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Tannins are the secondary polyphenolic compounds known primarily for their ability to bind and precipitate proteins and other macromolecules. The ingestion of complex polyphenols by animal leads to decreased feed intake, lower nutrient utilization and even death at higher level of intake. Hydrolysable tannins and condensed tannins (proanthocyanidins) are two different groups of these compounds that differ in their nutritional and toxic effects. The condensed tannins have a more profound digestibility-reducing effect than hydrolysable tannins, whereas the latter may cause varied toxic...

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies...