Книга “Химия и технология безалкогольных напитков и фруктовых соков” автор Филипп Ашурст Р., является исчерпывающим руководством по производству безалкогольных напитков, таких как газированные напитки, соки и ароматизированные воды. Автор описывает химический состав ингредиентов, используемых в производстве безалкогольных напитков. В книге также рассматриваются различные технологии производства, такие как обработка фруктов и ягод, использование сахаров и подсластителей. Книга предназначена для студентов, изучающих химию и науку о питании.
Soft drinks and fruit juice production takes place in almost all countries in the world. Products of various flavors and packaging can be found in virtually every nook and cranny. Sales continue to display remarkable growth potential. Product and package varieties continue to proliferate and amongst the most recent significant changes has been an increase in highly-concentrated diet drinks based on mineral or naturally occurring water.
This excellent reference covers everything readers from diverse backgrounds - from graduates studying in chemical engineering, food science, microbiology, nutrition to managers or sales personnel working in the industry or supplying ingredients and packaging facilities - need to know about the chemistry, manufacture and processing involved in soft drinks and the varied ranges of juice-based products in operation on a global scale.
Электронная Книга «Chemistry and Technology of Soft Drinks and Fruit Juices» написана автором Philip Ashurst R. в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781405141086
Описание книги от Philip Ashurst R.
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. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It 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.
