Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Questions like: Does the use of a preservative in a product mean that it does not need to be pasteurized? How much deviation from ingredient specification is needed to cause a noticeable alteration in product quality? What kinds of organisms will grow in bottled waters? When is it necessary to obtain expert assistance in the event of a contamination incident? are all answered in detail.
The book's new introduction covers basic questions about soft drinks, their ingredients, and packaging. Additional new chapters expand on microbiological problems, shelf life and storage, and fruit juices and nectars, as well as product nutrition and health claims. Final chapters offer soft drink and fruit juice data sources.
Written by authors with extensive industrial experience, the book is an essential reference and problem-solving manual for professionals and trainees in the beverage industry.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. Preface - p. iv 6. Chapter 1: Introductory - p. x 7. Chapter 2: Product Development - p. 6 8. Chapter 3: Ingredients in Soft Drinks - p. 28 9. Chapter 4: Manufacturing - p. 66 10. Chapter 5: Quality Issues - p. 94 11. Chapter 6: Microbiological Problems - p. 122 12. Chapter 7: Shelf-Life and Storage Issues - p. 130 13. Chapter 8: Fruit Juices and Fruit Nectars - p. 136 14. Chapter 9: Bottled Waters - p. 144 15. Chapter 10: Packaging, Storage and Distribution of Soft Drinks and Fruit Juice - p. 160 16. Chapter 11: Handling Consumer Complaints, Food Incidents and Crisis Management - p. 184 17. Chapter 12: Environmental Issues - p. 194 18. Chapter 13: Regulatory and Statutory Issues - p. 199 19. List of Acronyms - p. 209 20. References and Further Reading - p. 212 21. Index - p. 213
Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Questions like: Does the use of a preservative in a product mean that it does not need to be pasteurized? How much deviation from ingredient specification is needed to cause a noticeable alteration in product quality? What kinds of organisms will grow in bottled waters? When is it necessary to obtain expert assistance in the event of a contamination incident? are all answered in detail.
The book's new introduction covers basic questions about soft drinks, their ingredients, and packaging. Additional new chapters expand on microbiological problems, shelf life and storage, and fruit juices and nectars, as well as product nutrition and health claims. Final chapters offer soft drink and fruit juice data sources.
Written by authors with extensive industrial experience, the book is an essential reference and problem-solving manual for professionals and trainees in the beverage industry.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. Preface - p. iv 6. Chapter 1: Introductory - p. x 7. Chapter 2: Product Development - p. 6 8. Chapter 3: Ingredients in Soft Drinks - p. 28 9. Chapter 4: Manufacturing - p. 66 10. Chapter 5: Quality Issues - p. 94 11. Chapter 6: Microbiological Problems - p. 122 12. Chapter 7: Shelf-Life and Storage Issues - p. 130 13. Chapter 8: Fruit Juices and Fruit Nectars - p. 136 14. Chapter 9: Bottled Waters - p. 144 15. Chapter 10: Packaging, Storage and Distribution of Soft Drinks and Fruit Juice - p. 160 16. Chapter 11: Handling Consumer Complaints, Food Incidents and Crisis Management - p. 184 17. Chapter 12: Environmental Issues - p. 194 18. Chapter 13: Regulatory and Statutory Issues - p. 199 19. List of Acronyms - p. 209 20. References and Further Reading - p. 212 21. Index - p. 213
