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Corn: Chemistry and Technology, Third Edition
Corn: Chemistry and Technology, Third Edition
NEW!

  • Provides encyclopedic coverage of the grain chemistry and nutritional quality of this extensively farmed crop

  • Includes new chapters on the importance of corn as a raw material for producing bioethanol and the emerging topic of phytochemicals and their benefits for human health

If you are a current Cereals & Grains Association member, a 30% discount will be applied during checkout when you use your Cereals & Grains Association Member Discount Code. Sign in to get your code.

This Cereals & Grains Association book has been produced in partnership with Elsevier, one of the world's leading scientific publishers. By clicking this link, you will be directed to Elsevier's online bookstore.

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Corn: Chemistry and Technology, Third Edition, provides authoritative, comprehensive content from the world’s leading agronomists, food scientists, and geneticists. A number of new authors have contributed to this edition and it has a new lead editor, Sergio Román Othón Serna-Saldívar, bringing fresh perspectives to the content of this highly regarded book.

This new edition offers complete, up-to-date coverage of all aspects of one of the world’s largest crops, including these new topics:

  • Specialty corns and developments in genetic modification for the generation of new corn hybrids and genotypes

  • The phytochemicals associated with different types of corn and their effects on human health, especially in preventing chronic diseases and cancer

  • The importance of corn in the production of bioethanol

  • The production and postharvest handling of corn, with both food and nonfood applications

Like previous editions, the third edition of Corn: Chemistry and Technology will serve as a standard reference work. It will be a valuable resource for scientists and engineers who utilize corn for food, feed, and industrial materials in both science and industry. In addition, it will be a comprehensive resource for teachers and students, growers and extension agents, and industrial R&D professionals, including those working in food, feeds, and bioenergy.

Corn: Chemistry and Technology, Third Edition, has been produced through AACC International’s partnership with Elsevier, one of the world’s leading scientific publishers.

Corn: Chemistry and Technology, Third Edition


Chapter 1. Corn Perspective and Culture


Chapter 2. Breeding, Genetics, and Seed Corn Production


Chapter 3. Genetic Modification of Corn


Chapter 4. Economics of Production, Marketing, and Utilization


Chapter 5. Harvesting and Postharvest Management


Chapter 6. Description, Development, Structure, and Composition of the Corn Kernel


Chapter 7. Measurement and Maintenance of Corn Quality


Chapter 8. Effect and Control of Insects, Molds, and Rodents Affecting Corn Quality


Chapter 9. Mycotoxins in Corn: Occurrence, Impact, and Management


Chapter 10. Regular and Specialty Corns


Chapter 11. Carbohydrates of the Kernel


Chapter 12. Proteins of the Kernel


Chapter 13. Lipids of the Kernel


Chapter 14. Minor Constituents and Phytochemicals of the Kernel


Chapter 15. Corn Dry Milling Processes, Products, and Applications


Chapter 16. Food Uses of Whole Corn and Dry-Milled Fractions


Chapter 17. Corn Wet Milling Process and Products


Chapter 18. Corn Starch Modification and Uses


Chapter 19. Corn Sweeteners


Chapter 20. Corn Oil: Composition, Processing, and Utilization


Chapter 21. Fuel Bioethanol and Other Fermentation Processes


Chapter 22. Nutrition Properties of Corn and Its By-Products


Chapter 23. Feeding Value of Corn and Its By-Products


Chapter 24. Applications of Corn Stover and Fiber


Publish Date: 2018
Format: 8.5" x 10.8" softcover
ISBN: 978-0-128119-71-6
Pages: 674
Publication Weight: 6 lbs

Edited by Sergio Román Othón Serna-Saldívar

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Corn: Chemistry and Technology, Third Edition

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