Sunflower

Chemistry, Production, Processing, and Utilization

1st Edition - April 15, 2015
Editors: Enrique Martínez-Force, Nurhan T. Dunford, Joaquín J. Salas
Language: English
Hardback ISBN:
9 7 8 - 1 - 8 9 3 9 9 7 - 9 4 - 3
eBook ISBN:
9 7 8 - 1 - 6 3 0 6 7 - 0 6 2 - 7

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… Read more

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

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.

Preface
About the Editors
List of Abbreviations
Chapter 1: Breeding and Genetics of Sunflower
- Introduction
- Methods of Selection
- Individual Selection
- Directions of Sunflower Breeding
Chapter 2: Mutagenesis in Sunflower
- Introduction
- Mutagenic Agents
- Induced Mutations Modifying Sunflower Oil Quality
- Development of Sunflower Oils with Modified Saturated Fatty Acid Content
- Induced Mutations Conferring Herbicide Resistance in Sunflower
- Mutagenesis, Genomics, and Reverse Genetics
- Conclusion
Chapter 3: Sunflower Crop Physiology and Agronomy
- Introduction
- Physiology
- Sunflower Crop Management
- Conclusion
Chapter 4: Sunflower Diseases
- Introduction
- Downy Mildew
- Phomopsis Stem Canker
- Rhizopus Head Rot
- Sunflower Rust
- Sclerotinia sclerotiorum Diseases of Sunflower: Wilt, Stalk Rot, and Head Rot
- Sclerotinia sclerotiorum Management
- Verticillium Wilt
Chapter 5: Sunflower Broomrape (Orobanche cumana Wallr.)
- Introduction
- Biological Aspects of Broomrape
- Sunflower Breeding for Broomrape Control
- Agronomic Management and Biological Control
- Conclusion
Chapter 6: Sunflower Insect Pests
- Introduction
- Insect Pests of Sunflower in North America
- Sunflower Insect Pests outside of North America
- Insect Damage in Non-Oilseed Sunflowers
- Conclusion
Chapter 7: Sunflower Bird Pests
- Introduction
- Cultural Practices
- Hazing
- Habitat Management
- Chemical Repellents
- Population Management
- Conclusion
- Acknowledgments
Chapter 8: Sunflower Seed Preparation and Oil Extraction
- Introduction
- Seed Precleaning and Drying
- Seed Cleaning and Weighing
- Front-End Dehulling
- Meat Flaking, Cooking, and Prepressing
- Prepress Oil Clarification
- Prepress Cake Conditioning
- Solvent Extraction
- Milling Defect Test Method
- Meal Desolventizing
- Miscella Distillation
- Solvent Recovery
- Tail-End Dehulling
- Meal Sizing/Pelleting
- Utilization of Hull Energy
Chapter 9: Oil Refining
- Introduction
- Degumming
- Alkali Refining
- Bleaching
- Dewaxing
- Vacuum Stripping
- Quality Assurance
- Discussion
Chapter 10: Sunflower Oil and Lipids Biosynthesis
- Introduction
- The Source of Precursors for the Synthesis of Oil
- Fatty Acid Biosynthesis
- Complex Lipid Synthesis: Formation of Triacylglycerols
- Future Prospects
Chapter 11: Sunflower Oil Minor Constituents
- Introduction
- Tocopherols
- Phytosterols
- Other Minor Constituents
- Conclusion
Chapter 12: Sunflower Proteins
- Introduction
- Sunflower Seed: Morphology, Composition, and Subcellular Protein Location
- Factors Affecting Protein Content and Composition
- Sunflower Seed Proteins
- Breeding for Protein Content
- Conclusion
Chapter 13: Utilization of Sunflower Proteins
- Introduction
- Chemical and Physical Properties of Sunflower Proteins
- Processing
- Applications of Sunflower Proteins
- Trends, Recommendations, and Conclusions
Chapter 14: Food Uses of Sunflower Oils
- Introduction
- High Oleic and Mid Oleic Sunflower Oils
- High Saturated Sunflower Oils
- Lipid Composition
- High Saturated Sunflower Oil Fractions
- Sunflower Nutrition Facts
- Uses of Sunflower Oils
- Interesterification of Sunflower Oil
- Margarines and Confectionary Fats
- Conclusion
Chapter 15: Oxidative Stability of Sunflower Seed Oil
- Introduction
- Effect of Fatty Acid Composition on Sunflower Seed Oil Stability
- Effect of Antioxidants on Sunflower Seed Oil Stability
- Effect of Processing on Oil Stability
- Conclusion
Chapter 16: U.S. and Canada Perspectives on Sunflower Production and Processing
- Introduction
- Sunflower in North America
- Production, Markets, and Government Policy
- Types of Sunflower Produced
- Market Structure
- Price History and Price Discovery
- Government Policy
- Research and Education Infrastructure
- Evolution of Fatty Acids in Sunflower Oil
- Farmer Adaptation and Evolution of Production Systems
- Movement of the Crop
- Expectations for the Future
- Supporting Organizations
Chapter 17: South America Perspectives on Sunflower Production and Processing
- Introduction
- Sunflower in South America
- Sunflower in Argentina
- Prospective for the Argentine Sunflower Complex
- Conclusion
Chapter 18: Sunflower Production in the European Union
- Introduction
- Current Situation of Sunflower Production in the European Union
- Types of Sunflower Hybrids
- Markets
- European Union Common Agricultural Policy
- Research and Supporting Organizations
- Conclusion
Chapter 19: Eastern Europe Perspectives on Sunflower Production and Processing
- Introduction
- Sunflower in Eastern Europe
- Sunflower Production
- Sunflower Production by Country in Eastern Europe
- Present and Future of Directions of Sunflower in Eastern Europe
Chapter 20: Asia and Australia Perspectives on Sunflower Production and Processing
- Introduction
- Sunflower in Asia and Australia
- The Main Uses and Applications of Sunflower Seed and Oil in Asia and Australia
- Future Research and Development
Index

Enrique Martínez-Force

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.

Affiliations and expertise

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

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.

Affiliations and expertise

Biosystems and Agricultural Engineering Department, Oklahoma State University.

Joaquín J. Salas

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.

Affiliations and expertise

Spanish CSIC