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Book
xx, 533 p., [2] p. of plates : ill. (some col.), map ; 27cm.
  • The Use of Omics Databases for Plants Ayako Suzuki, Keita Suwabe, and Kentaro Yano High-Throughput Approaches for Characterization and Efficient Use of Plant Genetic Resources Jaroslava Ovesna, Anna Janska, Sylva Zelenkova, and Petr Marsik Breeding for Sustainability: Utilizing High-Throughput Genomics to Design Plants for a New Green Revolution Traci Viinanen Transcription Factors, Gene Regulatory Networks, and Agronomic Traits John Gray and Erich Grotewold Contribution of "Omics" Approaches to Sustainable Herbivore Production Jean-Francois Hocquette, Hamid Boudra, Isabelle Cassar-Malek, Christine Leroux, Brigitte Picard, Isabelle Savary-Auzeloux, Laurence Bernard, Agnes Cornu, Denys Durand, Anne Ferlay, Dominique Gruffat, Diego Morgavi, and Claudia Terlouw Mining Omic Technologies and Their Application to Sustainable Agriculture and Food Production Systems Noureddine Benkeblia Identification of Molecular Processes Underlying Abiotic Stress Plants Adaptation Using "Omics" Technologies Urmila Basu Rhizosphere Metabolomics: A Study of Biochemical Processes Kalyan Chakravarthy Mynampati, Sheela Reuben, and Sanjay Swarup Microbial Functionality and Diversity in Agroecosystems: A Soil Quality Perspective Felipe Bastida, Cesar Nicolas, Jose Luis Moreno, Teresa Hernandez, and Carlos Garcia Survey in Plant Root Proteomics: To Know the Unknown Sophie Alvarez and Leslie M. Hicks Applications of Agricultural and Medicinal Biotechnology in Functional Foods Kandan Aravindaram and Ning-Sun Yang Nutritional Genomics and Sustainable Agriculture Maria Luisa Guillen, Mercedes Sotos-Prieto, and Dolores Corella Metabolomics: Current View on Fruit Quality Relation with Human Health Ilian Badjako, Violeta Kondakova, and Atanas Atanassov New Farm Management Strategy to Enhance Sustainable Rice Production in Japan and Indonesia Masakazu Komatsuzaki and Faiz M. Syuaib Advances in Genetics and Genomics for Sustainable Peanut Production Baozhu Guo, Charles Chen, Ye Chu, C. Corley Holbrook, Peggy Ozias-Akins, and H. Thomas Stalker The Relevance of Compositional and Metabolite Variability in Safety Assessments of Novel Crops George G. Harrigan, Angela Hendrickson Culler, William P. Ridley, and Kevin C. Glenn Gene-Expression Analysis of Cell-Cycle Regulation Genes in Virus-Infected Rice Leaves Shoshi Kikuchi and Kouji Satoh Transcriptomics, Proteomics and Metabolomics: Integration of Latest Technologies for Improving Wheat Productivity in Future Michael G. Francki, Allison C. Crawford, and Klaus Oldach Impact of Climatic Changes on Crop Agriculture: OMICS for Sustainability and Next-Generation Crops Sajad Majeed Zargar, Muslima Nazir, Kyoungwon Cho, Dea-Wook Kim, Oliver Andrzej, Hodgson Jones, Abhijit Sarkar, Shashi Bhushan Agrawal, Junko Shibato, Akihiro Kubo, Nam-Soo Jwa, Ganesh Kumar Agrawal, and Randeep Rakwal Designing Oilseeds for Biomaterial Production Thomas A. McKeon Bioenergy from Agricultural Biowaste: Key Technologies and Concepts Suman Khowala and Swagata Pal Index.
  • (source: Nielsen Book Data)9781439825044 20160606
Taking a broad and innovative informational approach, Sustainable Agriculture and New Biotechnologies is the first book to apply omic technologies to address issues related to understanding and improving agricultural sustainability in the food production process. The transformation from industrial to sustainable agriculture is discussed within the frameworks of new biotechnologies and global environmental changes. While considering this transformation, the book covers: The use of new biotechnologies to help in the creation of more sustainable agricultural practices, including methods in molecular biology, genetic engineering, and the new emerging technologies, such as metabolomics, metagenomics, nutrigenomics, and ionomics The path to reach the goal of the global sustainable agricultural and food production systems in a world of limited natural resources and growing environmental degradation Principles that regulate the new agricultural and food production systems including breeding programs for more sustainable crops, soil management, and environment preservation It is clear that biotechnological approaches will become increasingly important in the future and that a shift from industrial to a sustainable agriculture will be necessary. While many books tend to make "a quick and easy link" between these two different worlds, Sustainable Agriculture and New Biotechnologies describes exactly how omics can contribute to greater food productivity and security, and agricultural sustainability in the future.
(source: Nielsen Book Data)9781439825044 20160606
Science Library (Li and Ma)
Book
1 online resource (xxiii, 241 pages) : illustrations.
  • Part one. Separation, preparation and biosysnthesis of enzyme sources
  • Part two. Enzyme processing, packaging, analysis and valorization
  • Part three. Applications of enzymes in foods.
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities. * Provides readers with the latest information on enzymes and their unique applications in the food industry* Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications* Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.
(source: Nielsen Book Data)9781782422853 20160619
Book
1 online resource (xxiii, 241 pages) : illustrations.
  • Part one. Separation, preparation and biosysnthesis of enzyme sources
  • Part two. Enzyme processing, packaging, analysis and valorization
  • Part three. Applications of enzymes in foods.
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities. * Provides readers with the latest information on enzymes and their unique applications in the food industry* Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications* Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.
(source: Nielsen Book Data)9781782422853 20160619
Book
1 online resource.
dx.doi.org SpringerLink

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