Technology of Non-Alcoholic Beverages. Textbook

At the modern scientific and technical level, the basics of the technology of production of traditional and new non-alcoholic beverages for Russia based on innovative methods of processing plant raw materials are presented. Given the current trends in the creation of functional food products, information is given on the main biologically active substances contained in plant and animal raw materials and used in the production of soft drinks. The properties of the main components included in the recipes of drinks are considered. Much attention is paid to the preparation of water, which is the basis of drinks and largely determining their properties. A description of modern types of packaging containers is given.
The textbook is intended for university students and osuzes studying in the areas of training and specialties: "Brotherly industrial technology and winemaking", "catering products", "food products from vegetable raw materials", "Product Technology and Catering Technology" , "Technology for the production and processing of agricultural products". The book may also be useful to industry specialists.
3rd edition, corrected