Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition

With a focus on current health issues, this book presents information on the chemistry of minor constituents of canola and rapeseed. It presents research on bioactive compounds and identifies new areas of interest for industrial applications of functional foods and nutraceuticals. Chapters present historical perspectives; modifying composition of oil; ways to increase crop yield; value-added processing; canola protein; and biodiesel quality. The text also covers several health aspects including heart health; obesity and insulin resistance; antioxidant behavior; and the effects of canolol on the oxidation of edible oils.