Kwaku G. Duodu – författare
2 219 kr
Skickas inom 10-15 vardagar
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
2 447 kr
Skickas inom 10-15 vardagar
Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surrounding sorghum and millets. The book covers important scientific knowledge, including basic science-genetics, chemistry, and biochemistry-food chemistry, nutritional quality and health-promoting attributes, agronomy, and food and feed processing technologies. Other sections delve into structure, chemistry, biochemistry, grain components, and the technologies used for food processing. Additionally, it provides holistic and complete information about all technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance.Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses as traditional staple foods and beverages, modern processed foods, and with respect to sorghum, industrial applications, including biofuels, and as an animal and aquaculture feedstuff.
Covers core information on the structure, chemistry, and biochemistry of sorghum and millet grainsContains an expanded coverage of artificial intelligence in quality assurance, and use as food and feed for animals and phytochemicals and related health-promoting propertiesIncludes the developments in agronomy and breeding through processing into food and nonfood productsProvides workflow graphics on processes for the enhanced application of the information providedHighlights sorghum and millets’ attributes in meeting the world’s food, feed, and industrial needsAddresses and dispels common misperceptions about sorghum and milletsProvides comprehensive data and in-depth information on the nutrition quality of sorghum and millets and their foods