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Chemistry and Technology of Soft Drinks and Fruit Juices (Sheffield Food Technology)From Blackwell
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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.
- Sales Rank: #8928542 in Books
- Published on: 1998-03-23
- Original language: English
- Number of items: 1
- Dimensions: .85" h x 6.10" w x 9.66" l,
- Binding: Hardcover
- 272 pages
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
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Review of Chemistry and Technology of Soft Drinks
By Robert C. Dullien
The book addresses key areas a producer, marketer or developer of soft drinks or fruit juices would need to know. The book is well balanced among the key topics, with the expection of market research. The latter could be much stronger, indicating the relative positions of various types of drinks. Another quibble with the book is that the point of view is from Britain. It would be interesting to see relevant parts of the book include text written from the perspective of North American, Asian, Continental European, Russian and other regions - by persons who are authorities IN those regions.
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