Phytonutritional improvement of crops /
| Other Authors: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken, NJ :
John Wiley & Sons Ltd,
2017.
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| Subjects: | |
| Online Access: | View fulltext via EzAccess |
Table of Contents:
- 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