Sorghum Biochemistry

Author: CV Ratnavathi
Publisher: Academic Press
ISBN: 0128031824
Format: PDF, Docs
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Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues Offers foundational information on the quality and composition of sorghum as a grain Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry

Breeding Sorghum for Diverse End Uses

Author: Aruna C
Publisher: Woodhead Publishing
ISBN: 0081018800
Format: PDF, ePub, Mobi
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Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable for a huge range of uses, from human food, to biofuels. Split into two main sections, the book initially reviews the genetic suitability of sorghum for breeding, also providing the history of the genetic improvement of the grain. Finally, other sections look at specific breeding programs that could be improved in a number of areas, including human food, animal feed and industrial usage. Readers in academics, research, plant genetics and sorghum development will find this resource of great value. In addition, it is essential reading for engineers who utilize sorghum for food, feed and industrial materials in industry. Provides information on key advances in the genetic makeup of sorghum Allows plant breeders to apply this research to effectively breed new strains of sorghum that are dependent on final usage goals Includes the latest findings in each section to orient researchers to plans for future genetic enhancement

Gluten Free Food Science and Technology

Author: Eimear Gallagher
Publisher: John Wiley & Sons
ISBN: 9781444316216
Format: PDF, Kindle
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Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Phytochemicals as Bioactive Agents

Author: Wayne R. Bidlack
Publisher: CRC Press
ISBN: 9781566767880
Format: PDF, ePub, Mobi
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Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function. Also included are chapters on: strategies to identify bioactive phytochemicals in foods; the design, conduct and interpretation of clinical trials to test phytochemicals for expected bioactivity; compounds that have potential use as phytochemical antimicrobial agents (PAM) in food processing; and designing bioactive functional foods. This book will be of interest to food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products.

Biochemical Aspects of Crop Improvement

Author: K. R. Khanna
Publisher: CRC Press
ISBN: 9780849354182
Format: PDF, ePub
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This book provides a comprehensive review at the biochemical and molecular level of the processes and techniques that contribute to crop improvement. General topics include a historical perspective of the advancements in crop improvement; cultivar systematics and biochemical and molecular markers in crop improvement programs; the genetics of physiological and biochemical processes affecting crop yield; the genetics of photosynthesis, chloroplast, relevant enzymes, and mutations; osmoregulation/adjustment and the production of protective compounds in relation to drought tolerance; and the biochemistry of disease resistance, including elicitors, defense response genes, their role in the production of phytoalexins and other strategies against pathogens. Other topics include quality breeding (e.g., molecular gene structure, changing individual amino acids, enhancing nutritive value of proteins) and biotechnology/genetic engineering. Geneticists, biochemists, botanists, agricultural specialists and others involved in crop improvement and breeding should consider this volume essential reading.

Pesticide interactions in crop production

Author: Jack Altman
Publisher: CRC
ISBN: 9780849363399
Format: PDF, Docs
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Pesticide Interactions in Crop Production: Beneficial and Deleterious Effects evaluates the effects of pesticides on plants by exploring the physical, chemical, biological, and ecological interactions of pesticides that influence a crop. The effects of pesticides on the environment and on the crop pests themselves are considered as well. Specific topics addressed include iatrogenic responses, the fate of pesticides applied to cereals under field conditions, the persistance of pesticides on target crops, the effect of pesticides on soil symbionts, and the role of ecological agriculture on conventional and organic cropping systems. Pesticide Interactions in Crop Production: Beneficial and Deleterious Effects will be an important volume for agriculturalists, phytologists, mycologists, soil biologists, plant pathologists, tropical ecologists, arboriculturalists, and other researchers interested in the effects of pesticides on crops and soil.

Eine kurze Geschichte der Menschheit

Author: Yuval Noah Harari
Publisher: DVA
ISBN: 364110498X
Format: PDF, ePub
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Krone der Schöpfung? Vor 100 000 Jahren war der Homo sapiens noch ein unbedeutendes Tier, das unauffällig in einem abgelegenen Winkel des afrikanischen Kontinents lebte. Unsere Vorfahren teilten sich den Planeten mit mindestens fünf weiteren menschlichen Spezies, und die Rolle, die sie im Ökosystem spielten, war nicht größer als die von Gorillas, Libellen oder Quallen. Vor 70 000 Jahren dann vollzog sich ein mysteriöser und rascher Wandel mit dem Homo sapiens, und es war vor allem die Beschaffenheit seines Gehirns, die ihn zum Herren des Planeten und zum Schrecken des Ökosystems werden ließ. Bis heute hat sich diese Vorherrschaft stetig zugespitzt: Der Mensch hat die Fähigkeit zu schöpferischem und zu zerstörerischem Handeln wie kein anderes Lebewesen. Anschaulich, unterhaltsam und stellenweise hochkomisch zeichnet Yuval Harari die Geschichte des Menschen nach und zeigt alle großen, aber auch alle ambivalenten Momente unserer Menschwerdung.