Autorentext

Dr. Michael Eskin, a former Chair and Associate Dean, is a professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at University of Manitoba, Winnipeg, Canada. He is the recipient of prestigious awards for his lipid research including the Stephen S. Chang Award by the Institute of Food Technologists, the Supelco AOCS Research Award, Stephen S. Chang Award, Alton E. Bailey Medal, Herbert J. Dutton Award, and Timothy L. Mounts Award by the American Oil Chemists' Society, and the William J. Eva Award by the Canadian Institute of Food Science and Technology. In 2016 he was awarded the Order of Canada for his significant contributions to the success of the Canadian canola oil industry. Dr. Eskin has authored and contributed to 17 books, 60 chapters, and over 150 papers.

Dr. B. Matthäus, heads the laboratory at the Max Rubner Institute, Federal Research Institute of Nutrition and Food in the department of Lipid Research of the German Federal Ministry of Nutrition, Agriculture and Consumer protection. This position is responsible for research dealing with improvements in the quality of fats and oils, especially canola oil. His work focuses on the investigation of frying processes with contaminants such as 3-MCPD ester, acrylamide, phthalates or 4-hydroxy-2-trans-nonenal and the investigation of oxidation of edible oils and fats. He has published over 200 articles, scientific papers and book chapters. He is the co-author with Dr. Michael Eskin and the late Dr. Usha Thiyam-Hollander of Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition. He has organized and co-organized symposia and workshops on fats and oils for those in industry.

Klappentext

As the demand for natural and sustainable solutions grows, Canolol and Derivatives: Chemistry, Extraction, Properties and Application in Food explores the science and potential of canolol, a powerful antioxidant derived from oilseed products like canola and mustard. With antioxidant activity surpassing compounds like vitamin C and quercetin, canolol offers exceptional promise for food preservation and health applications, including anti-inflammatory, anticancer, and antimutagenic benefits.

Features

• Canolol's unique chemistry and formation during oilseed processing
• Advanced extraction technologies, including green and sustainable methods
• Its role as a natural alternative to synthetic antioxidants like BHA and BHT

• Applications in food preservation, nutraceuticals, and therapeutic uses Essential for researchers, food scientists, and industry professionals, this book provides the knowledge to unlock canolol's potential as a transformative natural antioxidant and health-promoting agent.

  Inhalt

  Discovery and Formation of Canolol from Sinapic Acid Derivatives in Rapeseed, Canola, and Mustard. Vinylphenols in Rapeseed, Canola, Mustard, and Hemp. Antioxidant Canolol Production from a Renewable Feedstock via an Engineered Decarboxylase. Microbial Fermentation and Bioproducts. Extraction and Production of Canolol Green Technology for Canolol and Relaed Dimers. Measurement of Canolol: Monomers, Dimers, and Trimers. Antioxidant Properties of Canolol. Application of Canolol in Foods. Anti-inflammatory, and Anticancer Properties of Canolol. Microbiological approaches: Canolol and Vinyl Phenols. Commercialization Avenues.