Autorentext

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 20 books, 80 chapters, and over 170 papers. Dr. Eskin is the recipient of many prestigious awards for his lipid research, including the Stephen S. Chang Award and the Lifetime Achievement Award in Honor of Nicolas Appert by the Institute of Food Technologists; the Supelco AOCS Research Award, Stephen S. Chang Award, Alton E. Bailey Medal, Herbert J. Dutton Award, Timothy L. Mounts Award and Distinguished Service Award by the American Oil Chemists' Society; and the William J. Eva Award by the Canadian Institute of Food Science and Technology. In 2016, Dr. Eskin was awarded the Order of Canada for his significant contributions to the success of the Canadian canola oil industry and recently inducted into the Canadian Agricultural Hall of Fame.

Dr. Bertrand Matthäus, heads since 2021 the Department of Safety and Quality of Cereals at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food of the German Federal Ministry of Agriculture, Nutrition, and Regional Identity. During his career he has been responsible for research regarding improvements in the quality of fats and oils, especially canola oil. His work focused on the investigation of frying processes but included also contaminants such as 3-MCPD ester, acrylamide or 4-hydroxy-2-trans-nonenal, and the investigation of oxidation processes of edible oils and fats. He has published over 200 articles, scientific papers, and book chapters. In the last 25 years he has organized and co-organized several symposia and workshops on fats and oils given for official laboratories, private institutions, and industry. He is vice-president of the German Society for Fat Science, and he has been awarded the prestigious Wilhelm Normann Medal in 2019 for his work on edible fats and oils. In 2024, he was awarded the "Bianzhong Award" of the Hubei Provincial Government. He is the co-author with Dr. Michael N. A. Eskin and the late Dr. Usha Thiyam-Hollander of Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition.

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.

KEY 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

1. Canolol: Introduction 2. Extraction and production of canolol: Application of green technology 3. Analysis of canolol (4-vinylsyringol) and its derivatives in rapeseed oil and sidestreams 4. Canolol production from a renewable feedstock via an engineered sinapic acid decarboxylase 5. Antioxidant properties of canolol 6. Anti-cancer properties of canolol 7. Application of canolol in foods