(Ebook PDF) Corn Chemistry and Technology 3rd Edition by Sergio Serna Saldivar 0128118865 9780128118863 full chapters

Corn: Chemistry and Technology 3rd Edition by Sergio O. Serna-Saldivar – Ebook PDF Instant Download/DeliveryISBN:  0128118865, 9780128118863 

Full download Corn: Chemistry and Technology 3rd Edition after payment.

Product details:

ISBN-10 : 0128118865 

ISBN-13 : 9780128118863

Author : Sergio O. Serna-Saldivar 

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert , 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.

Corn: Chemistry and Technology 3rd Table of contents:

Chapter 1: Corn History and Culture
Abstract
Production and Importance
Corn History and Culture
Growth and Development
Culture and Management
General Uses
Conclusions
Chapter 2: Breeding, Genetics and Seed Corn Production
Abstract
Introduction
Progress in Corn Improvement
Breeding Techniques for Selection of Improved Genotypes
Kernel Modification Through Breeding
Molecular Genetic Tools and Quantitative Traits
Conclusions
Chapter 3: Genetic Modifications of Corn
Abstract
Introduction
Production of Double Haploids
Genome Editing
Traits Altered by Genome Editing in Corn
Genetic Transformation
Genetic Modification Through Biotechnology
Conclusions
Chapter 4: Economics of Production, Marketing and Utilization
Abstract
Introduction
Corn (Maize) as a Crop
Corn Demand
Corn Price and Trends
Corn Production
Corn Global Trade
Markets and Exchanges
Transport and Logistic
Conclusions
Chapter 5: Harvesting and Postharvest Management
Abstract
Harvesting Systems
Corn Preservation
Handling Systems
Storage and Storage Management
Chapter 6: Development and Structure of the Corn Kernel
Abstract
Acknowledgments
Botanical Classification
Main Kernel Structure
Physical Properties
Kernel Development
Structure of the Mature Kernel
Conclusions
Chapter 7: Measurement and Maintenance of Corn Quality
Abstract
Introduction
U.S. Grades and Standards
Grades and Standards of Other Countries
Sampling
Moisture
Near-Infrared Spectroscopy
Broken Corn, Foreign Material, and Dust
Density
Hardness
Other Physical Quality Tests
Fungal Invasion
Quality in Corn Utilization
Conclusions and Trends
Chapter 8: Effect and Control of Insects, Molds and Rodents Affecting Corn Quality
Abstract
Introduction
Common Pest of Stored Corn
Development of Insects, Rodents, and Fungi in Stored Grain
Sampling and Measurements of Pest Populations
Management of Insects, Mold, and Rodents in Stored Corn
Alternative Control Measures to Traditional Pesticides
Conclusions
Chapter 9: Mycotoxins in Corn: Occurrence, Impacts, and Management
Abstract
Acknowledgment
Introduction
Toxigenic Fungi in Corn
Major Mycotoxins in Corn and Their Impacts
Occurrence of Mycotoxins in Corn and DDGS
Occurrence of Mycotoxins in Corn-Based Food
Mycotoxins in Corn Silage
Mycotoxin Analysis
Management of Mycotoxins in Corn
Remediation and Detoxification
Conclusions
Chapter 10: Specialty Corns
Abstract
Overview and Definition of Specialty Corn
Food-Grade Corn
Corn With Improved Nutritional Value
High-Oil Corn
Popcorn
Sweet Corn
Silage Corn
Corn for Specialty Starch Production
Organic and GMO-Free Corn
Conclusions
Chapter 11: Carbohydrates of the Kernel
Abstract
Introduction
Corn Starch Structure and Function
Starch Molecular Fine Structure
Lamellae and Crystalline Regions of Amylopectin, and Starch Granule Structure
Starch Functional Properties
Genotypic and Environmental Effects on Corn Starch Structure and Function
Nonstarch Polysaccharides
Cellulose
Hemicelluloses
Arabinoxylans
β-Glucan
Lignin
Biological Functions of Nonstarch Polysaccharides in Corn Cell Wall
Nutritional Importance of Nonstarch Polysaccharides of Corn
Conclusions
Chapter 12: Proteins of the Kernel
Abstract
Introduction
Traditional Approaches to Kernel Protein Extraction and Characterization
Current Approaches to Corn Kernel Protein Identification
