Beverage Quality and Safety

"All the chapters are well written, presented, and referencedResearchers and students alike could benefit from this well-written and referenced manuscript."-International Journal of Dairy Technology, Vol. 58, No. 2, May 2005

Autorentext
Foster\, Tammy; Vasavada\, Purnendu C.

Klappentext
Based on an IFT short course, Beverage Quality and Safety offers information on the latest beverage industry trends related to products, processing, and packaging technologies - including new generation nutraceutical beverages. It also covers important regulatory issues, including federal regulations on HACCP. Among the topical issues it addresses are organic juice processing, active packaging, the microbiology of fruit juices and beverages, alternative processing technologies to control spoilage, and cleaning and sanitation of beverage plants.


Zusammenfassung
Presents information on the beverage industry trends related to products, processing and packaging technologies - including nutraceutical beverages. This work also covers important regulatory issues, including HACCP and its application, and the role of GMOs in beverage production.

Inhalt
Assuring Safety in Juices and Juice Products: Good Agricultural Practices. The Role of GMOs in Beverage Production. Nutraceuticals and their Role in Beverages. Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Beverages. Microbiology of Fruit Juice and Beverages. U.S. Food and Drug Administration Juice HACCP - The Final Rule. HACCP: An Applied Approach. Essential Elements of Sanitation in the Beverage Industry. Juice Processing: The Organic Alternative. Active Packaging for Beverages.

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