Paul A. Seib

Cereals, carbohydrates, and vitamin C. Improving the nutritional value of cereal-based foods and feeds; chemical and biological properties of vitamin C; properties and uses of starch.

Professor of Grain Science and Industry;

B.S. 1958, Ph.D. 1965, Purdue University.



My laboratory is involved in identification and synthesis of new forms of vitamin C. Esters and ethers of L-ascrobic acid are often more stable to O2; they are being tested in pharmaceuticals, foods, and feeds for cultured marine animals. This laboratory is also interested in cereal carbohydrates that affect food processing, nutritional values, and new or improved industrial uses. Wheat and grain sorghum are major sources of carbohydrates in the Great Plains.



Recent Publications: