📖 Chemistry and Technology of Soft Drinks and Fruit Juices
Monday, September 10, 2018 by dev
Chemistry and Technology of Soft Drinks and Fruit Juices
By:Philip R. Ashurst
Published on 2016-01-15 by John Wiley & Sons
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
This Book was ranked at 8 by Google Books for keyword fruit.
Book ID of Chemistry and Technology of Soft Drinks and Fruit Juices's Books is PkloCwAAQBAJ, Book which was written byPhilip R. Ashursthave ETAG "7kJ235XHBLc"
Book which was published by John Wiley & Sons since 2016-01-15 have ISBNs, ISBN 13 Code is 9781118634967 and ISBN 10 Code is 1118634969
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Book which have "424 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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