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Adulteration of Fruit Juice Beverages.

Adulteration of Fruit Juice Beverages.

Edited by Steven Nagy, John A Attaway and Martha E Rhodes. With money being held up as one of the gods, the temptation to cheat is very great and unfortunately the adulteration of fruit juices is a serious economic problem. With the profit motive being so great, considerable regulatory problems are introduced. As usual, the losers are the consumers and the processor or reprocessor seeking to provide a wholesome product of the standard required.

Over a period of time the adulteration of fruit juices has progressed from simple dilution with water to the addition of a veritable cocktail of materials designed to disguise the addition of other juices and extra ingredients that are patently not the juice required. It is a bit like detective work - every scientific advancement means the balance is tilted till the other 'side' catches up or even overtakes. The purpose of this book is quite simply to explore the many problems associated with combatting the problem of juice adulteration and to examine current methods used to deter this practice. One of the benefits of studying juice adulteration has been that an extensive database on juices and diluted beverages now exists. Scientists have begun to understand the complexities of juice variability depending on varietal changes, maturity changes, the effects of different horticultural practices and processing on the juice. Today computer-assisted pattern recognition programmes have become important to those seeking to identify juice adulteration and geographical origin.

This book is divided into six sections; following an introduction these are: Chemical markers; Physical/chemical methods; Procedures - statistical, computer, simulation; Commodities; and International evaluation of fruit juice adulteration. An alternate selection of the twenty three chapters reads: Amino acids - criteria for the evaluation of fruit juices; Detection of adulteration by investigation of aroma and flavour components; Applications of stable isotope ratio analysis to problems of fruit juice adulteration; Determination of authenticity and percent juice of cranberry products; Visible and ultraviolet absorption and fluorescence spectral characteristics of apple juice, cranberry juice cocktail, tomato and grape juices, grape jelly and strawberry preserves; Detection and adulterations in citrus fruit juices using multi variate statistical methods; Simulation modelling to assess the probability of orange juice adulteration; Detection of adulteration in selected fruit juices; Detection of adulteration in several fruit berry drinks and concentrates; Australia: experiences in authentication of fruit juices - technological changes and adulteration control; and Spain: authentication of orange juice.
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Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1989
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