Name: Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes (en Inglés)
Price: 4031.35 MXN
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Author: Gupta, Debjyoti Sen ; Gupta, Sanjeev ; Kumar, Jitendra
ISBN: 9783030592172

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portada Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Gupta, Debjyoti Sen ; Gupta, Sanjeev ; Kumar, Jitendra

Idioma

Inglés

N° páginas

267

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.5 cm

Peso

0.39 kg.

ISBN13

9783030592172

Categorías

Botánica y ciencias de las plantas
Biotecnología
Agricultura y explotaciones agropecuarias

Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes (en Inglés)

Gupta, Debjyoti Sen ; Gupta, Sanjeev ; Kumar, Jitendra (Autor) · Springer · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes (en Inglés)"

More than 20 million childhood deaths occur every year due to the micronutrient deficiency and diet-related non-communicable diseases (cardiovascular diseases, cancers, chronic respiratory diseases and diabetes). The United Nations (UN) recently announced that the increase in chronic, non-communicable diseases has resulted in 36 million deaths around the world annually, claiming more lives than all other causes combined. These chronic diseases are not isolated to developed countries and are even more pronounced in the developing world. Such chronic illnesses have caused far more deaths than infectious diseases throughout the world (except Africa) in recent years. Therefore, enrichment of micronutrients in staple food crops is of paramount importance for the nutritional security in our world. Biofortiﬁcation is the development of micronutrient- and/or vitamin-rich crops using traditional crop improvement practices as well as modern biotechnology tools. It is a more sustainable and cost effective method than food supplementation, fortification and diet diversification. This work consolidates available information on the different aspects of breeding for improved nutrition of pulses. An overview of entire pulses based on their nutritional profile is given so that audience can find the desired information easily. Food legumes are the active ingredients in many gluten-free food products and there is a continuous rise of the use of pulses flour in milling and baking processes. Our book sheds light on recent efforts and the underlying constraints of meeting the public demand. We believe this work provides the basic information for anyone interested in biofortification and stimulate further research to meet this unique challenge.