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Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds–A Review
Tannins, water-soluble phenolic compounds, have been reported to have the ability to form complexes with nutritionally important nutrients such as protein and mineral elements thereby making them unavailable for absorption and utilization. Toxicity of tannin has been demonstrated in experimental ani...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007702/ https://www.ncbi.nlm.nih.gov/pubmed/35465118 http://dx.doi.org/10.3746/pnf.2022.27.1.14 |