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Soft drinks, fruit juices, concentrates, and fruit preserves

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter
  • 4k Downloads

Soft drinks, fruit juices, and fruit preserves represent well-defined and unique ecosystems because of their particular combination of physical and chemical characteristics. Microbiological stability is largely determined by low pH, low oxygen content, pasteurization, and preservatives. This chapter surveys the compositional characteristics of these products and their influence on the microflora of raw materials and end products. It also outlines and discusses the hygienic, preservation, and control requirements for the different product types.

Keywords

Lactic Acid Bacterium Fruit Juice Soft Drink Orange Juice Apple Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

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