Download or read book Sorghum Biochemistry written by CV Ratnavathi and published by Academic Press. This book was released on 2016-06-01 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 1996-02-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club

Download or read book Sorghum s Savor written by Ronni Lundy and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.

Download or read book Mother Grains Recipes for the Grain Revolution written by Roxana Jullapat and published by W. W. Norton & Company. This book was released on 2021-04-20 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

Download or read book Managing Cover Crops Profitably 3rd Ed written by Andy Clark and published by DIANE Publishing. This book was released on 2008-07 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cover crops slow erosion, improve soil, smother weeds, enhance nutrient and moisture availability, help control many pests and bring a host of other benefits to your farm. At the same time, they can reduce costs, increase profits and even create new sources of income. You¿ll reap dividends on your cover crop investments for years, since their benefits accumulate over the long term. This book will help you find which ones are right for you. Captures farmer and other research results from the past ten years. The authors verified the info. from the 2nd ed., added new results and updated farmer profiles and research data, and added 2 chap. Includes maps and charts, detailed narratives about individual cover crop species, and chap. about aspects of cover cropping.

Download or read book Microbial Biochemistry written by G. N. Cohen and published by Springer. This book was released on 2014-07-21 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial physiology, biochemistry and genetics allowed the formulation of concepts that turned out to be important in the study of higher organisms. In the first section, the principles of bacterial growth are given, as well as the description of the different layers that enclose the bacterial cytoplasm, and their role in obtaining nutrients from the outside media through different permeability mechanism described in detail. A chapter is devoted to allostery and is indispensable for the comprehension of many regulatory mechanisms described throughout the book. Another section analyses the mechanisms by which cells obtain the energy necessary for their growth, glycolysis, the pentose phosphate pathway, the tricarboxylic and the anaplerotic cycles. Two chapters are devoted to classes of microorganisms rarely dealt with in textbooks, namely the Archaea, mainly the methanogenic bacteria, and the methylotrophs. Eight chapters describe the principles of the regulations at the transcriptional level, with the necessary knowledge of the machineries of transcription and translation. The next fifteen chapters deal with the biosynthesis of the cell building blocks, amino acids, purine and pyrimidine nucleotides and deoxynucleotides, water-soluble vitamins and coenzymes, isoprene and tetrapyrrole derivatives and vitamin B12. The two last chapters are devoted to the study of protein-DNA interactions and to the evolution of biosynthetic pathways. The considerable advances made in the last thirty years in the field by the introduction of gene cloning and sequencing and by the exponential development of physical methods such as X-ray crystallography or nuclear magnetic resonance have helped presenting metabolism under a multidisciplinary attractive angle.

Download or read book Sweet Stuff written by Deborah Jean Warner and published by Rowman & Littlefield. This book was released on 2011-09-16 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweeteners have long played an important role in the American diet and economy, yet are largely absent from accounts of the American past. Sweet Stuff rectifies that oversight in the first in-depth history of sugar and other major sweeteners, both natural and artificial, in the American experience. Sweet Stuff discusses sweeteners in the context of diet, science and technology, business and labor, politics, and popular culture.

Download or read book Heartbreak Tree written by Pauletta Hansel and published by Madville Publishing. This book was released on 2022-03-17 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: A poetic exploration of the intersection of gender and place in Appalachia that does the work of that remembering, honoring the responsibility of the poet to speak the forbidden stories of her own life.

Download or read book Biotechnological Applications of Biomass written by Thalita Peixoto Basso and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnological Applications of Biomass provides a comprehensive overview of the current state of the art of biomass utilization in agriculture and pharmaceuticals. The information contained herein is useful to researchers and other readers interested in biomass utilization and production of bioproducts.

Download or read book Lactic Acid Bacteria written by Gabriel Vinderola and published by CRC Press. This book was released on 2019-04-08 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy

Download or read book The Sorghum Genome written by Sujay Rakshit and published by Springer. This book was released on 2017-01-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Sweet Cravings written by Kyra Bussanich and published by . This book was released on 2013 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Bussanich realized she had to go gluten-free, she mourned the toasty morning muffins, moist birthday cakes, and fruity crumbles she thought she'd have to give up. She used trial and error to recreate her favorite treats-- sans gluten. Her Portland bakery, Crave Bake Shop, proved that gluten-free can taste just as good as the original.

Download or read book Sorghum and Millets written by John R.N. Taylor and published by Elsevier. This book was released on 2018-10-12 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Refining Biomass Residues for Sustainable Energy and Bioproducts written by R. Praveen Kumar and published by Academic Press. This book was released on 2019-11-08 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: The utilization of various types of biomass residue to produce products such as biofuels and biochemicals means biorefinery technology using biomass residues may become a one-stop solution to the increasing need for sustainable, non-fossil sources of energy and chemicals.Refining Biomass Residues for Sustainable Energy and Bioproducts: Technology, Advances, Life Cycle Assessment and Economics focuses on the various biorefineries currently available and discusses their uses, challenges, and future developments. This book introduces the concept of integrated biorefinery systems, as well as their operation and feedstock sourcing. It explores the specificities, current developments, and potential end products of various types of residue, from industrial and municipal to agricultural and marine, as well as residue from food industries. Sustainability issues are discussed at length, including life cycle assessment, economics, and cost analysis of different biorefinery models. In addition, a number of global case studies examine successful experiences in different regions.This book is an ideal resource for researchers and practitioners in the field of bioenergy and waste management who are looking to learn about technologies involved in residue biorefinery systems, how to reduce their environmental impacts, and how to ensure their commercial viability. - Explores a range of different biorefinery categories, such as industrial, agricultural, and marine biomass residues - Includes a Life Cycle Assessment of biorefinery models, in addition to costs and market analysis. - Features case studies from around the world and is written by an international team of authors

Download or read book Bioethanol Production from Food Crops written by Ramesh C. Ray and published by Academic Press. This book was released on 2018-08-20 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges comprehensively covers the global scenario of ethanol production from both food and non-food crops and other sources. The book guides readers through the balancing of the debate on food vs. fuel, giving important insights into resource management and the environmental and economic impact of this balance between demands. Sections cover Global Bioethanol from Food Crops and Forest Resource, Bioethanol from Bagasse and Lignocellulosic wastes, Bioethanol from algae, and Economics and Challenges, presenting a multidisciplinary approach to this complex topic. As biofuels continue to grow as a vital alternative energy source, it is imperative that the proper balance is reached between resource protection and human survival. This book provides important insights into achieving that balance. - Presents technological interventions in ethanol production, from plant biomass, to food crops - Addresses food security issues arising from bioethanol production - Identifies development bottlenecks and areas where collaborative efforts can help develop more cost-effective technology

Download or read book Forage Cell Wall Structure and Digestibility written by H. G. Jung and published by . This book was released on 1993 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: Organization of forage plants tissue. Utilization of forage fiber by ruminants. Perspectives of cell wall biodegradation-session synopsis. Quantitative analysis of cell wall components. Analysis of forage cell wall polysaccharides. Application of methods for the investigation of lignin structure. Analysis of plant cell walls-session synopsis. Composition and structure of cell wall polysaccharides in forages. Lignin/hydroxycinnamic acid/polycinnamic complexes: synthetic models for regiochemical characterization. Comprehensive model of the lignified plant cell wall. Structure of forage cell walls-session synopsis. Cell wall polysaccharide interactions and degradability. Cell wall lignification and degradability . Machanistic models of forage cell wall degradation. Cell wall matrix interactions and degradation-session synopsis. Microbial adhesion and degradation of plants cell walls. Microbial ecology of cell wall fermentation. Enzymatic hydrolysis of forage cell walls. Microbial and molecular mechanisms of cell wall degradation-session synopsis. Particle-size reduction by ruminants-effects of cell wall. Kinetics of cell wall digestion and passage in ruminants., Influence of feeding management on ruminant fiber digestibility., Cell wall degradation in the ruminant-session synopsis. Cell wall biosynthesis and its regulation. Environmental and genetic effects on cell wall composition and digestibility. Postharvest treatment of fibrous feedstuffs to improve their nutritive value. Machanisms for altering cell wall utilization-session synopsis.

Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further