High and low erucic acid rapeseed oils: Production, Usage, Chemistry and Toxicological Evaluation

 Content: Front Cover; High and Low Erucic Acid Rapeseed Oils: Production, Usage, Chemistry, And Toxicogical Evaluation; Copyright Page; Table of Contents; Contributors; Foreword; Preface; Chapter 1. The Origin and Description of theBrassica Oilseed Crops; I. Introduction; II. Domestication and Species Relationships; III. Origin and Distribution; IV. Crop Forms and Cultivation; V. Plant and Seed Development; VI. Rapeseed Oil; VII. Rapeseed Meal; VIII. Changing Quality; Acknowledgements; References; Chapter 2. World Production and Trade of Rapeseedand Rapeseed Products; I. Introduction. II. Production of Rapeseed and Mustard-World BasisIII. Production, Import, and Export of Rapeseed byCountries; IV. Canola Meal-A Major Breakthrough; V. Conclusions; Acknowledgements; References; Chapter 3. The History and Marketing of Rapeseed Oil in Canada; I. Background; II. Introduction of Rapeseed to Canada; III. Early Use and Development of Rapeseed; IV. The Story of Partnership and Teamwork; V. The Nutrition Issue; VI. Quality Standards of Rapeseed and Canola Oil; VII. Marketing; VIII. Industry Associations; Acknowledgements; References; Chapter 4. Chemical Composition of Rapeseed Oil. I. IntroductionII. Fatty Acids; III. Triglycerides; IV. Physical Properties; V. Sterols; VI. Tocopherols; VII. Polar Lipids (Gums); VIII. Sulfur; IX. Selenium, Heavy Metals, and Organic Tox; X. Specifications; References; Chapter 5. Pathways of Fatty Acid Biosynthesis in Higher Plants with Particular Reference to Developing Rapeseed; I. Introduction; II. The Basic Pathway; III. Biosynthesis of Erucic Acid in Developing Rapeseed; IV. Conclusion; Acknowledgements; References; Chapter 6. The Development of Improved Rapeseed Cultivars; I. Introduction; II. Rapeseed Breeding. III. Canola in Other CountriesIV Future Trends; References; Chapter 7. The Introduction of Low Erucic Acid Rapeseed Varieties into Canadian Production; I. Introduction; II. Development and Quality of Rapeseed Varieties inCanada prior to 1970; III. Mechanism of Rapeseed Varietal Development; IV. The Decision to Convert to LEAR Varieties; V. Monitoring the Conversion to LEAR; VI. Conversion to Canola; VII. High Erucic Acid Rapeseed in Western Canada; References; Chapter 8. Rapeseed Crushingand Extraction; I.A Historical Review of the Canadian Rapeseed CrushingIndustry; II. Preprocessing. III. Rapeseed Constituents and Their Possible InteractionIV. Processing; Acknowledgements; Chapter 9. The Commercial Processing of Low and High Erucic Acid Rapeseed Oils; I. Introduction; II. Unit Processes; III. Current Applications of HEAR Oil for Edible Uses; References; Chapter 10. Current Consumption of Low Erucic Acid Rapeseed Oilby Canadians; I. Introduction; II. Level of Use of Fats and Oils; III. Sources of Domestically Deodorized Fats and Oils; IV Availability of Rapeseed Oil to Canadians (1966-1980); V. Demographic Variables Affecting Rapeseed OilConsumption; References.
 Abstract:             HIGH & LOW ERUCIC ACID RAPESEED OILS