Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …

Sorghum is an important cereal grain food, grown globally, that is rich in nutrients, dietary
fiber, and bioactive components yet is considered of low value to humans and often used as …

Background Protein transition, ie the transition from high levels of traditional meat
consumption towards consuming less meat or more plant-based or alternative animal-based …

The diversity of sorghum grains is related to their intrinsic properties, which include starch
type, non-starch components and phenolic compounds. The latter are genotype dependent …

Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with
environmental challenges | Emerald Insight Books and journals Case studies Expert Briefings …

Fruits and vegetables cultivated under controlled deficit irrigation (CDI) are called
hydrosustainable (hydroSOS) products and have its own personality and are …

Two sorghum genotypes (red, tannin; white, non-tannin), were evaluated for their potential
use in breakfast cereals. Two levels of whole grain sorghum flour (550 g/kg dry mix or 700 …

Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic
acid (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and …

Climate change poses considerable challenges to global crop production, manifesting in
harsh abiotic stresses like drought, high temperatures, and extreme weather events. These …

Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid
aromas and flavors during storage. Grain decortication and extrusion cooking using a friction …