Specialty CornsArnel R. Hallauer CRC-Press, 1994 - 410 страница Corn is one of the world's most economically important crops. Specialty Corns discusses the genetic variation inherently present in corn, genetic materials available, breeding methods, and special problems associated with the development of specialty corns. The book describes how genetic mutants of corn can be used to modify corn starch for alternative uses of corn. It explains that modifications of starch can be made for expanded industrial uses of corn. The development of specialty types of corn through genetic materials and breeding methods is presented. The expansion of corn production in shorter growing seasons by germplasm and breeding methods is discussed. The book experiments with the potential of developing corns that can be used for human food. |
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Early History | 30 |
Organization of Corn Starch Granules | 36 |
Factors Affecting Gelatinization | 43 |
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Agron agronomic allele amylomaize amylopectin amylose amylose content backcross breeding programs carbohydrate Cereal Chem CIMMYT color commercial composition cooked corn breeding corn hybrids Corn Improvement corn inbreds cornstarch Crop Sci cross cycles dent corn digestibility dry matter early effects endosperm endosperm mutants enzyme evaluated Farmer selection fatty acid feed Flint flour forage fractions gelatinization gene genetic genotypes germplasm grain yield harvest high amylose high lysine high-oil corn HQPC inbred lines increased Iowa levels lignin lysine masa maturity modified moisture molecules mutants nixtamal normal corn oil content opaque opaque-2 open-pollinated pericarp phenotype plant pollination popcorn popcorn breeder popping expansion populations production protein quality Quality Protein Maize recurrent selection resistance seed silage Stäerke stalk starch granules stover studies sugar sweet corn synthesis Table temperature tortilla traits types varieties waxy corn white corn white endosperm whole-plant Yellow Dent zein Zuber