Assessment of Physiochemical Properties of Non-Alcoholic Fruit Juice

The book provides a comprehensive analysis of new alternative methods of quality control in fruit juice production/consumption. The physiochemical parameters and the methods employed are presented and treated in a simple manner for easy understanding. The problem of fruit juice adulteration and nutritionally related diseases is also looked at. Fruit juice producers/consumers Government quality control agencies/ regulatory bodies (Food/drugs) and medical practitioners will find this book very useful in one way or the other.