Sunflower
Chemistry, Production, Processing, and Utilization

Coordinators: Martínez-Force Enrique, Dunford Nurhan T., Salas Joaquín J.

Language: English

267.67 €

In Print (Delivery period: 15 days).

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728 p. · 15x22.8 cm · Hardback
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.
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
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.

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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

  • Presents seven chapters on improving sunflower production with insights on breeding and genetics; physiology and agronomy; common insect and bird pests; mutagenesis; and identifying and preventing diseases.
  • Summarizes current knowledge of sunflower oil uses in food, oxididative stability, minor constituents, and lipids biosynthesis.
  • Ideal reference for scientists, researchers, and students from across industry, academia, and government.