The book "Identification, including for the purpose of detecting fraud, juice products from fruits and vegetables" is a unique teaching aid , Created by a team of authors, which will become an indispensable assistant for specialists in the field of food industry , for students and teachers, Food Processing Technology . This publication not only immerses the reader in the world of juice products, but also raises important questions about the quality and safety of the products we consume every day. In today's world, where consumer preferences and requirements for food quality are growing, the question of falsification of juices from fruits and vegetables is becoming especially urgent. The book offers an in-depth analysis of the methods of identification and detection of fakes, which makes it an important tool for anyone who wants to understand the intricacies of juice production. The authors carefully explore various aspects, ranging from production technologies to laboratory analysis methods, which allows the reader to get a complete picture of the process of selection and verification of juices. This book will be of interest not only to professionals in the field of food safety, but also to a wide range of readers, including students, graduate students and anyone interested in food quality. It can be a useful resource for those who work in the field of trade, marketing and quality control, as well as for consumers seeking an informed choice of products. It is important to note that the manual is written in accessible language, which makes it understandable even for those who do not have a special education in this field. The topics raised in the book cover many aspects related to the production of juices. The authors discuss not only the methods of identification of falsified products, but also the influence of various factors on the quality of juices, such as storage conditions, processing technologies and composition of ingredients. This allows the reader to gain a deeper understanding of how different processes affect the final product and how counterfeiting can be avoided. The style of the authors is characterized by scientific rigor and at the same time the availability of presentation, which makes the material easy to perceive. The book includes many illustrations, tables and diagrams that help to visualize information and make the learning process more fascinating. The team of authors consists of experienced specialists in the field of food technology and chemistry, which gives the book additional value and authority. If you are looking for literature on the topic of juice identification, detection of falsifications or just want to expand your knowledge of food safety, this guide will be an excellent choice. Not only will it enrich your wealth of knowledge, but it will also help you become a more conscious consumer. The book “Identification, including for the purpose of detecting falsification, of juice products from fruits and vegetables” is a step towards a safer and better choice of food in the world. Do not miss the opportunity to get acquainted with this important work, which can change your perception of juices and their quality. Read, learn and make an informed choice along with this unique guide!