Agriculture & Allied Sciences

Rice Science
Biotechnological and Molecular Advancements

Editors: Deepak Kumar Verma
Prem Prakash Srivastav, PhD
Altafhusain B. Nadaf, PhD

Rice Science

In production
Pub Date: August 2018
Hardback Price: $169.95 US
Hard ISBN: 9781771886925
E-Book ISBN: 9781351136587
Pages: Approx 434p w/Index
Binding Type: hardback
Notes: 20 color and 8 b/w illustrations

This book, Rice Science: Biotechnological and Molecular Advancements, addresses the recent biotechnological and molecular tools and techniques that are utilized to increase rice production. It is aimed to inform industry professionals such as engineers and technologists, academics, and others who are involved in the fields of agricultural and plant science on the most recent developments.

A significant crop in our global society, rice is a staple food product for over half of the world’s population. New technologies are being researched and utilized for increasing the overall production of strong rice crops throughout the world. This book focuses on the new areas of research that are related to the most recent biotechnological and molecular techniques that have been discovered to aid in this endeavor. The researchers who have contributed to this compendium are international leaders in their respective fields, which span the full breadth of disciplines involved in this agricultural and plant-based science.

The book is based on the most innovative content and research that is available currently about rice production. The original research included is strengthened through the addition of surveys, reviews, success stories and other aspects that impact the global agricultural industry.

Rice Science: Biotechnological and Molecular Advancements is broken up into four parts, each devoting multiple chapters to various advancements in rice production. Each chapter of the book highlights recent trends in the field that are supported by careful and detailed research. These trends will aid readers in understanding the field as well as assisting in their own research ideas.

The chapters help connect the interdisciplinary fields of research that contribute to data on rice production and were carefully selected for inclusion by the editors to help fill the gap in the research.

1. Emerging Trends of A20/AN1 Zinc-Finger Proteins in Improving Rice Productivity Under Abiotic Stress
Subramanian Radhesh Krishnan, Pandiyan Muthuramalingam, Chakravarthi Mohan, and Manikandan Ramesh

2. Potent Avenues for Conferring Salinity Tolerance in Rice
Tushar Khare and Vinay Kumar

3. Salt Stress Responses of Glycophytic Rice and Halophytic Rice: Physiological, Biochemical, and Molecular Aspects
Deepak Shelke, Ganesh Nikalje, and Parmeshwar Kumar Sahu

4. Technological Development for Abiotic Stress (AbS) in Rice
Pandiyan Muthuramalingam, Subramanian Radhesh Krishnan, Deepak Kumar Verma, and Manikandan Ramesh

5. Assessment of Aromatic Content and In-Vitro Responses in Traditional Indian Rice Varieties
Srinivasan Balamurugan, Shanmugaraj Bala Murugan, Inchakalody P. Varghese, Ashwini Malla, Kantilal V. Wakte, Sarika Mathure, Altafhusain B. Nadaf, and Ramalingam Sathishkumar

6. Biochemical Evaluation of Irrigated Flooded Transplanted and Aerobic Rice ( Oryza sativa L.): A Review
Manisha Kumari, Bavita Asthir, Deepak Kumar Verma, and Vishal Singh

7. Agrobacterium-Mediated Genetic Transformation Practices for Improvement of Rice Quality and Production
Aziz Ahmad

8. Molecular Markers and Marker Assisted Selection (MAS) Towards Yield and Quality Improvement in Rice
Rukmini Mishra, Jatindra Nath Mohanty, Deepak Kumar Verma, Raj Kumar Joshi, and Prem Prakash Srivastav

9. The CRISPR/Cas Genome Editing System and Its Application in Rice Improvement
Rukmini Mishra, Satyabrata Nanda, and Raj Kumar Joshi

10. Role of Genetic Engineering and Biotechnology as a Molecular Advance Tool and Trend in Quality Improvement of Rice Crop
Aziz Ahmad, Deepak Kumar Verma, and Prem Prakash Srivastav

11. Association Mapping in Rice: High Resolution Mapping Technique for Complex Traits
Parmeshwar Kumar Sahu, Deepak Sharma, Vikash Kumar, Suvendu Mondal, Gautam Vishwakarma, and B. K. Das


About the Authors / Editors:
Editors: Deepak Kumar Verma
Research Scholar, Food Process Engineering & Agricultural & Food Engineering, Department Indian Institute of Technology, Kharagpur, India

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar with specialization in food processing engineering at the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST) of the Ministry of Science and Technology by the Government of India. He is currently doing research on “Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India.” Mr. Verma earned his BSc degree in agricultural science from the Faculty of Agriculture, Gorakhpur University, Gorakhpur, and MSc (Agriculture) in Agricultural Biochemistry with first rank and also received a department topper award from the Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agricultural and Technology, Kanpur, India.

Prem Prakash Srivastav, PhD
Associate Professor, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

Prem Prakash Srivastav, PhD, is an Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur, in West Bengal, India. He teaches various undergraduate- to PhD-level courses as well as guides many research projects at the PhD, masters, and undergraduate levels. His research interests include the development of specially designed convenience, functional and therapeutic foods; extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has published various research papers in peer-reviewed international and national journals. He graduated from Gorakhpur University, Gorakhpur and received MSc degree with a major in Food Technology and a minor in Process Engineering from G. B. Pant University of Agriculture and Technology, Pantnagar, India. He received his PhD from the Indian Institute of Technology, Kharagpur, India.

Altafhusain B. Nadaf, PhD
Department of Botany, Savitribai Phule Pune University, Pune, Maharashtra, India

Altafhusain Nadaf, PhD, is an Associate Professor in the Department of Botany at Savitribai Phule Pune University in Pune, a position he has held for the past 13 years. His area of expertise is the biochemistry and molecular genetics of scented rice. His research accolades include being awarded the Erasmus Mundus Action 2 India4EU II scholarship to teach at the University of Bolgona, Italy, as a Visiting Professor in 2014 as well as earning the DST-BOYSCAST Fellowship to work as a Visiting Fellow at Centre for Plant Conservation Genetics, Southern Cross University, Lismore, Australia. He is currently working as a reviewer for many international journals and has more than 50 research papers published in similar peer-reviewed entities. Dr. Nadaf earned his BSc in Botany from Jaysingpur College, Jaysingpur, Maharashtra, and his MSc in Botany with a specialization in cytogenetics and plant breeding from the Shivaji University, Kolhapur, Maharashtra, India. He received his PhD in Botany from the Shivaji University, Kolhapur, Maharashtra, India.

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