Chemistry and Technology of Soft Drinks and Fruit Juices (eBook)

Philip R. Ashurst (Herausgeber)

eBook Download: PDF

2008 | 2. Auflage
392 Seiten
Wiley (Verlag)
978-1-4051-4108-6 (ISBN)

Infos

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 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.

Autor

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

Inhalt

List of Contributors.

Preface.

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 ofReading, 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.

References.

Index

Rezensionen

"This new and enlarged edition of the well respected referencebook...is to be welcomed. New subjects have been included and theexisting chapters in most instances have been updated... I can onlycongratulate the editor and his contributors in giving us anexcellent reference book dealing with this rapidly expanding foodproduct area."
Food Hydrocolloids, 2005

".an excellent source of information for [those] working in foodscience, food technology, chemistry, food microbiology, foodanalysis and quality control. This book will not only be useful forthe academic but also be useful for research and new productdevelopment 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 ingiving us an excellent reference book dealing with this rapidlyexpanding food product area."
Food Hydrocolloids, 2005

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

Produkt-Details

• Erscheint lt. Verlag: 8.5.2008
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Fermented Foods & Beverages • Fermentierte Nahrungsmittel u. Getränke • Fermentierte Nahrungsmittel u. Getränke • Food Science & Technology • Lebensmittelforschung u. -technologie
• ISBN-10: 1-4051-4108-5 / 1405141085
• ISBN-13: 978-1-4051-4108-6 / 9781405141086