Sorghum and Millets (ePub)

Name: Sorghum and Millets
Brand: Elsevier Science & Techn.
SKU: 94691474
Price: 210.80 EUR
Availability: OnlineOnly

Chemistry, Technology, and Nutritional Attributes (Sprache: Englisch)

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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...

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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.

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

Autoren-Porträt

John Taylor is Professor in the Department of Food Science and is Research Theme Leader for Functional Biomolecules and Foods in the Institute of Food, Nutrition and Well-being at the University of Pretoria. He undertakes research into the quality and processing of African cereal grains, especially sorghum and millets in four interrelating areas: grain quality, with specific emphasis on nutritional quality, malting and brewing, gluten-free baked goods, and protein-based biomaterials.

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Bibliographische Angaben

2018, 2. Auflage, 468 Seiten, Englisch
Herausgegeben: John Taylor, Kwaku G. Duodu
Verlag: Elsevier Science & Techn.
ISBN-10: 0128115289
ISBN-13: 9780128115282
Erscheinungsdatum: 12.10.2018

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Dateiformat: ePub
Größe: 122 MB
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Englisch

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