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£126.00

Elsevier Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes

Name: Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes
Brand: Elsevier
Price: 126.0 GBP
Availability: InStock

BMBD178

Industrial Chemistry

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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. Review A comprehensive overview of the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets About the Author 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.

Product Specifications

Brand: Elsevier
Model: BMBD178
Format: Paperback
ASIN: 0128115270
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 18 October 2018
Listed Since: 01 November 2017

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Elsevier Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes

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