Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology
Springer Science & Business Media, Dec 6, 2012 - Technology & Engineering - 355 pages
Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the food use of canola oil in Western countries has been marked by its GRAS (generally recognized as safe) accreditation by the USFDA (United States Food and Drug Administration) in 1985. Canola Oil is perhaps the only edible vegetable oil that by today's standards is considered to be nutritionally well balanced. Furthermore, its protein meal is well balanced in its amino acid content and perhaps in the not too distant future may commercially be upgraded for human consumption. The present monograph reports the latest advancements in the production, chem istry, analyses, nutritional properties, and commercial processing of canola and rapeseed. Recent developments in the biotechnology of canoIa production and ge netic alterations and improvements of seeds, new methods of analyses, and recent studies to upgrade the canola proteins are presented in 19 chapters. Extensive bib liographies provide the reader with an in-depth and thorough review resource in re lated areas. The monograph will be of interest to advanced undergraduate and graduate stu dents as well as researchers in universities, industries, and government laboratories. Food scientists, crop and agricultural engineers, chemists and biochemists, nutri tionists, and technologists as well as plant breeders will find it a valuable resource base in the latest trends and developments in canola research.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Carbohydrates of Canola and Rapeseed
Further Processing of Canola and Rapeseed Oil
Enzyme Pretreatment to Enhance Oil Extractability
H S Olsen NovoNordisk AS Enzyme Process Division Novo AllÚ DK2880
Removal of Glucosinolates and Other Antinutritients
Z J Hawrysh Department of Foods and Nutrition University of Alberta
Phytates in CanolaRapeseed
Phenolic Acids and Tannins in Rapeseed and Canola
Other editions - View all
acid composition Ackman Agric Amer analysis antioxidants Bjerg and S°rensen bleaching Brassica napus campestris Canada canola meal canola oil canola seed cell chemical chlorophyll compounds contained crop cultivars culture degumming deMan diets digestibility Diosady edible oil effect embryos enzyme erucic acid erucic acid rapeseed etal extraction fats fatty acids fiber Figure flakes flavor Food Sci gene genetic glucosinolates haploid Hawrysh heated hexane HPLC hulls hybrid hydrogenation hydrogenation of canola hydrolysis increased intact glucosinolates levels linoleic linolenic acid lipid low erucic acid method microspore moisture myrosinase nickel catalyst Nutr nutritional Oil Chem oilseed oxidation phenolic acids phosphatides phytate phytic acid plants protein protein isolates protoplasts rape rapeseed and canola rapeseed flour rapeseed meal rapeseed oil rapeseed protein reduced refining removed selection Shahidi sinapine soluble solvent soybean oil storage sulfur Table tannins techniques Technol temperature trans-isomer varieties vegetable oils Westar