Improvement of Cereal Quality by Genetic Engineering

1. Auflage 1994
ISBN: 978-0-306-44721-1
Verlag: Springer Nature B.V.

Buch, Englisch, 174 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 558 g

Springer Book Archives

Zielgruppe

Research

Autoren/Hrsg.

Henry, R.

Ronalds, J.A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie Industrielle Biotechnologie
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Getreideanbau

Inhaltsverzeichnis

Development of Techniques for the Transformation of Cereals: An Assessment of Methods for the Genetic Transformation of Wheat (R.I.S. Brettell et al.). Genetic Engineering of Wheat and Barley (K. Katha et al.). Genetic Engineering of Cereal Protein Quality: Improvement of Barley and Wheat Quality by Genetic Engineering (P.R. Shrewry et al.). Progress Towards Genetic Engineering of Wheat with Improved Quality (O. Anderson et al.). Genetic Engineering of Cereal Starch Quality: Prospects for the Production of Cereals with Improved Starch Properties (J. Priess et al.). Genetic Engineering of Resistance to Starch Hydrolysis Caused by PreHarvest Sprouting (R.J. Henry et al.). Improvement of Barley Quality by Genetic Engineering: Potential for the Improvement of Malting Quality of Barley by Genetic Engineering (G. Fincher). Regulation of Cereal Genetic Engineering: S. BrookeTaylor et al.). 10 additional articles. Index.