Beverages form an extremely diverse sector of the food industry and one that is of major economic importance, this book provides a fully comprehensive account of the technology and science of this food product group. Beverages provides integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. This book includes details of all the major beverages (except milk which is covered in volume one of this series), each chapter being devoted to a major beverage type. The approach to each chapter is similar, discussing first the manufacturing technology, set in the context of the underlying chemistry and microbiology. Particular attention is paid to the chemistry of compounds responsible for imparting organoleptic properties. Pharmacological properties of constituents such as caffeine are also examined. This book is structured in a user-friendly way, including summary points, control points, information boxes and excercises, permitting use by readers at various levels. The book should be of use to undergraduates on food studies, applied biology and food science and technology courses.
It should also be a valuable learning and teaching aid and a reference for those in the food industry or taking professional qualifications. This book should be of interest to upper-level undergraduates studying food science and technology; teachers in these areas; technologists, senior technologists, production managers in beverage companies or breweries; and technologists employed in a regulatory capacity.
