Corn
eBook - ePub

Corn

Chemistry and Technology

  1. 690 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Corn

Chemistry and Technology

About this book

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world's largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic. - Presents new chapters that deal with specialty corns, the production of first generation bioethanol, and the important relationship of corn phytochemicals or nutraceuticals with human health - Provides contributions from a new editor and a number of new contributors who bring a fresh take on this highly successful volume - Includes vastly increased content relating to recent developments in genetic modification for the generation of new hybrids and genotypes - Contains encyclopedic coverage of grain chemistry and nutritional quality of this extensively farmed product - Covers the production and handling of corn, with both food and non-food applications

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Yes, you can access Corn by Sergio O. Serna-Saldivar in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. Preface
  7. Chapter 1: Corn History and Culture
  8. Chapter 2: Breeding, Genetics and Seed Corn Production
  9. Chapter 3: Genetic Modifications of Corn
  10. Chapter 4: Economics of Production, Marketing and Utilization
  11. Chapter 5: Harvesting and Postharvest Management
  12. Chapter 6: Development and Structure of the Corn Kernel
  13. Chapter 7: Measurement and Maintenance of Corn Quality
  14. Chapter 8: Effect and Control of Insects, Molds and Rodents Affecting Corn Quality
  15. Chapter 9: Mycotoxins in Corn: Occurrence, Impacts, and Management
  16. Chapter 10: Specialty Corns
  17. Chapter 11: Carbohydrates of the Kernel
  18. Chapter 12: Proteins of the Kernel
  19. Chapter 13: Lipids of the Kernel
  20. Chapter 14: Minor Constituents and Phytochemicals of the Kernel
  21. Chapter 15: Corn Dry Milling: Processes, Products, and Applications
  22. Chapter 16: Food Uses of Whole Corn and Dry-Milled Fractions
  23. Chapter 17: Food Uses of Lime-Cooked Corn With Emphasis in Tortillas and Snacks
  24. Chapter 18: Wet Milling: The Basis for Corn Biorefineries
  25. Chapter 19: Corn Starch Modification
  26. Chapter 20: Corn Sweeteners
  27. Chapter 21: Corn Oil: Composition, Processing, and Utilization
  28. Chapter 22: Bioethanol Production From Corn
  29. Chapter 23: Nutritional Properties and Feeding Value of Corn and Its Coproducts
  30. Index