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Authors Singh, V. Remove constraint Singh, V.: Singh, V. Subjects corn Remove constraint corn: corn Subjects food composition Remove constraint food composition: food composition

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1. Comparison of enzymatic (E-mill) and conventional dry-grind corn processes using a granular starch hydrolyzing enzyme

Description:: Includes references
Author:: Wang, P. , Singh, V. , Xu, L. , Johnston, D.B. , Rausch, K.D. , Tumbleson, M.E.
Subject:: corn , starch granules , enzymatic hydrolysis , milling , grinding , food processing , liquified foods , hydrolases , enzyme activity , corn germ , pericarp , pH , temperature , yeasts , alcoholic fermentation , sugars , ethanol , glycerol , organic acids and salts , food composition , yields , endosperm , plant fibers
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005

2. Comparison of yield and composition of oil extracted from corn fiber and corn bran

Description:: Includes references
Author:: Moreau, R.A. , Singh, V. , Eckhoff, S.R. , Powell, M.J. , Hicks, K.B. , Norton, R.A.
Subject:: corn , corn oil , seeds , yields , food composition , cultivars , phytosterols , esters , lipids , nutrient content , dietary fat , dietary fiber
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 1999

3. Enzymatic milling product yield comparison with reduced levels of bromelain and varying levels of sulfur dioxide

Description:: Includes references
Author:: Johnston, D.B. , Singh, V.
Subject:: corn , wet milling , corn flour , yields , bromelains , sulfur dioxide , proteinases , starch granules , antimicrobial properties , food composition , fiber content , gluten , corn germ
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005