Second Edition
edited by Pamela White
and Lawrence Johnson

Corn: Chemistry and Technology 2nd Edition provides a broad perspective of new knowledge on corn from 36 expert agronomists, food scientists, and geneticists. This book is an encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons grown).

Long anticipated and completely revised, the new second edition is 40% larger than the popular first edition published 16 years ago. Many new value-added uses for corn are discussed including: corn fiber oil (a highly nutritious oil packed with heart-healthy phytosterols), starches modified for specific food applications, and nonfood functions and non-feed biobased products to replace non-renewable resources.

Three important new chapters have been added, focusing on genetic modifications of corn, popcorn and ornamental corn, and mycotoxins in corn. All of the previous chapter topics have been completely rewritten and updated with new findings, new approaches, and new references. Important traditional references to classic studies have been retained, allowing researchers quick access to both traditional and new reference citations.

Corn: Chemistry and Technology 2nd Edition will serve as a primary reference for all aspects of corn chemistry and technology and will be invaluable to academic, industrial, and government scientists.

Contents

1. Corn Perspective and Culture
2. Breeding, Genetics and Seed Corn Production
3. Description, Development, Structure and Composition of the Corn Kernel
4. Harvesting and Postharvest Management
5. Measurement and Maintenance of Corn Quality
6. Effect and Control of Insects Affecting Corn Quality
7. Economics of Production, Marketing and Utilization
8. Carbohydrates of the Kernel
9. Proteins of the Kernel
10. Lipids of the Kernel
11. Corn Dry Milling: Processes, Products and Applications
12. Wet Milling: The Basis for Corn Biorefineries
13. Food Use of Whole Corn and Dry-Milled Fractions
14. Sweet Corn
15. Nutritional Properties and Feeding Value of Corn and Its By-Products
16. Corn Starch Modification and Its Uses
17. Corn Sweeteners
18. Corn Oil: Composition, Processing and Utilization
19. Fermentation Processes and Products
20. Applications of Corn Stover and Fiber
21. Genetic Modification of Corn
22. Popcorn
23. Mycotoxins in Corn—Occurrence, Impact and Management

Index

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