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.
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, University of Goettingen, Germany.