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Full Description
As the global population surges the challenge of feeding the world becomes increasingly urgent. Meeting this demand requires doubling crop yields and delivering safe, nutritious, and affordable food, but current agricultural practices fall short in combating malnutrition, climate change impacts, and the decline in food diversity.
Next Generation Food Crops for Human Health delves into the advances in genetic and genomic research that are revolutionizing the development of productive, nutrient-dense food crops. It presents insights into tools including high-throughput phenomics, DNA sequencing, and genomic selection, which enable scientists to discover functionally characterized genes and enhance staple crops such as grains, legumes, fruits, vegetables, and oil crops. By leveraging these technologies, researchers are creating a new generation of foods that optimize essential nutrients, from complex carbohydrates and proteins to vitamins and bioactive compounds.
A volume in the Nextgen Agriculture: Novel Concepts and Innovative Strategies series, this book is valuable to graduate and postgraduate students, postdoctoral researchers, and policymakers working toward improving nutritional security worldwide
Contents
Ch 1. Importance of health and nutrition security: origin and evolution of the concept
Sangam L. Dwivedi and Chittaranjan Kole
Ch 2. The Green Revolution Impact on Nutritional Quality and Malnutrition in the Global South
Rodomiro Ortiz and Sangam L. Dwivedi
Ch 3. Genotype (G), Environment (E), G x E Interaction (GEI), G x Management (M) Interaction (GMI) Effects Influencing Nutritional, Sensory and Textural Traits
Sangam L. Dwivedi and Autar K. Mattoo
Ch 4. Combining lexicons, volatile compounds and physicochemical attributes for sensory evaluations
Autar K. Mattoo and Sangam L. Dwivedi
Ch 5. Cataloguing and Factoring Chef's and Consumer's Preferences as a Guide for Developing New Cultivars with Unique Nutritional and Health-Promoting Characteristics
Rodomiro Ortiz and Sangam L. Dwivedi
Ch 6. Crop Wild Relatives, Landraces, and Heirloom Germplasm: The Source of Novelty for Taste and Flavor
Rodomiro Ortiz and Sangam L. Dwivedi
Ch 7. Allelic Variation Associated with Culinary, Sensory, and Textural Traits in Cereals and Food Legumes
Sangam L. Dwivedi and Autar K. Mattoo
Ch 8. Exploiting Natural and CRISPR/Cas9-induced Allelic Variations in betaine aldehyde dehydrogenase (BADH) to Develop Fragrant grains, fruits and vegetables
Sangam L. Dwivedi and Autar K. Mattoo
Ch 9. Biofortification: Transforming Staple Food Crops for Enhanced Aroma, Flavonoids, and Micronutrients with Reduced Seed Phytate
Rodomiro Ortiz and Sangam L. Dwivedi
Ch 10. Minimizing the risk of toxins in staple food crops via crossbreeding and biotechnological interventions
H.V. Veerendrakumar, D.S. Shailaja, U. Nikhil Sagar, Deekshitha Bomireddy, Khaja Moinuddin, Yogesh Dashrath Naik, Hari Kishan Sudini, Baozhu Guo, Boshou Liao, Sunil S. Gangurde, and Manish K. Pandey
Ch 11. Progress in development of high oleic and/or hypoallergic peanuts with sensory and textural traits
U. Nikhil Sagar, Priya Shah, Deekshitha Bomireddy, H.V. Veerendrakumar, Sandeep K. Bera, Chuanzhi Zhao, Xinping Wang, Sunil S. Gangurde, and Manish K. Pandey
Ch 12. Reducing Bitterness in Cucurbitaceae and Glucosinolates in Brassicaceae
Sangam L. Dwivedi and Autar K. Mattoo
Ch 13. Profiling Germplasm and Identifying Genes and Markers Associated with Horticultural and Sensory Traits, and Developing Improved Germplasm of Cucurbitaceae Groups of Vegetables
Sangam L. Dwivedi and Autar K. Mattoo
Ch 14. Genetic and Molecular Basis of Horticultural and Sensory Traits in Melon Species
Sangam L. Dwivedi and Autar K. Mattoo
Ch 15. Genetics, Genomics, and Breeding of Health-relative Bioactive Compounds in Bitter Melons
Sangam L. Dwivedi and Chittaranjan Kole
Ch 16. Profiling Heirloom Tomato Germplasm: Metabolites, Textural traits, and Consumer Preferences
Rodomiro Ortiz and Sangam L. Dwivedi
Ch 17. Genetic and Chemical Toolbox for Developing Tastier Tomato Germplasm and Reinstating Flavor to Commercially Grown Tomatoes
Autar K. Mattoo and Sangam L. Dwivedi
Ch 18. Profiling Brassica Leafy Germplasm for Glucosinolates and Their Compounds
Sangam L. Dwivedi and Autar K. Mattoo
C 19. Molecular Insights Regulating Glucosinolate Metabolites among Brassicaceae Germplasm: A Comprehensive Analysis
Rodomiro Ortiz and Sangam L. Dwivedi
Ch 20. CRISPR/Cas-mediated genome editing to develop flavonoids enriched fruits and vegetables
Sangam L. Dwivedi and Autar K. Mattoo
