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Nutritional quality improvement in p...

Jaiwal, Pawan Kumar.

Nutritional quality improvement in plants

Record Type:	Electronic resources : Monograph/item
Title/Author:	Nutritional quality improvement in plantsedited by Pawan Kumar Jaiwal ... [et al.].
other author:	Jaiwal, Pawan Kumar.
Published:	Cham :Springer International Publishing :2019.
Description:	xvii, 498 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	PlantsNutrition.
Online resource:	https://doi.org/10.1007/978-3-319-95354-0
ISBN:	9783319953540$q(electronic bk.)

Nutritional quality improvement in plants
Nutritional quality improvement in plants[electronic resource] /edited by Pawan Kumar Jaiwal ... [et al.]. - Cham :Springer International Publishing :2019. - xvii, 498 p. :ill., digital ;24 cm. - Concepts and strategies in plant sciences,2662-3188. - Concepts and strategies in plant sciences..

Biofortification of staple cereals with amino acid, lysin -- Biofortification of cereals with iron and zinc -- Calcium biofortification in food crops -- Iodine biofortification of crops -- Iodine biofortification of crops -- Pro-vitamin A crops -- Folate: biosynthesis, functions and biofortification in crop plant -- The role of thiamin in plants and current perspectives in its improvement in crop plants -- Vitamins B6, B12, C and E rich crops -- Strategies that influence the production of secondary metabolites in plants -- Phytate free food-grains -- Development of aflatoxin free crops -- Reducing acrylamide forming potential of crop plants -- Brassica crops with low glucosinolates and rich in anticancer compounds -- Biofortification of cassava -- Biofortification of millets -- Biofortification of maize -- Common Bean biofortification -- Engineering potato for nutritional enhancement -- All roads leading to iron fortification.

This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances in plants using a variety of strategies based on modern biological tools and techniques. Each review chapter provides an authoritative and insightful account of the various aspects of nutritional enhancement of plants. In the course of the last two decades, several food crops rich in macro- and micronutrients have been developed to improve health and protect a large section of the populace in developing countries from chronic diseases. Providing extensive information on these developments, this book offers a valuable resource for all researchers, students and industrialists working in agriculture, the plant sciences, agronomy, horticulture, biotechnology, food and nutrition, and the soil and environmental sciences.

ISBN: 9783319953540$q(electronic bk.)

Standard No.: 10.1007/978-3-319-95354-0doiSubjects--Topical Terms:

215174
Plants
--Nutrition.

LC Class. No.: QK867 / .N88 2019

Dewey Class. No.: 581

Nutritional quality improvement in plants
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505 0 $a Biofortification of staple cereals with amino acid, lysin -- Biofortification of cereals with iron and zinc -- Calcium biofortification in food crops -- Iodine biofortification of crops -- Iodine biofortification of crops -- Pro-vitamin A crops -- Folate: biosynthesis, functions and biofortification in crop plant -- The role of thiamin in plants and current perspectives in its improvement in crop plants -- Vitamins B6, B12, C and E rich crops -- Strategies that influence the production of secondary metabolites in plants -- Phytate free food-grains -- Development of aflatoxin free crops -- Reducing acrylamide forming potential of crop plants -- Brassica crops with low glucosinolates and rich in anticancer compounds -- Biofortification of cassava -- Biofortification of millets -- Biofortification of maize -- Common Bean biofortification -- Engineering potato for nutritional enhancement -- All roads leading to iron fortification.
520 $a This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances in plants using a variety of strategies based on modern biological tools and techniques. Each review chapter provides an authoritative and insightful account of the various aspects of nutritional enhancement of plants. In the course of the last two decades, several food crops rich in macro- and micronutrients have been developed to improve health and protect a large section of the populace in developing countries from chronic diseases. Providing extensive information on these developments, this book offers a valuable resource for all researchers, students and industrialists working in agriculture, the plant sciences, agronomy, horticulture, biotechnology, food and nutrition, and the soil and environmental sciences.
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