Molecular Breeding and Nutritional Aspects of Buckwheat describes the general characterization and genetic diversity of buckwheat (family Polygonaceae, genus Fagopyrum) around the globe (especially in Russia, China, India, and Eastern Europe), the arid and cool regions where it is most frequently consumed, and nutritional information on a variety of buckwheat uses, including tea, groats, flour, and noodles.
With detailed information on buckwheat regeneration, genetic transformation, gene function analysis, and the metabolic engineering of bioactive compounds, the book guides readers through a variety of buckwheat varietal adaptations, providing foundation information on which additional research should be conducted.
It is divided into four parts, including genetic resource and phylogenetic relationship, food nutrition, growth and cultivation, and molecular breeding, with each section providing insights into the most current developments.
- Addresses all aspects of buckwheat research, including genetic resources, biological nutrition, genetic transformation, and molecular breeding
- Presents global characterization on the genetic resource of Fagopyrum, giving researchers insights that will help them breed new cultivars
- Explores the bioactivity of buckwheat
- Includes detailed information on the environmental factors that affect the growth and production of buckwheat
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