Canola and Rapeseed: Production, Chemistry, Nutrition, and Processing Technology

Front Cover
Fereidoon Shahidi
Springer Science & Business Media, 1990 - Technology & Engineering - 355 pages
This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Recent developments in biotechnology of canola production and genetic alterations and improvements of seeds, recent methods of analysis and recent studies to upgrade the canola proteins are presented.
 

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Contents

Rapeseed and Canola Global Production and Distribution
3
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 Canola Rapeseed Research
47
Chemistry Analysis and Nutritional Effects
79
Canola Fatty AcidsAn Ideal Mixture for Health Nutrition and Food Use
81
Stability of Canola Oil
99
Carbohydrates of Canola and Rapeseed
211
Application of Near Infrared to the Analysis of Oil Protein Chlorophyll and Glucosinolates in CanolaRapeseed
221
Commercial Processing and New Developments
233
Commercial Processing of Canola and Rapeseed Crushing and Oil Extraction
235
Further Processing of Canola and Rapeseed Oils
251
Enzyme Pretreatment To Enhance Oil Extractability In Canola
277
Removal of Glucosinolates and Other Antinutrients from Canola and Rapeseed by MethanolAmmonia Processing
291
Ultrafiltration in Rapeseed Processing
307

Hydrogenation of Canola Oil
123
Glucosinolates Structure PropertiesFunction
149
Phytates in CanolaRapeseed
173
Phenolic Acids and Tannins in Rapeseed and Canola
193
Aqueous Enzymatic Processing of Rapeseed for Production of High Quality Products
331
Index
345
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