Protein quality in cereals. Nutritional versus genetical factors

Carbonero Zalduegui, Pilar; Aragoncillo Ballesteros, Cipriano y García Olmedo, Francisco (1974). Protein quality in cereals. Nutritional versus genetical factors. En: "XIV General Assembly of the International Center of Fertilizers", 29/05/1974-27/05/1974, Madrid, España.

Descripción

Título: Protein quality in cereals. Nutritional versus genetical factors
Autor/es:
  • Carbonero Zalduegui, Pilar
  • Aragoncillo Ballesteros, Cipriano
  • García Olmedo, Francisco
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: XIV General Assembly of the International Center of Fertilizers
Fechas del Evento: 29/05/1974-27/05/1974
Lugar del Evento: Madrid, España
Título del Libro: Proceedings of XIV General Assembly of the International Center of Fertilizers
Fecha: 1974
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnologia [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

It is a well known fact that, although an increasing agricultural production has succesfully met the equally increasing caloric demand of mankind, the closing of the so called protein gap is becoming more difficult to solve every day. Plant breeders and plant nutritionists alike have become aware of the urgent need to include protein quantity and quality alongside crop yield as their high priority objectives. Cereal grains have been and will continué to be for some time the main protein source for most of the world. Genetic and nutritional methods to increase and improve cereal protein are therefore of great importance in modern agriculture. The purpose of this paper is to discuss current ideas about the interplay of genetic and nutritional factors affecting cereal protein yield and quality. Although we will not restrict the discussion to our data and will include abundant data from many workers, a systematic review of the subject is beyond the scope of this contribution. Furthermore, mostly data from wheat will be used to support the discussion.

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ID de Registro: 5984
Identificador DC: http://oa.upm.es/5984/
Identificador OAI: oai:oa.upm.es:5984
Depositado por: Memoria Investigacion
Depositado el: 14 Feb 2011 09:15
Ultima Modificación: 20 Abr 2016 14:38
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