Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages
Second edition
edited by P. R. Ashurst

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages reviews the fruit juice and fruit beverage industry (including nectars) from grower to distributor, including:

• Fruit handling and processing
• Chemistry and characterization
• Analysis
• Quality control
• Nutritional value
• Packaging
• And much more!

Many changes have occurred in the fruit juice and beverage markets since the first edition of this book appeared, and these are reflected in a substantial revision of the original text, together with three new chapters.

One of these covers the formulation and performance characteristics of sports drinks which have undergone rapid growth in recent years and now feature in beverage markets worldwide. The second new chapter on water and effluent treatment in juice processing addresses the concern of the beverage industry to obtain water of a suitable standard, despite the deterioration in water quality which has occurred in many countries. This chapter also covers the subject of effluent management and treatment.

Contents

1. Authentication of orange juice
2. Chemistry and technology of citrus juices and by-products
3. Grape juice processing
4. Tropical fruit juices
5. Growing and marketing soft fruit for juices and beverages
6. Apple juice
7. Equipment for extraction of soft and pome fruit juices
8. Processing of citrus juices
9. Juice enhancement by ion exchange and adsorbent technologies
10. Processing systems for fruit juice and related products
11. Packaging systems for fruit juices and non-carbonated beverages
12. The formulation of sports drinks
13. Nutritional value and safety of processed fruit juices
14. Legislation controlling production, labeling, and marketing of fruit juices and fruit beverages
15. Water and effluent treatment in juice processing

Index

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