Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > A
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Assessing and improving the nutritional quality of maize

Code: 9781838791117
Elena Lima-Cabello and Paula Robles Bolivar, Spanish National Research Council (CSIC), Spain and Jose C. Jimenez-Lopez, Spanish National Research Council (CSIC), Spain and The University of Western Australia, Australia

Chapter synopsis: Conventional marker-assisted and GM breeding contribute to the production of new maize varieties to compete in the complex global agricultural marketplace. Breeders aim to improve quality and yield, create varieties that are suited to particular agricultural practices and raise the nutritional value of maize without compromising high safety standards. This chapter focuses on the diverse methods available for affecting the development and chemical composition of maize kernels, so as to improve their protein and starch content. We summarize the current state of knowledge and technology in this area, with a focus on protein storage, varieties of starch and how to enhance the quality-related traits of maize kernels. We also consider potential future developments in the field and the application of breeding strategies to develop new maize products with higher nutraceutical value and lower levels of anti-nutritional factors such as allergens.

DOI: 10.19103/AS.2016.0001.15
£25.00
Table of contents 1 Introduction: maize kernel composition 2 Overview of methods for improving the protein and starch content of maize kernels 3 Improving the protein content of maize using mutant lines 4 Improving the starch content of maize using mutant lines 5 Improving the digestibility of maize protein and starch 6 Assessing and reducing the anti-nutritional properties of maize 7 Conclusions 8 Where to look for further information 9 Acknowledgements 10 References

Also in A

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings