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. View more >

• Uses a detailed and clear question and answer format that is ideal for quick reference
• Contains additional, new, up-to-date problems and solutions.
• Contains an expanded introduction and new sections on microbiological problems, shelf life and storage, fruit juices and nectars, product claims, nutrition and health claims, and soft drink and fruit juice data sources
• Presents a broad scope of topics and process solutions from the experts in the beverages industry

Professionals within the beverages industry, R&D technologists, innovation teams, technicians and product development chemists. Post-doctoral researchers studying beverages industry processes, Teachers, lecturers and professors of beverages production, both under-graduate and post-graduate food science students who are undertaking projects in beverages production