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Canola and Rapeseed

Production, Chemistry, Nutrition and Processing Technology

  • Fereidoon Shahidi

Table of contents

  1. Front Matter
    Pages i-xi
  2. Production and Seed Improvement

    1. Front Matter
      Pages 1-1
    2. Fereidoon Shahidi
      Pages 15-23
    3. P. L. Raymer, D. L. Auld, K. A. Mahler
      Pages 25-35
    4. R. K. Downey, J. M. Bell
      Pages 37-46
    5. L. S. Kott, L. R. Erickson, W. D. Beversdorf
      Pages 47-78
  3. Chemistry, Analysis, and Nutritional Effects

    1. Front Matter
      Pages 79-79
    2. Zenia J. Hawrysh
      Pages 99-122
    3. S. S. Koseoglu, E. W. Lusas
      Pages 123-148
    4. Hilmer Sørensen
      Pages 149-172
    5. Lilian U. Thompson
      Pages 173-192
    6. H. Kozlowska, M. Naczk, F. Shahidi, R. Zadernowski
      Pages 193-210
    7. M. Naczk, F. Shahidi
      Pages 211-220
  4. Commercial Processing and New Developments

    1. Front Matter
      Pages 233-233
    2. K. Sosulski, F. W. Sosulski
      Pages 277-289
    3. L. J. Rubin, L. L. Diosady, Y.-M. Tzeng
      Pages 307-330
    4. S. K. Jensen, H. S. Olsen, H. Sørensen
      Pages 331-343
  5. Back Matter
    Pages 345-355

About this book

Introduction

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.

Keywords

biotechnology chemistry food processing proteins

Editors and affiliations

  • Fereidoon Shahidi
    • 1
  1. 1.Food Science Program, Department of BiochemistryMemorial University of NewfoundlandSt. John’sCanada

Bibliographic information