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Table of Contents:
Preface
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)
Index
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