National Academy of Sciences | 150 Year Anniversary

Questions? Call 800-624-6242

| Items in cart [0]

The National Academies Press

PAPERBACK
price:$48.00
add to cart

Rights & Permissions

topleft topright

Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

Citation Manager

. "4 Preservation and Physical Property Roles of Sodium in Foods." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

Please select a format:

BibTeX EndNote RefMan


Page
117
bottomleft bottomright

The following HTML text is provided to enhance online readability. Many aspects of typography translate only awkwardly to HTML. Please use the page image as the authoritative form to ensure accuracy.


Strategies to Reduce Sodium Intake in the United States

Hui, Y. H., ed. 2007. Food chemistry workbook. 2nd ed. West Sacramento, CA: Science Technology System.

Hutton, T. 2002. Sodium: Technological functions of salt in the manufacturing of food and drink products. British Food Journal 104(2):126-152.

Jeukendrup, A. E., K. Currell, J. Clarke, J. Cole, and A. K. Blannin. 2009. Effect of beverage glucose and sodium content on fluid delivery. Nutrition and Metabolism 6:9.

Jones, J. B., and J. R. Mount. 2009. Sodium reduction in canned bean varieties by draining and rinsing. Presented at the Institute of Food Technologists Annual Meeting, June 6–10, 2009, Anaheim, CA.

Karahadian, C., R. C. Lindsay, L. L. Dillman, and R. H. Deibel. 1985. Evaluation of the potential for botulinal toxigenesis in reduced-sodium processed American cheese foods and spreads. Journal of Food Protection 48(1):63-69.

Kilcast, D., and F. Angus, eds. 2007. Reducing salt in foods: Practical strategies. Cambridge, UK: Woodhead.

Kuntz, L. A. 2000. Fighting warmed-over flavor. Food Product Design, http://www.foodproductdesign.com/articles/1100ffocus.html (accessed November 10, 2008).

Lal, S. N. D., C. J. O’Connor, and L. Eyres. 2006. Application of emulsifiers/stabilizers in dairy products of high rheology. Advances in Colloid and Interface Science 123-126(special issue):433-437.

Legan, J. D., D. L. Seman, A. L. Milkowski, J. A. Hirschey, and M. H. Vandeven. 2004. Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. Journal of Food Protection 67(10):2195-2204.

Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology 55(1-3):181-186.

Leistner, L., and L. G. Gorris. 1995. Food preservation by hurdle technology. Trends in Food Science and Technology 6(2):41-46.

Leistner, L., and J. W. Gould. 2005. Update on hurdle technology approaches to food preservation. In Antimocrobials in food. 3rd ed., edited by P. M. Davidson, J. N. Sofos, and B. A. Larry. Boca Raton, FL: Taylor and Francis. Pp. 621-631.

Lewis, R. J., Sr. 1989. Food additives handbook. New York: Van Nostrand Reinhold.

Lobstein, T., J. Macmullan, T. McGrath, and J. Witt. 2008. Cereal offences: A wake-up call on the marketing of unhealthy food to children. Junk Food Generation. London: Consumers International.

Man, C. M. 2007. Technological functions of salt in food products. In Reducing salt in foods: Practical strategies, edited by D. Kilcast and F. Angus. Cambridge, UK: Woodhead. Pp. 157-173.

Matthews, K., and M. Strong. 2005. Salt: Its role in meat products and the industry’s action plan to reduce it. Nutrition Bulletin 30(1):55-61.

Matz, S. A. 1993. Snack food technology. 3rd ed. New York: Van Nostrand Reinhold.

Pehrsson, P., K. Patterson, and C. Perry. 2008. The mineral content of U.S. drinking and municipal water. Paper presented at 32nd National Nutrient Databank Conference, May 12–14, Ottawa, Ontario, Canada.

Potter, N. N., and J. H. Hotchkiss. 1995. Food science. 5th ed., Food science texts series. New York: Chapman & Hall.

Rattanasatheirn, N., S. Benjakul, W. Visessanguan, and K. Kijroongrojana. 2008. Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. Journal of Food Science 73(1).

Reddy, K. A., and E. H. Marth. 1991. Reducing the sodium content of foods: A review. Journal of Food Protection 54(2):138-150.

Reducing sodium, a matter of taste. 2007. Prepared Foods (January 1), 1-6.

Page
117
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)