Protein quality in cereals. Nutritional versus genetical factors

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

Description

Title: Protein quality in cereals. Nutritional versus genetical factors
Author/s:
  • Carbonero Zalduegui, Pilar
  • Aragoncillo Ballesteros, Cipriano
  • García Olmedo, Francisco
Item Type: Presentation at Congress or Conference (Article)
Event Title: XIV General Assembly of the International Center of Fertilizers
Event Dates: 29/05/1974-27/05/1974
Event Location: Madrid, España
Title of Book: Proceedings of XIV General Assembly of the International Center of Fertilizers
Date: 1974
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 5984
DC Identifier: http://oa.upm.es/5984/
OAI Identifier: oai:oa.upm.es:5984
Deposited by: Memoria Investigacion
Deposited on: 14 Feb 2011 09:15
Last Modified: 20 Apr 2016 14:38
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