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Carbonated soft drinks [[electronic resource] ] : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst
| Carbonated soft drinks [[electronic resource] ] : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina |
663.62
663/.62 |
| Altri autori (Persone) |
SteenDavid P
AshurstP. R |
| Soggetto topico |
Soft drinks
Carbonated beverages |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74857-5
9786610748570 0-470-76333-7 0-470-99603-X 1-4051-7170-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Carbonated Soft Drinks: Formulation and Manufacture; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Early history; 1.2 The growth of carbonates - production; 1.3 Technological development; 1.3.1 Carbon dioxide; 1.3.2 Sweeteners; 1.3.3 Flavours and colours; 1.3.4 Packaging; 1.4 Recent technological development; 1.5 The growth of carbonates - consumption; 1.6 Changing public perception and future challenges; Acknowledgements; Bibliography; 2 Water treatment; 2.1 Introduction; 2.2 Water quality; 2.3 Town mains water; 2.4 Boreholes; 2.5 How to achieve the desired water quality
2.6 Sand filtration2.7 Coagulation; 2.8 Alkalinity reduction; 2.9 Membrane filtration; 2.10 Chlorination and carbon filtration; 2.11 Iron removal; 2.12 Nitrate removal; 2.13 Polishing filters; 2.14 Ultraviolet systems; 2.15 Ozone technology; 2.16 De-aeration; 2.17 Factory water distribution systems; 2.18 Factory water systems; References; 3 Ingredients and formulation of carbonated soft drinks Barry Taylor; 3.1 Introduction; 3.2 Factors influencing development of the industry; 3.3 The move towards standardisation; 3.4 The constituents of a soft drink; 3.5 Water; 3.5.1 Requirements 3.5.2 Quality of fresh water3.5.3 Water hardness; 3.5.4 Water treatment; 3.5.5 Water impurities and their effect; 3.5.5.1 Suspended particles; 3.5.5.2 Organic matter; 3.5.5.3 High alkalinity; 3.5.5.4 Nitrates; 3.6 Saccharides and high-intensity sweeteners; 3.6.1 Bulk sweeteners; 3.6.2 Intense sweeteners; 3.7 Carbon dioxide; 3.8 Acidulants; 3.8.1 Citric acid; 3.8.2 Tartaric acid; 3.8.3 Phosphoric acid; 3.8.4 Lactic acid; 3.8.5 Acetic acid; 3.8.6 Malic acid; 3.8.7 Fumaric acid; 3.8.8 Ascorbic acid; 3.9 Flavourings; 3.9.1 Flavourings and legislation; 3.9.2 Flavourings in application 3.9.3 Water-miscible flavourings3.9.3.1 Flavouring mixtures; 3.9.3.2 Flavouring essence; 3.9.3.3 Flavouring extract; 3.9.4 Water-dispersible flavourings; 3.9.4.1 Brominated vegetable oil (BVO) emulsions; 3.10 Colours; 3.11 Preservatives; 3.11.1 Micro-organisms and beverages; 3.11.2 Sulphur dioxide; 3.11.3 Benzoic acid and benzoates; 3.11.4 Sorbic acid and sorbates; 3.12 More functional ingredients; 3.12.1 Stabilisers; 3.12.2 Saponins; 3.12.3 Antioxidants; 3.12.4 Calcium disodium EDTA; 3.13 Retrospective investigation of a soft drink; 3.14 Food safety; 3.15 Future trends; Bibliography 4 Syrup preparation and syrup room operations4.1 Introduction; 4.2 Syrup composition; 4.3 Syrup rooms and proportioning systems; 4.4 The modern syrup room; 4.5 Instrumentation; 4.6 Sugar; 4.6.1 Sugar dissolving; 4.6.2 Liquid sugar storage; 4.7 Pre-mixes; 4.8 Pasteurisation; 4.8.1 Tunnel pasteurisation; 4.8.2 Flash pasteurisation; 4.9 Clean-in-place systems; 4.10 Process plant hygiene requirements; 4.11 Syrup room building design; 4.12 Future developments; 5 Carbon dioxide, carbonation and the principles of filling technology; 5.1 Introduction; 5.2 Carbon dioxide 5.3 Production of carbon dioxide |
| Record Nr. | UNINA-9910143316703321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Carbonated soft drinks [[electronic resource] ] : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst
