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

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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. Composition and economic comparison of germ fractions from modified corn processing technologies

Description:: Includes references
Author:: Johnston, D.B. , McAloon, A.J. , Hicks, K.B. , Singh, V.
Subject:: corn , food processing , milling fractions , milling byproducts , corn germ , corn oil , protein content , starch , carbohydrate content
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005