Thiyam-Holländer / Eskin / Matthäus Canola and Rapeseed

Production, Processing, Food Quality, and Nutrition
Erscheinungsjahr 2012
ISBN: 978-1-4665-1388-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 374 Seiten

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.

Zielgruppe

Canola/rapeseed breeders and producers, nutrition scientists, food scientists, lipid chemists, functional foods/nutraceuticals/bioactives/antioxidant researchers, agriculture industry professionals, and plant scientists.

Autoren/Hrsg.

Thiyam-Holländer, Usha

Eskin, N.A. Michael

Matthäus, Bertrand

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Canola Research: Historical and Recent Aspects; Michael N. A. Eskin
An Update on Characterization and Bioactivities of Sinapic Acid Derivatives; Ayyappan Appukuttan Aachary and Usha Thiyam-Holländer
Valuable Vinylphenols from Rapeseed and Canola: Decarboxylative Pathways; Usha Thiyam-Holländer, N. Reddy, K. Misra, and Ahindra Nag
Processing of Canola Proteins: A Review; L. Xu and Levente L. Diosady
The Future of Omega- Oils; Asim Syed
Modification of Seed Oil Formation in Brassica Oilseed Species; Crystal L. Snyder and Randall J. Weselake
Measurement of Oil Content by Rapid Analytical Techniques; Véronique J. Barthet
The Potential for Ultrasound and Supercritical Fluid Extraction for Value-Added Processing of Canola; Curtis B. Rempel and M.G. Scanlon
Processing of Virgin Canola Oils; Bertrand Matthäus
Rapeseed Proteins: Recent Results on Extraction and Application; Frank Pudel
Frying Stability of High-Oleic, Low-Linolenic Canola Oils; Bertrand Matthäus
Biodiesel from Mustard Oil; Titipong Issariyakul and Ajay K. Dalai
Canola Oil and Heart Health: A Historical Perspective; Bruce E. McDonald
Canola Oil: Evolving Research in Obesity and Insulin Resistance; Danielle Durston, Karin Dunthorne, Amy Noto,
Peter Zahradka, and Carla Taylor
Rapeseed and Canola Phenolics: Antioxidant Attributes and Efficacy; Usha Thiyam-Holländer and Karen Schwarz
Nutritional Impact of Fatty Acid Composition of Canola Oil and Its Effect on the Oxidative Deterioration; Kazuo Miyashita
Effect of Canolol on Oxidation of Edible Oils; Bertrand Matthäus
Canola Oil, Canolol and Cancer: Evolving Research; Pablo Steinberg
Canolol as a Promising Nutraceutical: Status and Scope; Dayanidhi Huidrom and Usha Thiyam-Holländer
Index

Über Autor(innen)

Usha Thiyam-Holländer is an assistant professor at the Department of Human Nutritional Sciences, based at the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Canada, where she researches the impact of various novel aspects of processing on canola oil and minor components. Her work also focuses on plant-based functional foods and nutraceutical ingredients and the impact of innovative technology, isolation, and optimization. Her interests include biorefining and environmentally friendly processes for deriving functional ingredients.

Michael N.A. Eskin is professor and associate dean in the Department of Human Nutritional Sciences, Faculty of Human Ecology, University of Manitoba, Canada. He has done extensive research on edible oils and was involved in the early development of canola oil. He has garnered of a number of awards, including the AOCS Timothy Mount Award for excellence in the science and technology of edible oils and the Canadian Institute of Food Science and Technology W.J. Eva Award for outstanding contribution to Canadian Science and Technology. Dr. Eskin was the 2012 winner of the prestigious IFT Stephen S. Chang Award for significant contributions to lipid science, particularly as related to his work on canola oil.

Bertrand Matthäus runs a laboratory at the Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, in the Department of Lipid Research of the German Federal Ministry of Nutrition, Agriculture and Consumer Protection. He conducts research dealing with the improvement of the quality of fats and oils, especially canola oil. His work focuses on the investigation of frying processes; contaminants such as 3-MCPD esters, acrylamide, phthalates and 4-hydroxy-2-trans-nonenal; and the investigation of the oxidation of edible fats and oils.