Preservation --- Composition