Molecular breeding and nutritional aspects of buckwheat

Content: 
Front matter,Copyright,List of Contributors,Foreword,PrefaceEntitled to full textChapter one - Molecular Taxonomy of the Genus Fagopyrum, Pages 1-12
Chapter two - Germplasm Resources of Buckwheat in China, Pages 13-20
Chapter three - Concepts, Prospects, and Potentiality in Buckwheat (Fagopyrum esculentum Moench): A Research Perspective, Pages 21-49
Chapter four - Biological Resources and Selection Value of Species of Fagopyrum Mill. Genus in the Far East of Russia, Pages 51-60
Chapter five - Buckwheat Production, Consumption, and Genetic Resources in Japan, Pages 61-80
Chapter six - The Unique Value of Buckwheat as a Most Important Traditional Cereal Crop in Ukraine, Pages 81-85
Chapter seven - Interspecific Crosses in Buckwheat Breeding, Pages 87-97
Chapter eight - Crop Evolution of Buckwheat in Eastern Europe: Microevolutionary Trends in the Secondary Center of Buckwheat Genetic Diversity, Pages 99-107
Chapter nine - Genetic Resources of Buckwheat in India, Pages 109-135
Chapter ten - Phenotypic Plasticity in Buckwheat, Pages 137-149
Chapter eleven - Bioactive Compounds in Buckwheat Sprouts, Pages 151-159
Chapter twelve - Bioactive Flavonoids in Buckwheat Grain and Green Parts, Pages 161-167
Chapter thirteen - Nutritional Value of Buckwheat Proteins and Starch, Pages 169-176
Chapter fourteen - Nutritional Aspects of Buckwheat in the Czech Republic, Pages 177-192
Chapter fifteen - Factors Important for Structural Properties and Quality of Buckwheat Products, Pages 193-202
Chapter sixteen - Genetic Diversity Among Buckwheat Samples in Regards to Gluten-Free Diets and Coeliac Disease, Pages 203-217
Chapter seventeen - Toward the Use of Buckwheat as an Ingredient for the Preparation of Functional Food, Pages 219-227
Chapter eighteen - Buckwheat in the Nutrition of Livestock and Poultry, Pages 229-238
Chapter nineteen - Biochemical Properties of Common and Tartary Buckwheat: Centered with Buckwheat Proteomics, Pages 239-259
Chapter twenty - Mineral and Trace Element Composition and Importance for Nutritional Value of Buckwheat Grain, Groats, and Sprouts, Pages 261-271
Chapter twenty one - The Effect of Environmental Factors on Buckwheat, Pages 273-281
Chapter twenty two - The Effect of Habitat Conditions and Agrotechnical Factors on the Nutritional Value of Buckwheat, Pages 283-297
Chapter twenty three - Cultivation, Agronomic Practices, and Growth Performance of Buckwheat, Pages 299-319
Chapter twenty four - Cultivation of Buckwheat in China, Pages 321-325
Chapter twenty five - Characterization of Functional Genes in Buckwheat, Pages 327-334
Chapter twenty six - Flavor and Lipid Deterioration in Buckwheat Flour Related to Lipoxygenase Pathway Enzymes, Pages 335-343
Chapter twenty seven - Bitterness Generation, Rutin Hydrolysis, and Development of Trace Rutinosidase Variety in Tartary Buckwheat, Pages 345-353
Chapter twenty eight - Protease Inhibitors in Buckwheat, Pages 355-363
Chapter twenty nine - Buckwheat Tissue Cultures and Genetic Transformation, Pages 365-375
Chapter thirty - Flavonoid Biosynthesis in Buckwheat, Pages 377-386
Chapter thirty one - Diversity in Seed Storage Proteins and Their Genes in Buckwheat, Pages 387-399
Chapter thirty two - Waxy Locus in Buckwheat: Implications for Designer Starches, Pages 401-410
Chapter thirty three - Genetic Analyses of the Heteromorphic Self-Incompatibility (S) Locus in Buckwheat, Pages 411-421
Chapter thirty four - Biochemical and Technological Properties of Buckwheat Grains, Pages 423-440
Subject Index, Pages 441-459