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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

  • Book
  • © 1995

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Editors:
  1. P. R. Ashurst

    1. Dr P. R. Ashurst and Associates, Kingstone, Hereford, UK

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Authentication of orange juice

    • J. Fry, G. G. Martin, M. Lees
    Pages 1-52

  3. Chemistry and technology of citrus juices and by-products

    • C. M. Hendrix, J. B. Redd
    Pages 53-87

  4. Grape juice processing

    • M. R. McLellan, E. J. Race
    Pages 88-105

  5. Tropical fruit juices

    • J. Hooper
    Pages 106-128

  6. Growing and marketing soft fruit for juices and beverages

    • M. F. Moulton
    Pages 129-152

  7. Apple juice

    • A. G. H. Lea
    Pages 153-196

  8. Equipment for extraction and processing of soft and pome fruit juices

    • J. W. Downes
    Pages 197-220

  9. Processing of citrus juices

    • H. M. Rebeck
    Pages 221-252

  10. Juice enhancement by ion exchange and adsorbent technologies

    • S. I. Norman
    Pages 253-273

  11. Processing systems for fruit juice and related products

    • L. B. Fredsted
    Pages 274-289

  12. Packaging systems for fruit juices and non-carbonated beverages

    • H. B. Castberg, J. I. Osmundsen, P. Solberg
    Pages 290-309

  13. The formulation of sports drinks

    • M. A. Ford
    Pages 310-330

  14. Nutritional value and safety of processed fruit juices

    • D. A. T. Southgate, I. T. Johnson, G. R. Fenwick
    Pages 331-359

  15. Legislation controlling production, labelling and marketing of fruit juices and fruit beverages

    • J. S. Dransfield
    Pages 360-385

  16. Water and effluent treatment in juice processing

    • I. Paterson, P. J. Cooke
    Pages 386-421

  17. Back Matter

    Pages 423-429
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Keywords

About this book

In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri­ bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area offruit-containing non-carbonated bever­ ages is the highly successful marketing of ready-to-drink products.

Editors and Affiliations

  • Dr P. R. Ashurst and Associates, Kingstone, Hereford, UK

    P. R. Ashurst

Bibliographic Information

  • Book Title: Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

  • Editors: P. R. Ashurst

  • DOI: https://doi.org/10.1007/978-1-4615-0949-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall 1995

  • Hardcover ISBN: 978-0-7514-0169-1Published: 21 November 2002

  • Softcover ISBN: 978-1-4613-5319-5Published: 21 October 2012

  • eBook ISBN: 978-1-4615-0949-3Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XVI, 429

  • Topics: Food Science

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