| Description |
1 online resource. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Biochemistry research trends
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|
Biochemistry research trends series.
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
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 |
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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?) |
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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 |
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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 |
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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 |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Tannins.
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Tannins. |
| Genre/Form |
Electronic books.
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| Added Author |
Combs, Cheryl Anne, editor.
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| ISBN |
9781634841511 electronic book |
|
1634841514 electronic book |
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9781634841504 |
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