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Tannins: Biochemistry, Food Sources and Nutritional Properties
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Editors: Cheryl Anne Combs
Book Description:
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. (Imprint: Nova)

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Table of Contents:
pp. vii-x

Chapter 1
Adsorbent Biopolymers from Tannin Extracts for Water Treatment
(Jesus Beltran-Heredia and Elena Beltran-Heredia, Chemical Engineering and Physical Chemistry Department, Faculty of Sciences, University of Extremadura, Badajoz, Spain, and others)
pp. 1-28

Chapter 2
Determinants of Tannin-Rich Food and Beverage Consumption: Oral Perception vs. Psychosocial Aspects
(Elsa Lamy, Cristina Pinheiro, Lénia Rodrigues, Fernando Capela e Silva, Orlando Silva Lopes, Sofia Tavares, Rui Gaspar, Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM), University of Évora, Évora, Portugal, and others)
pp. 29-58

Chapter 3
Grape Tannins: Structure, Antioxidant and Antimicrobial Activity
(Kenneth J Olejar, Charlotte Vandermeer and Paul A. Kilmartin, Biocide Toolbox and Wine Science Program, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand)
pp. 59-84

Chapter 4
Wine Tannin Structure and Extraction: Review of Current Research
(Jacqui M. McRae, Keren A. Bindon, Josh L. Hixson and Paul A. Smith, The Australian Wine Research Institute, Glen Osmond, Australia)
pp. 85-120

Chapter 5
Tannins in Ruminant Nutrition: Impact on Animal Performance and Quality of Edible Products
(Eliana Jerónimo, Cristina Pinheiro, Elsa Lamy, Maria Teresa Dentinho, Elvira Sales-Baptista, Orlando Lopes, Fernando Capela e Silva, Centro de Biotecnologia Agrícola e Agroalimentar do Alentejo (CEBAL)/Instituto Politécnico de Beja (IPBeja), Beja, Portugal, and others)
pp. 121-168

Chapter 6
Effect of Flavonoid Compounds from Flemingia Macrophylla on Milk Composition of Lactating Goat in the Tropics
(Gisele Maria Fagundes, Elisa Cristina Modesto, Tatiana Saldanha, Carlos Elysio Moreira da Fonseca, James Pierre Muir, Juarez Vicente, Vinícius Carneiro de Souza, Aline Barros da Silva, Rosiane Martins da Silva, Jenevaldo Barbosa da Silva and Ives Claudio da Silva Bueno, Universidade de São Paulo – USP, Pirassununga, São Paulo, Brazil, and others)
pp. 169-186

pp. 187-190

      Biochemistry Research Trends
   Binding: Hardcover
   Pub. Date: 2016 - 1st Quarter
   Pages: 6x9 - (NBC-R)
   ISBN: 978-1-63484-150-4
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Tannins: Biochemistry, Food Sources and Nutritional Properties