Abstract
The extraction of juice from fruit is an ancient art dating from the earliest of records, where wine is often mentioned. Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species. Although fermented beverages are dealt with in another chapter, the extraction of fruit juice must be considered a mature technology. With rapid changes taking place in most technologies during the past century, the manufacture of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing.
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© 1996 Springer Science+Business Media Dordrecht
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Rutledge, P. (1996). Production of non-fermented fruit products. In: Arthey, D., Ashurst, P.R. (eds) Fruit Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2103-7_4
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DOI: https://doi.org/10.1007/978-1-4615-2103-7_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5875-6
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