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Improving food nutritional quality and productivity through genetic engineering

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Field Value
 
Title Improving food nutritional quality and productivity through genetic engineering
 
Creator Irfan, Mohammad
Datta, Asis
 
Subject Genetically modified food
Nutritional quality
Post-harvest stability
Stress tolerance
Crop productivity
Genetic engineering
 
Description Accepted date: 5 April 2017
Genetic engineering has provided new tools for effectively ensuring food and nutritional security to improve agriculture across the world.
Conventional agricultural practices can be assisted by molecular biology and biotechnology tools to develop crops with superior traits in a
relatively fast way. Genetic engineering allowed solving important problems in many crops such as susceptibility to pests, diseases, environmental
stress and development of crops with higher productivity and enhanced nutritional quality. Genetically-modified (GM) crops can prove to be
powerful complements to those produced by conventional methods for meeting the worldwide demand for quality foods.
The authors would like to acknowledge the Department of
Biotechnology (BT/01/CEIB/12/II/01) and National Institute of
Plant Genome Research for financial support. MI thanks Council
for Scientific and Industrial Research for Senior Research
Associateship.
 
Date 2017-05-02T11:42:34Z
2017-05-02T11:42:34Z
2017
 
Type Article
 
Identifier International Journal of Cell Science & Molecular Biology, 2: 555576
2572-1100
http://59.163.192.83:8080/jspui/handle/123456789/736
https://juniperpublishers.com/ijcsmb/pdf/IJCSMB.MS.ID.555576.pdf
10.19080/CRDOJ.2017.2.555576
 
Language en_US
 
Publisher Juniper Publishers