Sorghum and Millets in Human Nutrition

Sorghum and Millets in Human Nutrition
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 184
Release: 1995
ISBN 10: 9789251033814
ISBN 13: 9251033811
Language: EN, FR, DE, ES & NL

Sorghum and Millets in Human Nutrition Book Review:

The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.

Sorghum and Millets in Human Nutrition

Sorghum and Millets in Human Nutrition
Author: Anonim
Publsiher: Unknown
Total Pages: 184
Release: 1995
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1036932925
Language: EN, FR, DE, ES & NL

Sorghum and Millets in Human Nutrition Book Review:

Proceedings of a Symposium on Sorghum and Millets for Human Nutrition

Proceedings of a Symposium on Sorghum and Millets for Human Nutrition
Author: D. A. V. Dendy
Publsiher: Unknown
Total Pages: 138
Release: 1977
ISBN 10: 1928374650XXX
ISBN 13: OCLC:3898649
Language: EN, FR, DE, ES & NL

Proceedings of a Symposium on Sorghum and Millets for Human Nutrition Book Review:

Sorghum and Millets

Sorghum and Millets
Author: John Taylor,Kwaku G. Duodu
Publsiher: Elsevier
Total Pages: 468
Release: 2018-10-12
ISBN 10: 0128115289
ISBN 13: 9780128115282
Language: EN, FR, DE, ES & NL

Sorghum and Millets Book Review:

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

Sorghum and Millets Diseases

Sorghum and Millets Diseases
Author: John F. Leslie
Publsiher: John Wiley & Sons
Total Pages: 504
Release: 2008-02-28
ISBN 10: 0470384700
ISBN 13: 9780470384701
Language: EN, FR, DE, ES & NL

Sorghum and Millets Diseases Book Review:

This work is based on the Mexico 2000 meeting under the auspices of ICRISAT (International Crops Research Institute for Semi-Arid Tropics) and INTSORMIL (International Sorghum and Millet Collaborative Research Support Program). Sorghum and millet are very important agronomic crops in many parts of the world, specifically in the semi-arid regions in warm areas. The crops are of great significance in supplying food and feed in the developing areas of Latin America, Africa, and Asia.

Proceedings of a Symposium on Sorghum and Millets for Human Food

Proceedings of a Symposium on Sorghum and Millets for Human Food
Author: International Association for Cereal Chemistry
Publsiher: Unknown
Total Pages: 138
Release: 1977
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924001798754
Language: EN, FR, DE, ES & NL

Proceedings of a Symposium on Sorghum and Millets for Human Food Book Review:

The Sorghum Genome

The Sorghum Genome
Author: Sujay Rakshit,Yi-Hong Wang
Publsiher: Springer
Total Pages: 284
Release: 2017-01-18
ISBN 10: 3319477897
ISBN 13: 9783319477893
Language: EN, FR, DE, ES & NL

The Sorghum Genome Book Review:

This book provides insights into the current state of sorghum genomics. It particularly focuses on the tools and strategies employed in genome sequencing and analysis, public and private genomic resources and how all this information is leading to direct outcomes for plant breeders. The advent of affordable whole genome sequencing in combination with existing cereal functional genomics data has enabled the leveraging of the significant novel diversity available in sorghum, the genome of which was fully sequenced in 2009, providing an unmatched resource for the genetic improvement of sorghum and other grass species. Cultivated grain sorghum is a food and feed cereal crop adapted to hot and dry climates, and is a staple for 500 million of the world’s poorest people. Globally, sorghum is also an important source of animal feed and forage, an emerging biofuel crop and model for C4 grasses, particularly genetically complex sugarcane.

Carbohydrates in Human Nutrition

Carbohydrates in Human Nutrition
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 140
Release: 1998
ISBN 10: 9789251041147
ISBN 13: 9251041148
Language: EN, FR, DE, ES & NL

Carbohydrates in Human Nutrition Book Review:

In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health organisation periodically convene expert consultations to provide advice to developing and developed countries. A primary objective of these consultations is the review of the state of knowledge on the role of various nutrients in the human diet, and the formulation of practical recommendations. The latest in a series of expert reports on nutrients, Carbohydrates In Human Nutrition gives the report and recommendations of a joint expert consultation on this subject which was held in Rome from April 14 to 18, 1997. Key factors that may influence consumption, health, food production and processing, food marketing and labelling are discussed. The report makes recommendations about terminology and a classification scheme for dietary carbohydrates; an energy value for dietary fibre; the minimum dietary energy intake from carbohydrates; the consumption of carbohydrate-rich foods with emphasis on traditional foods; the use of the glycemic index. An extensive bibliography is included.

