Maize Nutritional Composition, Processing, and Industrial Uses

Maize Nutritional Composition, Processing, and Industrial Uses by Sukhvinder Singh Purewal is a comprehensive resource published by CRC Press, Taylor & Francis Group on September 30, 2022. This 365-page book presents detailed information on the chemistry of maize components, along with insights into the physical and milling properties of maize. It also covers the structure, functional, and antioxidant properties of maize flour, making it a valuable reference for those interested in food science and agriculture.

Readers will find an exploration of the latest scientific developments in the modification of maize starch, as well as a discussion on various maize-based food products and their storage. The book also addresses maize protein, focusing on quality improvement through bio-fortification. With its emphasis on the food industry and agronomy, this edition serves as a significant contribution to the understanding of maize’s role in nutrition and processing.