Maize : Cultivation, Uses and Health Benefits.

Intro -- MAIZE -- MAIZE -- Contents -- Preface -- Opportunities and Constraints in Modifying the Composition of Maize Grain -- Abstract -- Introduction -- Domestication -- Long-Term Temporal Shifts in Maize Composition -- The Modern Biotechnology Era -- Stability in the Compositional Equivalence of MON 810 -- Lack of Impact of Transgene Insertion in GM Maize Products with Agronomic Traits -- Opportunities and Constraints in Modifying -- the Composition -- Conclusion -- References -- Plus-Hybrid System in Maize (Zea mays L.) Production: A New Approach Combining the Effect of Cytoplasmic Male Sterility and Xenia for Grain Yield Increase and Nutritional Improvement -- Abstract -- Introduction -- Matherials and Methods -- Results and Disscusion -- Conclusion -- References -- New Perspectives in Maize Breeding -- Abstract -- Introduction -- Breeding for Organic Farming -- Fertilization -- Crop Protection -- Nutritive Value -- Bioactive Proprieties -- Antioxidants Composition of the Maize Plant -- Breeding for Bioactive Properties in Maize -- Exploitation of Lignocellulosic Residuals -- Breeding for Stover Yield and/or Composition -- Conclusion -- References -- Effect of Genetically Modified Maize on Rhizobacterial Communities -- Abstract -- Introduction -- Bt-Maize -- Glyphosate-Tolerant Maize -- Conclusion -- References -- Ferulated Arabinoxylans as by-Product from Maize Wet-Milling Process: Characterization and Gelling Capability -- Abstract -- Introduction -- Experimental -- Materials -- Methods -- N-FAX Extraction -- Chemical Composition of N-FAX -- Viscosity Determinations -- N-FAX Gel Preparation -- Large Deformation Measurements -- Measurement of Color -- Results -- N-FAX Extraction and Characterization -- N-FAX Gelling Capacity and Gels Characteristics -- Conclusion -- Acknowledgments -- References.

Extrusion of Quality Protein Maize (Zea mays L.) in Combination with Hard- To-Cook Bean (Phaseolus vulgaris L.) -- Abstract -- Introduction -- Materials and Methods -- Materials -- Flour Preparation -- Extrusion and Physical Evaluation -- Chemical Composition -- Protein Evaluation -- Calculated Protein Ef ciency Ratio (cPER) -- Starch Evaluation -- Dietary Fibre Evaluation -- Statistical Analysis -- Results -- Extrusion Process and Physical Evaluation -- Expansion Index -- Density -- Resistance to Compression -- Speci c Mechanical Energy -- Nutritional Evaluation -- Chemical Composition -- In Vitro Protein Digestibility -- Amino Acid Pro le -- Available Lysine -- Calculated Protein Ef ciency (cPER) -- Total Starch (TS) -- Available Starch (AS) -- Resistant Starch (RS) -- In Vitro Starch Digestibility -- Total Dietary Fbre (TDF) -- Insoluble Dietary Fbre (IDF) -- Soluble DietaryF bre (SDF) -- Conclusion -- References -- Corn Tortillas: Physicochemical, Structural and Functional Changes -- Abstract -- Nixtamalization -- 1. History -- 2. Maize Plant -- 3. Production -- 4. Nixtamalized Corn Products -- 4.1. Corn Grain -- 4.2. Grain Composition -- 4.2.1. Proteins -- 4.2.2. Amino Acids -- 4.2.3. Lipids -- 4.2.4. Vitamins and Minerals -- 4.2.5. Dietary Fiber -- 4.2.6. Starch -- 4.2.6.1. Starch Gelatinization and Retrogradation -- 4.3. Nixtamalization Process -- 4.4. Chemical Changes during the Nixtamalization Process -- 4.4.1. Changes in Minerals -- 4.4.2. Vitamins -- 4.4.3. Dietary Fiber -- 4.4.4. Lipids -- 4.4.5. Protein -- 4.4.6. Starch -- 4.4.6.1. Starch Changes during Nixtamalization Process and Storage of Tortillas in Dietary Fiber, Digestible and Resistant Starches -- 4.4.6.2. Differential Scanning Calorimetry (DSC) -- 4.4.6.3. Morphological Changes Occurring during the Nixtamalization Process and Storage of Tortillas.

4.4.6.4. Structural Changes on Retrograded Starch of Corn Tortillas -- Conclusion -- References -- Nutraceutical Properties of Blue Maize -- Abstract -- Introduction -- Agriculture of Corn in Pre-Columbian Americas -- Evolution of Corn -- Evolution of Nixtamalization -- Corn Production in Mexico -- Pigmented Corn in Mexico -- Structure and Physical Properties of Pigmented Corn -- Nutraceutical Compounds Related to Corn -- Phytochemical Profile and Nutraceutical Properties -- of Pigmented Corn -- Phenolic Compounds -- Ferulic Acid -- Anthocyanins -- Carotenoids -- Phytosterols -- Antioxidant Capacity -- Anti-Mutagenic Activity -- Effect of Nixtamalization in the Phytochemical -- Profile of Corn -- Nutritional and Nutraceutical Properties of Nixtamalized Products -- Conclusion -- References -- Molecular Features of Maize Allergens and their Implications in Human Health -- Abstract -- Introduction -- Material and Methods -- The Maize Allergen Proteins Sequence Database -- Allergens 3D-Building and Structural Analysis -- Maize Allergen Protein Families -- 1. Zea m 1, the Major Maize Allergen Belongs to the Expansin Superfamily -- 2. Zea m 2 -- 3. Zea m 3 -- 4. Zea m 4 -- 5. Zea m 5 -- 6. Zea m 7 -- 7. Zea m 11 Belongs to the Trypsin Inhibitor Superfamily -- 8. Zea m 12, a Maize Panallergen Belonging to the Profilin Superfamily -- 9. Zea m 13, Is a Maize Allergen with Polygalacturonase Activity -- 10. Zea m Zm13, Representative Member of the Ole E 1-Related Proteins Superfamily -- 11. Zea m 14, a Member of the Lipid Transfer Protein Superfamily -- 12. Zea m 20S, a Maize Allergen with Pectate Lyase Activity -- 13. Zea m 22, an Enolase with Glycolytic Function -- 14. Zea m 25, a Member of the Thioredoxin Superfamily -- 15. Zea m 27kD Zein Belongs to the Prolamin Superfamily -- 16. Zea m 50kD Zein Belongs to the Prolamin Superfamily -- 17. Zea m Chitinase.

18. Zea m G1 -- 19. Zea m G2 -- 20. Zea m PAO, a Member of the Amine Oxidases Superfamily -- Potential Cross-Reactivity of Maize Allergens -- Conclusion -- Acknowledgments -- References -- Index.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.