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Chemistry and technology of soft drinks and fruit juices (second edition) Published by Blackwell Publishing (2005) | 
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A valuable reference guide on technical aspects of the nature and production of fruit juices and soft drinks, and the continued development of their markets Soft drinks and fruit juices are produced in almost every country of the world, and the market shows considerable potential for growth. The variety of products and packaging formats continues to expand, with particular increases in drinks perceived as ‘healthy’ and ‘fresh’. New combinations of flavours and ingredients have also been used to target specific groups, based on age or lifestyle for example. This hardback reference book takes a broad view of soft drink technology but in so doing presents a wealth of useful background technical information. Developed by a panel of soft drinks specialists, led by Dr Philip Ashurst (Ashurst and Associates, UK), it looks at soft drinks from various perspectives, with chapters on market trends, processing, packaging, analysis, microbiology, specific ingredients, carbonated and non-carbonated drinks, and functional products. The final chapter looks at issues often associated with soft drinks to assess the current status of these – with sections on nutrition, dental health, dispensed drinks and niche markets. The book will be of value to all technical personnel in the soft drinks sector – including those specialising in aspects such as soft drink chemistry or microbiology – as well as companies supplying ingredients or packaging materials to the soft drinks industry. Contents
Hardback book 374 pages |