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What are Tannins?
Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high molecular weight. In fact, the astringent taste that you find in some foods is due to the reaction of tannins with mouth proteins. Figure highlights some of their characteristic features.
Figure: Characteristics of different forms of tannins
Food Applications of alginate One of the most unusual properties of the alginates has been the ability of soluble alginate salts to produce attractive, edible gels or jellies.
Define Estimation of Blood Thiamin Levels - Thiamin Status? The levels of free thiamin and its phosphoesters in whole blood and erythrocytes are measured using high- performanc
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Define Classification of Carbohydrates? Carbohydrates are defined as polyhydroxy aldehydes or ketones or substances that produce such compounds when hydrolyzed. Carbohydrates a
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