Sorghum and Millets

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

Scientists and engineers who utilize sorghum for food, feed, and industrial materials in both science and industry, reference for academics, sorghum growers, industrial R&D including food, feeds, and bioenergy

1. 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