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Phytonutritional improvement of crops /
Phytonutritional Improvement of Crops explores recent advances in biotechnological methods for the nutritional enrichment of food crops. Featuring contributions from an international group of experts in the field, it provides cutting-edge information on techniques of immense importance to academic,...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, NJ :
John Wiley & Sons Ltd,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page; Copyright; Table of Contents; List of Contributors; Foreword; Chapter 1: Important Plant-Based Phytonutrients; 1.1 Introduction; 1.2 Nutraceuticals and Functional Foods in Human Health; 1.3 Plants with Potential for Use as Nutraceutical Source and Functional Food Component; 1.4 Nutraceutical Values of Fenugreek; 1.5 Coloured Potatoes as Functional Food; 1.6 Red Wine as Functional Food; 1.7 Tea as Functional Food; 1.8 Cereals as Nutraceuticals; 1.9 Nutraceutical Properties of Wheat Bran and Germ; 1.10 Barley and Oat as Nutraceuticals; 1.11 Value-Added Products; 1.12 Conclusion.
- AcknowledgementsReferences; Chapter 2: Biotechnological Interventions for Improvement of Plant Nutritional Value: From Mechanisms to Applications; 2.1 Introduction; 2.2 Improvement of Food Nutrition; 2.3 Improvement of Nutritional Value Through Crop Improvement; 2.4 Identification of Genes With the Potential to Improve the Nutritional Quality; 2.5 Genetic Engineering for the Introduction of Nutritionally Potential Genes; 2.6 Nutritional Improvement Through Recent Biotechnological Advances; 2.7 Production of Health Care Products.
- 2.8 Major Biotechnological Advances in Nutritional Improvement of Plants2.9 Conclusion; References; Chapter 3: Nutrient Biofortification of Staple Food Crops: Technologies, Products and Prospects; 3.1 Introduction; 3.2 The Concepts of Nutrition and Malnutrition; 3.3 Strategies to Enhance Nutrient Intake and Nutrient Content of Plant Foods; 3.4 Quantitative and Qualitative Modification of Dietary Carbohydrates; 3.5 Quantitative and Qualitative Enhancement of Proteins and Amino Acids; 3.6 Quantitative and Qualitative Enhancement of Fatty Acids in Oil Seed Crops.
- 3.7 Enhancement of Levels of Vitamins3.8 Enhancement of Levels of Mineral Elements; 3.9 Enhancement of Antioxidants; 3.10 Mitigation of Levels of Antinutritional Factors; 3.11 Conclusions and Recommendations; Acknowledgement; References; Chapter 4: Applications of RNA-Interference and Virus-Induced Gene Silencing (VIGS) for Nutritional Genomics in Crop Plants; 4.1 Introduction; 4.2 RNA Interference; 4.3 Virus-Induced Gene Silencing (VIGS) for Biofortification; 4.4 Conclusions; References; Chapter 5: Strategies for Enhancing Phytonutrient Content in Plant-Based Foods; 5.1 Introduction.
- 5.2 What are Phytonutrients?5.3 Which Plant-Based Foods are the Best Known Sources of Phytonutrients?; 5.4 How Can We Enhance Phytonutrients?; 5.5 Phenotyping for Phytonutrients at Different Levels; 5.6 The Future Ahead/Concluding Remarks; Acknowledgements; References; Chapter 6: The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods; 6.1 Introduction; 6.2 What Are Genetically Engineered Crops?; 6.3 GM Plant Foods Under Approval for Commercial Utilisation; 6.4 Socioeconomic Impact and Safety of GM Foods; Acknowledgements; References.