Peanuts

Erscheinungsjahr 2016
ISBN: 978-1-63067-038-2
Verlag: Elsevier Inc

Buch, Englisch, 498 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 902 g

Reihe: AOCS

Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes, modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India, enhanced crop protection and quality through information from the peanut genome sequence, and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation, and governmental policy.

Zielgruppe

Oilseed breeders, genetic engineers, biologists, scholars and post-graduate students

Autoren/Hrsg.

Stalker, Thomas

Wilson, Richard F.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

CHAPTER 1. Origin and Early History of the Peanut
CHAPTER 2. Biology, Speciation, and Utilization of Peanut Species
CHAPTER 3. Global Resources of Genetic Diversity in Peanut
CHAPTER 4. Recent Advances in Peanut Breeding and Genetics
CHAPTER 5. The Peanut Genome: The History of the Consortium and the Structure of the Genome of Cultivated Peanut and Its Diploid Ancestors
CHAPTER 6. Annotation of Trait Loci on Integrated Genetic Maps of Arachis Species
CHAPTER 7. Application of Genomic, Transcriptomic, and Metabolomic Technologies in Arachis Species
CHAPTER 8. PeanutBase and Other Bioinformatic Resources for Peanut
CHAPTER 9. Overview of the Peanut Industry Supply Chain
CHAPTER 10. An Overview of World Peanut Markets
CHAPTER 11. Peanut Composition, Flavor and Nutrition
CHAPTER 12. Mycotoxins and Product Safety
CHAPTER 13. New Therapeutic Strategies for Peanut-Related Allergy
CHAPTER 14. Raw Peanut Processing
CHAPTER 15. Processing and Food Uses of Peanut Oil and Protein
CHAPTER 16. Manufacturing Foods with Peanut Ingredients
CHAPTER 17. The Role of Peanuts in Global Food Security

Über Autor(innen)

Stalker, Thomas
H. Thomas Stalker, a Professor of Crop Science and Biotechnology and former Head of the Crop Science Department at North Carolina State University, received undergraduate degrees in Agronomy from the University of Arizona and the Ph.D. in Genetics from the University of Illinois. Dr. Stalker has pioneered the characterization of genetic resources and strategies to move disease resistance genes from wild species into cultivated peanut. His work led to construction of the first molecular map in the genus Arachis, association of the first molecular marker with a disease-resistance trait in peanut, and a large peanut species collection. Dr. Stalker has released 18 germplasm lines with high levels of multiple disease and insect resistances which are widely used for cultivar development in international programs to improve peanut production in the U.S., Asia, South America and Africa. His work is evidenced in more than 100 journal articles, 29 book chapters, and 7 books on topics related to peanut speciation, germplasm enhancement, gene introgression, molecular genetics, and plant breeding.

Wilson, Richard F.
Dr. Wilson served the United States Department of Agriculture, Agricultural Research Service (ARS) for 32 years. He led the USDA Soybean & Nitrogen Fixation Research Unit at Raleigh, North Carolina until 2002 when he became the USDA-ARS National Program Leader for all oilseed research. Dr. Wilson holds the rank of Professor Emeritus at North Carolina State University. His personal research helped pioneer breakthroughs in biochemical and genetic regulation of soybean seed composition, with emphasis on improved oil quality traits that provided the foundation for commercial production of high-oleic soybeans. His direction of national USDA research projects enabled the development of high-oleic peanuts, and chromosomal scale sequences of the soybean, dry bean, cacao and peanut genomes.