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Sorghum and Millets: Chemistry, Technology, 2nd Edition
Sorghum and Millets: Chemistry, Technology, 2nd Edition
NEW!

  • Completely revised with a new focus on nutrition and health

  • Updated with coverage of developments from the last two decades of research

  • Brings together leading experts from across the field

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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition, is a completely updated edition of the widely read book published by AACC International. With an internationally recognized editorial team and chapters written by subject-matter experts from around the world, 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 and health-promoting attributes, traditional and modern usage in foods and beverages, and industrial and nonfood applications.

This book is a key reference for academics researching all aspects of sorghum and millets, from breeding to usage. It is also essential reading for those in the food industry who are tasked with the development of new products using these phytochemical-rich and gluten-free grains. Given the new focus on nutrition and health, consumers will also find this book helpful.

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition


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. Phytochemical 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

Publish Date: 2018
Format: 8.5" x 10.8" softcover
ISBN: 978-0-12-811527-5
Pages: 453
Publication Weight: 4 lbs

Edited by John R. N. Taylor and Kwaku G. Duodu

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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

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