Unfermented Fruit Juices (Classic Reprint)

Unfermented Fruit Juices (Classic Reprint) PDF

Author: William Vere Cruess

Publisher: Forgotten Books

Published: 2018-09-22

Total Pages: 38

ISBN-13: 9781390917918

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Excerpt from Unfermented Fruit Juices Chemical preservatives were at one time used freely to preserve fruit juices but are now less popular. Sodium benzoate is the most commonly used of these preservatives and is allowed by law if declared on the label. Sulfurous acid is used in special cases to preserve grape juice for short periods but not for permanent preservation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages PDF

Author: Philip R. Ashurst

Publisher: Springer Science & Business Media

Published: 2013-11-09

Total Pages: 444

ISBN-13: 1475762968

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In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.