Tannins: biochemistry, food sources and nutritional properties

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