Chemistry and Technology of Soft Drinks and Fruit Juices (Hardcover)

by Dr. Philip R. Ashurst (Editor) "Fruit juices and soft drinks are available in essentially the same form almost anywhere in the world..." (more)
Key Phrases: dilutable products, probe filler, dilutable soft drinks, United Kingdom, European Union, British Herbal Medicine Association (more...)

Editorial Reviews

Review
"This new and enlarged edition of the well respected reference book...is to be welcomed. New subjects have been included and the existing chapters in most instances have been updated... I can only congratulate the editor and his contributors in giving us an excellent reference book dealing with this rapidly expanding food product area."
Food Hydrocolloids, 2005

".an excellent source of information for [those] working in food science, food technology, chemistry, food microbiology, food analysis and quality control. This book will not only be useful for the academic but also be useful for research and new product development in the beverage industry."
Carbohydrate Polymers, Vol 61, 2005

"This new enlarged edition of the well respected reference book, which was first published 6 years ago, is to be welcomed."

"I can only congratulate the editor and his contributors in giving us an excellent reference book dealing with this rapidly expanding food product area."
Food Hydrocolloids, 2005

"The book provides the reader with a good insight into the drinks industry and is written in a very readable style. There is a good use of illustrations to enable the reader to follow discussions easily, and the additions of selected key references aid the reader in studying further topics in more detail. The title is relevant to food scientists/technologists, ingredients specialists and process engineers entering into the drinks sector, and could be used as a recommended reading text for food science students."
International Journal of Food Science & Technology, 41:6, 2006

Product Description
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.

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Product Details

• Hardcover: 392 pages
• Publisher: Wiley-Blackwell; 2 edition (January 31, 2005)
• Language: English
• ISBN-10: 1405122862
• ISBN-13: 978-1405122863
• Product Dimensions: 9.2 x 6.4 x 1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #676,601 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

4.0 out of 5 stars Review of Chemistry and Technology of Soft Drinks, May 4, 2000

By	Robert C. Dullien (USA) - See all my reviews

This review is from: Chemistry and Technology of Soft Drinks and Fruit Juices (Sheffield Food Technology) (Hardcover)

The book addresses key areas a producer, marketer or developer of soft drinks or fruit juices would need to know. The book is well balanced among the key topics, with the expection of market research. The latter could be much stronger, indicating the relative positions of various types of drinks. Another quibble with the book is that the point of view is from Britain. It would be interesting to see relevant parts of the book include text written from the perspective of North American, Asian, Continental European, Russian and other regions - by persons who are authorities IN those regions.

2 of 2 people found the following review helpful:

4.0 out of 5 stars gives details of the chemistry and processing steps, May 29, 2006

By	W Boudville (Terra, Sol 3) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

The book is a collection of papers by various authors in this field. It gives you an appreciation of the tremendous effort that goes into producing your generic soft drink or fruit juice. The chemistry is nontrivial, and rarely covered in a general chemistry or biology text. Thus, you have to search for the rare book like this one, that does give technical details of the various processing steps.

And not just of the processing. There is also considerable discussion about the packaging. Vital in preserving the contents for as long as possible.

The average consumer, of course, has no inkling of all this. But now you do.