Formulation and production of carbonated soft drinks
著者
書誌事項
Formulation and production of carbonated soft drinks
Blackie Academic & Professional, an imprint of Chapman & Hall , AVI, 1990
- : Blackie
大学図書館所蔵 全1件
注記
Includes bibliographical references and index
入力は遡及データによる
内容説明・目次
内容説明
There is comparatively little published material on the technology of the carbonated soft drinks industry, which is sometimes considered to be the most challenging area of beverage manufacture. This book reviews the major stages of the production process, covering the composition and combination of the elemental consitutents, the various primary packages and the many methods of protecting these packages during the distribution process. A final chapter considers quality control. This is a book for food technologists, food chemists/biochemists and packaging technologists.
目次
- Growth and development of carbonated soft drinks, R.Hall
- water treatment, R.Hutchinson and W.McCarthy
- carbohydrate sugars, P.M.Beesley
- high intensity sweetners, K.O'Donnell
- flavourings and emulsions, G.Hopkins
- acids, colours, preservatives and other additives, B.Taylor
- syrup room operation, M.J.Turner
- containers and closures, I.S.Roberts
- handling empty containers, C.Pettitt
- carbonation and filling, A.J.Mitchell
- container decoration, D.Kaye
- container inspection equipment, P.W.Binns
- secondary and tertiary packaging, R.Leighton and A.J.Mitchell
- effective application of quality control, D.McDonald.
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