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Natural products in beverages = botany, phytochemistry, pharmacology and processing /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Natural products in beverages/ edited by Jean-Michel Mérillon, Céline Rivière, Gabriel Lefèvre.
其他題名:	botany, phytochemistry, pharmacology and processing /
其他作者:	Lefèvre, Gabriel.
出版者:	Cham :Springer International Publishing : : 2025.,
面頁冊數:	xxii, 1203 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer Nature eReference
標題:	Chemical Biology. -
電子資源:	https://doi.org/10.1007/978-3-031-38663-3
ISBN:	9783031386633

Natural products in beverages = botany, phytochemistry, pharmacology and processing /
Natural products in beveragesbotany, phytochemistry, pharmacology and processing /[electronic resource] :edited by Jean-Michel Mérillon, Céline Rivière, Gabriel Lefèvre. - Cham :Springer International Publishing :2025. - xxii, 1203 p. :ill. (some col.), digital ;24 cm. - Reference series in phytochemistry,2511-8358. - Reference series in phytochemistry..

Section 1 : Caffeine Beverage plants : Theobroma cacao -- Section 2 : Caffeine Beverage plants : Coffea -- Section 3 : Caffeine Beverage plants : Tea (Camellia sinensis) -- Section 4 : Caffeine Beverage plants : Ilex sp. Mate and other Ilex sp. Beverages (I. cassine, I. vomitoria, I. paraguariensis, I. kudingchka) -- Section 5 : Caffeine Beverage plants : Cola -- Section 6 : Caffeine Beverage plants : Paullinia (Guarana) -- Section 7: Beverage plants without caffeine: Fruit juice -- Section 8: Beverage plants without caffeine: Infusions and teas -- Section 9: Beverage plants without caffeine: Milky looking beverages from plants (soybean, rice, almond etc.), horchata, and salep -- Section 10 : Alcoholic Beverage plants : Non-distilled beverage : beer, wine, cider -- Section 11 : Alcoholic Beverage plants : distilled beverage : vodka, whisky, cognac, mezcal, pastis, gentian etc.

This reference book provides an overview of the active ingredients of selected plants present in beverages. The book aims to highlight according to the chapters the botanical, ethnobotanical, ecological or agronomic aspects of these botanical species used in some well-known or rarer beverages by linking them to their phytochemistry. This book also covers the manufacturing techniques, as well as the quality control of these products of natural origin in beverages. The content is divided into five main sections containing chapters written by valuable experts in their field : (1) beverages plants with caffeine and other methylxanthines, (2) beverage plants without caffeine, (3) fruits juices, (4) alcoholic beverage plants: non-distilled beverages and (5) alcoholic beverage plants: distilled beverages. The book is a useful resource for graduate students, academics and researchers in the field of botany, agriculture, food chemistry, nutrition as well as for industrial scientists and those involved in the commercialization of phytochemicals, plants and their extracts.

ISBN: 9783031386633

Standard No.: 10.1007/978-3-031-38663-3doiSubjects--Topical Terms:

1388683
Chemical Biology.

LC Class. No.: TX815

Dewey Class. No.: 641.2

Natural products in beverages = botany, phytochemistry, pharmacology and processing /
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520 $a This reference book provides an overview of the active ingredients of selected plants present in beverages. The book aims to highlight according to the chapters the botanical, ethnobotanical, ecological or agronomic aspects of these botanical species used in some well-known or rarer beverages by linking them to their phytochemistry. This book also covers the manufacturing techniques, as well as the quality control of these products of natural origin in beverages. The content is divided into five main sections containing chapters written by valuable experts in their field : (1) beverages plants with caffeine and other methylxanthines, (2) beverage plants without caffeine, (3) fruits juices, (4) alcoholic beverage plants: non-distilled beverages and (5) alcoholic beverage plants: distilled beverages. The book is a useful resource for graduate students, academics and researchers in the field of botany, agriculture, food chemistry, nutrition as well as for industrial scientists and those involved in the commercialization of phytochemicals, plants and their extracts.
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