Pearl millet and sorghum improvement in India

Pearl millet and sorghum improvement in India
Author: Carl E. Pray, Latha Nagarajan
Publsiher: Intl Food Policy Res Inst
Total Pages: 27
Release: 2009
ISBN 10: 1928374650XXX
ISBN 13: 9182736450XXX
Language: EN, FR, DE, ES & NL

Pearl millet and sorghum improvement in India Book Review:

The spread of modern varieties and hybrids of pearl millet and sorghum that began in the mid-1960s has had an important impact on small farmer welfare in India. The success and sustainability of these improved cultivars resulted from three types (or periods) of interventions by the Indian government: (1) increased investments in crop improvement by national and international agricultural systems during the 1970s; (2) development of efficient seed systems, with the gradual inclusion of the private sector in the 1980s; and (3) the liberalization of the Indian seed industry in the late 1990s. In addition to increased overall production levels of sorghum and millet, there have been substantial yield gains in semi-arid regions as well as improved cultivars adopted in some of the poorest areas of India. The innovations of new, hybrid technology have not been limited to the Green Revolution crops; they have also had significant impact on the productivity of small-farmer households growing dryland crops, such as millet and sorghum in India.

Applied Food Protein Chemistry

Applied Food Protein Chemistry
Author: Zeynep Ustunol
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2014-12-31
ISBN 10: 111994449X
ISBN 13: 9781119944492
Language: EN, FR, DE, ES & NL

Applied Food Protein Chemistry Book Review:

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
Author: Anonim
Publsiher: Academic Press
Total Pages: 240
Release: 2013-03-21
ISBN 10: 0124115004
ISBN 13: 9780124115002
Language: EN, FR, DE, ES & NL

Advances in Food and Nutrition Research Book Review:

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948

Foods that Changed History How Foods Shaped Civilization from the Ancient World to the Present

Foods that Changed History  How Foods Shaped Civilization from the Ancient World to the Present
Author: Christopher Martin Cumo
Publsiher: ABC-CLIO
Total Pages: 451
Release: 2015-06-30
ISBN 10: 1440835373
ISBN 13: 9781440835377
Language: EN, FR, DE, ES & NL

Foods that Changed History How Foods Shaped Civilization from the Ancient World to the Present Book Review:

Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. • Overviews the foods that have changed the world from prehistory to the present • Gives attention to the relationships between foods and religious movements, such as the connections between fish, bread, and wine and the rise of Christianity • Enables readers to grasp the connections between the history of foods and the Columbian Exchange

Food Security and Safety

Food Security and Safety
Author: Olubukola Oluranti Babalola
Publsiher: Springer Nature
Total Pages: 907
Release: 2021-09-01
ISBN 10: 303050672X
ISBN 13: 9783030506728
Language: EN, FR, DE, ES & NL

Food Security and Safety Book Review:

This book focuses on food security and safety issues in Africa, a continent presently challenged with malnutrition and food insecurity. The continuous increase in the human population of Africa will lead to higher food demands, and climate change has already affected food production in most parts of Africa, resulting in drought, reduced crop yields, and loss of livestock and income. For Africa to be food-secure, safe and nutritious food has to be available, well-distributed, and sufficient to meet people’s food requirements. Contributors to Food Security and Safety: African Perspectives offer solutions to the lack of adequate safe and nutritious food in sub-Saharan Africa, as well as highlight the positive efforts being made to address this lack through a holistic approach. The book discusses the various methods used to enhance food security, such as food fortification, fermentation, genetic modification, and plant breeding for improved yield and resistance to diseases. Authors emphasize the importance of hygiene and food safety in food preparation and preservation, and address how the constraints of climate change could be overcome using smart crops. As a comprehensive reference text, Food Security and Safety: African Perspectives seeks to address challenges specific to the African continent while enhancing the global knowledge base around food security, food safety, and food production in an era of rapid climate change.

