عنوان

Tannins :

(Number (ISBN

1634841514

(Number (ISBN

9781634841511

Number

b546875

Title Proper

Tannins :

General Material Designation

[Book]

Other Title Information

biochemistry, food sources and nutritional properties

First Statement of Responsibility

Cheryl Anne Combs, editor.

Place of Publication, Distribution, etc.

New York

Name of Publisher, Distributor, etc.

Nova Science Publishers

Date of Publication, Distribution, etc.

[2016]

Specific Material Designation and Extent of Item

.

Series Title

Biochemistry research trends series.

Text of Note

TANNINS BIOCHEMISTRY, FOOD SOURCES AND NUTRITIONAL PROPERTIES ; TANNINS BIOCHEMISTRY, FOOD SOURCES AND NUTRITIONAL PROPERTIES ; Library of Congress Cataloging-in-Publication Data; CONTENTS ; PREFACE; Chapter 1 ADSORBENT BIOPOLYMERS FROM TANNIN EXTRACTS FOR WATER TREATMENT ; ABSTRACT ; INTRODUCTION ; HEAVY METALS; DYES ; OTHER CONTAMINANTS ; REFERENCES ; Chapter 2 DETERMINANTS OF TANNIN-RICH FOOD AND BEVERAGE CONSUMPTION: ORAL PERCEPTION VS. PSYCHOSOCIAL ASPECTS ; ABSTRACT ; 1. INTRODUCTION ; 2. NUTRITIONAL RELEVANCE OF TANNINS ; 2.1. Tannins As Antinutrients. 2.2. Consumption and Health Benefits of Tannin-Rich Foods and Beverages 3. DEVELOPMENT OF FOOD PREFERENCES ; 4. BIOLOGICAL DETERMINANTS OF TANNIN-RICH FOOD CHOICES ; 4.1. The Involvement of Oral Cavity in the Acceptance of Tannin-Containing Products ; 4.1.1. Sensorial Attributes: Bitterness, Astringency and Aroma ; 4.1.2. The Role of Saliva in Tannin-Rich Items Ingestion ; 4.2. Influence of Post-Ingestive Mechanisms ; 5. PSYCHOSOCIAL ASPECTS OF FOOD CHOICES (WHAT MOTIVATES POLYPHENOL-RICH FOOD CONSUMPTION?). 5.1. Multi-Level and Multi-Dimensional Determinants of Food Related Preferences, Choices and Behaviours 5.1.1. The Surrounding Environment ; 5.1.2. The Individual; CONCLUSION ; AKNOWLEDGMENTS ; REFERENCES ; Chapter 3 GRAPE TANNINS: STRUCTURE, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY ; ABSTRACT ; GRAPES AND TANNINS; ANTIOXIDANT ACTIVITY AND HEALTH BENEFITS ; ANTIMICROBIAL PROPERTIES OF CONDENSED TANNINS FROM GRAPES ; Antibacterial ; Dental Applications ; Antiviral ; REFERENCES ; Chapter 4 WINE TANNIN STRUCTURE AND EXTRACTION: REVIEW OF CURRENT RESEARCH ; ABSTRACT ; ABBREVIATIONS. 1. INTRODUCTION 2. EXTRACTION OF GRAPE TANNINS ; 2.1. Viticultural Factors Influencing Wine-Extractable Tannin ; 2.2. Winemaking Factors Influencing Grape Tannin Extraction ; 2.3. Grape Marc Tannin ; 3. WINE TANNIN CONCENTRATIONS AND STRUCTURES ; 3.1. Wine Tannin Concentration and Extraction ; 3.2. Wine Tannin Structure ; 3.3. Effect of Wine Aging on Tannin Structure and Concentration; 4. PROTEIN INTERACTIONS AND ASTRINGENCY ; 4.1. Measuring Astringency ; 4.2. Influences of Tannin Concentration and Structure on Protein Interactions ; 4.3. Influences of Other Wine Components. CONCLUSION AND FUTURE RESEARCH ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 TANNINS IN RUMINANT NUTRITION: IMPACT ON ANIMAL PERFORMANCE AND QUALITY OF EDIBLE PRODUCTS ; ABSTRACT ; 1. INTRODUCTION ; 2. TANNINS IN FEED RESOURCES ; 3. ADVERSE AND BENEFICIAL EFFECTS OF TANNINS; 3.1. Effect of Tannins on Ruminants' Performance; 4. TANNINS AND FEEDING BEHAVIOUR IN RUMINANTS ; 4.1. Saliva Composition and Tannin Intake ; 4.2. Tannins and Post-Ingestive Effects ; 5. TANNINS AND THEIR EFFECTS ON CHARACTERISTICS OF RUMINANT EDIBLE PRODUCTS.

SCIENCE -- Life Sciences -- Biochemistry.

Tannins.

Class number

Book number

Cheryl Anne Combs, editor.

Cheryl Anne Combs

Electronic name

[Book]

Y