Endosperm Storage Proteins: Zeins and Globulins
Zein Protein Bodies
Relationship Between Zein Proteins and Vitreous Endosperm
Mutations Affecting Zein Synthesis
Increasing the Nutritional Quality of Corn Kernel Proteins
Zein Structural Features and Utilities
Utilization and Application of Corn Kernel Proteins
Conclusions
Chapter 13: Lipids of the Kernel
Abstract
Introduction
Oil Content
Fatty Acid Composition
Corn Lipid Class Composition
Distribution of Lipids in the Corn Kernel
Enzymatically Derived Lipids and Hormones
Oil Obtained from Coproduct of Corn Dry-Grind Ethanol Fermentation
Future Needs
Conclusions
Chapter 14: Minor Constituents and Phytochemicals of the Kernel
Abstract
Introduction
Minerals
Vitamins
Phytochemicals
Conclusions
Chapter 15: Corn Dry Milling: Processes, Products, and Applications
Abstract
History of Corn Dry-Milling
Industry Overview
Corn Grain Quality for Dry-Milling
Dry-Milled Products
Dry-Milling Inferences for Selected Corn Food Categories
Nonfood Applications
Future Trends and Developments
Conclusions
Chapter 16: Food Uses of Whole Corn and Dry-Milled Fractions
Abstract
Introduction
Human Consumption of Corn
Specialty Corns
Traditional Corn Food
Food Uses of Whole Corn
Whole Grain Products
Food Uses of Dry-Milled Fractions
Nutritional Value of Corn Food
Future of Corn Food
Conclusions
Chapter 17: Food Uses of Lime-Cooked Corn With Emphasis in Tortillas and Snacks
Abstract
Introduction
Basic Ingredients for Corn Tortilla Production
Traditional Products Based on Nixtamalized Corn
Industrial Manufacturing of Corn Tortillas
Novel Technologies for Production of Fresh Masa and Dry Masa Flours
Basic Ingredients for Lime-Cooked Snacks
Industrial Manufacturing of Lime-Cooked Snacks
Quality Control for Tortillas and Related Snacks
Nutritional Value of Lime-Cooked Corn Products
Conclusions
Chapter 18: Wet Milling: The Basis for Corn Biorefineries
Abstract
Introduction
Current Wet Milling Practices
Process Management
Laboratory and Pilot Plant Simulation of Corn Wet Milling
Corn Varieties Processed Commercially
Yields, Production, and Marketing of Products
Chapter 19: Corn Starch Modification
Abstract
Introduction
Basic Natures of Corn Starch Granules and Molecules
Chemical Modifications
Physical Modifications
Chapter 20: Corn Sweeteners
Abstract
Acknowledgments
Introduction
Process Overview
Corn Syrups
Maltodextrins
Dextrose
High-Fructose Corn Syrups
Liquid and Crystalline Fructose
Storage and Handling of Corn Sweeteners
Regulatory Definitions
Important Properties and Measurements of Corn Sweeteners
Applications of Corn Sweeteners
Carbohydrates and Health
Conclusions
Chapter 21: Corn Oil: Composition, Processing, and Utilization
Abstract
Introduction
Regular and High-Oil Corns
Composition of Saponifiable and Unsaponifiable Fractions of Corn Oil
Corn Oil Extraction
Pretreatment and Refining of Corn Oil
Modification Processes
Uses and Applications of Corn Oil
Quality Control Assays for Corn Oil
Nutritional Aspects
Conclusions
Chapter 22: Bioethanol Production From Corn
Abstract
Introduction
Bioethanol
Bioethanol Production Technologies
Technology Developments in Corn Ethanol Production
Conclusions
Chapter 23: Nutritional Properties and Feeding Value of Corn and Its Coproducts
Abstract
Introduction
Nutritional Value of Corn Starch
Nutritional Value of Corn Proteins
Nutritional Value of Corn Lipids
Vitamins
Minerals
Antinutrients
Feed Processing
Corn Feed Coproducts From Food and Fuel
Corn Wet-Milling Feed Products
Corn Dry-Mill Feed Products
Corn Dry-Milling

People also search for Corn: Chemistry and Technology 3rd:

corn chemistry and technology pdf
 
corn chemistry
 
corn chemistry and technology 2nd edition
 
corn chemistry and technology 3rd edition
 
corn chemistry and technology

Tags:

Chemistry,Corn,Technology,Sergio Serna Saldivar,agronomists