Nature of the condensed tannins present in the dietary fibre fractions in foods
- 1 January 1995
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 53 (4) , 357-362
- https://doi.org/10.1016/0308-8146(95)99827-m
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Effects of dietary fibre and tannins from apple pulp on the composition of faeces in ratsBritish Journal of Nutrition, 1992
- Phenolics and in‐vitro degradability of protein and fibre in West African BrowseJournal of the Science of Food and Agriculture, 1992
- Klason lignin, condensed tannins and resistant protein as dietary fibre constituents: Determination in grape pomacesFood Chemistry, 1991
- Ecological implications of condensed tannin structure: A case studyJournal of Chemical Ecology, 1990
- Choosing appropriate methods and standards for assaying tanninJournal of Chemical Ecology, 1989
- Natural astringency in foodstuffs — A molecular interpretationCritical Reviews in Food Science and Nutrition, 1988
- Use of dye-labeled protein as spectrophotometric assay for protein precipitants such as tanninJournal of Chemical Ecology, 1985
- Stimulatory effects of tannins and cholic acid on tryptic hydrolysis of proteins: Ecological implicationsJournal of Chemical Ecology, 1985
- Occurrence of an unusual leucoanthocyanidin and absence of proanthocyanidins in sorghum leavesJournal of Agricultural and Food Chemistry, 1983
- Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerizationJournal of Agricultural and Food Chemistry, 1982