Description
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
Table of Contents
1. Taxonomy, History, Distribution and Production2. Breeding and Agronomy3. Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality4. Post-Harvest Technologies5. Grain Structure and Grain Chemical Composition6. Starch and Protein Chemistry and Functional Properties7. Food and Beverage Nutritional Attributes8. Phyto-Chemical Related Health-Promoting Attributes9. Traditional Food and Beverage Products and Technologies10. Modern Food, Beverage, and Animal Feed Products and Technologies11. Gluten-Free Dough-Based Foods and Technologies12. Sorghum as Feed Grain for Animal Production13. Industrial and Non-Food Applications14. Quality Management Systems
