Author: J. O. Akinola
Publisher: CABI Publishing
ISBN:
Category : Science
Languages : en
Pages : 72
Book Description
The Agronomy of Pigeon Pea (Cajanus Cajan)
Author: J. O. Akinola
Publisher: CABI Publishing
ISBN:
Category : Science
Languages : en
Pages : 72
Book Description
Publisher: CABI Publishing
ISBN:
Category : Science
Languages : en
Pages : 72
Book Description
The Agronomy of Pigeon Pea (Cajanus Cajan).
Author: J. Akinola
Publisher:
ISBN:
Category :
Languages : en
Pages : 57
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 57
Book Description
Genetic and Genomic Resources of Grain Legume Improvement
Author: Mohar Singh
Publisher: Newnes
ISBN: 0123984947
Category : Science
Languages : en
Pages : 322
Book Description
Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change. Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resistant grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development. - Explores origin, distribution and diversity of grain legumes - Presents information on germplasm collection, evaluation and maintenance - Offers insight into pre-breeding/germplasm enhancement efforts - Integrates genomic and genetic resources in crop improvement - Internationally contributed work
Publisher: Newnes
ISBN: 0123984947
Category : Science
Languages : en
Pages : 322
Book Description
Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change. Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resistant grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development. - Explores origin, distribution and diversity of grain legumes - Presents information on germplasm collection, evaluation and maintenance - Offers insight into pre-breeding/germplasm enhancement efforts - Integrates genomic and genetic resources in crop improvement - Internationally contributed work
Descriptors for Pigeonpea (Cajanus Cajun (L.) Millsp.)
Author:
Publisher: Bioversity International
ISBN: 9290431385
Category : Germplasm resouces, Plant
Languages : en
Pages : 37
Book Description
Publisher: Bioversity International
ISBN: 9290431385
Category : Germplasm resouces, Plant
Languages : en
Pages : 37
Book Description
Human and Animal Nutrition
Author: Geoffrey Howard Bourne
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 240
Book Description
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 240
Book Description
Pigeonpea Variety ICPL 87119
Author:
Publisher:
ISBN:
Category : Pigeon pea
Languages : en
Pages : 12
Book Description
Publisher:
ISBN:
Category : Pigeon pea
Languages : en
Pages : 12
Book Description
The Pigeonpea Genome
Author: Rajeev K. Varshney
Publisher: Springer
ISBN: 3319637975
Category : Science
Languages : en
Pages : 113
Book Description
Pigeonpea (Cajanus cajan) is a crop of small land holding farmers in arid and semi-arid regions of the world. It has a number of usages starting from protein rich food to vegetarian families; fuel wood; nitrogen supplier to soil; recycling minerals in soil to animal feed etc. Pigeonpea has been considered to be originated and domesticated in central India from where it travelled to different parts of the world such as Africa and Latin America. In ongoing scenario of climate change, biotic and especially abiotic stresses will make the conditions more challenging for entire agriculture. This volume focusing on the pigeonpea genome will collate the information on the genome sequencing and its utilization in genomics activities, with a focus on the current findings, advanced tools and strategies deployed in pigeonpea genome sequencing and analysis, and how this information is leading to direct outcomes for plant breeders and subsequently to farmers.
Publisher: Springer
ISBN: 3319637975
Category : Science
Languages : en
Pages : 113
Book Description
Pigeonpea (Cajanus cajan) is a crop of small land holding farmers in arid and semi-arid regions of the world. It has a number of usages starting from protein rich food to vegetarian families; fuel wood; nitrogen supplier to soil; recycling minerals in soil to animal feed etc. Pigeonpea has been considered to be originated and domesticated in central India from where it travelled to different parts of the world such as Africa and Latin America. In ongoing scenario of climate change, biotic and especially abiotic stresses will make the conditions more challenging for entire agriculture. This volume focusing on the pigeonpea genome will collate the information on the genome sequencing and its utilization in genomics activities, with a focus on the current findings, advanced tools and strategies deployed in pigeonpea genome sequencing and analysis, and how this information is leading to direct outcomes for plant breeders and subsequently to farmers.
Postharvest Decay
Author: Silvia Bautista-BaƱos
Publisher: Elsevier
ISBN: 0124115683
Category : Technology & Engineering
Languages : en
Pages : 397
Book Description
Written by a diverse group of research professionals, Postharvest Decay: Control Strategies is aimed at a wide audience, including researchers involved in the study of postharvest handling of agricultural commodities, and undergraduate and graduate students researching postharvest topics. Growers, managers, and operators working at packinghouses and storage, retail, and wholesale facilities can also benefit from this book. The information in this book covers a wide range of topics related to selected fungi, such as taxonomy, infection processes, economic importance, causes of infection, the influence of pre-harvest agronomic practices and the environment, the effect of handling operations, and the strategic controls for each host-pathogen, including traditional and non-traditional alternatives. - Includes eleven postharvest fungi causing serious rots in numerous fruits and vegetables - Offers selected microorganisms including pathogens of commercially important tropical, subtropical and temperate crops worldwide, such as tomatoes, pears, apples, peaches, citrus, banana, papaya, and mango, among others - Presents content developed by recognized and experienced high-level scientists, working in the postharvest pathology area worldwide - Provides basic information about each fungus, pre- and postharvest factors that contribute to infection and control measurements, including the use of chemicals and non-traditional methods
Publisher: Elsevier
ISBN: 0124115683
Category : Technology & Engineering
Languages : en
Pages : 397
Book Description
Written by a diverse group of research professionals, Postharvest Decay: Control Strategies is aimed at a wide audience, including researchers involved in the study of postharvest handling of agricultural commodities, and undergraduate and graduate students researching postharvest topics. Growers, managers, and operators working at packinghouses and storage, retail, and wholesale facilities can also benefit from this book. The information in this book covers a wide range of topics related to selected fungi, such as taxonomy, infection processes, economic importance, causes of infection, the influence of pre-harvest agronomic practices and the environment, the effect of handling operations, and the strategic controls for each host-pathogen, including traditional and non-traditional alternatives. - Includes eleven postharvest fungi causing serious rots in numerous fruits and vegetables - Offers selected microorganisms including pathogens of commercially important tropical, subtropical and temperate crops worldwide, such as tomatoes, pears, apples, peaches, citrus, banana, papaya, and mango, among others - Presents content developed by recognized and experienced high-level scientists, working in the postharvest pathology area worldwide - Provides basic information about each fungus, pre- and postharvest factors that contribute to infection and control measurements, including the use of chemicals and non-traditional methods
The Pigeonpea
Author: Y. L. Nene
Publisher: C.A.B. International
ISBN:
Category : Science
Languages : en
Pages : 512
Book Description
Publisher: C.A.B. International
ISBN:
Category : Science
Languages : en
Pages : 512
Book Description
Flour and Breads and their Fortification in Health and Disease Prevention
Author: Victor R Preedy
Publisher: Academic Press
ISBN: 0123808871
Category : Technology & Engineering
Languages : en
Pages : 543
Book Description
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. - Examines those flour and bread related agents that affect metabolism and other health-related conditions - Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique - Includes methods for analysis of flours and bread-related compounds in other foods
Publisher: Academic Press
ISBN: 0123808871
Category : Technology & Engineering
Languages : en
Pages : 543
Book Description
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. - Examines those flour and bread related agents that affect metabolism and other health-related conditions - Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique - Includes methods for analysis of flours and bread-related compounds in other foods