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Tannins: Biochemistry, Food Sources & Nutritional Properties
Cheryl Anne Combs (Ed.)
€ 213.34
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Description for Tannins: Biochemistry, Food Sources & Nutritional Properties
Hardback. Editor(s): Combs, Cheryl Anne. Num Pages: 175 pages. BIC Classification: PSB. Dimension: 230 x 155. .
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. ... Read more
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. ... Read more
Product Details
Format
Hardback
Publication date
2016
Publisher
Nova Science Publishers Inc
Condition
New
Number of Pages
175
Place of Publication
New York, United States
ISBN
9781634841504
SKU
V9781634841504
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-1
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