Chemistry and Technology of Soft Drinks and Fruit Juices (eBook)

Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Hereford, UK

List of Contributors.

Preface.

1. Introduction.

Philip R. Ashurst, Consulting Chemist to the Food Industry,Hereford, UK.

2. Trends in beverage markets.

Gary Roethenbaugh, Zenith International, Bath, UK.

3. Fruit and juice processing.

Barry Taylor, Danisco Ingredients, Wellingborough, UK.

4. Carbohydrate and intense sweeteners.

Kay O'Donnell, Forum Products, Redhill, Surrey, UK.

5. Other beverage ingredients.

R.B. Taylor, Danisco Ingredients, Wellingborough, UK.

6. Non-carbonated beverages.

Philip R. Ashurst, Consulting Chemist to the Food Industry,Hereford, UK.

7. Carbonated beverages.

David Steen, A.G. Barr Soft Drinks, Manchester, UK.

8. Processing and packaging.

Mr Robert A.W. Lea, GlaxoSmithKline, Weybridge, Surrey, UK.

9. Packaging materials.

Geoff A. Giles, GlaxoSmithKline, Brentford, Middlesex, UK.

10. Analysis of soft drinks and fruit juices.

D.A. Hammond, Reading Scientific Services, University ofReading, UK.

11. Microbiology of soft drinks and fruit juices.

Peter Wareing, Leatherhead Food Research Association,Leatherhead, Surrey, UK.

12. Functional drinks containing herbal extracts.

John Whitehead, The Botanical Extract Consultancy, Linslade,Bedfordshire, UK.

13. Special topics.

Quentin Palmer, Schweppes Europe, Watford, UK.

References.

Index

"This new and enlarged edition of the well respected referencebook...is to be welcomed. New subjects have been included and theexisting chapters in most instances have been updated... I can onlycongratulate the editor and his contributors in giving us anexcellent reference book dealing with this rapidly expanding foodproduct area."
Food Hydrocolloids, 2005

".an excellent source of information for [those] working in foodscience, food technology, chemistry, food microbiology, foodanalysis and quality control. This book will not only be useful forthe academic but also be useful for research and new productdevelopment in the beverage industry."
Carbohydrate Polymers, Vol 61, 2005

"This new enlarged edition of the well respected reference book,which was first published 6 years ago, is to be welcomed."

"I can only congratulate the editor and his contributors ingiving us an excellent reference book dealing with this rapidlyexpanding food product area."
Food Hydrocolloids, 2005

"The book provides the reader with a good insight into thedrinks industry and is written in a very readable style. There is agood use of illustrations to enable the reader to followdiscussions easily, and the additions of selected key referencesaid the reader in studying further topics in more detail. The titleis relevant to food scientists/technologists, ingredientsspecialists and process engineers entering into the drinks sector,and could be used as a recommended reading text for food sciencestudents."
International Journal of Food Science & Technology, 41:6,2006