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The Chemistry and Technology of Soft Drinks and Fruit Juices (Sheffield Food Technology) - Hardcover
This practical volume provides an overview of the soft drinks and fruit juice industry for graduates in food science, chemistry or microbiology who are entering production, quality control, R & D or marketing, either in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry. Broad coverage of processes and materials is provided.
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From the Back Cover:
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products.
Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
About the editor
Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Ludlow, UK
Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
About the editor
Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Ludlow, UK
"About this title" may belong to another edition of this title.
- PublisherUNKNO
- Publication date1998
- ISBN 10 1850758573
- ISBN 13 9781850758570
- BindingHardcover
- Number of pages258
- EditorAshurst P. R.
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