Maize
portes grátis
Maize
Nutritional Composition, Processing, and Industrial Uses
Kaur, Pinderpal; Singh, Surender Kumar; Singh Sandhu, Kawaljit; Singh Purewal, Sukhvinder; Kaur, Maninder; Punia Bangar, Sneh
Taylor & Francis Ltd
09/2022
365
Dura
Inglês
9781032127927
15 a 20 dias
Descrição não disponível.
1. Physical and Milling Properties of Maize 2. Chemistry of Maize Components 3. Nutritional Profile of Maize and Effect of Processing Methods 4. Maize Starch: pasting, rheological and morphological properties 5. Maize starch modifications and industrial uses 6. Maize Protein: Extraction, Quality and Current Scenario 7. Bioactive Compounds, Antioxidant Properties and Health Benefits of Whole Maize and its Components 8. Colored Maize and Their Unique Features 9. Quality Improvement Through Bio-Fortification 10. Storage of Maize and its Products.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Maize protein;milling properties;bio-fortification;Colored maize;whole maize;native starch;Sweet Corn;Moisture Content;Maize Grain;Maize Kernel;Starch Granules;Maize Flour;RS;Maize Starch;Corn Starch;CS;Nixtamalization Process;Anthocyanin Content;Ferulic Acid;Amylose Content;High Amylose Maize Starch;RDS;SSF;Maize Endosperm;Bm;Zein Protein;Bio-fortification Programmes;Total Anthocyanin Content;Wet Milling;Waxy Maize Starch;Sonication Treatment
1. Physical and Milling Properties of Maize 2. Chemistry of Maize Components 3. Nutritional Profile of Maize and Effect of Processing Methods 4. Maize Starch: pasting, rheological and morphological properties 5. Maize starch modifications and industrial uses 6. Maize Protein: Extraction, Quality and Current Scenario 7. Bioactive Compounds, Antioxidant Properties and Health Benefits of Whole Maize and its Components 8. Colored Maize and Their Unique Features 9. Quality Improvement Through Bio-Fortification 10. Storage of Maize and its Products.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Maize protein;milling properties;bio-fortification;Colored maize;whole maize;native starch;Sweet Corn;Moisture Content;Maize Grain;Maize Kernel;Starch Granules;Maize Flour;RS;Maize Starch;Corn Starch;CS;Nixtamalization Process;Anthocyanin Content;Ferulic Acid;Amylose Content;High Amylose Maize Starch;RDS;SSF;Maize Endosperm;Bm;Zein Protein;Bio-fortification Programmes;Total Anthocyanin Content;Wet Milling;Waxy Maize Starch;Sonication Treatment
