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As a reader of this book you will become familiar with current, up-to-date comprehensive knowledge about all classes of eukaryotic algae, the cyanobacteria, and symbiotic interactions of algae and cyanobacteria with other organisms. For example, the lichens are symbiotic consortia and a prominent example of a particularly successful ‘evolution by cooperation’. We expand even to the beginnings of terrestrial plant life and the bryophytes, which are gradually transmitting to the vascular plants. We collectively call this enormous phylogenetic wealth of photoautotrophic organisms the ‘new cryptogams’, abandoning the traditional definition of cryptogams. The new cryptogams are all those autotrophic organisms that share being hydro-passive, meaning that they are unable of controlling water uptake or release, in contrast to vascular plants. While being basal of and phylogenetically much more diverse than the vascular plants, the new cryptogams are ecologically highly relevant in all ecosystems of our Planet. They are responsible for more than half of the Earth’s annual oxygen production. The editors Burkhard Büdel, born in 1953, with courses of studies in chemistry and biology at the universities of Darmstadt and Marburg/Lahn, received his doctoral degree from the latter in 1986. Habilitation at the university of Würzburg in 1993. Professorships at the universities of Rostock (1995-1997) and, until retirement (2019), Kaiserslautern. Exploring expeditions to all continents, including both polar regions. Major research fields: ecology and ecophysiology of cyanobacteria, algae, lichens, and bryophytes; systematics and taxonomy of cyanobacteria and lichens. Thomas Friedl, born in 1960, with courses of studies in biology at the universities of München, Marburg/Lahn, and Bayreuth, received his doctoral degree from the latter in 1989, is professor at the Georg-August-Universität Göttingen since 1999. There he teaches about algae, performs research in the fields of biodiversity, systematics, and culture maintenance of algae and cyanobacteria. He is the scientific director of the renowned culture collection of algae at the university of Göttingen (SAG). Wolfram Beyschlag, born in 1953, with courses of studies in chemistry and biology at the universities of Kiel, Erlangen-Nürnberg and Würzburg. Doctoral degree (1985) and habilitation (1990) at the university of Würzburg. Since 1994 full professor for Experimental and Systems Ecology at the university of Bielefeld. Retired in 2019. Several research projects in the Mediterranean, the Western US, and the Central American Tropics. Main research topics: physiological ecology of higher plants and cryptogams, plant-plant and plant-animal interactions, ecological modelling. Long-term teaching experience on mosses and lichens. .

Botany. --- Plant Science.

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This edited book is a compilation of information on existing frontier technologies in agriculture, such as driving modernized crop improvement programs via digitalization, mechanization and automation, artificial intelligence, speed breeding. The major focus of the book is on the technologies related to genetic gain, nutrition and food safety. Agriculture is core to industry as well as human civilization and sustainability of the society. Therefore, advancement and investment of technology is essential for enhancing the quality and quantity of the produce for ensuring food and nutritional security. The frontier technologies bring drastic change in the way of functioning leading to multi-fold increase in efficiency and outcome. Chapters in this book addresses a particular enabling technology and forward-looking strategy. Compiled information with successful deployment examples of these technologies is not been made available from a single platform, therefore, this volume is a unified compilation of information from international experts. The book is a relevant reading material for students, researchers, academicians and industry players in agriculture.

Agriculture. --- Sustainability. --- Botany. --- Plant Science. --- Crop improvement.

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This book brings out a comprehensive collection of information on small millets. The main focus of this book is to introduce the various types of long forgotten small millets to the readers, their genetics, botany and diversity, cultivation, breeding strategies, genomic resources available, how they can be incorporated into the existing cropping systems, their processing strategies and value addition to incorporate into daily diet of humans. It covers finger millet, foxtail millet, proso millet, barnyard millet, little millet, kodo millet, and browntop millet. Millets originated before 10000 BC and were consumed by humans across civilizations until the green revolution took place in India and other developing countries. After green revolution, due to the advent of high-yielding varieties, as the area, production, and market of wheat and rice increased, the acreage of millets gradually decreased. However, with increasing lifestyle diseases, humans have recognized the potential of small millets crop. It is now being considered as super food and smart food as they are nutri-packed and rich in calcium, phosphorous, iron, zinc, and fiber, which is much higher than that available in wheat and rice. This book is of interest to the students, research scholars, national and international agricultural scientists, millet professionals, and food industry.

Agriculture. --- Botany. --- Plant physiology. --- Plant Science. --- Plant Physiology. --- Crop improvement.

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This book is the first comprehensive compilation of research on state‐of‐the-art genomics on the most advanced model tree species including genome assemblies, insights into genomic structural features and methylation patterns, whole‐genome resources used for population genomics and adaptation to climate, enabled breeding vs. classical genetics and traditional breeding, comparative genomics, and elucidations on functional genomics. The latest developments in the genomics of wood formation are particularly highlighted. Altogether, the book contains over 300 pages in over 15 chapters authored by globally reputed experts in the relevant fields of this tree crop’s genomics research. This book is useful for students, teachers, and scientists in academia and governmental or private tree improvement agencies or companies interested in genetics, pathology, entomology, physiology, molecular genetics and breeding, in vitro culture and genetic engineering, land restoration, and agroforestry solutions. .

Botany. --- Genetics. --- Forestry. --- Plant Science. --- Genetics and Genomics. --- Poplar

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This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance. With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book. This book forms an important resource on nutricereals for food technologists and food scientists. .

Food science. --- Nutrition. --- Agriculture. --- Botany. --- Food Science. --- Plant Science.