Corn - 3rd Edition by Sergio O Serna-Saldivar Paperback

About the Book

Revised edition of: Corn / edited by Pamela J. White, Lawrence A. Johnson. 2nd ed. 2003.

Book Synopsis

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world's largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer.

Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic.

About the Author

Sergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in Hermosillo, Mexico. He has published seven books, over 30 chapters, and over 130 refereed articles in journals. He has been a consultant to various national and international companies in the food industry.