Nutriomics of Millet Crops

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Nutriomics of Millet Crops

Pudake, Ramesh Namdeo (EDT)/ Solanke, Amolkumar U. (EDT)/ Kole, Chittaranjan (EDT)

ウェブストア価格 ¥44,605（本体¥40,550）
CRC Press（2023/08発売）
外貨定価 US$ 220.00
ポイント 405pt

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製本 Hardcover:ハードカバー版／ページ数 322 p.
言語 ENG
商品コード 9781032230948
DDC分類 633.171

Full Description

Millets are popularly known as "nutri-cereals" due to their high calcium, dietary fiber, polyphenol, vitamins, and protein content. Millet crops have the potential to aid in food security efforts in regions where natural and manmade causes are deteriorating land resources. Nutriomics of Millet Crops emphasizes the importance of nutriomics of millet crops in the context of universal health, highlighting biotechnological advancements offering enrichment of the nutritional value of millets. Millet crops have the potential to be a staple crop, demonstrating an economically feasible approach to combat micronutrient malnutrition.

Features:

Presents comprehensive studies on health-promoting nutritional components of millets.
Provides enumeration on molecular breeding strategies for improvement of millet nutraceuticals.
Discusses genomics-assisted breeding for enhancement of nutritional quality in millets.
Includes information related to sensory and biofortification of millet-based foods.

By assessing the relevance of millets in sustainable global agro-ecosystems due to their nutritional and agronomic attributes, the United Nations celebrated 2023 as the "International Year of Millets." This book complements this effort and is useful to researchers and policy planners working across the disciplines of plant breeding and food technology. Nutriomics of Millet Crops also encourages young researchers to explore this promising field.

Chapter 1. Nutrient Composition and Health Benefits of Millets. Chapter 2. Health Benefits of Millet-Derived Bioactive Peptides. Chapter 3. Phenolic Phytochemicals from Sorghum, Millets, and Pseudocereals and Their Role in Human Health. Chapter 4. Millet Polyphenols and Influence of Food Processing on Their Availability. Chapter 5. Processing of Millet Foods and its Impact on Nutraceutical and Health-Promoting Properties. Chapter 6. Influence of Moisture Content on Nutritional and Processing Properties of Millets. Chapter 7. Nutritional Advancement in the Ethnic and Novel Foods Using the Diverse Minor Millets. Chapter 8. Sensory, Physical, and Nutritional Qualities of Traditional Food Prepared from Millets. Chapter 9. Genetic Diversity for Grain Nutrients Content in Finger Millet (Eleusine Coracana (L.) Gaertn.) Germplasm. Chapter 10. Genetic Enhancement of Grain Iron and Zinc Content in Millets. Chapter 11. Current Status and Future Prospects of Molecular Marker Assisted Selection (MAS) in Millets. Chapter 12. Millet Genomic Resources for Biofortification: An Opportunity for Improving Health Benefits. Chapter 13. A Review of Developments in Cereal Grain Omics and Its Potential for Millet's Nutritional Improvement. Chapter 14. Nutrigenomics Studies in Millets. Chapter 15. Genomics and Sustainable Practices to Improve Nutrition of Millets with Changing Climate. Chapter 16. Proteomics Analysis of the Nutritional Quality of Millets.