Description
This text reviews the fruit juice and fruit beverage industry, from grower to distributor. It details fruit handling and processing techniques, chemistry and characterization, analysis, quality control, nutritional value and packaging. Included in this edition are details of some of the many changes that have occured in the fruit juice and beverage markets since the original edition. There is a chapter covering the formulation and performance characteristics of sports drinks, which have undergone rapid growth in recent years and now feature in beverage markets worldwide. Processing systems for fruit juices are reviewed and there is section on water and effluent treatment in juice processing, which addresses the concern of the beverage industry to obtain water of a suitable standard. This book should be of interest to food scientists and technologists, food processors, packaging engineers, food nutritionists, and food quality assurance personnel.
