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Maize : cultivation, uses and health benefits /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers, Inc.,
c2012.
|
| Colección: | Agriculture issues and policies.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- MAIZE ; MAIZE ; Contents; Preface; Opportunities and Constraints in Modifying the Composition of Maize Grain; Abstract; Introduction; Domestication; Long-Term Temporal Shifts in Maize Composition; The Modern Biotechnology Era; Stability in the Compositional Equivalence of MON 810; Lack of Impact of Transgene Insertion in GM Maize Products with Agronomic Traits; Opportunities and Constraints in Modifying; the Composition; Conclusion; References.
- Plus-Hybrid System in Maize (Zea mays L.) Production: A New Approach Combining the Effect of Cytoplasmic Male Sterility and Xenia for Grain Yield Increase and Nutritional ImprovementAbstract; Introduction; Matherials and Methods; Results and Disscusion; Conclusion; References; New Perspectives in Maize Breeding; Abstract; Introduction; Breeding for Organic Farming; Fertilization; Crop Protection; Nutritive Value; Bioactive Proprieties; Antioxidants Composition of the Maize Plant; Breeding for Bioactive Properties in Maize; Exploitation of Lignocellulosic Residuals.
- Breeding for Stover Yield and/or CompositionConclusion; References; Effect of Genetically Modified Maize on Rhizobacterial Communities; Abstract; Introduction; Bt-Maize; Glyphosate-Tolerant Maize; Conclusion; References; Ferulated Arabinoxylans as by-Product from Maize Wet-Milling Process: Characterization and Gelling Capability; Abstract; Introduction; Experimental; Materials; Methods; N-FAX Extraction; Chemical Composition of N-FAX; Viscosity Determinations; N-FAX Gel Preparation; Large Deformation Measurements; Measurement of Color; Results; N-FAX Extraction and Characterization.
- N-FAX Gelling Capacity and Gels CharacteristicsConclusion; Acknowledgments; References; Extrusion of Quality Protein Maize (Zea mays L.) in Combination with Hard- To-Cook Bean (Phaseolus vulgaris L.); Abstract; Introduction; Materials and Methods; Materials; Flour Preparation; Extrusion and Physical Evaluation; Chemical Composition; Protein Evaluation; Calculated Protein Ef ciency Ratio (cPER); Starch Evaluation; Dietary Fibre Evaluation; Statistical Analysis; Results; Extrusion Process and Physical Evaluation; Expansion Index; Density; Resistance to Compression; Speci c Mechanical Energy.
- Nutritional EvaluationChemical Composition; In Vitro Protein Digestibility; Amino Acid Pro le; Available Lysine; Calculated Protein Ef ciency (cPER); Total Starch (TS); Available Starch (AS); Resistant Starch (RS); In Vitro Starch Digestibility; Total Dietary Fbre (TDF); Insoluble Dietary Fbre (IDF); Soluble DietaryF bre (SDF); Conclusion; References; Corn Tortillas: Physicochemical, Structural and Functional Changes; Abstract; Nixtamalization; 1. History; 2. Maize Plant; 3. Production; 4. Nixtamalized Corn Products; 4.1. Corn Grain; 4.2. Grain Composition; 4.2.1. Proteins; 4.2.2. Amino Acids.