Corn

Chemistry and Technology

AvSergio O. Serna-Saldivar

Häftad, Engelska, 2018

Del i serien Woodhead Publishing and AACC International Press

2 935 kr

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Beskrivning

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

Produktinformation

Utgivningsdatum:2018-11-10
Mått:216 x 276 x 43 mm
Vikt:1 790 g
Format:Häftad
Språk:Engelska
Serie:Woodhead Publishing and AACC International Press
Antal sidor:690
Upplaga:3
Förlag:Elsevier Science
ISBN:9780128119716

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Sergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in Hermosillo, Mexico. He has published seven books, over 30 chapters, and over 130 refereed articles in journals. He has been a consultant to various national and international companies in the food industry.

Innehållsförteckning

1. Corn Perspective and Culture2. Breeding, Genetics and Seed Corn Production3. Genetic Modification of Corn4. Economics of Production, Marketing and Utilization5. Harvesting and Postharvest Management6. Description, Development, Structure, and Composition of the Corn Kernel7. Measurement and Maintenance of Corn Quality8. Effect and Control of Insects, Molds and Rodents Affecting Corn Quality9. Mycotoxins in Corn: Occurrence, Impact and Management10. Regular and Specialty Corns11. Carbohydrates of the Kernel12. Proteins of the Kernel13. Lipids of the Kernel14. Minor Constituents and Phytochemicals of the Kernel15. Corn Dry Milling Processes, Products and Applications16. Food Uses of Whole Corn and Dry-Milled Fractions17. Corn Wet Milling Process and Products18. Corn Starch Modification and Uses19. Corn Sweeteners20. Corn Oil: Composition, Processing and Utilization21. Fuel Bioethanol and Other Fermentation Processes22. Nutrition Properties of Corn and its By-Products23. Feeding Value of Corn and its By-Products23. Applications of Corn Stover and Fiber