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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. Key Features: 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.

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Sorghum. --- Sorghum --- Andropogon sorghum --- Common sorghum --- Grain sorghum --- Holcus sorghum --- Sorghum bicolor --- Sorghum vulgare --- Sorghum (Genus) --- Varieties. --- Utilization.

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Genetic Enhancement of Rabi Sorghum - Adapting the Indian Durras presents both the historical background and the recent research done in breeding this important world crop for more global production. Its chapters cover topics in origin and taxonomy, morphology and breeding behavior, genetics, and cytogenetics, also looking at production, nutrition, and alternate uses. The durra race is Ethiopian in origin and its introgression with wild forms permitted adaptation to drier conditions. These have migrated and adapted to the currently known crop that is cultivated in the winter season and com

Sorghum --- Sorghum products --- Genetic engineering.

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Corn and grain sorghum (Sorghum bicolor subsp. bicolor L) are among the top cereal crops world wide, and both are key for global food security. Similarities between the two crops, particularly their adaptation for warm-season grain production, pose an opportunity for comparisons to inform appropriate cropping decisions. This book provides a comprehensive review of the similarities and differences between corn and grain sorghum. It compares corn and sorghum crops in areas such as morphology, physiology, phenology, yield, resource use and efficiency, and impact of both crops in differe

Corn. --- Sorghum. --- Andropogon sorghum --- Common sorghum --- Grain sorghum --- Holcus sorghum --- Sorghum bicolor --- Sorghum vulgare --- Sorghum (Genus) --- Corn plant --- Indian corn --- Maize --- Zea mays --- Zea

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Sorghum is a vital food crop for populations in arid and sub-arid areas. It is also cultivated in temperate areas for animal feed. This book addresses all aspects of the plant (biology, genetics, sensitivity to pests) together with the cultivation systems, harvesting methods and how it is processed into human food. A wealth of illustrations supplement the in-depth, up-to-date knowledge on sorghum, its ecological functions and integrated protection.

Cultivation --- injurious factors --- Food technology --- extension activities --- Sorghum grain --- Sorghum bicolor --- Sorgo --- Technologie après récolte --- Transformation --- Variétés --- Sorghum --- Andropogon sorghum --- Common sorghum --- Grain sorghum --- Holcus sorghum --- Sorghum vulgare --- Sorghum (Genus) --- agriculture --- Africa --- food --- cropping system --- cereal --- Lutte