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Analysing maize grain quality

Code: 9781838791100
Glen P. Fox and Tim J. O’Hare, The University of Queensland, Australia

Chapter synopsis: Advances in the technologies and methods for analysing the quality characteristics of maize grains can help us determine the contribution of maize products to human health, as well as help in the development of maize cultivars with improved characteristics. This chapter reviews a range of methods for determining important characteristics of maize grains, with sections covering starch content, protein content, phenolic compounds (in particular, flavonoids such as carotenoids), kernel hardness/texture and levels of myotoxins.

DOI: 10.19103/AS.2016.0001.14
Table of contents 1 Introduction 2 The starch content of maize 3 The protein content of maize 4 Phenolic compounds in maize 5 Maize kernel hardness/texture 6 Mycotoxins in maize 7 Conclusions: current uses and future trends in maize grain analysis 8 Where to look for further information 9 References

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