Agricultural Research Updates. Volume 13


Prathamesh Gorawala (Editor)
Srushti Mandhatri (Editor)

Series: Agricultural Research Updates
BISAC: TEC003000

This book examines the most up-to-date research in the agricultural field. The first chapter discusses strategies for the management and mitigation of herbicide-resistant weeds. Chapter Two revises the available information about the diversity and plant growth promotion abilities of bacterial endophytes isolated from legume nodules and from roots of different plants, focusing on their interest for crop biofertilization. Chapter Three presents process-related technological information for the synthesis and purification of bioactive peptides from soybean and their functional properties. Chapter Four focuses on the nutritional value of wheat germ-supplemented foods, for humans and animals alike, with a specific emphasis on the protein and essential amino acid content of these foods and its related health benefits. Chapter Five provides an overview of the importance of fatty acids (FA), fructans, lipids and lipopolysaccharides in determining some grain and malt composition. Chapter Six gives insights into the production and commercialization of transgenic wheat. Chapter Seven reviews the modification of barley by binary acrylic monomers and its applications. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Management and Mitigation Strategies for Herbicide-Resistant Weeds in New Zealand
Kerry C. Harrington and Hossein Ghanizadeh (Institute of Agriculture and Environment, Massey University, Palmerston North, New Zealand)

Chapter 2. Bacterial Endophytes and Plant Growth Promotion
Esther Menéndez, Rebeca Mulas, Fernando González-Andrés, and Encarna Velázquez (Departamento de Microbiología y Genética, Universidad de Salamanca, Salamanca, Spain, and others)

Chapter 3. Production, Purification and Functional Properties of Bioactive Peptides from Soybean
Arijit Nath, Andras Koris, Nebeyu E. Zewdie, and Tsega Yenew Melesse (Food Engineering Department, Faculty of Food Science, Corvinus University of Budapest, Hungary)

Chapter 4. Wheat Germ: Protein Contents and Their Dietary Benefits
João Albuquerque, Ana Rute Neves and Salette Reis (UCIBIO, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal)

Chapter 5. Fatty Acids, Fructans, Lipids and Lipopolysaccharides in Barley Grain and Malt
Daniel Cozzolino (School of Medical and Applied Sciences, CQIRP (Central Queensland Innovation and Research Precinct), Central Queensland University (CQU) Australia)

Chapter 6. Genetic Transformation of Wheat: Current Status and Futures Challenges
Faiçal Brini (Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax (CBS)/University of Sfax, Sfax –Tunisia)

Chapter 7. Modification of Barley by Binary Acrylic Monomers and its Applications
Kartick Prasad Dey and Sumit Mishra (Department of Chemistry, Birla Institute of Technology-Mesra, Ranchi, Jharkhand, India)


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