Beverage Quality and Safety

Beverage Quality and Safety

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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.
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Product details

  • Hardback | 248 pages
  • 163.1 x 242.3 x 19.3mm | 512.57g
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • New.
  • 23 Tables, black and white; 10 Illustrations, black and white
  • 1587160110
  • 9781587160110
  • 2,611,813

Table of contents

Assuring Safety in Juices and Juice Products: Good Agricultural Practices, Richard F. Stier and Nancy E. Nagle

The Role of GMOs in Beverage Production, Susan Harlander

Nutraceuticals and their Role in Beverages, Dennis Gordon and Kiyoko Kubomura

Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Beverages, Purnendu C. Vasavada

Microbiology of Fruit Juice and Beverages, Purnendu C. Vasavada

U.S. Food and Drug Administration Juice HACCP - The Final Rule, Donald A. Kautter, Jr.

HACCP: An Applied Approach, T. Konietzko

Essential Elements of Sanitation in the Beverage Industry, Martha Hudak-Roos, Bruce Feree

Juice Processing: The Organic Alternative, Susan Ten Eyck

Active Packaging for Beverages, Paul L. Dawson
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Review quote

"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
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