Advances in Agri-Food Biotechnology
This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues. Written an...
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| Other Authors: | , , |
| Language: | English |
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Singapore :
Springer Singapore : Imprint: Springer,
2020.
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| Edition: | 1st ed. 2020. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-981-15-2874-3 |
Table of Contents:
- Chapter 1. Global Perspective on Agriculture-Food Security and Nutrition
- Chapter 2. Advanced Approaches for Biofortification
- Chapter 3. Biofortification for Nutrient Content and Aroma Enrichment in Rice (Oryza sativa L.)
- Chapter 4. Biofortification in Pulses
- Chapter 5. Biofortification in Vegetables
- Chapter 6. Biofortification in Fruits
- Chapter 7. Transgenic Bio-fortified Crops: Applicability and Challenges
- Chapter 8. Biofortification in Fodder crops
- Chapter 9. Global Scenario of Vitamin Deficiency and Human Health
- Chapter 10. Plant Polyphenols and Gut Bacteria: Role in Obesity-induced Metabolic Endotoxaemia and Inflammation. Chapter 11. Designer Microbes for Nutraceutical Application
- Chapter 12. Nutrigenomics Approaches to Control Metabolic Diseases and Challenges to Personalized Nutritional Intervention
- Chapter 13. Biotechnological Advances for Phytoremediation
- Chapter 14. Diagnostic Tools for Food Safety
- Chapter 15. Nanotechnology for Food: Regulatory Issues and Challenges.Chapter 16. Advances in Edible Fruits Coating Materials
- Chapter 17. Systems Biology Approaches for Food and Health
- Chapter 18. Advances of Next Generation Sequencing (NGS) technologies to enhanced the Biofortifications in crops.