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books
| book details |
Millet Proteins: Nutritional, Structural and Functional Attributes
Edited by Shweta Suri, Edited by Anuradha Dutta, Edited by Tarun Belwal
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| on special |
normal price: R 7 595.95
Price: R 6 835.95
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| book description |
In a world increasingly turning to plant-based proteins for health, sustainability, and ethical reasons, millet stands out as a versatile and ancient grain with remarkable benefits. Grown primarily in Asia and Africa, these small, round whole grains are celebrated for their resilience to drought and pests, making them a sustainable choice for both human consumption and livestock feed. Millet boasts a high protein content (7–13%), positioning it as a strong contender against animal proteins, and is gluten-free, making it a popular choice in Western diets. This comprehensive book investigates the unique characteristics of millet protein, exploring its bioactive properties, nutritional value and therapeutic benefits. It provides an in-depth look at the extraction and utilization processes, covering both thermal and non-thermal methods such as ultrasound, pulsed electric field, and high-pressure processing. Concluding with a forward-looking perspective, this book examines the prospects of millet protein in the food industry. Essential reading for food scientists and product developers, it offers valuable insights into the potential of millet protein as a sustainable and nutritious food source.
| product details |

Normally shipped |
Publisher | Royal Society of Chemistry
Published date | 10 Jul 2026
Language |
Format | Hardback
Pages | 288
Dimensions | 234 x 156 x 19mm (L x W x H)
Weight | 622g
ISBN | 978-1-8376-7739-9
Readership Age |
BISAC | science / life sciences / biochemistry
| other options |

Normally shipped |
Readership Age |
Normal Price | R 9 022.95
Price | R 8 120.95
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Matt Dinniman
Paperback / softback
480 pages
was: R 509.95
now: R 448.95
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An epic love story with the pulse of a thriller that asks: what would you risk for a second chance at first love?
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