Molecular Biotechnology for Plant Food Production

626pp  ISBN 1566766850      £130.00

• First single volume reference on the use of genetic engineering and molecular biology for plant food production
• Basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology
• Focus on biotechnology 's role in the manipulation of cell and plant growth for enhanced productivities
• Over 2100 key literature references

Contents

Section I: Cellular and Molecular Approaches to Plant Biotechnology

The Biology of Flowering Plants
The Nature of Flowering Plants - The Flowering Plant Body - The Plant Cell and its Organelles - Tissue Types of Flowering Plants - Photosynthesis - Growth and Development of the Plant Body - Environmental Factors that Promote Growth and Development - Environmental Factors that Compromise Growth and Development: Stress Responses - References

Molecular Biology Research Procedures
Introduction - DNA Structure and Function - Manipulating Genes - Tools and Procedures in Molecular Biology - Construction of Recombinant DNA Molecules: Cloning Strategies - Transformation Strategies for Higher Plants - References

In Vitro Mass Cultivation of Cells and Tissues
Plant Cells and Tissue Cultures - In Vitro Procedures for Plant Regeneration - Somaclonal and Gametoclonal Variation - Concluding Remarks - References

Plant-Pathogen Interactions in Plant Biotechnology
Introduction - Genetic Basis of Interaction - Molecular Basis of Interaction - Bacterial Pathogens as Models - Fungi as Plant Pathogens - Minimal Pathogens, the Viroids - Final Remarks - References

Genetic Engineering for Crop Improvement: Strategies for Gene Isolation
Introduction - Positional Cloning of Plant Genes - Insertional Mutagenesis in Plants - Exploiting Saccharomyces cerevisiae as a System to Isolate and Analyze Plant Genes - Analysis of Differential Gene Expression - Subtractive Cloning of Plant Genes - Targeted Inactivation of Genes in Plants - Genomics, a Contemporary View in Genetics - References

Section II: Applications of Molecular Biotechnology for Plant Food Production

Transgenic Plants for the Improvement of Field Characteristics Limiting Crop Production
Introduction - Increased Tolerance to Abiotic Stress - Transgenic Plants with Resistance to Insect Pests - Transgenic Plants with Disease Resistance - Conclusions - References

Molecular Markers for Crop Improvement
Introduction - Types of Molecular Marker - Applications of Molecular Markers for Crop Improvement - Conclusions - Acknowledgements - References

Physiology and Molecular Biology of Fruit Ripening
Introduction - Ripening Processes - The Control of Ripening - The Softening/Storage Compromise - Role of Gene Expression During Ripening - Isolation and Analysis of Genes Related with the Ripening Process - Genetic Manipulation of Fruit Ripening - Fruits and Other Edible Plant Tissues' Vaccine Delivery Systems - References

Molecular Aspects of Secondary Metabolites in Plant Food Production
Introduction - Flavors and Aroma - Browning, Texture and Astringency - Poisons and Deleterious Substances - Perspectives - References

Plant Pigments: Characterization, Biosynthesis, Gene Regulation, and Applications as Food Additives
Introduction - The Anthocyanin Biosynthetic Pathway - The Carotenoid Biosynthetic Pathway - The Betalain Biosynthetic Pathway - Application of Plant Pigments as Food Additives - Analytical Methods - Perspectives - References

Genetic Modifications of Plant Seed Storage Proteins for Food Production
Introduction - Characteristics of Seed Storage Proteins - Classification of Seed Storage Proteins - Plant Storage Proteins Gene Structure - Cereal Seed Storage Proteins and their Genes - Major Seed Proteins from Dicotyledonous Plants - Biotechnology of Storage Proteins and Protein Food Products - Acknowledgements - References

Chemistry, Biosynthesis, and Engineering of starches and Other Carbohydrates
Introduction - Starch Storage - Biosynthesis of Starch - Genetic Modification of Starch Structure - Production of Non-Starch Carbohydrates - Conclusions - References

Chemistry and Engineering of Edible Oils and Fats
Quality of Edible Oils and Fats - Traditional and Novel Techniques to Enhance Functional Properties - Improvement of Oilseed Quality by Genetic Engineering - Uses of Engineered Products - Future Development - Acknowledgements - References

Biotechnology for the Improvement of Nutritional Quality of Food Crop Plants
Nutritionally Important Components in Plants - Antinutritional Factors in Plants - Pigments - Allergenicity of Foods - Regulation and Risks for Crop Transgenic Plants - Human Health and Food-Crop Plants - References