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Chemistry and Technology of Soft Drinks and Fruit Juices offers a detailed look at the relevant sciences and/or engineering involved in the development, production, packaging, and quality control of producing beverages. Food technologists and scientists, as well as chemists and microbiologists will also benefit from this comprehensive look at the various processes and sciences involved-from ingredients and formulation to final distribution and shelf-life-its covered in Chemistry and Technology of Soft Drinks and Fruit Juices.
This book is also an outstanding reference for graduate students in food science, chemistry, or microbiology who are entering the beverage industry or companies supplying ingredients or packaging materials/equipment to the beverage industry.
This book is also an outstanding reference for graduate students in food science, chemistry, or microbiology who are entering the beverage industry or companies supplying ingredients or packaging materials/equipment to the beverage industry.
"synopsis" may belong to another edition of this title.
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.
- PublisherBlackwell
- Publication date1998
- ISBN 10 0849397308
- ISBN 13 9780849397301
- BindingHardcover
- Edition number1
- Number of pages272
- EditorAshurst Philip R.
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