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dc.contributor.author
Khoddami, Ali
dc.contributor.author
Messina, Valeria Marisa
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dc.contributor.author
Komala, Vadabalija V.
dc.contributor.author
Farahnaky, Asgar
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Blanchard, Christopher L.
dc.contributor.author
Roberts, Thomas H.
dc.date.available
2022-03-11T03:33:25Z
dc.date.issued
2021-05
dc.identifier.citation
Khoddami, Ali; Messina, Valeria Marisa; Komala, Vadabalija V.; Farahnaky, Asgar; Blanchard, Christopher L.; et al.; Sorghum in foods: Functionality and potential in innovative products; Taylor & Francis; Critical Reviews In Food Science And Nutrition; 5-2021; 1-58
dc.identifier.issn
1040-8398
dc.identifier.uri
http://hdl.handle.net/11336/153205
dc.description.abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world’s sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Taylor & Francis
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
GRAIN COMPONENTS
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GRAIN PROCESSING
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PHENOLICS
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SORGHUM
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STARCH
dc.subject.classification
Agricultura
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dc.subject.classification
Agricultura, Silvicultura y Pesca
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Sorghum in foods: Functionality and potential in innovative products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-03-08T21:19:59Z
dc.journal.pagination
1-58
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Khoddami, Ali. University Of Technology Sydney. Faculty Of Science.; Australia
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Fil: Messina, Valeria Marisa. University Of Technology Sydney. Faculty Of Science.; Australia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Komala, Vadabalija V.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
dc.description.fil
Fil: Farahnaky, Asgar. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
dc.description.fil
Fil: Blanchard, Christopher L.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
dc.description.fil
Fil: Roberts, Thomas H.. University Of Technology Sydney. Faculty Of Science.; Australia
dc.journal.title
Critical Reviews In Food Science And Nutrition
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/10408398.2021.1960793
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10408398.2021.1960793?journalCode=bfsn20
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