This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties.
The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described.
Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use.
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Technology
Zielgruppe
Für Beruf und Forschung
Both academic and professional readers in biology, chemistry, and materials science as related to food science, forest and forest products science.
Produkt-Hinweis
Maße
Höhe: 241 mm
Breite: 171 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-444-52967-1 (9780444529671)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
Forest Research Centre, Technical University of Lisbon, Instituto Superior de Agronomia, Portugal
Part I: Cork Biology
1. The Formation and Growth of Cork
2. The Structure of Cork
3. The Chemical Composition of Cork
Part II: Cork Production
4. The Cork Oak
5. The Extraction of Cork
6. The Management of Cork Production
7. The Sustainability of Cork Oak Forests
Part III: Cork Properties
8. Macroscopic Appearance and Quality
9. Physical Properties and Moisture Relations
10. Mechanical Properties
Part IV: Cork Processing and Products
11. Post-Harvest Processing
12. Products of Natural Cork
13. Cork Agglomerates and Composites
Part V: Wine and Corks
14. Bottling and Types of Cork Stoppers
15. The Quality of Cork Stoppers
16. Wine and Cork
