Download Advances in Food Biotechnology by Ravishankar Rai V. PDF

By Ravishankar Rai V.

The appliance of biotechnology within the nutrients sciences has ended in a rise in meals creation and greater the standard and security of meals. foodstuff biotechnology is a dynamic box and the continuous development and advances haven't in simple terms dealt successfully with concerns with regards to foodstuff safeguard but additionally augmented the dietary and health and wellbeing features of food.

Advances in nutrition Biotechnology presents an outline of the newest improvement in foodstuff biotechnology because it pertains to security, caliber and safeguard.

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PLoS One 9(3), e91931. S. M. 2011. Omega­ 3 fatty acids in food and pharma: the enabling role of biotechnology. Current Atherosclerosis Report 13(6), 467–473. , Capell, T. & Christou, P. 2010. Critical evaluation of strategies for mineral fortification of staple food crops. Trans­ genic Research 19(2), 165–180. , Valkov, V. et al. 2014. True-breeding targeted gene knock-out in barley using designer TALE-nuclease in haploid cells. 0092046. , Sayanova, O. A. 2013. The modification of plant Biotechnological Approaches for Nutritionally Enhanced Food Crop Production oil composition via metabolic engineering: better nutrition by design.

The beta carotene loci can be transferred into highyielding local commercial cultivars via marker-assisted back-cross-breeding, and this has taken place in areas of great need within rice-based societies such as India, Bangladesh and the Philippines. Golden Rice represents the first in the line of transgenic, nutrient-rich crops that could act as a powerful tool against malnutrition. Biofortified crops such as Golden Rice could reach remote rural populations and provide essential nutrients for those not reached by supplementation programs.

These measurements were combined with the evaluation of agro­ nomically important traits such as yield, 1000 kernel weight, kernel hardness, protein content, gluten content and several traits related to processing and baking quality. Detailed comparisons of the bread wheat identified lines in which high levels of phytochemicals (tocols, sterols, alkylresorcinols, phenolics and folates) and dietary fibre components were combined with good yield, high seed weight and processing quality. A huge genetic potential of genotypes that could potentially be exploited by plant breeders was found for the amount of vitamin E compo­ nents (tocopherols and tocotrienols) in bread wheats.

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