Cover Image

Phytonutritional improvement of crops /

Bibliographic Details
Other Authors: Benkeblia, Noureddine, (Editor)
Format: eBook
Language:English
Published: Hoboken, NJ : John Wiley & Sons Ltd, 2017.
Subjects:
Food crops > Biotechnology.
Phytonutrients.
Plant biotechnology.
TECHNOLOGY & ENGINEERING / Agriculture / General.
Electronic books.
Online Access:View fulltext via EzAccess
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003 OCoLC
005 20180201023800.0
006 m o d
007 cr |||||||||||
008 170405t20172017njua ob 001 0 eng
010 |a  2017016709 
040 |a DLC  |b eng  |e rda  |c DLC  |d OCLCO  |d OCLCF  |d N$T  |d DG1  |d YDX  |d EBLCP  |d YDX  |d DG1  |d UAB  |d TXM  |d UPM  |d IDEBK 
020 |a 9781119079989  |q electronic book 
020 |a 1119079985  |q electronic book 
020 |a 9781119079972  |q electronic book 
020 |a 1119079977  |q electronic book 
020 |z 9781119079941  |q hardcover 
029 1 |a CHVBK  |b 495227447 
029 1 |a CHNEW  |b 000964879 
029 1 |a AU@  |b 000059815606 
035 |a (OCoLC)981908099 
042 |a pcc 
050 1 4 |a SB175  |b .P498 2017 
070 0 |a SB175  |b .P498 2017 
072 7 |a TEC  |x 003000  |2 bisacsh 
082 0 0 |a 631.5/6  |2 23 
049 |a MAIN 
245 0 0 |a Phytonutritional improvement of crops /  |c editor, Noureddine Benkeblia. 
264 1 |a Hoboken, NJ :  |b John Wiley & Sons Ltd,  |c 2017. 
264 4 |c Ã2017 
300 |a 1 online resource. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 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 
588 |a Description based on online resource; title from digital title page (viewed on September 14, 2017). 
650 0 |a Food crops  |x Biotechnology. 
650 0 |a Phytonutrients. 
650 0 |a Plant biotechnology. 
650 7 |a Food crops  |x Biotechnology.  |2 fast  |0 (OCoLC)fst01751152 
650 7 |a Phytonutrients.  |2 fast  |0 (OCoLC)fst01894964 
650 7 |a Plant biotechnology.  |2 fast  |0 (OCoLC)fst01065278 
650 7 |a TECHNOLOGY & ENGINEERING / Agriculture / General.  |2 bisacsh 
655 4 |a Electronic books. 
700 1 |a Benkeblia, Noureddine,  |e editor. 
776 0 8 |i Print version:  |t Phytonutritional improvement of crops  |d Hoboken, NJ : Wiley, [2017]  |z 9781119079941  |w (DLC) 2017013212 
856 4 0 |z View fulltext via EzAccess  |u https://ezaccess.library.uitm.edu.my/login?url=https://doi.org/10.1002/9781119079972 
994 |a 92  |b DG1 

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