Corn: Chemistry and Technology, 2nd Edition provides a broad perspective of knowledge on corn from 36 expert agronomists, food scientists, and geneticists. This 892 page book is an encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons grown).
The second edition is 40% larger than the popular first edition. 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.Editors White and Johnson have amassed the largest collection of peer-reviewed research on the topic of corn chemistry and technology in a single sourcebook. Like the first edition, it has become the standard industry resource.
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