Legumes Biofortification

Sustainable food production is vital to ensure food and nutritional security to growing human population. Recently, there has been a shift in agricultural production system, crop production is not only considering yield as primary interest to produce higher number of calories for reducing hunger, bu...

Description complète

Enregistré dans:

Détails bibliographiques
Collectivité auteur:	SpringerLink (Online service)
Autres auteurs:	Nadeem, Muhammad Azhar (Éditeur intellectuel), Baloch, Faheem Shehzad (Éditeur intellectuel), Fiaz, Sajid (Éditeur intellectuel), Aasim, Muhammad (Éditeur intellectuel), Habyarimana, Ephrem (Éditeur intellectuel), Sönmez, Osman (Éditeur intellectuel), Zencirci, Nusret (Éditeur intellectuel)
Format:	Électronique eBook
Langue:	anglais
Publié:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Édition:	1st ed. 2023.
Sujets:	Plant physiology. Plant molecular biology. Plant biotechnology. Plant genetics. Agriculture > Economic aspects. Agronomy. Plant Physiology. Plant Molecular Biology. Plant Biotechnology. Plant Genetics. Agricultural Economics.
Accès en ligne:	https://doi.org/10.1007/978-3-031-33957-8
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Table des matières:

Chapter. 1. Introduction to biofortification and challenges for nutrition security
Chapter. 2. Nutritional Security Approaches for Legumes Bio fortification-A major Challenge
Chapter. 3. Micronutrients enrichments in legumes through agronomic and cultural practices
Chapter. 4. General aspects of genetic improvement (traditional and transgenic methods) aiming at Food Biofortification
Chapter. 5. Contribution of Conventional Breeding Approaches in Legumes Biofortification
Chapter. 6. Contribution of Biotechnological Approaches for Micronutrients Improvements in Legumes
Chapter. 7. Nutritional enrichment in legumes through OMICs approaches
Chapter. 8. How Genome Editing can be helpful in the Biofortification of Legume
Chapter. 9. Transgenic Strategies and genome editing Towards Nutritional Enrichment
Chapter. 10. Biofortification of Legume Hybrids Obtained Through Intergeneric Hybridization
Chapter. 11. The Importance of Plant Growth-Promoting Rhizobacteria in TheBiofortification of Legumes
Chapter. 12. Plant-microbe interaction for legume bio-fortification: Present status and future challenges
Chapter. 13. Improving iron nutrition in legumes to overcome hidden hunger
Chapter. 14. Bio-fortification of zinc in legumes to alleviate the zinc deficiency
Chapter. 15. Organic approaches towards iron and zinc biofortification in legume Crops
Chapter. 16. Legumes Biofortification for Selenium Contents
Chapter. 17. Iodine biofortification of legumes
Chapter. 18. Enriching Legumes Protein Contents and Essential Amino Acid
Chapter. 19. Enriching legume protein contents
Chapter. 20. Bio-molecular Aspects of Plant Nutrition Related to Food Biofortification
Chapter. 21. Medicinal legumes in Turkey: a gift of nature for bios
Chapter. 22. Variability in the biofortification properties of fenugreek (Trigonella foenum-graecum L.)
Chapter. 23. Biofortification: Lesson from the Past and Strategies for Future Food Security.

Legumes Biofortification

Documents similaires