【应助】10月第3本+Tannins: Biochemistry, Food Sources and Nutritional....

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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.