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

  • 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

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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.


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 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

Corn: Chemistry and Technology, Third Edition

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