Canola and Rapeseed

1. Front Matter

   Pages i-xi

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2. Production and Seed Improvement

   1. Front Matter

      Pages 1-1

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   2. Rapeseed and Canola: Global Production and Distribution

      • Fereidoon Shahidi

      Pages 3-13

   3. North American Production of Canola

      • Fereidoon Shahidi

      Pages 15-23

   4. Agronomy of Canola in the United States

      • P. L. Raymer, D. L. Auld, K. A. Mahler

      Pages 25-35

   5. New Developments in Canola Research

      • R. K. Downey, J. M. Bell

      Pages 37-46

   6. The Role of Biotechnology in Canola/Rapeseed Research

      • L. S. Kott, L. R. Erickson, W. D. Beversdorf

      Pages 47-78

3. Chemistry, Analysis, and Nutritional Effects

   1. Front Matter

      Pages 79-79

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   2. Canola Fatty Acids—An Ideal Mixture for Health, Nutrition, and Food Use

      • R. G. Ackman

      Pages 81-98

   3. Stability of Canola Oil

      • Zenia J. Hawrysh

      Pages 99-122

   4. Hydrogenation of Canola Oil

      • S. S. Koseoglu, E. W. Lusas

      Pages 123-148

   5. Glucosinolates: Structure-Properties-Function

      • Hilmer Sørensen

      Pages 149-172

   6. Phytates in Canola/Rapeseed

      • Lilian U. Thompson

      Pages 173-192

   7. Phenolic Acids and Tannins in Rapeseed and Canola

      • H. Kozlowska, M. Naczk, F. Shahidi, R. Zadernowski

      Pages 193-210

   8. Carbohydrates of Canola and Rapeseed

      • M. Naczk, F. Shahidi

      Pages 211-220

   9. Application of Near Infrared to the Analysis of Oil, Protein, Chlorophyll, and Glucosinolates in Canola/Rapeseed

      • D. I. McGregor

      Pages 221-231

4. Commercial Processing and New Developments

   1. Front Matter

      Pages 233-233

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   2. Commercial Processing of Canola and Rapeseed: Crushing and Oil Extraction

      • Ernie H. Unger

      Pages 235-249

   3. Further Processing of Canola and Rapeseed Oils

      • T. K. Mag

      Pages 251-276

   4. Enzyme Pretreatment To Enhance Oil Extractability In Canola

      • K. Sosulski, F. W. Sosulski

      Pages 277-289

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.

• biotechnology
• chemistry
• food
• processing
• proteins

• Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada

  Fereidoon Shahidi

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