Chemistry and Technology of Soft Drinks and Fruit Juices
2nd Revised edition
Edited by Philip R. Ashurst
Chemistry and Technology of Soft Drinks and Fruit Juices by Philip R. Ashurst
Book DescriptionSoft 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. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. 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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Book DetailsISBN: 9781405122863
(239mm x 163mm x 29mm)
Imprint: Blackwell Publishing Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 1-Dec-2004
Country of Publication: United Kingdom
Books By Author Philip R. Ashurst
Chemistry and Technology of Soft Drinks and Fruit Juices, Hardback (August 2013)
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.
Carbonated Soft Drinks, Hardback (July 2006)» View all books by Philip R. Ashurst
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions.
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Author Biography - Philip R. Ashurst
Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Hereford, UK
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