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Chemistry and Technology of Soft Drinks and Fruit Juices, 2nd Edition
ISBN: 978-1-405-14108-6
April 2008
Wiley-Blackwell
392 pages
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.
There are six completely new chapters, including fruit and juice processing, carbohydrate and intense sweeteners, trends in beverage markets, functional beverages and con-carbonated products, and the coverage has been further extended to include carbonated products.
The Volume Editor has a lifetime’s experience in the food industry.