Overview

This comprehensive reference delivers key information on all aspects of sunflower. With over 20 chapters, this book provides an extensive review of the latest developments in sunflower genetics, breeding, processing, quality, and utilization; including food, energy and industrial bioproduct applications. World-renowned experts in this field review U.S. and international practices, production, and processing aspects of sunflower.

Full Product Details

Author:   Enrique Martínez-Force (Spanish National Research Council (CSIC) and is head of the Department of Biochemistry and Molecular Biology of Plant Products of the Instituto de la Grasa.) ,  Nurhan T. Dunford (Biosystems and Agricultural Engineering Department, Oklahoma State University.) ,  Joaquín J. Salas (Spanish CSIC)
Publisher:   AOCS
Imprint:   AOCS
Weight:   1.220kg
ISBN:  

9781893997943

ISBN 10:   1893997944
Pages:   728
Publication Date:   23 October 2015
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Chapter 1 Breeding and Genetics of Sunflower Chapter 2 Mutagenesis in Sunflower Chapter 3 Sunflower Crop Physiology and Agronomy Chapter 4 Sunflower Diseases Chapter 5 Sunflower Broomrape (Orobanche cumana Wallr.) Chapter 6 Sunflower Insect Pests Chapter 7 Sunflower Bird Pests Chapter 8 Sunflower Seed Preparation and Oil Extraction Chapter 9 Oil Refining Chapter 10 Sunflower Oil and Lipids Biosynthesis Chapter 11 Sunflower Oil Minor Constituents Chapter 12 Sunflower Proteins Chapter 13 Utilization of Sunflower Proteins Chapter 14 Food Uses of Sunflower Oils Chapter 15 Oxidative Stability of Sunflower Seed Oil Chapter 16 U.S. and Canada Perspectives on Sunflower Production and Processing Chapter 17 South America Perspectives on Sunflower Production and Processing Chapter 18 Sunflower Production in the European Union Chapter 19 Eastern Europe Perspectives on Sunflower Production and Processing Chapter 20 Asia and Australia Perspectives on Sunflower Production and Processing

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Author Information

Dr. Martínez-Force is a researcher at the Spanish National Research Council (CSIC) and is head of the Department of Biochemistry and Molecular Biology of Plant Products of the Instituto de la Grasa. He has a degree and a Ph.D. in biological sciences from the University of Seville. Since 1995, his research has focused on the field of the metabolism of plant lipids, and more specifically on the genetic, biochemical, and molecular characterization of the fatty acid and lipid biosynthetic pathways in sunflower. His work has led to the publication of more than 80 research articles and book chapters, participation in the development of 9 licensed international patents, and the supervision of 12 doctoral theses related to this field.. Dr. Dunford’s experience as an engineer and scientist encompasses over 30 years, including positions in Turkey, Canada, and the United States. She is currently a professor at Oklahoma State University in the Biosystems and Agricultural Engineering Department. Dr. Dunford is also on staff at the Robert M. Kerr Food and Agricultural Products Center as the oil and oilseed specialist. She has a BS in chemical engineering, MS in chemistry, Master of Engineering in Food Process Engineering and a Ph.D. in Food Processing/Engineering. She is a registered professional engineer and a certified food scientist, and she is active in several professional organizations including AOCS and IFT in the United States. Dr. Dunford is internationally known for her research in food, oil, oilseed, microalgae, and bioprocessing. Her research focuses on improving existing and developing new bioprocessing technologies, examining potential of nonfood biomass as biofuel and bioproduct feedstocks, and advancing utilization of byproducts and waste streams for biofuel production and value-added product development. She has established herself as a leading expert in utilization of environmentally benign techniques for edible oil processing focusing on extraction, refining, and value-added product development from vegetable oil and food industry byproducts. Her research has led to collaborations with scholars from South Africa, Sweden, South Korea, Iraq, Mexico, China, Austria, and Turkey. Dr. Salas got his bachelor’s degree in chemistry from the University of Seville in 1994 and his Ph.D. from the same university in 1999. Then, he was a postdoc at Michigan State University, where he participated in biotechnology projects in collaboration with Dow Chemical Co. In 2002, he joined the Spanish CSIC, first as a hired researcher and then as a permanent one. There he has participated in several projects on chemistry of oils and biochemistry of sunflower. His research focuses on the production of oils with new applications in the food industry.

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