Molecular Biotechnology for Plant Food Production (Hardcover)

Preface


Section I: Cellular and Molecular Approaches to Plant Biotechnology


The Biology of Flowering Plants

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

Molecular Biology Research Procedures

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

In Vitro Mass Cultivation of Cells and Tissues

Plant Cells and Tissue Cultures o In Vitro Procedures for Plant Regeneration o Somaclonal and Gametoclonal Variation * Concluding Remarks o References

Plant-Pathogen Interactions in Plant Biotechnology

Introduction o Genetic Basis of Interaction o Molecular Basis of Interaction o Bacterial Pathogens as Models o Fungi as Plant Pathogens o Minimal Pathogens, the Viroids o Final Remarks o References

Genetic Engineering for Crop Improvement: Strategies for Gene Isolation

Introduction o Positional Cloning of Plant Genes o Insertional Mutagenesis in Plants o Exploiting Saccharomyces cerevisiae as a System to Isolate and Analyze Plant Genes o Analysis of Differential Gene Expression o Subtractive Cloning of Plant Genes o Targeted Inactivation of Genes in Plants o Genomics, a Contemporary View in Genetics o References

Section II: Applications of Molecular Biotechnology for Plant Food Production


Transgenic Plants for the Improvement of Field Characteristics Limiting Crop Production

Introduction o Increased Tolerance to Abiotic Stress o Transgenic Plants with Resistance to Insect Pests o Transgenic Plants with Disease Resistance o Conclusions o References

Molecular Markers for Crop Improvement

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

Physiology and Molecular Biology of Fruit Ripening

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

Molecular Aspects of Secondary Metabolites in Plant Food Production

Introduction o Flavors and Aroma o Browning, Texture and Astringency o Poisons and Deleterious Substances o Perspectives o References

Plant Pigments: Characterization, Biosynthesis, Gene Regulation, and Applications as Food Additives

Introduction o The Anthocyanin Biosynthetic Pathway o The Carotenoid Biosynthetic Pathway o The Betalain Biosynthetic Pathway o Application of Plant Pigments as Food Additives o Analytical Methods o Perspectives o References

Genetic Modifications of Plant Seed Storage Proteins for Food Production

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

Chemistry, Biosynthesis, and Engineering of starches and Other Carbohydrates

Introduction o Starch Storage o Biosynthesis of Starch o Genetic Modification of Starch Structure o Production of Non-Starch Carbohydrates o Conclusions o References

Chemistry and Engineering of Edible Oils and Fats

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

Biotechnology for the Improvement of Nutritional Quality of Food Crop Plants

Nutritionally Important Components in Plants o Antinutritional Factors in Plants o Pigments o Allergenicity of Foods o Regulation and Risks for Crop Transgenic Plants o Human Health and Food-Crop Plants o References