Format:
1 Online-Ressource(XV, 229 p. 36 illus., 31 illus. in color.)
Edition:
1st ed. 2020.
ISBN:
9783030530174
Series Statement:
Sustainable Agriculture Reviews 45
Content:
Preface -- Chapter 1. An Introduction to Legume Biotechnology -- Chapter 2. Legume Derived Bioactive Peptides -- Chapter 3. Novel Dietary and Nutraceutical Supplements from Legumes -- Chapter 4. Antioxidant Profile of Legume Seeds -- Chapter 5. Application of Legume Seed Galactomannan Polysaccharides -- Chapter 6. Legumes as Preventive Nutraceuticals for Chronic Diseases -- Chapter 7. Legume Symbiotic Interaction from Gene to Whole Plant -- Chapter 8. Optimizing Rhizobium-Legume Symbiosis in Smallholder Agroecosystems -- Chapter 9. Transformation of Agricultural Breeding Techniques using Biotechnology as a Tool -- Chapter 10. Genetic Transformation to Confer Drought Stress Tolerance in Soybean (Glycine max L.).
Content:
Legumes are a major constituent of vegetarian diets and alleviate malnutrition because they are protein-rich and easily digestible. Moreover, a legume-based diet is much more sustainable than a meat-based diet. Recent research has disclosed major advances in legume agriculture and biotechnology, leading to improved health benefits from nutrients, antioxidants, polyphenolic phytochemicals, phenolic acids, flavonoids and tannins. This book reviews bioactive compounds and their applications, and conventional breeding and biotechnology for legume sustainability and nutritional enhancement.
Additional Edition:
ISBN 9783030530167
Additional Edition:
ISBN 9783030530181
Additional Edition:
ISBN 9783030530198
Additional Edition:
Erscheint auch als Druck-Ausgabe Legume agriculture and biotechnology ; Vol 1 Cham : Springer, 2020 ISBN 9783030530167
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9783030530181
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9783030530198
Language:
English
Subjects:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
,
Biology
Keywords:
Hülsenfrüchtlerzüchtung
;
Biotechnologie
;
Hülsenfrüchtler
;
Nährwert
DOI:
10.1007/978-3-030-53017-4
