دانلود کتاب Tannins: biochemistry, food sources and nutritional properties

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Content: 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