Salt reduction in food

T. B. Mills; I. T. Norton

doi:10.1002/9781118597651.ch8

Salt reduction in food

T. B. Mills^*, I. T. Norton

^*Corresponding author for this work

Chemical Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter

3 Citations (Scopus)

Abstract

This chapter deals with approaches to salt reduction in food products. Salt has a lot of roles in foods, such as microbiological stability, texture development, and taste and flavour enhancement. The chapter focuses on flavour perception, and maintaining consumer acceptance of foods with salt reductions. Some of the different approaches to salt reduction are introduced, with advantages and limitations to using the different methods, and suggestions for future approaches.

Original language	English
Title of host publication	Formulation Engineering of Foods
Publisher	Wiley-Blackwell
Pages	163-173
Number of pages	11
ISBN (Electronic)	9781118597651
ISBN (Print)	9780470672907
DOIs	https://doi.org/10.1002/9781118597651.ch8
Publication status	Published - 2 Jul 2013

Keywords

Flavour perception
Food products
Salt reduction

ASJC Scopus subject areas

Engineering(all)
Agricultural and Biological Sciences(all)

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10.1002/9781118597651.ch8

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AB - This chapter deals with approaches to salt reduction in food products. Salt has a lot of roles in foods, such as microbiological stability, texture development, and taste and flavour enhancement. The chapter focuses on flavour perception, and maintaining consumer acceptance of foods with salt reductions. Some of the different approaches to salt reduction are introduced, with advantages and limitations to using the different methods, and suggestions for future approaches.

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BT - Formulation Engineering of Foods

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Salt reduction in food

Abstract

Keywords

ASJC Scopus subject areas

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