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2017, ISBN 1780238169, 159 pages
Originating in Mesoamerica 9,000 years ago, maize - or, as we know it, corn - now grows in 160 countries... 
Corn | History | Cooking (Corn)
Book
1992, ISBN 9780394578057, 356
Book
Energies (Basel), ISSN 1996-1073, 10/2019, Volume 12, Issue 19, p. 3729
Waste frying, corn and canola cooking oil biodiesels were produced through the transesterification process and their properties were measured... 
Technology | Energy & Fuels | Science & Technology | Studies | Vegetable oils | Cooking | Cold | Biodiesel fuels | Frying | Corn | Oils & fats | Cooking oils | Biofuels | Physicochemical properties | biodiesel properties, computer aided cooling curve analysis | various ages | correlations | waste vegetable cooking oils | response surface ‎methodology
Journal Article
Food research international, ISSN 0963-9969, 03/2010, Volume 43, Issue 2, pp. 609 - 616
Functional properties of corn and corn-lentil extrudates were investigated as a result of extrusion conditions, including feed rate (2.5-6.8 kg/h), feed moisture (13-19% wet basis... 
Extrusion cooking | Water solubility | Lentil | Water absorption | Oil absorption | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Extrusions | Extrusion rate | Moisture content | Lentils | Solubility | Corn | Flour | Feed rate
Journal Article
Journal of food science and technology, ISSN 0975-8402, 10/2014, Volume 52, Issue 7, pp. 3986 - 4000
...), screw rotation speed (150–250 rpm) and feed moisture content (14–19 % w.b.). Broccoli flour and olive paste was used in mixtures with corn flour at a ratio of 4 to 10 % (broccoli/corn) and 4 to 8 % (olive paste/corn... 
Chemistry | Broccoli | Food Science | Nutrition | Chemistry/Food Science, general | Sensory evaluation | Extrusion cooking | Olive paste | Phenolics | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Studies | Antioxidants | Vegetables | Food science | Snack foods | Food additives | Original
Journal Article
Food and bioprocess technology, ISSN 1935-5130, 5/2013, Volume 6, Issue 5, pp. 1269 - 1280
Journal Article
Journal of thermal analysis and calorimetry, ISSN 1388-6150, 4/2011, Volume 104, Issue 1, pp. 169 - 175
.... Thus, the thermal stability to oxidation is an important parameter for edible oils. Oils from the Arbequina, Picual, Hojiblanca and Cornicabra olive varieties, corn... 
Polymer Sciences | PDSC | Chemistry | Analytical Chemistry | Measurement Science and Instrumentation | Oxidation stability | Physical Chemistry | OOT | Vegetable oil | Inorganic Chemistry | Corn | Calorimetry | Soybean | Analysis | Vegetable oils | Soybeans | Cooking | Sunflower oil | Olives | Oxidation
Journal Article
Food and bioprocess technology, ISSN 1935-5130, 3/2014, Volume 7, Issue 3, pp. 654 - 660
Journal Article
Food and bioprocess technology, ISSN 1935-5130, 12/2013, Volume 6, Issue 12, pp. 3392 - 3399
Journal Article