Improvement of Cereal Quality by Genetic Engineering

Häftad, Engelska, 2012

Av R. Henry, J.A. Ronalds, J. a. Ronalds, J. A. Ronalds

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If I had to nominate an area of food production in which science has played a major role in addressing product quality to meet market needs I would not pass by the intimate rela tionship of cereaI chemistry with cereaI plant breeding programs.

Produktinformation

Utgivningsdatum2012-11-02
Mått178 x 254 x 11 mm
Vikt373 g
FormatHäftad
SpråkEngelska
Antal sidor174
FörlagSpringer-Verlag New York Inc.
ISBN9781461360377

Tillhör följande kategorier

Medicinsk genetik inom Medicin
Biokemisk teknik inom Naturvetenskap och teknik
Djurböcker inom Djur och natur
Botanik inom Naturvetenskap och teknik
Zoologi inom Naturvetenskap och teknik
Växtböcker inom Djur och natur
Biovetenskap inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik
Skogsbruk inom Naturvetenskap och teknik

Section I Development of Techniques for Transformation of Cereals.- Assessment of Methods for the Genetic Transformation of Wheat.- Genetic Transformation of Wheat.- Approaches to Genetic Transformation in Cereals.- Genetic Engineering of Wheat and Barley.- Genetic Engineering in Rice Plants.- Genetic Engineering of Oat.- Transgenic Grain Sorghum (Sorghum bicolor) Plants via Agrobacterium.- Development of Promoter Systems for the Expression of Foreign Genes in Transgenic Cereals.- Anthocyanin Genes as Visual Markers for Wheat Transformation.- Section II Genetic Engineering of Cereal Protein Quality.- Improvement of Barley and Wheat Quality by Genetic Engineering..- Progress towards Genetic Engineering of Wheat with Improved Quality.- The Contributions to Mixing Properties of 1D HMW Glutenin Subunits Expressed in a Bacterial System.- Studies of High Molecular Weight Glutenin Subunits and Their Encoding Genes.- Section III Genetic Engineering of Cereal Starch Quality.- Prospects for the Production of Cereals with Improved Starch Properties.- Genetic Engineering of Resistance to Starch Hydrolysis Caused by Pre-Harvest Sprouting.- Section IV Improvement of Barley Quality by Genetic Engineering.- Potential for the Improvement of Malting Quality of Barley by Genetic Engineering.- Genetic Modification of Barley for End Use Quality.- Section V Regulation of Cereal Genetic Engineering.- The Regulation of the Use of Genetically Engineered Cereals as Foods.- Rapid Cereal Genotype Analysis.- Prospects for Genetic Engineering in the Overall Context of Cereal Chemistry Research.- Contributors.