Genetics nutritional value

Gottschalk W. and Muller H.P., eds Seed Proteins Biochemistry, Genetics, Nutritive Value. 1983. ISBN 90-247-2789-8 Marcelle R., Clijsters H. and Van Poucke M., eds Effects of Stress on Photosynthesis. 1983. ISBN 90-247-2799-5 Veeger C. and Newton W.E., eds Advances in Nitrogen Fixation Research 1984. ISBN 90-247-2906-8... 

Understanding the molecular genetics of plant natural product pathways facilitates the engineering of these pathways for plant improvement and human benefit (see Chapter by Halkier et al). This chapter focuses attention on the need to start applying genomics technology to exotic species for development of biotech crops with novel natural products and with improved pest resistance and increased nutritional value. 

Despite the wealth of information available on the biochemistry, genetics, and nutritional values of plant proteins, people eat foods that look, smell, and taste good not because of nutritional importance. Thus, new blended plant foods or protein-supplemented snacks or food products will have to look and taste like the traditional items if they are to gain sufficient acceptance to become commercially feasible. Absolute food... 

Do organic methods confer special nutritional benefits If organic foods are grown on better soils, you would expect them to be more nutritious, and you would be right. This is easily shown for minerals because plants take them up directly from the soil. But plants make their own vitamins and phytonutrients, and those levels depend on genetic strain or treatment postharvest. The idea that organic soils improve nutritional values has much... 

While there is a wealth of information on basic potential nutritional value of moringa, the data is far from complete relative to the variation of nutritional quality and genetic differences within and between the many varieties of moringa in Sub-Saharan Africa. Furthermore, information is very limited on the nutritional value of moringa coming from Zambia, Ghana and Senegal. 

Among the genetic modifications for product quality, shown in Table II, the largest percentage was for delayed ripening at 32%. Modified oil profile, modified metabolic enzymes, modified storage protein, increased solids, and others accounted for the remainder. The "other" category under product quality includes such modifications as antisense manipulation, increased fatty acids, increased starch, modified nutritional value, modified color, and chalone suppression. 

Although SB genetics (cultivar) can affect the composition of SB seeds, growth conditions play a significant role in the composition of the mature SB seed. In a multi-year survey of SBM from 18 different feed companies, Jones (1984) concluded that SBM composition varied significantly from year to year. These differences could be due to growth conditions, but no cultivar information was provided. More research in this area is needed to delineate specific cultivar and environmental effects on nutritional value of SB and SBM. 

O Quinn, P. R., J. L. Nelssen, R. D. Goodband, D. A. Knabe, J. C. Woodworth, M. D. Tokach, andT. T. Lohrmann. Nutritional Value of a Genetically Improved High-Lysine, High-Oil Corn for Young Pigs./. Anim. Sci. 78 (8), 2144-2149 (2000). [The availability of amino acids affects the proteins formed.]... 

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