Rapeseed and Canola Oil: Production, Processing, Properties and Uses

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand.

This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico–chemical properties, food and non–food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation.

This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.

Spis treści:
1. Rapeseeds and rapeseed oil – agronomy, production, and trade.
Elaine J. Booth, Scottish Agricultural College, Aberdeenshire, UK and Frank D. Gunstone, University of St Andrews and Scottish Crop Research Institute, Dundee, UK.
2. Extraction and refining.
Elaine J. Booth, Scottish Agricultural College, Aberdeenshire, UK.
3. Chemical composition of canola and rapeseed oils.
W. Nimal Ratnayake, Health Canada, Ottawa, Canada and James K. Daun, Grain Research Laboratory, Winnipeg, Canada.
4. Chemical and physical properties of canola and rapeseed oil.
Dérick Rousseau, Ryerson University , Toronto, Canada.
5. High erucic oil: its production and uses.
Clare Temple–Heald, Croda Chemicals Europe Ltd, Hull, UK.
6. Food uses and nutritional properties.
Bruce E. McDonald, Manitoba Health Research Council, Winnipeg, Canada.
7. Non–food uses.
Kerr Walker, Scottish Agricultural College, Aberdeenshire, UK.
8. Potential and future prospects for rapeseed oil.
Christian Möllers, Univ ersity of Goettingen, Germany.
References.
Index

Okładka tylna:
Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand.

This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico–chemical properties, food and non–food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation.

This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.