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BL
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| Record Number
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725357
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| Doc. No
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b545076
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| Main Entry
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George Inglett
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| Title & Author
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Maize : : Recent Progress in chemistry and Technology.\ George Inglett
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| Publication Statement
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Saint Louis: Elsevier Science, 2014
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| Page. NO
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(262 pages)
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| ISBN
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0323158730
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: 9780323158732
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| Notes
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III . PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION.
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| Contents
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Front Cover; Maize: Recent Progress in Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1. LIPIDS IN MAIZE STARCHES; I. LIPIDS IN STARCHY ENDOSPERM; II . STARCH LIPIDS; III. ULTRASTRUCTURE OF STARCH GRANULES; IV. THE SIGNIFICANCE OF LIPIDS IN CEREAL STARCHES; REFERENCES; Chapter 2. CORN SEED HEMICELLULOSE; I. INTRODUCTION; II. HEMICELLULOSE OF CORN SEED; III. CSH DECOMPOSING BACTERIA; IV. ENZYME; ACKNOWLEDGMENTS; REFERENCES; Chapter 3. IMPACT OF CORN BRAN ON NUTRITIONAL STATUS AND ON GASTROINTESTINAL TRACT FUNCTION OF HUMANS1; I. INTRODUCTION. II. FIBER COMPONENTS OF CORN BRANIII. HUMAN BIOASSAYS OF EFFECTS OF CORN BRAN; REFERENCES; Chapter 4. WATER QUANTITATIVE ANALYSIS OF CORN GRAINS STUDY OF A NEW HEAT TREATMENT ON WHOLE GRAIN; I. THE AGPM DEVELOPPED "THERMIDIMETRE"; REFERENCES; Chapter 5. NEW DEVELOPMENTS IN ENERGY PRESERVATION FOR MAIZE DRYING; I. MAIZE DRYING BACKGROUND IN FRANCE; II. THE CONVENTIONAL DRIER. ITS THERMAL BALANCE; III. IMPROVEMENTS OF THE FUEL EFFICIENCY; IV. THE REPLACING OF FOSSIL FUELS BY BIOMASS FUELS; V. SOLAR MAIZE DRYING; VI. CONCLUSIONS; SUMMARY; REFERENCES. Chapter 6. BIOCHEMICAL AO MICROBIOLOGICAL CHANGES 3<U+00bb> MAIZE GRAUT DEPMDIHG ΠDIFFERENT WAYS OF CONSERVATIONREFERENCES; Chapter 7. THE ACTION OF MYCOTOXINS ON FRENCH CORN; I . SURVEY ON ZEARALENONE CONTAMINATION IN THE FIELD; II. EVOLUTION IN THE CRIB; III. CONCLUSION; Chspter 8. MAIZE DRYING CONDITIONS AND ITS RESULTING QUALITY FOR WET-MILLING INDUSTRY; I. MAIZE QUALITY BACKGROUND; II. CONSEQUENCES OF THE DRYING PROCESS ON THE PHYSICAL APPEARANCE OF THE GRAIN; III. CONSEQUENCES OF THE DRYING PROCESS ON THE GRAIN'S ELEMENTS AND CHEMICAL COMPONANTS. IV. INFLUENCE OF THE TEMPERATURE OF THE HOT AIR USED FOR DRYING. V. EFFECT OF THE AIR FLOW RATE; VI --;INFLUENCE OF THE HARVESTING MOISTURE; VII --;INFLUENCE OF THE TYPE OF GRAIN; VIII --;INFLUENCE OF THE DRYING METHOD; IX --;INFLUENCE OF CRIB DRYING; X --;TESTS OF QUALITY APPRECIATION; XI --;SIMPLE CORRELATIONS AND FORECAST EQUATIONS; XII --;CONCLUSION; REFERENCES; Chspter 9. DEVELOPMENT TENDENCIES IN RESPECT TO PRODUCTION AND PROCESSING OF MAIZE IN THE EEC; 1. GRAIN MAIZE PRODUCTION; 2. GRAIN MAIZE UTILIZATION; 3. DEVELOPMENT TRENDS; REFERENCES. Chapter 10. MAIZE DRYING CONDITIONS AND ITS RESULTING QUALITY FOR DRY-MILLING INDUSTRY1. INTRODUCTION; 2. RESULTS OF EXPERIMENTS; 3. CONCLUSIONS; Chapter 11. THE USE OF DEBRANCHING ENZYMES IN DEXTROSE SYRUP PRODUCTION; I. INTRODUCTION; II. PROPERTIES OF DEBRANCHING ENZYMES; III. DEXTROSE SYRUP PRODUCTION; IV. PRACTICAL CONSIDERATIONS; V. CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 12. ON THE EFFECT OF COMPOSITION AND STRUCTURE OF MAIZE (KERNEL) ENDOSPERM ON THE PROCESS OF DOUBLE ENZYME HYDROLYSIS; I . INTRODUCTION; II. MATERIAL AND METHODS OF INVESTIGATION.
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| Abstract
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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.
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| Subject
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Corn -- Analysis -- Congresses.
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| Subject
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Corn -- Processing -- Congresses.
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| LC Classification
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SB191.M2G467 2014
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| Added Entry
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George Inglett
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