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Sorghum
The newest addition to the Wiley Series in Crop Science, this book is an all-in-one guide to sorghum, one of the eight major grain crops grown worldwide. While presenting information in adequate detail for scientists, it is also an invaluable reference for growers, processors, and grain merchants.
Making Six Sigma Last
Das Six Sigma-Modell wurde in den 80er Jahren von Motorola entwickelt. In den letzten Jahren wurde es in Amerika verstärkt als Methode zur Steigerung von Effektivität und Effizienz eingesetzt. Six Sigma - das ist ein Katalog erprobter Managementtechniken und -methoden zur Fehlerreduzierung, Produktivitätssteigerung und zur Steigerung von Gewinn und Shareholder Value. Dieses Modell soll Unternehmen helfen, die Rentabilität zu steigern, indem sie sich auf das Verhältnis zwischen Produktionsfehler, Produktionsausbeute, Zuverlässigkeit, Kosten, Gesamtstückzeit und Zeitplan konzentrieren. Die Anwendung des Six Sigma-Modells heisst für jedes Unternehmen, einen tiefgreifenden Wandel zu durc...
Sorghum
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Sorghum and Millets in Human Nutrition
The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Sorghum
Sorghum is among the top five cereals and one of the key crops in global food security efforts. Sorghum is a resilient crop under high-stress environments, ensuring productivity and access to food when other crops fail. Scientists see the potential of sorghum as a main staple food in a future challenged by climate change. The contributors provide a comprehensive review of sorghum knowledge. The discussion covers genetic improvements, development of new hybrids, biotechnology, and physiological modifications. Production topics include water and nutrient management, rotations, and pest control. Final end uses, sorghum as a bioenergy crop, markets, and the future of sorghum are presented. IN PRESS! This book is being published according to the “Just Published” model, with more chapters to be published online as they are completed.
Corn and Grain Sorghum Comparison
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 different cropping systems. Producers, researchers and extension agents in search of reliable scientific information will find this in-depth comparison of crops with potential fit in dryland and irrigations cropping systems particularly valuable. - Presents a wide range of points of comparison - Offers important insights for crop decision making
Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World
Sorghum is the most important cereal crop grown in the semi-arid tropics (SAT) of Africa, Asia, Australia and Americas for food, feed, fodder and fuel. It is the fifth most important cereal crop globally after rice, wheat, maize and barley, and plays a major role in global food security. Sorghum is consumed in different forms for various end-uses. Its grain is mostly used directly for food purposes. After the release of the proceedings of two international symposia in the form of books “Sorghum in Seventies” and “Sorghum in Eighties”, global sorghum research and development have not been documented at one place. Of course, few books on sorghum have been released that focus on specifi...
Sorghum and Millets
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
