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Tannin starch complexes

Tannins comprise various polyhydroxyphenols and polysaccharides (polysaccharoses), which are complex carbohydrates (polyhydroxy aldehydes or ketones) and include starches and cellulose, and their... [Pg.405]

Permits fermentation by converting starch to fermentable sugar Prevents chill haze in beer (a complex which includes protein, carbohydrates and tannins)... [Pg.13]

Condensed tannins, the polymerized products of flavan-3-ols and flavan-3,4-diols, form complexes with proteins, starch and digestive enzymes and may cause a reduction in the nutritional value of foods (Chung et al 1998). In fruit extracts, the tannins may cause precipitation in the presence of proteins. The high ability of the condensed tannins to form complexes with other food components reduces the extractability of those constituents from grapes and berries. [Pg.99]

Condensed tannins, flavan-3-ols (catechins) and flavan-3,4-diols (leucoanthocyanins) can form complexes with important nutrients as proteins, starch and digestive... [Pg.122]

See other pages where Tannin starch complexes is mentioned: [Pg.794]    [Pg.643]    [Pg.16]    [Pg.38]    [Pg.109]    [Pg.314]    [Pg.966]    [Pg.833]    [Pg.5111]    [Pg.668]    [Pg.63]    [Pg.174]    [Pg.477]    [Pg.478]    [Pg.274]    [Pg.132]   
See also in sourсe #XX -- [ Pg.477 ]



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Complex tannins

Complexed starch

Starch complexing

Starch, complexes

Tannins

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