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Tannins - Biochemistry, Food Sources & Nutritional Properties (Hardcover)
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Tannins - Biochemistry, Food Sources & Nutritional Properties (Hardcover)
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Tannins constitute a heterogeneous group of polyphenolic compounds,
present in a considerable number of vegetable foods. The term
tannin is derived from the properties of these compounds to
interact and precipitate macromolecules, such as proteins, make
them able to tan animal leather. Subsequently a general definition
for tannins emerged, referring them as high molecular weight
polyphenols that precipitate protein from solution. The first
chapter of this book begins with a discussion on the adsorbent
biopolymers from tannin extracts for water treatment. The second
chapter presents the influences of sensory and psychosocial factors
on the intake of tannin-rich foods and beverages. Chapter three
investigates condensed tannins derived from grapes and their
antioxidant and antimicrobial activity. Chapter four provides a
review of the latest research in the extraction of tannins from
grapes and how tannin structure can influence wine astringency. The
tannin chemistry diversity and its occurrence in ruminant diets, as
well as its beneficial and adverse effects on ruminants will be
briefly reviewed in chapter five, and aspects related to oral
cavity physiology, saliva production/composition and postingestive
effects will be also be referred. The final chapter evaluates milk
composition of crossbred dairy goats fed Tifton 85 grass replaced
by flemingia.
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