Sunflower: Chemistry, Production, Processing, and Utilization

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.

• 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.