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Sorghum and Millets
Chemistry, Technology, and Nutritional Attributes
- 2nd Edition - October 12, 2018
- Editors: John Taylor, Kwaku G. Duodu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 1 5 2 7 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 1 5 2 8 - 2
Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC Internati… Read more
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Request a sales quoteSorghum 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 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
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
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
- No. of pages: 468
- Language: English
- Edition: 2
- Published: October 12, 2018
- Imprint: Woodhead Publishing and AACC International Press
- Paperback ISBN: 9780128115275
- eBook ISBN: 9780128115282
JT
John Taylor
John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.
Affiliations and expertise
Senior Research Fellow in Grain Science and Nutrition, University of Pretoria, South AfricaKD
Kwaku G. Duodu
Kwaku Gyebi Duodu is professor of food science and head of the Department of Consumer and Food Sciences at the University of Pretoria in South Africa. He is involved in undergraduate and postgraduate teaching in cereal science and technology, food chemistry, and food engineering. His research focuses on the health-promoting properties of African grains (cereals and legumes) and their foods where he studies metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also conducts research in nutritional aspects of African grain-based foods with a focus on mineral bioaccessibility and protein quality. He has authored several research papers and book chapters on the quality, nutritional, and health-promoting properties of sorghum and millets and other grains.
Affiliations and expertise
Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South AfricaRead Sorghum and Millets on ScienceDirect