| Carbonated soft drinks [[electronic resource] ] : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina |
663.62
663/.62 |
| Altri autori (Persone) |
SteenDavid P
AshurstP. R |
| Soggetto topico |
Soft drinks
Carbonated beverages |
| ISBN |
1-280-74857-5
9786610748570 0-470-76333-7 0-470-99603-X 1-4051-7170-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Carbonated Soft Drinks: Formulation and Manufacture; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Early history; 1.2 The growth of carbonates - production; 1.3 Technological development; 1.3.1 Carbon dioxide; 1.3.2 Sweeteners; 1.3.3 Flavours and colours; 1.3.4 Packaging; 1.4 Recent technological development; 1.5 The growth of carbonates - consumption; 1.6 Changing public perception and future challenges; Acknowledgements; Bibliography; 2 Water treatment; 2.1 Introduction; 2.2 Water quality; 2.3 Town mains water; 2.4 Boreholes; 2.5 How to achieve the desired water quality
2.6 Sand filtration2.7 Coagulation; 2.8 Alkalinity reduction; 2.9 Membrane filtration; 2.10 Chlorination and carbon filtration; 2.11 Iron removal; 2.12 Nitrate removal; 2.13 Polishing filters; 2.14 Ultraviolet systems; 2.15 Ozone technology; 2.16 De-aeration; 2.17 Factory water distribution systems; 2.18 Factory water systems; References; 3 Ingredients and formulation of carbonated soft drinks Barry Taylor; 3.1 Introduction; 3.2 Factors influencing development of the industry; 3.3 The move towards standardisation; 3.4 The constituents of a soft drink; 3.5 Water; 3.5.1 Requirements 3.5.2 Quality of fresh water3.5.3 Water hardness; 3.5.4 Water treatment; 3.5.5 Water impurities and their effect; 3.5.5.1 Suspended particles; 3.5.5.2 Organic matter; 3.5.5.3 High alkalinity; 3.5.5.4 Nitrates; 3.6 Saccharides and high-intensity sweeteners; 3.6.1 Bulk sweeteners; 3.6.2 Intense sweeteners; 3.7 Carbon dioxide; 3.8 Acidulants; 3.8.1 Citric acid; 3.8.2 Tartaric acid; 3.8.3 Phosphoric acid; 3.8.4 Lactic acid; 3.8.5 Acetic acid; 3.8.6 Malic acid; 3.8.7 Fumaric acid; 3.8.8 Ascorbic acid; 3.9 Flavourings; 3.9.1 Flavourings and legislation; 3.9.2 Flavourings in application 3.9.3 Water-miscible flavourings3.9.3.1 Flavouring mixtures; 3.9.3.2 Flavouring essence; 3.9.3.3 Flavouring extract; 3.9.4 Water-dispersible flavourings; 3.9.4.1 Brominated vegetable oil (BVO) emulsions; 3.10 Colours; 3.11 Preservatives; 3.11.1 Micro-organisms and beverages; 3.11.2 Sulphur dioxide; 3.11.3 Benzoic acid and benzoates; 3.11.4 Sorbic acid and sorbates; 3.12 More functional ingredients; 3.12.1 Stabilisers; 3.12.2 Saponins; 3.12.3 Antioxidants; 3.12.4 Calcium disodium EDTA; 3.13 Retrospective investigation of a soft drink; 3.14 Food safety; 3.15 Future trends; Bibliography 4 Syrup preparation and syrup room operations4.1 Introduction; 4.2 Syrup composition; 4.3 Syrup rooms and proportioning systems; 4.4 The modern syrup room; 4.5 Instrumentation; 4.6 Sugar; 4.6.1 Sugar dissolving; 4.6.2 Liquid sugar storage; 4.7 Pre-mixes; 4.8 Pasteurisation; 4.8.1 Tunnel pasteurisation; 4.8.2 Flash pasteurisation; 4.9 Clean-in-place systems; 4.10 Process plant hygiene requirements; 4.11 Syrup room building design; 4.12 Future developments; 5 Carbon dioxide, carbonation and the principles of filling technology; 5.1 Introduction; 5.2 Carbon dioxide 5.3 Production of carbon dioxide |
| Record Nr. | UNISA-996213065203316 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Carbonated soft drinks [[electronic resource] ] : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst
| Carbonated soft drinks [[electronic resource] ] : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina |
663.62
663/.62 |
| Altri autori (Persone) |
SteenDavid P
AshurstP. R |
| Soggetto topico |
Soft drinks
Carbonated beverages |
| ISBN |
1-280-74857-5
9786610748570 0-470-76333-7 0-470-99603-X 1-4051-7170-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Carbonated Soft Drinks: Formulation and Manufacture; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Early history; 1.2 The growth of carbonates - production; 1.3 Technological development; 1.3.1 Carbon dioxide; 1.3.2 Sweeteners; 1.3.3 Flavours and colours; 1.3.4 Packaging; 1.4 Recent technological development; 1.5 The growth of carbonates - consumption; 1.6 Changing public perception and future challenges; Acknowledgements; Bibliography; 2 Water treatment; 2.1 Introduction; 2.2 Water quality; 2.3 Town mains water; 2.4 Boreholes; 2.5 How to achieve the desired water quality
2.6 Sand filtration2.7 Coagulation; 2.8 Alkalinity reduction; 2.9 Membrane filtration; 2.10 Chlorination and carbon filtration; 2.11 Iron removal; 2.12 Nitrate removal; 2.13 Polishing filters; 2.14 Ultraviolet systems; 2.15 Ozone technology; 2.16 De-aeration; 2.17 Factory water distribution systems; 2.18 Factory water systems; References; 3 Ingredients and formulation of carbonated soft drinks Barry Taylor; 3.1 Introduction; 3.2 Factors influencing development of the industry; 3.3 The move towards standardisation; 3.4 The constituents of a soft drink; 3.5 Water; 3.5.1 Requirements 3.5.2 Quality of fresh water3.5.3 Water hardness; 3.5.4 Water treatment; 3.5.5 Water impurities and their effect; 3.5.5.1 Suspended particles; 3.5.5.2 Organic matter; 3.5.5.3 High alkalinity; 3.5.5.4 Nitrates; 3.6 Saccharides and high-intensity sweeteners; 3.6.1 Bulk sweeteners; 3.6.2 Intense sweeteners; 3.7 Carbon dioxide; 3.8 Acidulants; 3.8.1 Citric acid; 3.8.2 Tartaric acid; 3.8.3 Phosphoric acid; 3.8.4 Lactic acid; 3.8.5 Acetic acid; 3.8.6 Malic acid; 3.8.7 Fumaric acid; 3.8.8 Ascorbic acid; 3.9 Flavourings; 3.9.1 Flavourings and legislation; 3.9.2 Flavourings in application 3.9.3 Water-miscible flavourings3.9.3.1 Flavouring mixtures; 3.9.3.2 Flavouring essence; 3.9.3.3 Flavouring extract; 3.9.4 Water-dispersible flavourings; 3.9.4.1 Brominated vegetable oil (BVO) emulsions; 3.10 Colours; 3.11 Preservatives; 3.11.1 Micro-organisms and beverages; 3.11.2 Sulphur dioxide; 3.11.3 Benzoic acid and benzoates; 3.11.4 Sorbic acid and sorbates; 3.12 More functional ingredients; 3.12.1 Stabilisers; 3.12.2 Saponins; 3.12.3 Antioxidants; 3.12.4 Calcium disodium EDTA; 3.13 Retrospective investigation of a soft drink; 3.14 Food safety; 3.15 Future trends; Bibliography 4 Syrup preparation and syrup room operations4.1 Introduction; 4.2 Syrup composition; 4.3 Syrup rooms and proportioning systems; 4.4 The modern syrup room; 4.5 Instrumentation; 4.6 Sugar; 4.6.1 Sugar dissolving; 4.6.2 Liquid sugar storage; 4.7 Pre-mixes; 4.8 Pasteurisation; 4.8.1 Tunnel pasteurisation; 4.8.2 Flash pasteurisation; 4.9 Clean-in-place systems; 4.10 Process plant hygiene requirements; 4.11 Syrup room building design; 4.12 Future developments; 5 Carbon dioxide, carbonation and the principles of filling technology; 5.1 Introduction; 5.2 Carbon dioxide 5.3 Production of carbon dioxide |
| Record Nr. | UNINA-9910830092403321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Carbonated soft drinks : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst
| Carbonated soft drinks : formulation and manufacture / / edited by David P. Steen and Philip R. Ashurst |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina | 663.62 |
| Altri autori (Persone) |
SteenDavid P
AshurstP. R |
| Soggetto topico |
Soft drinks
Carbonated beverages |
| ISBN |
1-280-74857-5
