Sorghum and Millets: Chemistry, Technology and Nutritional Attributes is a new, fully revised edition of the very popular previous edition, published by the American Association of Cereal Chemists Press.
With a new internationally recognized editorial team, the new edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets. Chapters focusing on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages as well as industrial and non-food applications are covered by respected experts in the field.
The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. Sorghum and Millets: Chemistry, Technology and Nutritional Attributes will also be essential reading for those in the food industry 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
Scientists and engineers who utilize the sorghum for food, feed, and industrial materials in both scientific and industry, reference for academics, sorghum growers, industrial R&D including food, feeds, and bioenergy
- History, Taxonomy, Distribution and Production
2. Breeding and Agronomy
3. Application of Genomics and Biotechnology for improved Sorghum and Millet Grain Nutritional and Functional Quality
4. Post-Harvest Technologies
5. Grain Structure and Grain Chemical Composition
6. Starch and Protein Chemistry and Functional Properties
7. Food and Beverage Nutritional Attributes
8. Health-Promoting Attributes
9. Traditional Food and Beverage Products and Technologies
10. Modern Ready-to-Eat Food Products and Beverages and Their Technologies
11. Gluten-Free Dough-Based Foods and Technologies
12. Forage and Animal Feed Applications
13. Industrial and Non-Food Applications
14. Quality Management Systems
- No. of pages:
- 1st June 2018
- Paperback ISBN:
John Taylor is Professor in the Department of Food Science and is Research Theme Leader for Functional Biomolecules and Foods in the Institute of Food, Nutrition and Well-being at the University of Pretoria. He undertakes research into the quality and processing of African cereal grains, especially sorghum and millets in four interrelating areas: grain quality, with specific emphasis on nutritional quality, malting and brewing, gluten-free baked goods, and protein-based biomaterials.
Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, South Africa
Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa