edited by
A. S. Basra
and L. S. Randhawa
Quality Improvement in Field Crops provides state-of-the-art information on improving nutritional quality as well as yield volume in field crops such as wheat, maize, rice, barley, oats, lentils, pigeon peas, soybeans, cool season legumes, and crops whose seeds are used to make oils.
Quality Improvement in Field Crops will bring you up to date on the uses of agronomic management, conventional plant breeding, and modern biotechnologies in improving the quality of important food, feed, and fiber products.
Quality Improvement in Field Crops examines:
- factors that impact the end-use quality of wheat and ways to improve wheat’s quality for milling and baking
- agronomic practices that impact the quality of maize
- ways to improve the nutritional value of rice and legumes
- techniques for using molecular markers to improve the quality of lentil crops
- breeding methods that can improve the quality of the oils derived from oilseed crops
- protein quality/sulfur metabolism in soybeans
- and much more!
Contents:
- Quality (End-Use) Improvement in Wheat: Compositional, Genetic, and Environmental Factors
- Breeding Wheat for Improved Milling and Baking Quality
- Agronomic Practices Influence Maize Grain Quality
- Making Rice a Perfect Food: Turning Dreams into Reality
- Genetic Control of Quantitative Grain and Malt Quality Traits in Barley
- Quality Improvement in Oat
- Improving the Nutritional Value of Cool Season Food Legumes
- Improved Quality of Lentil Using Molecular Marker Technology
- Pigeonpea Nutrition and Its Improvement
- Legume Forage Quality
- Sulfur Metabolism and Protein Quality of Soybean
- Breeding Oilseed Crops for Improved Oil Quality
- Breeding for Improved Oil Quality in Brassica Oilseed Species
- Quality Improvement of Upland Cotton (Gossypium hirsutum L.)
- Sugar Beet Quality Improvement
Index
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