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The making of juice

This is the latest volume in the IFST Advances in Food Science Book series, concerning the application of novel processing technologies in the manufacture of non-alcoholic beverages. Intended as a reference work summarising the latest food science research and practice, and featuring contributions by recognised international experts, the book is divided into three sections: Juice Processing, Non-Alcoholic Beverages and Waste in the Juice and Non-Alcoholic Beverage Sector.

Part one has chapters on pome fruit juices, citrus fruit juices, Prunus fruit juices, vegetable juices, exotic fruit juices, berry juices and juice blends. Each chapter begins with a section summarising the conventional processing techniques and their effects on microbiological quality and nutritional and organoleptic attributes.

This is then followed by a review of the novel processing techniques. These are subdivided into thermal (such as ohmic heating) and non-thermal methods (such as high-pressure processing), with corresponding data on the effects on microbial, nutritional and organoleptic quality of the various processes. The chapter ends with a brief section on conclusions and future trends. This format gives the book a consistent feel, which is easy to follow, and the overview of the new technologies gives the reader a good indication of the state of development in a given field of juice processing.

Comprehensive referencing provides the opportunity for further research as required. Each chapter is designed to offer a stand-alone guide for each juice type, which is useful for quick reference purposes, though it does lead to a good deal of repetition, in that the conventional techniques generally involve thermal processing and the effects on microbial, nutritional and organoleptic quality are essentially similar.

Part two, dealing with non-alcoholic beverages, covers grain-based drinks (soy, rice and oats), soups and functional beverages. These chapters are organised along the same lines as those in part one, though there is more background information given on each sector. This reflects the greater complexity of the types of products covered, with more processes, including fermentation and a wider range of ingredients. Again, a good overview of these areas is provided and current practice is contrasted with the most promising approaches using new technologies.

The final section, part three, deals with waste and by-product utilisations in the beverage industry. This is the shortest of the three sections and consists mainly of a review of current methods for using by-products from the various types of processed fruit and vegetables. There is little discussion of novel technologies, which are restricted to pulsed electric field and ultrasonication as methods of breaking down plant materials as an aid to extraction of bio-active compounds. There is little discussion of the treatment of waste water, a major component of juice processing waste, though that is perhaps considered beyond the scope of this review.

Finally, there is a comprehensive and accurate index to complete the work.

Overall, this is a well-written and presented review of the current state of innovation in beverage processing and would be a valuable resource for anyone researching the subject from an academic perspective or as an introduction for more practical, production-based readers.

Reviewer Alan H Draisey

Lauriston Mains, Gloucestershire GL17 9XU

Email: alandraisey@tiscali.co.uk

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