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Waxy maize appeared to be especially suitable for this purpose because it could be milled with the same equipment already extensively used for ordinary maize. [16] H. H. Schopmeyer has advised that the production of waxy maize in Iowa for industrial use amounted to approximately 356 metric tons in 1942 and 2540 tons in 1943. [15]
Corn allergies is caused by certain proteins which are found within the corn kernel. Currently, the maize lipid transfer protein is known to cause corn allergies, [3] [4] The mechanisms of the allergy are unknown. [citation needed]
Maize rough dwarf (nanismo ruvido) Maize rough dwarf virus (MRDV) Maize sterile stunt Maize sterile stunt virus (strains of barley yellow striate virus) Maize streak: Maize streak virus (MSV) Maize stripe (maize chlorotic stripe, maize hoja blanca) Maize stripe virus: Maize tassel abortion Maize tassel abortion virus (MTAV) Maize vein enation
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel . Corn starch is a common food ingredient, often used to thicken sauces or soups , and to make corn syrup and other sugars . [ 3 ]
Because qualified health claims are issued when the science evidence is weak or not consistent, the FDA requires specific labeling language, such as the guideline concerning resistant starch: "High-amylose maize resistant starch may reduce the risk of Type 2 diabetes. FDA has concluded that there is limited scientific evidence for this claim."
Pellagra can be common in people who obtain most of their food energy from corn, notably rural South America, where maize is a staple food. If maize is not nixtamalized, it is a poor source of tryptophan, as well as niacin.
Starch is made of about 70–80% amylopectin by weight, though it varies depending on the source. For example, it ranges from lower percent content in long-grain rice, amylomaize, and russet potatoes to 100% in glutinous rice, waxy potato starch, and waxy corn. Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units.
The most used is waxy maize, others are glutinous rice and waxy potato starch. Waxy starches undergo less retrogradation , resulting in a more stable paste. A maize cultivar with a relatively high proportion of amylose starch, amylomaize , is cultivated for the use of its gel strength and for use as a resistant starch (a starch that resists ...