Description
Book SynopsisThe compounds making up the dry weight of seeds play a major role in determining the nutritional quality and ultimately the uses and economic value of the seed. The carbohydrate fraction can be divided into starch, fibre and soluble carbohydrates.The result of a major collaborative programme across Europe, this book covers the chemistry, nutritional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds. There is currently no book available which covers the strategies for improving carbohydrates in grain legumes (peas, beans etc.) which takes into account both nutritional and agricultural requirements. This book fills that gap.
Extensive section covering the topical subject of genetic manipulation techniquesInformation within the book is useful on a world wide scale
Table of Contents1: Introduction, C Hedley 2: Carbohydrate Chemistry, P Kadlec, Institute of Chemical Technology, Prague, Czech Republic 3: Nutrition, H Kozlowska, Institute of Animal Reproduction and Food Research, Olsztyn, Poland 4: Processing, B Czukor, Central Food Research Institute, Budapest, Hungary 5: Seed Physiology and Biochemistry, R J Górecki, Olsztyn University of Agriculture and Technology, Poland 6: Biotechnology, N Kuchuk, International Institute of Cell Biology, Kiev, Ukraine 7: Breeding and Agronomy, G Engqvist, Svalof Weibull AB, Svalov, Sweden 8: Strategies for Improving Grain Legume Carbohydrates, C Hedley
