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.
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