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Coproduct yield comparisons of purple, blue and yellow dent corn for various milling processes
Pavel Somavat
, Qian Li
,
Elvira Gonzalez de Mejia
, Wei Liu
,
Vijay Singh
Food Science and Human Nutrition
Nutritional Sciences
Agricultural and Biological Engineering
Carl R. Woese Institute for Genomic Biology
Center for Global Studies
Center for Latin American and Caribbean Studies
Research output
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peer-review
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Keyphrases
Co-products
100%
Milling Process
100%
Yellow Dent Corn
100%
Yield Comparison
100%
Blue Corn
100%
Purple Corn
85%
Colored Corn
42%
Anthocyanins
28%
Corn Cultivars
28%
Wet Milling
28%
Endosperm
28%
Dry Milling
28%
Processing Industry
28%
Ethanol Concentration
14%
Lack of Information
14%
Health-promoting Properties
14%
Corn Starch
14%
Anthocyanin Extract
14%
Yield Difference
14%
Starch Yield
14%
Corn Processing
14%
Milling Properties
14%
Corn Type
14%
Wet Blue
14%
Processing Characteristics
14%
Potential Utilization
14%
Dry-grind
14%
Dry-grind Process
14%
Agricultural and Biological Sciences
Dent Corn
100%
Coproducts
100%
Anthocyanin
50%
Cultivar
33%
Wet Milling
33%
Endosperm
33%
Dry Milling
33%
Corn Starch
16%