Ebook203 pages3 hours
Maize: Recent Progress in Chemistry and Technology
Rating: 0 out of 5 stars
()
About this ebook
Maize: Recent Progress in Chemistry and Technology covers the proceedings of a symposium on the progress in chemistry and technology of maize. The symposium is held at the Seventh World Cereal and Bread Congress in Prague, Czechoslovakia on June 28–July 2, 1982. This book is composed of 16 chapters that focus on considerable progress in the composition and processing of maize. This text initially covers the composition of lipids in maize starches and the hemicelluloses content of corn seed. It goes on discussing corn bran as a source of dietary fiber; extrusion cooking of corn flours and starches; and use of debranching enzymes in dextrose production. Other chapters examine the effect of composition and structure of maize on double enzyme processing; the utilization of maize flour in breadmaking; the energy preservation in maize drying; and the drying conditions related to wet-milling of maize. A chapter also examines the biochemical and microbiological changes in stored maize. Moreover, this book also describes the effect of mycotoxin contamination in the maize field. Finally, moisture determinations in maize and maize germ flour prepared by supercritical carbon dioxide extraction are considered. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of maize production and utilization.
Related to Maize
Related ebooks
Sugarcane Improvement Through Breeding Rating: 0 out of 5 stars0 ratingsXylanolytic Enzymes Rating: 0 out of 5 stars0 ratingsCrop Safeners for Herbicides: Development, Uses, and Mechanisms of Action Rating: 0 out of 5 stars0 ratingsElements of Agricultural Chemistry Rating: 0 out of 5 stars0 ratingsAnnual Reports on Fermentation Processes Rating: 0 out of 5 stars0 ratingsChemistry and Technology of Surfactants Rating: 0 out of 5 stars0 ratingsThe American Synthetic Organic Chemicals Industry: War and Politics, 1910-1930 Rating: 4 out of 5 stars4/5Nitrogen in Organic Wastes: Applied to Soils Rating: 0 out of 5 stars0 ratingsChemistry of The Environment Rating: 0 out of 5 stars0 ratingsPolymer Blends and Composites: Chemistry and Technology Rating: 0 out of 5 stars0 ratingsNematodes and the Biological Control of Insect Pests Rating: 1 out of 5 stars1/5Mineral Nitrogen In The Plant-Soil System Rating: 0 out of 5 stars0 ratingsControlled Release Fertilizers for Sustainable Agriculture Rating: 0 out of 5 stars0 ratingsCarbohydrate Chemistry—VII: VIth International Symposium on Carbohydrate Chemistry Rating: 0 out of 5 stars0 ratingsChemistry and Technology of Silicones Rating: 0 out of 5 stars0 ratingsTomatoes Rating: 0 out of 5 stars0 ratingsSingle Cell Oils: Microbial and Algal Oils Rating: 0 out of 5 stars0 ratingsThe Nature of Materials: Materials Technology Rating: 0 out of 5 stars0 ratingsSuperhydrophobic Surfaces Rating: 0 out of 5 stars0 ratingsZiegler-Natta Catalysts Polymerizations Rating: 3 out of 5 stars3/5Roots as Vegetables: Growing Practices and Food Uses Rating: 0 out of 5 stars0 ratingsThe Farm That Won't Wear Out Rating: 0 out of 5 stars0 ratingsNovel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsThermal Characterization of Polymeric Materials Rating: 0 out of 5 stars0 ratingsMicrobial Xylanolytic Enzymes Rating: 0 out of 5 stars0 ratingsPlant Water Consumption and Response Rating: 0 out of 5 stars0 ratingsMycoremediation: Fungal Bioremediation Rating: 0 out of 5 stars0 ratings
Food Science For You
Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsKetogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Cleaning-in-Place: Dairy, Food and Beverage Operations Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsIntroduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsAn Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Food Selection and Preparation: A Laboratory Manual Rating: 3 out of 5 stars3/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBakery Products Science and Technology Rating: 5 out of 5 stars5/5Edible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratings
Reviews for Maize
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews
Book preview
Maize - George Inglett
Enjoying the preview?
Page 1 of 1