Sorghum and Millets

Chemistry, Technology, and Nutritional Attributes

Häftad, Engelska, 2018

2 300 kr

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Beskrivning

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications.

The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains.

Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research
Brings together leading experts from across the field via a world leading editorial team
Published in partnership with the AACCI - advancing the science and technology of cereals and grains

Produktinformation

Utgivningsdatum:2018-10-18
Mått:216 x 276 x 28 mm
Vikt:1 270 g
Format:Häftad
Språk:Engelska
Antal sidor:468
Upplaga:2
Förlag:Elsevier Science
ISBN:9780128115275

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.Kwaku Gyebi Duodu is professor of food science and head of the Department of Consumer and Food Sciences at the University of Pretoria in South Africa. He is involved in undergraduate and postgraduate teaching in cereal science and technology, food chemistry, and food engineering. His research focuses on the health-promoting properties of African grains (cereals and legumes) and their foods where he studies metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also conducts research in nutritional aspects of African grain-based foods with a focus on mineral bioaccessibility and protein quality. He has authored several research papers and book chapters on the quality, nutritional, and health-promoting properties of sorghum and millets and other grains.

Innehållsförteckning

1. Taxonomy, History, Distribution and Production2. Breeding and Agronomy3. Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality4. Post-Harvest Technologies5. Grain Structure and Grain Chemical Composition6. Starch and Protein Chemistry and Functional Properties7. Food and Beverage Nutritional Attributes8. Phyto-Chemical Related Health-Promoting Attributes9. Traditional Food and Beverage Products and Technologies10. Modern Food, Beverage, and Animal Feed Products and Technologies11. Gluten-Free Dough-Based Foods and Technologies12. Sorghum as Feed Grain for Animal Production13. Industrial and Non-Food Applications14. Quality Management Systems