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



PRODUCTION and PACKAGING of NON CARBONATED FRUIT JUICES and FRUIT BEVERAGES

Edited by D Hicks Hicks   , Edward 1780-1849.

American painter of primitive works, notably The Peaceable Kingdom, of which nearly 100 versions exist.
. 397 pages with index. Price; 72.00 [pounds]. (UK: Blackie black·ie  
n. Offensive
Variant of blacky.
 & Son Ltd).

Consumption of fruit juices and indeed fruit-containing beverages has increased greatly in the last few years. The pressures of the marketplace have ensured that the number of such products on offer has also increased.

This text provides a reference to this whole business. To achieve the breadth of information required, an international team of contributors review the industry, beginning with growing the crop right through to the distributor and dealing with the chemistry, analysis and packaging on the way.

The basic chapters carry titles Processing of citrus juices; Chemistry and technology of citrus juices and by-products; Authentication (1) Verifying the integrity of a transmitted message. See message integrity, e-mail authentication and MAC.

(2) Verifying the identity of a user logging into a network.
 of orange juice; Tropical fruit juices; Growing soft fruit for juices and beverages; Equipment for extraction and processing of soft and pome fruit juices; Apple juice; Grape juice processing; Juice enhancement by ion exchange ion exchange
n.
A reversible chemical reaction occurring between an insoluble solid and a solution during which ions may be interchanged, used in the separation of radioactive isotopes.
 and adsorbent adsorbent /ad·sor·bent/ (ad-sor´bent)
1. pertaining to or characterized by adsorption.

2. a substance that attracts other materials or particles to its surface by adsorption.
 technologies; Non carbonated fruit-containing beverages; Nutritional value and safety of processed fruit juices; Packaging systems for fruit juices and non carbonated beverages carbonated beverage, an effervescent drink that releases carbon dioxide under conditions of normal atmospheric pressure. Carbonation may occur naturally in spring water that has absorbed carbon dioxide at high pressures underground. ; Legislation controlling production, labelling and marketing; and Production, consumption and flavour preferences.

The text is enhanced by some illustrations and the various contributors provide references to further reading. As can be seen, this is a fairly comprehensive book covering a subject that is very much a growth area. In fact, so much so that' cheating' is not unknown hence the current interest in juice authentication.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Aug 1, 1990
Words:247
Previous Article:Food Additives.
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