Industrial Oil Crops
Industrial Oil Crops

Author: Thomas McKeon

Publisher: Elsevier

Published: 2016-02-24

Total Pages: 476

ISBN-13: 0128053852

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Industrial Oil Crops presents the latest information on important products derived from seed and other plant oils, their quality, the potential environmental benefit, and the latest trends in industrial uses. This book provides a comprehensive view of key oil crops that provide products used for fuel, surfactants, paints and coatings, lubricants, high-value polymers, safe plasticizers and numerous other products, all of which compete effectively with petroleum-derived products for quality and cost. Specific products derived from oil crops are a principle concern, and other fundamental aspects of developing oil crops for industrial uses are also covered. These include improvement through traditional breeding, and molecular, tissue culture and genetic engineering contributions to breeding, as well as practical aspects of what is needed to bring a new or altered crop to market. As such, this book provides a handbook for developing products from renewable resources that can replace those currently derived from petroleum. Led by an international team of expert editors, this book will be a valuable asset for those in product research and development as well as basic plant research related to oil crops. - Up-to-date review of all the key oilseed crops used primarily for industrial purposes - Highlights the potential for providing renewable resources to replace petroleum derived products - Comprehensive chapters on biodiesel and polymer chemistry of seed oil - Includes chapters on economics of new oilseed crops, emerging oilseed crops, genetic modification and plant tissue culture technology for oilseed improvement

CRC Handbook of Nuts
CRC Handbook of Nuts

Author: James A. Duke

Publisher: CRC Press

Published: 2018-01-18

Total Pages: 561

ISBN-13: 1351088033

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Over one hundred of the world's most important species of nuts are systematically accounted in this informative handbook. The text defines nuts and discusses their economic and nutritional value. For easy reference; there is an illustrated account of each nut by species, arranged alphabetically by scientific name. Each account includes the family name, several colloquial names, and paragraphs on uses, folk medicine, chemistry, germplasm, distribution, ecol-ogy, cultivation, harvesting, yields, energy, and biotic factors. Chapters Describe: Uses Folk medicine Chemistry Germplasm Distribution Ecology Cultivation Harvesting Yields and economics Energy Biotic factors

Understanding Wood Finishing
Understanding Wood Finishing

Author: Bob Flexner

Publisher: Fox Chapel Publishing

Published: 2010

Total Pages: 676

ISBN-13: 1607654164

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For more than 18 years, Bob Flexner has been inspiring woodworkers with his writings and teachings on wood finishing. Now, from this best-selling author comes the long-awaited and completely updated second edition of UNDERSTANDING WOOD FINISHING-the most practical, comprehensive book on finishing ever published. The first edition of UNDERSTANDING WOOD FINISHING has sold hundreds of thousands of copies and is widely regarded as the bible of wood finishing. "We use UNDERSTANDING WOOD FINISHING as the textbook for our students training to go into the furniture industry," says David Miles, wood technology professor at Pittsburg State University. "It's the best written, most accurate, and most thorough wood finishing book in print-by far."

Lipid Oxidation
Lipid Oxidation

Author: Amy S. Logan

Publisher: Elsevier

Published: 2015-08-15

Total Pages: 548

ISBN-13: 0988856514

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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. - Five chapters on naturally-derived antioxidants that focus on applications within food systems - Contributors include an international group of leading researchers from academic, industrial, and governmental entities - Discusses the oxidative stability of enzymatically produced oils and fats - Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation