Chemistry and Technology of Soft Drinks and Fruit Juices / Edition 1

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Overview

This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It 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.
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Editorial Reviews

From the Publisher
"This new and enlarged edition of the well respected reference book...is to be welcomed. New subjects have been included and the existing chapters in most instances have been updated... I can only congratulate the editor and his contributors in giving us an excellent reference book dealing with this rapidly expanding food product area."
Food Hydrocolloids, 2005

".an excellent source of information for [those] working in food science, food technology, chemistry, food microbiology, food analysis and quality control. This book will not only be useful for the academic but also be useful for research and new product development in the beverage industry."
Carbohydrate Polymers, Vol 61, 2005

"This new enlarged edition of the well respected reference book, which was first published 6 years ago, is to be welcomed."

"I can only congratulate the editor and his contributors in giving us an excellent reference book dealing with this rapidly expanding food product area."
Food Hydrocolloids, 2005

"The book provides the reader with a good insight into the drinks industry and is written in a very readable style. There is a good use of illustrations to enable the reader to follow discussions easily, and the additions of selected key references aid the reader in studying further topics in more detail. The title is relevant to food scientists/technologists, ingredients specialists and process engineers entering into the drinks sector, and could be used as a recommended reading text for food science students."
International Journal of Food Science & Technology, 41:6, 2006

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Product Details

  • ISBN-13: 9780849397301
  • Publisher: CRC Press
  • Publication date: 3/23/1998
  • Series: Sheffield Food Technology Series , #1
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 6.40 (w) x 9.50 (h) x 0.85 (d)

Meet the Author

Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Hereford, UK

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Table of Contents

1 Introduction 1
2 Trends in beverage markets 15
3 Fruit and juice processing 35
4 Carbohydrate and intense sweeteners 68
5 Other beverage ingredients 90
6 Non-carbonated beverages 129
7 Carbonated beverages 150
8 Processing and packaging 182
9 Packaging materials 200
10 Analysis of soft drinks and fruit juices 236
11 Microbiology of soft drinks and fruit juices 279
12 Functional drinks containing herbal extracts 300
13 Special topics 336
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