By Noureddine Benkeblia
Increased global inhabitants, reduced water provide, and weather swap all positioned stresses at the worldwide meals provide. An exploration of the demanding situations and attainable strategies to enhance yields of the most plants, corresponding to cereals, roots, tubers, and grasses, Omics applied sciences and Crop Improvement stories information on meals sciences and omics. The e-book covers glossy omic applied sciences akin to nutrigenomics and metagenomics. It offers a close exam of the way omics may also help crop technological know-how and horticulture and introduces the advantages of utilizing those applied sciences to extend crop yields and different beneficial properties corresponding to resistance and dietary values.
The ebook highlights crop advancements akin to elevated yield, drought resistance, affliction resistance, and value-added functionality via a non-transgenic layout. It explores how different omics applied sciences, in particular the latest ones (proteomics, metabolomics, nutrigenomics, ionomics, and metagenomics) will be used to enhance the quantitative and qualitative gains of crop crops. subject matters coated include:
- Advances in omics for enhanced clean crops
- Transcriptome analyses at the drought reaction utilizing drought tolerant close to isogenic lines
- Metabolite profiling that unearths various results of nitrogen amendments on vegetables
- Omics know-how software to forage plants improvement
- Secondary metabolites and plant tissue culture
- RNAi expertise and crop improvement
- Gene expression research equipment with NGS data
- Web database assets and plants improvement
- Gene Expression Networks (GEN) in crops
- Specific crop development (papaya, wheat, espresso, potato, and more)
With contributions from pioneering researchers from twelve nations, the publication offers a wide view of ways omics may support crop technology and horticulture meet the demanding situations of a shrinking worldwide foodstuff offer for a burgeoning international inhabitants.
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