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 Nutritionpresents 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 canolaCharacteristics and bioactives of sinapic acid derivatives and the decarboxylation pathways leading to their formationCanola protein processingHigh omega-9 canola oils and their future applicationsModification ofBrassicaoilseedsRapid analytical methods for measuring oil contentThe potential of ultrasound and supercritical fluid extraction for producing value-added by-productsThe processing of virgin rapeseed oils in EuropeExtraction and application of canola proteinThe frying stability of high-oleic low-linolenic acid canola oilsThe potential of mustard oil for biodieselThe 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. | Canola And Rapeseed by Usha Thiyam-hollände, Paperback | Indigo Chapters