Sorghum and Millets
Chemistry, Technology, and Nutritional Attributes
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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.
Key Features
- 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
Readership
Scientists and technologists 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
Table of Contents
- 1. Taxonomy, History, Distribution and Production
2. Breeding and Agronomy
3. Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional 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. Phyto-Chemical Related Health-Promoting Attributes
9. Traditional Food and Beverage Products and Technologies
10. Modern Food, Beverage, and Animal Feed Products and Technologies
11. Gluten-Free Dough-Based Foods and Technologies
12. Sorghum as Feed Grain for Animal Production
13. Industrial and Non-Food Applications
14. Quality Management Systems
Product details
- No. of pages: 468
- Language: English
- Copyright: © Woodhead Publishing and AACC International Press 2018
- Published: October 12, 2018
- Imprint: Woodhead Publishing and AACC International Press
- Paperback ISBN: 9780128115275
- eBook ISBN: 9780128115282
About the Editors
John Taylor
John R. N. Taylor is a senior research fellow in grain science and nutrition at the University of Pretoria, South Africa. He is the author of numerous scientific papers and book chapters and has been senior editor of two handbooks: Gluten-Free Ancient Grains and Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. John is a fellow of the ICC, the Cereal and Grains Association, and of the International Academy of Food Science and Technology. He was awarded the Thomas Burr Osborne Medal by Cereals & Grains Association in 2021 and the Clyde H. Bailey Medal by the ICC in 2022.
Affiliations and Expertise
Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, South Africa
Kwaku Duodu
Affiliations and Expertise
Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa