Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value.
1. Developing Sustainable and Health Promoting Cereals and Pseudocereals - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page vii 8. List of Tables - p. Page viii 9. Chapter 1 : Use of genetic resources and prebreeding activities in order to improve nutritional and health-related properties of cereals and pseudocereals - p. Page viii 10. Chapter 2 : Screening and use of nutritional and health-related benefits of the main crops - p. Page 17 11. Chapter 3 : Screening and use of nutritional and health-related benefits of the minor crops - p. Page 46 12. Chapter 4 : Screening and improving of nutritional and health-related compounds of pseudocereals - p. Page 78 13. Chapter 5 : Comparison of the nutritional value of minor and pseudocereal crops to major crops and the barriers in their breeding for developing healthy grains - p. Page 95 14. Chapter 6 : Field management practices to produce nutritional and healthier main crops - p. Page 124 15. Chapter 7 : Field management practices to produce nutritional and healthier minor crops - p. Page 161 16. Chapter 8 : Field management practices for pseudocereals: Yield gains and health benefits - p. Page 184 17. Chapter 9 : Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value - p. Page 199 18. Chapter 10 : Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals - p. Page 224 19. Chapter 11 : Marker-assisted selection for the improvement of cereals and pseudocereals - p. Page 247 20. Chapter 12 : Transgenic approaches for nutritional quality improvement of cereals and pseudocereals - p. Page 271 21. Chapter 13 : Gene and base editing tools to accelerate cereal improvement - p. Page 303 22. Chapter 14 : Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality - p. Page 330 23. Chapter 15 : Climate change-induced alteration in biotic environment and its effect on cereal and pseudocereal quality - p. Page 351 24. Chapter 16 : Statistical modeling applications to mitigate the effects of climate change on quality traits of cereals: A bibliometric approach - p. Page 373 25. Chapter 17 : Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food - p. Page 395 26. Chapter 18 : Economic importance of nutritional and healthy cereals and/or cereal products - p. Page 421 27. Chapter 19 : Consumer attitude toward nonconventional breeding - p. Page 449 28. Chapter 20 : Consumer acceptance of different cereal-based “healthy foods” - p. Page 462 29. Index - p. Page 485
Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value.
1. Developing Sustainable and Health Promoting Cereals and Pseudocereals - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page vii 8. List of Tables - p. Page viii 9. Chapter 1 : Use of genetic resources and prebreeding activities in order to improve nutritional and health-related properties of cereals and pseudocereals - p. Page viii 10. Chapter 2 : Screening and use of nutritional and health-related benefits of the main crops - p. Page 17 11. Chapter 3 : Screening and use of nutritional and health-related benefits of the minor crops - p. Page 46 12. Chapter 4 : Screening and improving of nutritional and health-related compounds of pseudocereals - p. Page 78 13. Chapter 5 : Comparison of the nutritional value of minor and pseudocereal crops to major crops and the barriers in their breeding for developing healthy grains - p. Page 95 14. Chapter 6 : Field management practices to produce nutritional and healthier main crops - p. Page 124 15. Chapter 7 : Field management practices to produce nutritional and healthier minor crops - p. Page 161 16. Chapter 8 : Field management practices for pseudocereals: Yield gains and health benefits - p. Page 184 17. Chapter 9 : Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value - p. Page 199 18. Chapter 10 : Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals - p. Page 224 19. Chapter 11 : Marker-assisted selection for the improvement of cereals and pseudocereals - p. Page 247 20. Chapter 12 : Transgenic approaches for nutritional quality improvement of cereals and pseudocereals - p. Page 271 21. Chapter 13 : Gene and base editing tools to accelerate cereal improvement - p. Page 303 22. Chapter 14 : Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality - p. Page 330 23. Chapter 15 : Climate change-induced alteration in biotic environment and its effect on cereal and pseudocereal quality - p. Page 351 24. Chapter 16 : Statistical modeling applications to mitigate the effects of climate change on quality traits of cereals: A bibliometric approach - p. Page 373 25. Chapter 17 : Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food - p. Page 395 26. Chapter 18 : Economic importance of nutritional and healthy cereals and/or cereal products - p. Page 421 27. Chapter 19 : Consumer attitude toward nonconventional breeding - p. Page 449 28. Chapter 20 : Consumer acceptance of different cereal-based “healthy foods” - p. Page 462 29. Index - p. Page 485
