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Molecular Breeding and Nutritional Aspects of Buckwheat
Through a comprehensive approach to the general characterization and genetic diversity of buckwheat in regions around the globe, this book demonstrates how the protein and bioactive compounds of buckwheat show high biological value for human health, making it an important crop not only dietary but, as a way to address global food security issues
Meiliang Zhou (Author), Ivan Kreft (Author), Sun-Hee Woo (Author), Nikhil Chrungoo (Author), Gunilla Wieslander (Author)
9780128036921
Paperback, published 1 June 2016
482 pages
22.9 x 15.1 x 3 cm, 0.79 kg
Molecular Breeding and Nutritional Aspects of Buckwheat describes the general characterization and genetic diversity of buckwheat (family Polygonaceae, genus Fagopyrum) around the globe (especially in Russia, China, India, and Eastern Europe), the arid and cool regions where it is most frequently consumed, and nutritional information on a variety of buckwheat uses, including tea, groats, flour, and noodles. With detailed information on buckwheat regeneration, genetic transformation, gene function analysis, and the metabolic engineering of bioactive compounds, the book guides readers through a variety of buckwheat varietal adaptations, providing foundation information on which additional research should be conducted. It is divided into four parts, including genetic resource and phylogenetic relationship, food nutrition, growth and cultivation, and molecular breeding, with each section providing insights into the most current developments.
Part 1-Genetic resource and Phylogenetic relationship Chapter 1. Molecular taxonomy of the genus Fagopyrum Chapter 2. Genetic resource of buckwheat in China Chapter 3. Genetic diversity in Himalayan buckwheats: a perspective for use in crop improvement programmes Chapter 4. State and perspectives of buckwheat production in Russia Chapter 5. Buckwheat Breeding and Seed Production in Poland Part 2-Food nutrition Chapter 6. Reduction in serum levels of myeloperoxidase and cholesterol when eating buckwheat cookies Chapter 7. Quercetin-induced Hep G 2 cells autophagy was mediated by intracellular Ca2+ Chapter 8. Progress on bioactivity of buckwheat flavonoids Chapter 9. Localisation of mineral elements in common and tartary buckwheat grain as revealed by multielemental and quantitative micro-PIXE Chapter 10. Different treatments applied to Tartary buckwheat whole flour to preserve rutin Part 3- Growth and Cultivation Chapter 11. Effect of drought stress on photosynthetic physiology and yield of Tartary buckwheat Chapter 12. Optical properties of Tartary and hybrid buckwheats treated with Se and UV radiation Chapter 13. Effect of day and night temperature on the expression of the plant shape in a Kiku-type buckwheat line Part 4-Molecular breeding Chapter 14. Present status, future breeding strategy and prospects for buckwheat Chapter 15. Breeding of ‘Manten-Kirari’, a non-bitter and trace-rutinosidase variety in Tartary buckwheat, and de novo sequencing of transcriptome and mass discovery of SNPs Chapter 16. Intact S-ELF 3 is exclusive to heteromorphic SI species in Fagopyrum Chapter 17. Mining, characterization and application of microsatellite markers using next generation sequencing data from buckwheat (Fagopyrum Mill) Chapter 18. Discover of common buckwheat dwarf mutation and the ideal plant type hybrid breeding Part 5-Biotechnology Chapter 19. MYB transcription factors regulate buckwheat flavonoids biosynthesis Chapter 20. Hairy root culture of buckwheat Chapter 21. Plant regeneration from cotyledon tissues of common buckwheat (Fagopyrum esculentum Moench)
Subject Areas: Agronomy & crop production [TVK], Genetics [non-medical PSAK]
