Sewa Ram - Böcker

Wheat and Barley Grain Biofortification addresses topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification. The book synthesizes the current trends of malnutrition across the globe, the need for wheat and barley nutritional enhancement and how agronomic, microbial and molecular understanding of biofortification can help in devising significant approaches and strategies. In addition, it includes discussions on potential genetic variability available and their efficient utilization in wheat and barley for molecular breeding for nutrients, challenges and opportunities for bioavailability, and technical advancement for analysis of bioavailability.

Addresses the need for wheat and barley biofortification to address global nutrition demands Places emphasis on the current agronomic and molecular understanding of biofortification Discusses the potential utilization of genetic variability Highlights the economics of biofortification over fortification technology

Cereals are a significant source of energy and provide essential nutrients such as proteins, dietary fiber, minerals, and vitamins to humans. Chief among these cereals are wheat, barley, rice, and maize, which are major sources of food and feed. A wide variety of cereal-based products are consumed worldwide, each with specific quality requirements. Furthermore, cereals have been explored for their potential in industrial applications, such as biofuels and biodegradable products. Therefore, enhancing the quality of cereals for food, feed, and industrial purposes is of paramount importance in the global economy.However, improving the processing and nutritional quality of cereals depends on understanding the chemical and genetic factors that govern quality traits. Significant progress has been made in understanding the chemical and molecular basis of cereal quality. This book provides detailed information on the quality requirements of various wheat, rice, maize, and barley products, as well as the chemical and molecular components that influence these traits. Additionally, the book discusses strategies for improving these cereals using marker-assisted selection and transgenic approaches in greater detail.