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020 _a9789811528743
024 7 _a10.1007/978-981-15-2874-3
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aS494.5.B563
_b2020 EB
245 0 0 _aAdvances in Agri-Food Biotechnology
_cedited by Tilak Raj Sharma, Rupesh Deshmukh, Humira Sonah
250 _aFirst edition 2020
264 1 _aSingapore
_bSpringer Singapore
_c2020
300 _a1 recurso en línea (IX, 450 páginas)
_b64 ilustraciones, 63 ilustraciones a color
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
490 0 _aBiomedical and Life Sciences (SpringerNature-11642)
490 0 _aBiomedical and Life Sciences (SpringerNature-43708)
505 0 _aChapter 1. Global Perspective on Agriculture-Food Security and Nutrition -- Chapter 2. Advanced Approaches for Biofortification -- Chapter 3. Biofortification for Nutrient Content and Aroma Enrichment in Rice (Oryza sativa L.) -- Chapter 4. Biofortification in Pulses -- Chapter 5. Biofortification in Vegetables -- Chapter 6. Biofortification in Fruits -- Chapter 7. Transgenic Bio-fortified Crops: Applicability and Challenges -- Chapter 8. Biofortification in Fodder crops -- Chapter 9. Global Scenario of Vitamin Deficiency and Human Health -- Chapter 10. Plant Polyphenols and Gut Bacteria: Role in Obesity-induced Metabolic Endotoxaemia and Inflammation. Chapter 11. Designer Microbes for Nutraceutical Application -- Chapter 12. Nutrigenomics Approaches to Control Metabolic Diseases and Challenges to Personalized Nutritional Intervention -- Chapter 13. Biotechnological Advances for Phytoremediation -- Chapter 14. Diagnostic Tools for Food Safety -- Chapter 15. Nanotechnology for Food: Regulatory Issues and Challenges.Chapter 16. Advances in Edible Fruits Coating Materials -- Chapter 17. Systems Biology Approaches for Food and Health -- Chapter 18. Advances of Next Generation Sequencing (NGS) technologies to enhanced the Biofortifications in crops.
520 3 _aThis book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues. Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology
988 _aSpringer_BiomedLife_13102020
650 7 _2embne
_aBiotecnología agraria
_9146545
650 7 _2embne
_9158790
_aBiotecnología alimentaria
700 1 _aSharma, Tilak Raj
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aDeshmukh, Rupesh
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aSonah, Humira
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink
776 0 8 _iPrinted edition:
_z9789811528736
776 0 8 _iPrinted edition:
_z9789811528750
776 0 8 _iPrinted edition:
_z9789811528767
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-15-2874-3
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b11/2020
_dz
_ek
_zSI