Plasticized and unplasticized chitosan films with tannic acid addition were developed. The crosslinking capacity of tannic acid was studied by evaluating both the structural modification produced on chitosan films and its ...

Astringency, an orosensory sensation associated with dietary tannins, contributes to food appetitiveness/aversiveness. However, astringency perception varies greatly among individuals. This study examined whether genetically ...

The aim of this work was to evaluate the effect of tannin sources and levels in rations, on the productive performance and body lipid deposition of Nile tilapias (Oreochromis niloticus) during the finishing phase. Three ...

Natural proteins are good candidates for producing food packaging films due to their excellent functional properties. However, some deficiencies as their poor water resistance need to be addressed before films can be used ...

Cu(II)/neocuproine (2,9-dimethyl-1,10-phenanthroline) complexes were utilized for spectrophotometric determination of total polyphenol content in beers. This procedure is based on the reduction of Cu(II) by polyphenols in ...

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is ...

Objective: To determine the effect of phytic acid, tannic acid and pectin on fasting non-heme iron bioavailability in both the presence and absence of calcium. Research methods: Twenty-eight apparently healthy adult females ...

Chronic and unprotect UV exposure leads to skin oxidative stress, following accumulation of damaged cellular components and downstream activation of specific signaling pathways, culminating in premature skin aging (photoaging). ...