Free PDF Corn: Chemistry and Technology, by Pamela J. White
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Corn: Chemistry and Technology, by Pamela J. White
Free PDF Corn: Chemistry and Technology, by Pamela J. White
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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 worlds largest crop.
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.
The book will serve as a primary reference for all aspects of corn chemistry and technology and will be invaluable to academic, industrial, and government scientists in the following research areas and disciplines:
�Food Science �Agronomy �Plant Breeding �Chemical Engineering �Agricultural Engineering �Genetics �Harvesting �Entomology �Food Safety and Mycotoxin Control �Mycology �Quality Assurance �Plant Pathology �Microbiology �Nutrition �Crop and Grain Science �Chemistry �Lipids �Protein �Starches �Sweeteners �Processing �Economics �Animal Feed �Industrial Uses and more.
- Sales Rank: #658350 in Books
- Published on: 2003-06-15
- Original language: English
- Dimensions: 9.00" h x 6.25" w x 2.25" l, 1.10 pounds
- Binding: Hardcover
- 892 pages
Review
...an indispensable resource to its targeted readers - scientists who are experts in the subject matter. --Journal of Agricultural and Food Information
Most helpful customer reviews
2 of 2 people found the following review helpful.
A superb educational and informative compendium
By Midwest Book Review
Now in a completely updated and significantly expanded second edition, Corn: Chemistry And Technology is the collaborative editoral work of Pamela J. White (Food Science and Human Nutrition Department, Iowa State University) and Lawrence A. Johnson (Center for Crops Utilization Research, Iowa State University). Corn: Chemistry And Technology is an in-depth scientific text and resource covering just about everything there is to know about corn, from breeding, genetics and seed production to harvesting and postharevest management, economics of production, marketing, and utilization, nutritional properties and feeding value of corn and its by-products, genetic modifications of corn, and much more. Numerous charts and graphs illustrate this scholarly text, which goes into extensive technical and scientific detail, and is especially recommended for college and graduate studies in agriculture, life science, organic chemistry and related fields. An extensive index and a wealth of references for every section rounds out this superb educational and informative compendium. Also very highly recommended for Agricultural Studies reference collections from APS Press is Rice: Chemistry And Technology: 3rd Edition (1891127349, $229.00). Academics and agriculturalists should send for the free APS catalog for a listing all of their invaluable reference titles.
0 of 1 people found the following review helpful.
very good!
By Stefania
everything very good! The shipment was very quick, even if it was a internation shipment to Europe! Quality of the book very good as aspected!
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