Plant Biotechnology: Enhancing Food and Human Nutrition: Fruit and vegetable nutrition, phytochemical, carbohydrate and protein

Innovative studies and researches are the superlative component in the modern technology of education. In order to achieving innovative knowledge in the teaching and research on the how Biotechnology enhances food and human nutrition, the manuscript has been published. We believe that this book would keep a significant role for the Undergraduate and Postgraduate students as well as researcher to gather an innovative idea on the above mentioned studies. The modern technology of Cell and tissue culture, genetic engineering, mutation breeding, transgenic production in plant are noted and developed protocol has been described how they enhance the food nutrition quality for human health benefits. Carbohydrates, proteins, phytochemicals (pigments, anthocyanin, antioxidant), bio-chemical contents (sugar, glucose, fructose) and minerals in fruits and vegetables have been stated well from different research data which are an innovative findings mentioned well in this book. Nutritional values have been noted found from different fruits, vegetables and flowering plants. Nutritious fruit and vegetable as food and human health benefits has been discussed from an innovative research data.