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Maize is widely cultivated throughout the world due to its high-yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibre, bioactive compounds, and minerals. Maize is used worldwide in the preparation of health-benefiting, antioxidant-rich, fortified products and dietary supplements.Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize-based products, and storage. This book also emphasizes the key features of maize grains which make it an ideal crop for industrial use. It covers all aspects of recent research about the maize and provides updated information.In-depth information is provided regarding various health-benefiting nutrient components of maize flour, offering meaningful information for product formulation. This book unfolds the potential of maize grains for industrial use.
Physical and Milling Properties of Maize
Chemistry of Maize Components
Nutritional Profile of Maize and Effect of Processing Methods
Maize Starch: pasting, rheological and morphological properties
Maize starch modifications and industrial uses
Maize Protein: Extraction, Quality and Current Scenario
Bioactive Compounds, Antioxidant Properties and Health Benefits of Whole Maize and its Components
Colored Maize and Their Unique Features
Quality Improvement Through Bio-Fortification
Storage of Maize and its Products