Natural Products in Beverages : Botany, Phytochemistry, Pharmacology and Processing (1st ed. 2024)

This reference book provides a comprehensive overview on active ingredients of the plants that are present in beverages.

The book aims to highlight the important aspects of each plant from a botanical perspective elaborating on the morphology of the species and ecological and agronomic specificities on their phytochemistry.

It also discusses manufacturing techniques for control and analysis of these products of natural origin.

The content is divided into eleven main sections containing chapters contributed from valuable experts in their field.

The book serves as a useful resource for graduate students, scholars and researchers in the field of botany, agriculture, food chemistry, nutrition as well as industrial scientists and those involved in marketing of phytochemicals, plants and their extracts.