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  • Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes by John Taylor book cover
  • Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes by John Taylor book cover
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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes

by John Taylor

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A technical reference on sorghum and millet from crop development to product use

$279.83 USD
$279.83 USD $279.83 USD

Paperback New English

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AlbakiReads Editorial

A technical reference on sorghum and millet from crop development to product use

Edited by John Taylor, this second edition organizes the subject across the full grain-value chain: history and breeding, production and handling, grain structure and chemistry, and nutritional properties. It also addresses how sorghum and millets are used in traditional and contemporary foods and beverages, alongside industrial and other non-food applications. The scope connects agricultural and compositional questions with practical processing and product-development contexts, making it a focused resource on these grains rather than a general introduction to food science.

Good fit for readers who enjoy

  • Food scientists and academics studying sorghum or millet
  • Food-industry professionals developing products with these grains
  • Researchers interested in grain chemistry, nutrition, breeding, and processing

Themes

Sorghum and millet scienceGrain chemistryNutritional propertiesFood and beverage applicationsProduct development

Based on publisher information and book metadata.

Book overview

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.

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