000			02128nam a22002417a 4500
999			_c8395 _d8395
003			OSt
005			20211204074741.0
008			211204b ||||| |||| 00| 0 eng d
020			_a9251030138
040			_aBUL _cBUL _beng _dBUL _erda
082	0	0	_a641.3567 _220 _bMAI
245	0	0	_aMaize in human nutrition.
260			_aRome : _bFood and Agriculture Organization of the United Nations, _c1992.
300			_avi, 160 p. : _bill. ; _c21 cm.
440		0	_aFAO food and nutrition series ; _vno. 25
500			_aContents Chapter 1 - Introduction Types of maize Origin of maize The maize plant Structure of the maize kernel World production Uses Chapter 2 - Chemical composition and nutritional value of maize Chemical composition of parts of the kernel Gross chemical composition Nutritional value of maize Chapter 3 - Post-harvest technology: pre-processing Drying Storage Classification of grain quality Chapter 4 - Post-harvest technology: processing Forms of maize consumption Processing of whole maize: lime-cooking Ogi and other fermented maize products Arepas Other maize preparations Milling Chapter 5 - Physical and chemical changes in maize during processing Lime-treated maize (part I) Lime-treated maize (part II) Ogi and other fermented maize products Arepas Other dry milling products Chapter 6 - Comparison of nutritive value of common maize and quality protein maize Consumption of maize Common maize Quality protein maize Biological value of protein of common maize and QPM Chapter 7 - Approaches to improving the nutritive value of maize Genetic approaches Processing Fortification Chapter 8 - Improvement of maize diets Maize/legume consumption Limiting nutrients in a maize/bean diet Improvement of the maize/legume diet QPM
504			_aIncludes bibliographical references (p. 133-160).
650		0	_aCorn as food.
650		0	_aCorn _xNutrition.
710	2		_aFood and Agriculture Organization of the United Nations.
906			_a7 _bcbc _corignew _d2 _encip _f19 _gy-gencatlg
942			_2ddc _cBO _h641.3567 _i1 _kMAI _m641.3567 MAI