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Corn: characteristics and quality requirements

Published:2010 Issue: Volume: Page:183-211
ISSN:
Container-title:Cereal Grains
language:
Short-container-title:

Author:

Győri Z.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/TV23826MR1064700.pdf

Reference51 articles.

1. Food Chemistry;Belitz,1987

2. Breakfast cereals and how they are made;Fast,1990

3. Food Chemistry;Fennema,1985

4. Interactions: The Keys to Cereal Quality;Hamer,1998

5. http://www.agpm.com/prestation_service/en/grains.php http://www.cemp.org http://www.gafta.com.

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1. A review: nutrition and process attributes of corn in pet foods;Critical Reviews in Food Science and Nutrition;2021-06-03

2. Implications of recent research on microstructure modifications, through heat-related processing and trait alteration to bio-functions, molecular thermal stability and mobility, metabolic characteristics and nutrition in cool-climate cereal grains and other types of seeds with advanced molecular techniques;Critical Reviews in Food Science and Nutrition;2018-03-14

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4. Characterizations of Structural, Biochemical, and Nutritive Profiles in Silage among Cool-Season Corn Cultivars in Relation to Heat Units (aCHU, dCHU) with Curvilinear Response and Multivariate Analyses;Journal of Agricultural and Food Chemistry;2013-12-05

5. Molecular structure, chemical and nutrient profiles, and metabolic characteristics of the proteins and energy in new cool-season corn varieties harvested as fresh forage for dairy cattle;Journal of Dairy Science;2013-10

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