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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes

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PublisherWoodhead Publishing and AACC International Press
ISBN 139780128115275
ISBN 100128115270
AuthorJohn R N Taylor
Book FormatPaperback
LanguageEnglish
About the AuthorJohn Taylor is a Senior Research Fellow at the University of Pretoria in South Africa, specializing in grain science and alleviation of micronutrient malnutrition. John is author of numerous scientific papers and book chapters on sorghum, millets and other grains. He was editor-in-chief of the Journal of Cereal Science from 2018-2021. He has co-edited a monograph on Ancient Grains and the second edition of Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. He is presently co-editing a handbook on modern cereal science and technology. He is an Honorary President of the International Association for Cereal Science and Technology (ICC), and fellow of ICC, the Cereal and Grains Association and the International Academy of Food Science and Technology, and 2021 was recipient of the T.B. Osborne Medal from the Cereals and Grains Association.Kwaku Gyebi Duodu is Professor of Food Science and Head of the Department of Consumer and Food Sciences, University of Pretoria, South Africa. He is involved in undergraduate and postgraduate teaching in Food Chemistry and Food Engineering. His research focuses on the health-promoting properties of African grains and their foods and he investigates the metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also has research interest in nutritional aspects of African grain-based foods with focus on mineral bioaccessibility and protein quality. Gyebi co-edited the second edition of Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. He serves on the editorial boards of the Journal of Cereal Science and the Journal of Food Composition and Analysis.
Publication Date2018-10-18
Number of Pages468 pages
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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes
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