Chemistry and Technology of Soft Drinks and Fruit Juices 2nd Edition by Philip Ashurst 9781405141086
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Authors:Philip R. Ashurst , Series:Science [8] , Tags:Technology & Engineering; Food Science; General; Agriculture; Science; Life Sciences; Horticulture , Author sort:Ashurst, Philip R. , Ids:Google; 9781118634974 , Languages:Languages:eng , Published:Published:Jan 2016 , Publisher:Wiley , Comments:Comments: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.
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ISBN 13: 9781405141086
Author: Philip R. Ashurst
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. 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 …
Chemistry and Technology of Soft Drinks and Fruit Juices 2nd Table of contents:
1. Introduction.
Philip R. Ashurst, Consulting Chemist to the Food Industry, Hereford, UK.
2. Trends in beverage markets.
Gary Roethenbaugh, Zenith International, Bath, UK.
3. Fruit and juice processing.
Barry Taylor, Danisco Ingredients, Wellingborough, UK.
4. Carbohydrate and intense sweeteners.
Kay O’Donnell, Forum Products, Redhill, Surrey, UK.
5. Other beverage ingredients.
R.B. Taylor, Danisco Ingredients, Wellingborough, UK.
6. Non-carbonated beverages.
Philip R. Ashurst, Consulting Chemist to the Food Industry, Hereford, UK.
7. Carbonated beverages.
David Steen, A.G. Barr Soft Drinks, Manchester, UK.
8. Processing and packaging.
Mr Robert A.W. Lea, GlaxoSmithKline, Weybridge, Surrey, UK.
9. Packaging materials.
Geoff A. Giles, GlaxoSmithKline, Brentford, Middlesex, UK.
10. Analysis of soft drinks and fruit juices.
D.A. Hammond, Reading Scientific Services, University of Reading, UK.
11. Microbiology of soft drinks and fruit juices.
Peter Wareing, Leatherhead Food Research Association, Leatherhead, Surrey, UK.
12. Functional drinks containing herbal extracts.
John Whitehead, The Botanical Extract Consultancy, Linslade, Bedfordshire, UK.
13. Special topics.
Quentin Palmer, Schweppes Europe, Watford, UK.
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