Corn - 3rd Edition - ISBN: 9780128119716


3rd Edition

Chemistry and Technology

Editors: Sergio O Serna-Saldivar
Paperback ISBN: 9780128119716
Published Date: 1st September 2018
Page Count: 640
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Corn: Chemistry and Technology, Third Edition provides a broad perspective of knowledge on corn from expert agronomists, food scientists, and geneticists from around the world. An encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop in metric tons grown, this fully revised edition continues to be the go-to resource for both academia and industry.

Building on the success of the first two volumes the third edition is brought fully up-to-date with extensive in terms coverage of recent development in genetic modification for generation of new hybrids and genotypes. New chapters are included which highlight the importance of corn as a raw material for 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 terms of prevention of chronic diseases and cancer.

Written by international experts on corn and edited by a highly respected academic like the first edition two editions it will become the standard industry resource.

Key Features

  • New chapters dealing with specialty corns, production of first generation bioethanol and the important relationship of corn phytochemicals or nutraceuticals with human health
  • A new editor and a number of new contributors bring a fresh take on this highly successful volume
  • Vastly increased content related to recent developments in genetic modification for generation of new hybrids and genotypes
  • Encyclopedic coverage of grain chemistry and nutritional quality of extensively farmed product
  • Information on the production and handling of corn, with both food and non-food applications


Scientists and engineers who utilize corn for food, feed, and industrial materials in both scientific and industry. Reference for academics, Corn growers, Industrial R&D including food, feeds, and bioenergy, etc.

Table of Contents

1.Corn Perspective and Culture
2. Breeding, Genetics and Seed Corn Production
3. Genetic Modification of Corn
4. Economics of Production, Marketing and Utilization
5. Harvesting and Postharvest Management
6. Description, Development, Structure, and Composition of the Corn Kernel
7. Measurement and Maintenance of Corn Quality
8. Effect and Control of Insects, Molds and Rodents Affecting Corn Quality
9. Mycotoxins in Corn: Occurrence, Impact and Management
10. Regular and Specialty Corns
11. Carbohydrates of the Kernel
12. Proteins of the Kernel
13. Lipids of the Kernel
14. Minor Constituents and Phytochemicals of the Kernel
15. Corn Dry Milling Processes, Products and Applications
16. Food Uses of Whole Corn and Dry-Milled Fractions
17. Corn Wet Milling Process and Products
18. Corn Starch Modification and Uses
19. Corn Sweeteners
20. Corn Oil: Composition, Processing and Utilization
21. Fuel Bioethanol and Other Fermentation Processes
22. Nutrition Properties of Corn and its By-Products
23. Feeding Value of Corn and its By-Products
23. Applications of Corn Stover and Fiber


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About the Editor

Sergio O Serna-Saldivar

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.

Affiliations and Expertise

Monterrey Institute of Technology and Higher Education, Monterrey, Mexico

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