Canola and Rapeseed: Production, Chemistry, Nutrition and Processing TechnologyCanola 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. |
Contents
1 | |
North American Production of Canola | 15 |
Agronomy of Canola in the United States | 25 |
New Developments in Canola Research | 37 |
The Role of Biotechnology in CanolaRapeseed Research | 47 |
Canola Fatty AcidsAn Ideal Mixture for Health | 81 |
Stability of Canola Oil | 99 |
Hydrogenation of Canola Oil | 123 |
Carbohydrates of Canola and Rapeseed | 211 |
Further Processing of Canola and Rapeseed Oil | 251 |
Enzyme Pretreatment to Enhance Oil Extractability | 277 |
H S Olsen NovoNordisk AS Enzyme Process Division Novo Allé DK2880 | 279 |
Removal of Glucosinolates and Other Antinutritients | 291 |
Ultrafiltration in Rapeseed Processing | 307 |
Z J Hawrysh Department of Foods and Nutrition University of Alberta | 308 |
Aqueous Enzymatic Processing of Rapeseed | 331 |
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Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology Fereidoon Shahidi No preview available - 2012 |
Common terms and phrases
acid composition Ackman Agric Amer amino acid analysis antioxidants Bjerg and Sørensen bleaching Brassica napus campestris Canada canola and rapeseed canola meal canola oil canola seed cell chemical chlorophyll compounds crop cultivars culture degumming deMan diet digestibility Diosady edible oil effect embryos enzyme erucic acid erucic acid rapeseed extraction fatty acids fiber Figure flakes flavor Food Sci gene genetic glucosinolates haploid Hawrysh heated hexane HPLC hulls hybrid hydrogenation hydrogenation of canola hydrolysis increase intact glucosinolates isomer levels linoleic linolenic acid lipid low erucic acid method microspore moisture myrosinase Naczk nickel catalyst Nutr nutritional Oil Chem oilseed oxidation phenolic acids phosphatides phytate Phytic acid plant protein protein isolates protoplasts rape rapeseed and canola rapeseed flour rapeseed meal rapeseed oil rapeseed protein rapeseed/canola reduced removed selectivity Shahidi sinapine soluble solvent soybean oil storage sulfur Table tannins techniques Technol temperature trans-isomer vegetable oils Westar