Sorghum and Millets

Chemistry, Technology, and Nutritional Attributes
3. Auflage 2025
ISBN: 978-0-443-23954-0
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 216 mm x 276 mm

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is to be the leading reference resource for in-depth state-of-art knowledge on all aspects of sorghum and millets related to their grain science and utilization. The core of the new edition remains the structure and chemistry and biochemistry of their grains and grain components and the technologies of processing these grains into foods. Additionally, it provides holistic and complete information about all the technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance. The global perspective of the content includes both the modern and traditional food value chains. Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses: as traditional staple foods and beverages, modern processed foods and, with respect to sorghum, industrial applications including biofuels, and as an animal and aquaculture feedstuff. They are tropical cereal plants (C4 photosynthetic pathway) and are uniquely hardy as they can produce an adequate crop under conditions of low rainfall and high temperatures and sorghum, in particular, can withstand periods of drought and waterlogging. Because of these attributes, sorghum and millets have natural resilience to cultivation under conditions of higher temperatures and extreme weather events being brought about by climate change. Sorghum and grains also process valuable end-use attributes, notably that they are generally substantially higher in health-promoting phytochemicals than other cereal grains, their foods can exhibit slow starch digestibility and they are naturally gluten-free. Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition brings the important scientific knowledge up to date in all respects: basic science - genetics, chemistry and biochemistry, food chemistry; nutritional quality and health-promoting attributes; and agronomy, food and feed processing technologies.

Autoren/Hrsg.

Taylor, John

Bean, Scott R.

Duodu, Kwaku G.

Fachgebiete

• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau

Inhaltsverzeichnis

1. Current and future state of sorghum in the 21st Century
2. Current and future state of millets in the 21st Century
3. Taxonomy, history, distribution, production and utilization.
4. Breeding and agronomy
5. Application of plant breeding and genomics for improved sorghum and millet grain nutritional quality
6. Post-harvest technologies
7. Grain structure and grain chemical composition
8. Starch synthesis, chemistry and functional properties
9. Protein synthesis, chemistry and functional properties
10. Impact of processing technologies on nutrients and nutrient bioavailability
11. Intervention trials and epidemiological studies
12. Phytochemical-related health-promoting attributes
13. Traditional food and beverage products and their technologies
14. Modern convenient food and beverage products and their technologies
15. Gluten-free dough-based foods and technologies
16. Feed grains for animal production, companion animals and aquaculture
17. Industrial and nonfood applications
18. Quality management systems

Über Autor(innen)

Taylor, John
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.

Bean, Scott R.
Dr. Bean is a Research Chemist in the Grain Quality and Structure Research Unit at the USDA-ARS Center for Grain and Animal Health research and serves as lead scientist on the unit's sorghum grain quality research project. Dr. Bean's research focuses on the analysis and characterization of sorghum grain composition with an emphasis on proteins analysis and rapid methods for measuring grain composition. Dr. Bean's research investigate how all factors such as genetic variability, abiotic stress, crop management, processing, etc. impact grain composition and ultimately the end-use quality of sorghum.

Duodu, Kwaku G.
Professor Kwaku G. Duodu works in the Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa.