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Sorghum: Food and Energy Source

Sorghum: Food and Energy Source
Editors: Manuel Vázquez (University of Santiago de Compastela, Lugo Spain) and José A. Ramírez de León (University of Autónoma de Tamaulipas, Mexico)
Book Description: 
There is a worldwide trend for the sustainability of cultures and the optimal production of food and a source of renewable energy. The culture of sorghum links these two concerns. This book reviews new applications of sorghum based on genetics and biotechnology. This book also covers an overview of the new biotechnological process of sorghum, exploring the new applications as additives and energy sources. This book is a blend of the most up-to-date techniques useful in post-harvest, quality and safety of fruit production. (Imprint: Nova)

Table of Contents: 

Chapter 1. Properties of Kafirins, Key Proteins to Improve Digestibility and Protein Quality of Sorghum Grain 
(José Luis Anaya-López, Ma. Cristina Pérez-Pérez, Elizabeth Chiquito-Almanza, Noé Montes-García and Víctor Pecina-Quintero) 

Chapter 2. Anthocyanins and 3-Deoxyanthocyanins In Sorghum 
(C. Alcalde-Eon, J.C. Rivas-Gonzalo and M.T.Escribano-Bailón) 

Chapter 3. Ochratoxin A in Sorghum and Derived Products 
(Sofia C. Duarte, Celeste M. Lino, Angelina Pena) 

Chapter 4. Sorghum Tannins: A Source of Potent Bioactive Compounds 
(Mónica L. Chávez-González, Luis V. Rodríguez-Durán, Juan C. Contreras-Esquivel, Raúl Rodríguez-Herrera and Cristóbal N. Aguilar) 

Chapter 5. Physicochemical and Functional Properties of Starch from two Sorghum Varieties 
(Javier Castro-Rosas, Zaira Guadalupe Bustos-Vázquez, Alin Jael Palacios-Fonseca, Marcela Jokebed Urbina Martínez, Gonzalo Velazquez de la Cruz, José Alberto Ramírez de León and Carlos Alberto Gómez Aldapa) 

Chapter 6. Biotechnology of Sorghum: Prospects for Improvement of Nutritional and Biofuel Traits 
(Gerardo Armando, Aguado-Santacruz, Blanca Moreno-Gómez, Luisa Marina Gómez-Torres and José Luis Anaya-López) 

Chapter 7. Genetics of Physical, Chemical and Nutritional Traits of Grain Sorghum 
Víctor Manuel González Vázquez, Armando Rodríguez García, Cristóbal Noé Aguilar, Juan Carlos Contreras Esquivel and Raúl Rodríguez Herrera 

Chapter 8. Fermented Sorghum Foods 
(Abd Elmoneim O. Elkhalifa) 

Chapter 9. Transglutaminase Production from Sorghum Hydrolysates 
(José Alberto Ramírez, Simón J. Téllez-Luis, María Esther Guerra-Rodríguez, Manuel Vázquez) 

Chapter 10. Sugar Production from Sorghum by Enzimatic Hydrolysis 
(Erika Y. Mora-Ramírez, José A. Ramírez, Gonzalo Velazquez, Manuel Vázquez, Miguel A. Reyes-López) 


      Agriculture Issues and Policies
   Binding: Hardcover
   Pub. Date: 2012 2nd Quarter
   Pages: 6 x 9 (NBC - C)

   ISBN: 978-1-61942-372-5



CyTA - Journal of Food

 CyTA - Journal of FoodiOpen Access and iFirst

Desde 2008 la revista Ciencia y Tecnología Alimentaria es CYTA- Journal of Food.

La nueva web de Somenta ya no contiene el repositorio de la revista.

Todo el contenido desde 1995 hasta la actualidad, está disponible  en la nueva web de la revista,

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