9786610748570 0-470-76333-7 0-470-99603-X 1-4051-7170-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Carbonated Soft Drinks: Formulation and Manufacture; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Early history; 1.2 The growth of carbonates - production; 1.3 Technological development; 1.3.1 Carbon dioxide; 1.3.2 Sweeteners; 1.3.3 Flavours and colours; 1.3.4 Packaging; 1.4 Recent technological development; 1.5 The growth of carbonates - consumption; 1.6 Changing public perception and future challenges; Acknowledgements; Bibliography; 2 Water treatment; 2.1 Introduction; 2.2 Water quality; 2.3 Town mains water; 2.4 Boreholes; 2.5 How to achieve the desired water quality
2.6 Sand filtration2.7 Coagulation; 2.8 Alkalinity reduction; 2.9 Membrane filtration; 2.10 Chlorination and carbon filtration; 2.11 Iron removal; 2.12 Nitrate removal; 2.13 Polishing filters; 2.14 Ultraviolet systems; 2.15 Ozone technology; 2.16 De-aeration; 2.17 Factory water distribution systems; 2.18 Factory water systems; References; 3 Ingredients and formulation of carbonated soft drinks Barry Taylor; 3.1 Introduction; 3.2 Factors influencing development of the industry; 3.3 The move towards standardisation; 3.4 The constituents of a soft drink; 3.5 Water; 3.5.1 Requirements 3.5.2 Quality of fresh water3.5.3 Water hardness; 3.5.4 Water treatment; 3.5.5 Water impurities and their effect; 3.5.5.1 Suspended particles; 3.5.5.2 Organic matter; 3.5.5.3 High alkalinity; 3.5.5.4 Nitrates; 3.6 Saccharides and high-intensity sweeteners; 3.6.1 Bulk sweeteners; 3.6.2 Intense sweeteners; 3.7 Carbon dioxide; 3.8 Acidulants; 3.8.1 Citric acid; 3.8.2 Tartaric acid; 3.8.3 Phosphoric acid; 3.8.4 Lactic acid; 3.8.5 Acetic acid; 3.8.6 Malic acid; 3.8.7 Fumaric acid; 3.8.8 Ascorbic acid; 3.9 Flavourings; 3.9.1 Flavourings and legislation; 3.9.2 Flavourings in application 3.9.3 Water-miscible flavourings3.9.3.1 Flavouring mixtures; 3.9.3.2 Flavouring essence; 3.9.3.3 Flavouring extract; 3.9.4 Water-dispersible flavourings; 3.9.4.1 Brominated vegetable oil (BVO) emulsions; 3.10 Colours; 3.11 Preservatives; 3.11.1 Micro-organisms and beverages; 3.11.2 Sulphur dioxide; 3.11.3 Benzoic acid and benzoates; 3.11.4 Sorbic acid and sorbates; 3.12 More functional ingredients; 3.12.1 Stabilisers; 3.12.2 Saponins; 3.12.3 Antioxidants; 3.12.4 Calcium disodium EDTA; 3.13 Retrospective investigation of a soft drink; 3.14 Food safety; 3.15 Future trends; Bibliography 4 Syrup preparation and syrup room operations4.1 Introduction; 4.2 Syrup composition; 4.3 Syrup rooms and proportioning systems; 4.4 The modern syrup room; 4.5 Instrumentation; 4.6 Sugar; 4.6.1 Sugar dissolving; 4.6.2 Liquid sugar storage; 4.7 Pre-mixes; 4.8 Pasteurisation; 4.8.1 Tunnel pasteurisation; 4.8.2 Flash pasteurisation; 4.9 Clean-in-place systems; 4.10 Process plant hygiene requirements; 4.11 Syrup room building design; 4.12 Future developments; 5 Carbon dioxide, carbonation and the principles of filling technology; 5.1 Introduction; 5.2 Carbon dioxide 5.3 Production of carbon dioxide |
| Record Nr. | UNINA-9910877273603321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry and technology of soft drinks and fruit juices [[electronic resource] /] / edited by Philip R. Ashurst
| Chemistry and technology of soft drinks and fruit juices [[electronic resource] /] / edited by Philip R. Ashurst |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (394 p.) |
| Disciplina |
663.62
663/.62 |
| Altri autori (Persone) | AshurstP. R |
| Soggetto topico |
Soft drinks
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 | eng |
| 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 |
| Record Nr. | UNISA-996205525803316 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||