Beverage Quality and Safety

248pp  ISBN 1587160110      £63.00

• Discusses industry and regulatory trends as well as quality and safety of fruit juices and beverages
• Examines new generation nutraceutical beverages
• Presents alternatives to conventional thermal treatment
• Covers aseptic packaging fundamentals and current systems
• Includes the latest FDA Juice HACCP regulations
• Details essential elements of sanitation

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.

Contents

Assuring Safety in Juices and Juice Products: Good Agricultural Practices, R F. Stier and N 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