Chemistry and technology of soft drinks and fruit juices [[electronic resource] /] / edited by Philip R. Ashurst

• Pubblicazione: Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (394 p.)
• Disciplina: 663.62; 663/.62
• Soggetto topico: Soft drinks; Fruit juices
• Altri autori: AshurstP. R
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Chemistry and Technology of Soft Drinks and Fruit Juices; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Overview; 1.2 Soft drinks; 1.2.1 Ready-to-drink products; 1.2.2 Concentrated soft drinks; 1.2.3 Legislation; 1.2.4 Product types; 1.2.4.1 Ready-to-drink products; 1.2.4.2 Dilutables; 1.2.5 Development trends; 1.2.6 Nutrition; 1.2.7 New product trends; 1.3 Fruit juices; 1.3.1 Processing technology; 1.3.2 Adulteration; 1.3.3 Other processes; 1.3.4 Nutrition; 1.4 Packaging; 1.5 Summary; References and further reading; 2 Trends in beverage markets; 2.1 Introduction ; 2.2 Beverage consumption trends2.3 Regions and markets; 2.4 Soft drinks dynamics; 2.5 Soft drinks industry issues; 2.5.1 Obesity; 2.5.2 Wellness and functionality; 2.6 Beverage trends - outlook and conclusion; References and further reading; 3 Fruit and juice processing; 3.1 Introduction; 3.2 Fruit types; 3.2.1 Botanical aspects, classification of fruit types; 3.2.1.1 The basics of plant reproduction and fruit formation; 3.2.1.2 Respiration climacteric; 3.2.2 Harvesting considerations for berry, citrus, pome, stone and exotic fruits; 3.3 Fruit types for processing; 3.3.1 Pome fruits ; 3.3.2 Citrus fruits3.3.2.1 Orange; 3.3.2.2 Lemon (C. limon); 3.3.2.3 Grapefruit (C. paradisi); 3.3.2.4 Lime (C. aurantifolia); 3.4 General comments on fruit juice processing; 3.4.1 Processing of 'fleshy' fruits; 3.4.1.1 Pack press; 3.4.1.2 The horizontal rotary press; 3.4.1.3 The use of centrifuges in processing; 3.4.2 The use of enzymes in fruit juice processing; 3.4.3 Extraction of citrus juices; 3.4.3.1 The Fruit Machinery Corporation extractor; 3.5 Juice processing following extraction, 'cleaning' and clarification; 3.5.1 Juice concentration, by evaporation; 3.5.2 Freeze-concentration ; 3.5.3 Hyper- and ultrafiltration3.6 Volatile components; 3.6.1 Spinning cone column; 3.6.2 Fruit juice volatiles composition; 3.7 Legislative concerns; 3.7.1 European fruit juice and nectars directive; 3.7.2 AIJN guidelines; 3.7.3 Labelling regulations and authenticity; 3.8 Quality issues; 3.8.1 Absolute requirements; 3.8.1.1 Soluble solids; 3.8.1.2 Titratable acidity; 3.8.1.3 Other quality considerations; 3.9 Conclusions; References and further reading; 4 Carbohydrate and intense sweeteners; 4.1 Overview; 4.2 Carbohydrate sweeteners; 4.2.1 Sucrose; 4.2.1.1 Manufacture ; 4.2.2 Glucose syrups/high-fructose glucose syrups4.2.3 Fructose (levulose); 4.3 Overview - intense sweeteners; 4.3.1 Sweetener approval; 4.3.2 Labelling; 4.3.3 Main intense sweeteners in use in soft drinks; 4.3.3.1 Acesulfame K; 4.3.3.2 Aspartame; 4.3.3.3 Alitame; 4.3.3.4 Cyclamate; 4.3.3.5 Neohesperidin Dihydrochalcone; 4.3.3.6 Sucralose; 4.3.3.7 Neotame; 4.3.3.8 Saccharin; 4.3.3.9 Stevioside; 4.4 New sweeteners/bulking agents used in soft drinks; 4.4.1 Inulin; 4.4.2 Fructo-oligosaccharides/oligofructose; 4.4.3 Polydextrose; 4.4.4 Trehalose; 4.4.5 Tagatose; 4.5 The future; References ; 5 Other beverage ingredients
• Sommario/riassunto: 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 provide
• Titolo autorizzato: Chemistry and technology of soft drinks and fruit juices
• ISBN: 1-280-19667-X; 9786610196678; 0-470-76052-4; 0-470-99582-3; 1-4051-4108-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996205525803316
• Lo trovi qui: Univ. di Salerno