Canola: Chemistry, Production, Processing, and Utilization

This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process.

Provides extensive information on the canola plant, including breeding, genetic engineering for trait development, and seed morphology and compositionEditors and contributors are global leaders in canola research and applicationOffers a comprehensive overview of canola oil and meal composition, nutrition, and utilization

CHAPTER 1: Origin, Distribution, and Production

CHAPTER 2: Botany and Plant Breeding

CHAPTER 3: Genetic Engineering Approaches for Trait Development in Brassica Oilseed Species

CHAPTER 4: Agronomy

CHAPTER 5: Seed Morphology, Composition, and Quality

CHAPTER 6: Processing

CHAPTER 7: Oil Composition and Properties

CHAPTER 8: Meal Nutrient Composition

CHAPTER 9: Oil Nutrition and Utilization

CHAPTER 10: Meal Nutrition and Utilization

CHAPTER 11: Industry Trade and Economics