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

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

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

   • C. M. Hendrix, J. B. Redd

   Pages 53-78

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4. Grape juice processing

   • M. R. McLellan, E. J. Race

   Pages 88-105

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5. Tropical fruit juices

   • J. Hooper

   Pages 106-128

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6. Growing and marketing soft fruit for juices and beverages

   • M. F. Moulton

   Pages 129-152

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7. Apple juice

   • A. G. H. Lea

   Pages 153-196

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

   • J. W. Downes

   Pages 197-220

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9. Processing of citrus juices

   • H. M. Rebeck

   Pages 221-252

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10. Juice enhancement by ion exchange and adsorbent technologies

    • S. I. Norman

    Pages 253-273

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11. Processing systems for fruit juice and related products

    • L. B. Fredsted

    Pages 274-289

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

    • H. B. Castberg, J. I. Osmundsen, P. Solberg

    Pages 290-309

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13. The formulation of sports drinks

    • M. A. Ford

    Pages 310-330

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14. Nutritional value and safety of processed fruit juices

    • D. A. T. Southgate, I. T. Johnson, G. R. Fenwick

    Pages 331-359

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

    • J. S. Dransfield

    Pages 360-385

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16. Water and effluent treatment in juice processing

    • I. Paterson, P. J. Cooke

    Pages 386-421

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17. Back Matter

    Pages 423-429

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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 of fruit-containing non-carbonated bever­ ages is the highly successful marketing of ready-to-drink products.

• carbohydrates
• chemistry
• growth
• nutrition
• preparation
• processing

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

  P. R. Ashurst

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