Reference : Biotechnological approaches to cassava protein improvement
Scientific journals : Article
Life sciences : Phytobiology (plant sciences, forestry, mycology...)
http://hdl.handle.net/2268/172651
Biotechnological approaches to cassava protein improvement
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Stupak, M. [Institute of Plant Sciences, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland]
Vanderschuren, Hervé mailto [Université de Liège - ULiège > Sciences agronomiques > Biologie végétale >]
Gruissem, W. [Institute of Plant Sciences, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland]
Zhang, P. [Institute of Plant Sciences, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland, Institute of Plant Physiology and Ecology, Shanghai Institute for Biological Sciences, Chinese Academy of Sciences, 300 Fenglin Road, 200032 Shanghai, China]
2006
Trends in Food Science and Technology
17
12
634-641
Yes (verified by ORBi)
International
0924-2244
1879-3053
[en] Amino acids ; Biotechnology ; Carbohydrates ; Nutrition ; Plants (botany) ; Cassava protein ; Malnutrition ; Nutritional quality ; Transgenic cassava ; Proteins ; Manihot esculenta
[en] Cassava starchy storage roots are an excellent source of carbohydrates but lacking in protein. To enhance their nutritional quality, here we discuss several biotechnological strategies that might be used to increase protein levels as well as improved essential amino acid content in transgenic cassava. Application of such strategies in this major crop could, in the long term, help to fight against malnutrition in those regions which depend heavily on cassava consumption. © 2006 Elsevier Ltd. All rights reserved.
Researchers ; Professionals
http://hdl.handle.net/2268/172651
10.1016/j.tifs.2006.06.004

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