Guide Chemistry and Technology of Soft Drinks and Fruit Juices

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  1. Chemistry and Technology of Soft Drinks and Fruit Juices | Wiley Online Books
  2. Chemistry and Technology of Soft Drinks and Fruit Juices

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How Much Acid is in Fruit Juice and Soft Drinks?

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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Chemistry and Technology of Soft Drinks and Fruit Juices | Wiley Online Books

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Currently unavailable. We don't know when or if this item will be back in stock. Book Description Publication Date: April 15, 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.

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Chemistry and Technology of Soft Drinks and Fruit Juices

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.

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This book provides an overview of the chemistry and technology of soft drinks and fruit juices. 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. Show more.


  • - Chemistry and Technology of Soft Drinks and Fruit Juices by Philip R ed Ashurst.
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  • Chemistry and Technology of Soft Drinks and Fruit Juices 3rd Edition.
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