Biofortification of Food Crops. Ummed Singh
ISBN: 9788132227144 | 480 pages | 12 Mb
Biofortification of Food Crops Ummed Singh
Publisher: Springer India
Biofortification is the breeding of crops to increase their nutritional value, including increased contents of micronutrients or their precursors. The chapters presented in this book 'Biofortification of Food Crops' depict how agricultural technological interventions have true role in alleviating. Zolfaghar Shahriari*1, Bahram Heidari2, Morteza cheraghi1, Amir Ghaffar Shahriari3. Biofortification of staple food crops: Engineering the metabolic pathways. The potential to improve zinc status through biofortification of staple food crops with zinc. An immediate solution to low dietary Se intake and status is to enrich UK-grown food crops using Se fertilisers (agronomic biofortification). Biofortification is the idea of breeding crops to increase their nutritional value. Biofortification of food crops uses either conventional breeding methods or advanced molecular techniques such as genetic engineering. Using agronomic biofortification to boost zinc, selenium, and iodine concentrations of food crops grown on the loess plateau in China. A more recent idea is to breed new varieties of food crops so that they contain enhanced amounts of these micronutrients. Publication » Biofortification of Food Crops in India: An Agricultural Perspective. Food for Thought | Breeding Crops for Better Nutrition. Biofortification of Staple Food Crops: Six Questions. One of the possible approaches to improve the nutrient content of foods is through biofortification. Biofortification of Staple Food Crops on ResearchGate, the professional network for scientists.
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