Maize is known worldwide as a cereal grain that has great importance as a source
of food and feed. About one-half of the world supply is grown in the United States
where it is referred to as corn. This book is the proceedings of a symposium on the
recent progress in chemistry and technology of maize held at the Seventh World
Cereal and Bread Congress in Prague, Czechoslovakia, June 28-July 2, 1982.
The chapters in this book are concerned with specific topics of maize where recent
progress in chemistry and technology was made. Considerable progress was
reported in the composition of lipids in maize starches; corn bran as a source of
dietary fiber; extrusion cooking of corn flours and starches; use of debranching enzymes
in dextrose production; effect of composition and structure of maize on
double enzyme processing; maize flour in breadmaking; energy preservation in
maize drying; drying conditions related to wet-milling of maize; biochemical and
microbiological changes in stored maize; mycotoxins in maize; moisture determination
in maize; and maize germ flour prepared by supercritical carbon dioxide
extraction.
This book should be a useful reference for students, scientists, technologists,
and business executives who are involved in any facet of maize production and
utilization