The following sources are recommended by a professor whose research specialty is canola.
· Josefsson, E. 1972. Nutritional value and use of rapeseed meal. In Rapeseed: Cultivation, Composition, Processing, and Utilization, eds. Appelqvist, L.A. and Olson, R. Elsvier Publishing Co.
· Jones, J.D. 1977. Rapeseed flours, concentrates, isolates: status and prospects. In Proceedings of Rapeseed Oil, Meal, and Byproducts Utilization Symposium. Publication No. 45, Rapeseed Association of Canada.
· Gillberg, L. and Tornell, B. 1976. Preparation of rapeseed protein isolates: Dissolution and precipitation behavior of rapeseed proteins. J. Food Sci. 41, 1063.
· Ohlson, R. and Anjou, K. 1979. Rapeseed protein products. J. Am. Oil Chem. Soc. 56, 431.
· Tzeng, Y.M., Diosady, L.L., and Rubin, L.J. 1990. Production of canola protein materials by alkaline extraction, precipitation, and membrane processing. J. Food Sci. 55, 1147.
· Youngs, C.G. 1985. Technical status assessment of food proteins from canola. Canola Council of Canada.
· Quinn, J.R. and Jones, J.D. 1976. Rapeseed protein pH solubility and electrophoretic characteristics. Can. Inst. Food Sci. Technol. J. 9, 47.
· Fenwick, G.R., Heaney, R.K., and Mullin, W.J. 1983. Glucosinolates and their breakdown products in foods and food plants. CRC Critical Reviews in Food Science and Nutrition 18, 123.
· Krygier, K., Sosulski, F., and Hogge, L. 1982. Free, esterified, and insoluble-bound phenolic acids. II. Composition of phenolic acids in rapeseed flour and hulls. J. Agric. Food Chem. 30, 334.
· Naczk, M., Diosady, L.L., and Rubin, L.J. 1985. Functional properties of canola meals produced by a two-phase solvent extraction system. J. Food Sci. 50, 1685.
"The Infography about Canola Protein"
© 2009 Fields of Knowledge
Essex, Iowa 51638-4608 USA