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008			210928s2021 sz | o |||| 0|eng d
020			_a9783030645007
024	7		_a10.1007/978-3-030-64500-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aSB177.L45 _b2021 EB
245	0	0	_aGenetic Enhancement in Major Food Legumes . _bAdvances in Major Food Legumes _cedited by Kul Bhushan Saxena, Rachit K. Saxena, Rajeev K. Varshney.
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XIII, 354 páginas) _b23 ilustraciones, 20 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aForeword -- Genetic enhancement in major food legumes: An overview -- Trends in Legumes Production and Future Outlook -- Genomics: Shaping legumes improvement -- Genetic engineering of grain legumes: Their potential for sustainable agriculture and food and nutritional security -- Hybrid breeding in food legumes with special reference to pigeonpea, faba bean, and soybean -- Biotic stresses in food legumes: An update and future prospects -- Identification, evaluation and utilization of resistance to insect pests in grain legumes: advancement and restrictions -- Using crop modelling to improve chickpea adaptation in variable environments -- Recent advances in the agronomy of food legumes -- Scaling-up food legumes production through genetic gain and improved management -- Index.
520	3		_aThe protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9143233 _aLegumbres
650		7	_2embne _9248521 _aAlimentos _xAbastecimiento
700	1		_aSaxena, Kul Bhushan. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aSaxena, Rachit K. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aVarshney, Rajeev K. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030644994
776	0	8	_iPrinted edition: _z9783030645014
776	0	8	_iPrinted edition: _z9783030645021
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-64500-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI