Corn Stover for Food Applications: Approaches, Advances and Insights
Mariana Ochoa-Castaño, Nicolás Montoya-Escobar, Jorge Andrés Velásquez-Cock, Catalina Gómez-Hoyos · 2025
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Description
Four authors, led by Mariana Ochoa-Castaño, review in 2025 how corn leftovers, called stover, could feed food uses instead of dumps and field fires. Husks, cobs, stalks, leaves, and silks pile up in huge amounts from corn processing. They are rich in fibers, starch, pectin, protein, and plant compounds with health value.
Most stover still goes to low value uses or fuel. The review maps ways to turn it into food ingredients and useful additives. It also lists the blocks that keep stover out of food plants, from safety checks to processing cost. Growing food demand gives the shift fresh weight.
Catalog record
| CREATOR | Mariana Ochoa-Castaño, Nicolás Montoya-Escobar, Jorge Andrés Velásquez-Cock, Catalina Gómez-Hoyos |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 66 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |