Legumes Biofortification
portes grátis
Legumes Biofortification
Aasim, Muhammad; Baloch, Faheem Shehzad; Habyarimana, Ephrem; Soenmez, Osman; Zencirci, Nusret; Nadeem, Muhammad Azhar; Fiaz, Sajid
Springer International Publishing AG
11/2024
549
Mole
9783031339592
15 a 20 dias
Descrição não disponível.
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.
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Hidden hunger;Enhanced Nutrition;OMICs approaches;Agronomic strategies;food security
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.
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