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Legumes biofortification

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Legumes biofortification/ edited by Muhammad Azhar Nadeem ... [et al.].
其他作者:	Nadeem, Muhammad Azhar.
出版者:	Cham :Springer International Publishing : : 2023.,
面頁冊數:	xvi, 549 p. :illustrations, digital ;24 cm.
內容註:	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 The Biofortification 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.
Contained By:	Springer Nature eBook
標題:	Legumes - Breeding. -
電子資源:	https://doi.org/10.1007/978-3-031-33957-8
ISBN:	9783031339578

Legumes biofortification
Legumes biofortification[electronic resource] /edited by Muhammad Azhar Nadeem ... [et al.]. - Cham :Springer International Publishing :2023. - xvi, 549 p. :illustrations, digital ;24 cm.

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 The Biofortification 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.

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, but also more nutrient-rich food to reduce malnutrition or "hidden hunger". Micronutrient malnutrition is a continuing and serious public health problem in many countries, various Interventions to alleviate this problem have been implemented. Biofortification, the process of breeding nutrients into food crops, provides a comparatively cost effective, sustainable, and long-term means of delivering more micronutrients. Legumes have higher protein content than most plant foods approximately twice than cereals and are rich in the key micronutrients folate, niacin, thiamine, calcium, iron and zinc. This book summarizes the biofortification of legumes. Detailed information through contributed chapters shed light on legumes research relevant to human health, with key topics that include genomic and genetic resources for food security, conventional and modern breeding approaches for improving nutrition, agronomic traits and biotechnological interventions.

ISBN: 9783031339578

Standard No.: 10.1007/978-3-031-33957-8doiSubjects--Topical Terms:

1084887
Legumes
--Breeding.

LC Class. No.: SB177.L45

Dewey Class. No.: 633.3

Legumes biofortification
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505 0 $a 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 The Biofortification 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.
520 $a 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, but also more nutrient-rich food to reduce malnutrition or "hidden hunger". Micronutrient malnutrition is a continuing and serious public health problem in many countries, various Interventions to alleviate this problem have been implemented. Biofortification, the process of breeding nutrients into food crops, provides a comparatively cost effective, sustainable, and long-term means of delivering more micronutrients. Legumes have higher protein content than most plant foods approximately twice than cereals and are rich in the key micronutrients folate, niacin, thiamine, calcium, iron and zinc. This book summarizes the biofortification of legumes. Detailed information through contributed chapters shed light on legumes research relevant to human health, with key topics that include genomic and genetic resources for food security, conventional and modern breeding approaches for improving nutrition, agronomic traits and biotechnological interventions.
650 0 $a Legumes $x Breeding. $3 1084887
650 0 $a Crop improvement. $3 587591
650 1 4 $a Plant Physiology. $3 864040
650 2 4 $a Plant Molecular Biology. $3 3531287
650 2 4 $a Plant Biotechnology. $3 3531290
650 2 4 $a Plant Genetics. $3 3531292
650 2 4 $a Agricultural Economics. $3 895207
650 2 4 $a Agronomy. $3 2122783
700 1 $a Nadeem, Muhammad Azhar. $3 3668626
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856 4 0 $u https://doi.org/10.1007/978-3-031-33957-8
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