Beverages - Technology, Chemistry and Microbiology.
Beverages are a very diverse range of commodities yet there are common factors running through them all, such as the occurrence of the same flavour-active compounds in beverages that seem very different at first glance. The beverage industry is huge one, which faces changing times with certain old markets dwindling dwin·dle
v. dwin·dled, dwin·dling, dwin·dles
To become gradually less until little remains.
To cause to dwindle. See Synonyms at decrease. , whilst new developments are appearing all the time to open up new opportunities. The intention of this book has been to present a technical view of the beverage industry which is comprehensive in approach yet contains enough detail for the student and for those entering the world of industry. Towards that end, there is a full discussion of manufacturing processes in the context of technology and its related chemistry and microbiology microbiology: see biology.
Scientific study of microorganisms, a diverse group of simple life-forms including protozoans, algae, molds, bacteria, and viruses. , as well as an examination of the more fundamental scientific issues involved.
The format of the book includes boxes and points to place the text in a wider scientific and commercial context. Also there are exercises for the reader to attempt so that they can apply the knowledge gleaned from the book to unfamiliar situations. It is hoped these exercises might ease the transition from an acquirer of knowledge to a user, and wherever possible the exercise is based on 'real' situations. Where it is appropriate, an outline of quality assurance and control procedures is included.