Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition (repost)

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada.

Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor constituents of canola and rapeseed and their impact on human health. The book also identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed.

Topics include:

The historical development, properties, and performance of canola
Characteristics and bioactives of sinapic acid derivatives and the decarboxylation pathways leading to their formation
Canola protein processing
High omega-9 canola oils and their future applications
Modification of Brassica oilseeds
Rapid analytical methods for measuring oil content
The potential of ultrasound and supercritical fluid extraction for producing value-added by-products
The processing of virgin rapeseed oils in Europe
Extraction and application of canola protein
The frying stability of high-oleic low-linolenic acid canola oils
The potential of mustard oil for biodiesel

The final chapters demonstrate the health benefits of canola, including antioxidant, antimutagenic, and anticancer properties. Authored by experienced researchers in the field, the book chapters have been expanded considerably to include a number of areas not contained in the original workshop, providing comprehensive coverage of the potential of this essential crop.