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Tannins: Types, Foods Containing, and Nutrition
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Editors: Georgios K. Petridis
Book Description:
Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins and various other organic compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine. This book presents current research in the study of tannins including: the effect of tannins in animal nutrition; proanthocyanidins in grapes and wines; using tannins to produce coagulant agents for water purification; and solar photodegradation of tannin in wood leachate.
(Imprint: Nova)

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Chapter 1 - Contrasting Roles of Tannins in Nutrition: Recent Evidence from Animal Models pp. 1-81
Authors / Editors: (Miguel E. Alonso-Amelot, Grupo de Química Ecológica, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida, Venezuela)

Chapter 2 - Effect of Tannins on the Nutrition, Grazing or Browsing Management and Environmental Impact of Small Ruminants Fed Mediterranean Pastures pp. 83-112
Authors / Editors: (M. Decandia, A. Cabiddu, G. Molle, AGRIS Sardegna, Dipartimento per la Ricerca nelle Produzioni Animali, Olmedo, Italy)

Chapter 3 - Tannin and its Effects in Animal Nutrition pp. 113-137
Authors / Editors: (Akbar Taghizadeh and Maghsoud Besharati, Dep. of Animal Science, Faculty of Agriculture, University of Tabriz, Iran)

Chapter 4 - Fate and Bioavailability of Tannins in Human and Animals: Gut Microbial Transformations pp. 139-159
Authors / Editors: (A. Sahoo, Central Sheep and Wool Research Institute, Avikanagar, Malpura, Rajasthan, India, and others)

Chapter 5 - Proanthocyanidins in Grapes and Wines: A Review pp. 161-185
Authors / Editors: (Alberto Hernández-Jiménez, Encarna Gómez-Plaza, Ana Belén Bautista-Ortín, Departamento de Tecnología de Alimentos, Nutrición y Bromatología. Facultad de Veterinaria, Universidad de Murcia, Murcia, Spain)

Chapter 6 - Optimisation Studies on Tannin-Based Coagulants pp. 187-216
Authors / Editors: (J. Sanchez-Martin, J. Beltran-Heredia, M.A. Davila-Acedo, M.C. Gomez-Munoz, Chemical Engineering and Physical Chemistry, University of Extremadura, Spain)

Chapter 7 - Tannins of Persimmon Fruit: Artificial Removal of Astringency Tannins of Persimmon Fruit: Artificial Removal of Astringency pp. 217-230
Authors / Editors: (C. Besada, A. Salvador, Postharvest Departament, Instituto Valenciano de Investigaciones Agrarias, Carretera Moncada, Valencia, Spain)

Chapter 8 - Grape Seed Procyanidins: Occurrence, Structural Features, and Health Benefits pp. 231-250
Authors / Editors: (Cláudia P. Passos, M. Rosário Domingues, Carlos M. Silva, Manuel A. Coimbra, QOPNA, Departamento de Química, Universidade de Aveiro, Portugal, and others)

Chapter 9 - Tannins: What do they Represent in Plant Life? pp. 251-263
Authors / Editors: (Claudia Maria Furlan, Lucimar Barbosa Motta, Deborah Yara Alves Cursino dos Santos, Departamento de Botânica, Instituto de Biociências, Universidade de São Paulo, São Paulo, SP, Brazil)

Chapter 10 - Tannins in Plant Feed Ingredients: Facts and Probable Consequences in Fish Nutrition pp. 265-280
Authors / Editors: (Koushik Ghosh and Arun Kumar Ray, Aquaculture Laboratory, Department of Zoology, The University of Burdwan, West Bengal, India, and others)

Chapter 11 - Influence of Selected Factors on the Content of Tannins in Tea Extracts pp. 281-296
Authors / Editors: (Maria Śmiechowska, Przemysław Dmowski, Department of Commodity and Quality Science, Faculty of Entrepreneurship and Quality Science, Gdynia Maritime University, Gdynia, Poland, and others)

Chapter 12 - Nutritional Effects of Chestnut Tannins in Poultry and Rabbit pp. 297-306
Authors / Editors: (F. Gai, L. Gasco, A. Schiavone, I. Zoccarato, Institute of Sciences of Food Production, Italian National Research Council, Grugliasco, Italy, and others)

Chapter 13 - Tannin-Saponin Interaction on In Vitro Ruminal Gas Production Profile and Methanogenesis pp. 307-316
Authors / Editors: (V.C. Mishra, A. Sahoo, B. Singh, Indian Veterinary Research Institute, Palampur (HP), India, and others)

Chapter 14 - Effects of Condensed Tannins on Nitrogen Dynamics in Grazed Temperate Agricultural Systems pp. 317-326
Authors / Editors: (V.T. Burggraaf, V.O. Snow, AgResearch, Ruakura Research Centre, Hamilton, New Zealand, and others)

Chapter 15 - Solar Photodegradation of Tannins in Wood Leachate pp. 327-334
Authors / Editors: (Wendong Tao, Ken Hall, Weihua Zeng, Department of Environmental Resources Engineering, College of Environmental Science and Forestry, State University of New York, Syracuse, New York, and others)

Chapter 16 - Dietary Flavan-3-ols: Health effects, bioavailability and nutritional biomarkers of exposure pp. 335-352
Authors / Editors: (Maria Monagas, Rafael Llorach, Ignacio Garrido, Mireia Urpí-Sardà, Fernando Sánchez-Patán, Carmen Gómez-Cordovés, Cristina Andres-Lacueva, Begoña Bartolomé, Institute of Industrial Fermentations (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain, and others)
***Open Access Chapter. Free Download Available***

Chapter 17 - Extraction, Characterization and antioxidant properties of Tannin pp. 353-364
Authors / Editors: (A. Nag, Natural Product Laboratory, Chemistry Department, Indian Institute of Technology, Kharagpur, India)

      Botanical Research and Practices
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2011
   Pages: 7 x 10 381pp.
   ISBN: 978-1-61761-127-8
   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: Types, Foods Containing, and Nutrition