Whole Grains

Whole Grains
Author: Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah
Publsiher: CRC Press
Total Pages: 304
Release: 2019-03-04
ISBN 10: 1351104748
ISBN 13: 9781351104746
Language: EN, FR, DE, ES & NL

Whole Grains Book Review:

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 724
Release: 2014-05-27
ISBN 10: 0124047092
ISBN 13: 9780124047099
Language: EN, FR, DE, ES & NL

Processing and Impact on Active Components in Food Book Review:

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter

Gluten Free Cereal Products and Beverages

Gluten Free Cereal Products and Beverages
Author: Elke Arendt,Fabio Dal Bello
Publsiher: Elsevier
Total Pages: 464
Release: 2011-04-28
ISBN 10: 9780080557762
ISBN 13: 0080557767
Language: EN, FR, DE, ES & NL

Gluten Free Cereal Products and Beverages Book Review:

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Entrepreneurship Development in Food Processing

Entrepreneurship Development in Food Processing
Author: K.P. Sudheer,V. Indira
Publsiher: CRC Press
Total Pages: 402
Release: 2021-11-24
ISBN 10: 1000506827
ISBN 13: 9781000506822
Language: EN, FR, DE, ES & NL

Entrepreneurship Development in Food Processing Book Review:

This book covers various facets of entrepreneurial opportunities in processing sector. The editors have made an exhaustive effort to provide information on various entrepreneurial opportunities in food processing sector. This book clarifies most of the technical questions which arises on entrepreneurship ventures in food processing sector. Also, the book will be useful to prospective entrepreneurs, food engineers, agricultural engineers, researchers and also to those who are working in the relevant fields. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Abiotic and Biotic Stress in Plants

Abiotic and Biotic Stress in Plants
Author: Arun Shanker,Chitra Shanker
Publsiher: BoD – Books on Demand
Total Pages: 768
Release: 2016-02-17
ISBN 10: 9535122509
ISBN 13: 9789535122500
Language: EN, FR, DE, ES & NL

Abiotic and Biotic Stress in Plants Book Review:

The impact of global climate change on crop production has emerged as a major research priority during the past decade. Understanding abiotic stress factors such as temperature and drought tolerance and biotic stress tolerance traits such as insect pest and pathogen resistance in combination with high yield in plants is of paramount importance to counter climate change related adverse effects on the productivity of crops. In this multi-authored book, we present synthesis of information for developing strategies to combat plant stress. Our effort here is to present a judicious mixture of basic as well as applied research outlooks so as to interest workers in all areas of plant science. We trust that the information covered in this book would bridge the much-researched area of stress in plants with the much-needed information for evolving climate-ready crop cultivars to ensure food security in the future.

Handbook of Cereals Pulses Roots and Tubers

Handbook of Cereals  Pulses  Roots  and Tubers
Author: Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publsiher: CRC Press
Total Pages: 652
Release: 2021-10-13
ISBN 10: 1000429806
ISBN 13: 9781000429800
Language: EN, FR, DE, ES & NL

Handbook of Cereals Pulses Roots and Tubers Book Review:

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

The Ongoing Columbian Exchange Stories of Biological and Economic Transfer in World History

The Ongoing Columbian Exchange  Stories of Biological and Economic Transfer in World History
Author: Christopher Martin Cumo
Publsiher: ABC-CLIO
Total Pages: 395
Release: 2015-02-25
ISBN 10: 1610697960
ISBN 13: 9781610697965
Language: EN, FR, DE, ES & NL

The Ongoing Columbian Exchange Stories of Biological and Economic Transfer in World History Book Review:

This unique encyclopedia enables students to understand the myriad ways that the Columbian Exchange shaped the modern world, covering every major living organism from pathogens and plants to insects and mammals. • Represents the only encyclopedia to comprehensively treat the Columbian Exchange and document how this watershed event in history changed the world, not just in North America but worldwide • Provides full accounts of demographic and epidemiological trends and how the planet's current biodiversity resulted from the events of the Columbian Exchange • Includes primary documents that offer students material for analysis and promote critical thinking skills, thus supporting Common Core State Standards • Supplies both entry bibliographies and a selected, general bibliography to direct students to sources of additional information