Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredients in the food sector. Broken into three sections, this book addresses insect farming, the challenges of processing whole insects, or their fractionation into insect ingredients by the means of conventional and innovative technologies, as well as the biological properties, application, safety, functionality and nutritional value of both insects and their ingredients for food applications.
Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and those working in or studying related disciplines will benefit from this reference.
1. Insects as Food and Food Ingredients - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page vi 8. List of Tables - p. Page vii 9. Chapter 1 : Overview of edible insects - p. Page vii 10. Chapter 2 : Current status of insect farming for food application - p. Page 8 11. Chapter 3 : Nutritional value of insects and derived ingredients - p. Page 27 12. Chapter 4 : Sustainability and economic aspects of insect farming and consumption - p. Page 40 13. Chapter 5 : Insect processing technologies - p. Page 60 14. Chapter 6 : Processing of edible insects for protein production - p. Page 86 15. Chapter 7 : Processing insects for lipid production - p. Page 101 16. Chapter 8 : Insect processing for chitin production - p. Page 120 17. Chapter 9 : Current status and future trends on the use of innovative technologies for recovering bioactive from insects - p. Page 139 18. Chapter 10 : Functional applications of edible insects and derived ingredients in food products - p. Page 155 19. Chapter 11 : Biological properties and safety aspects of edible insects - p. Page 169 20. Chapter 12 : Entomogastronomy, a step beyond just eating insects - p. Page 184 21. Chapter 13 : Other applications of insects in the agrifood sector - p. Page 209 22. Chapter 14 : Consumer perception of insects and derived ingredients as food - p. Page 228 23. Chapter 15 : History of edible insects and future perspectives - p. Page 252 24. Index - p. Page 260
Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredients in the food sector. Broken into three sections, this book addresses insect farming, the challenges of processing whole insects, or their fractionation into insect ingredients by the means of conventional and innovative technologies, as well as the biological properties, application, safety, functionality and nutritional value of both insects and their ingredients for food applications.
Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and those working in or studying related disciplines will benefit from this reference.
1. Insects as Food and Food Ingredients - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page vi 8. List of Tables - p. Page vii 9. Chapter 1 : Overview of edible insects - p. Page vii 10. Chapter 2 : Current status of insect farming for food application - p. Page 8 11. Chapter 3 : Nutritional value of insects and derived ingredients - p. Page 27 12. Chapter 4 : Sustainability and economic aspects of insect farming and consumption - p. Page 40 13. Chapter 5 : Insect processing technologies - p. Page 60 14. Chapter 6 : Processing of edible insects for protein production - p. Page 86 15. Chapter 7 : Processing insects for lipid production - p. Page 101 16. Chapter 8 : Insect processing for chitin production - p. Page 120 17. Chapter 9 : Current status and future trends on the use of innovative technologies for recovering bioactive from insects - p. Page 139 18. Chapter 10 : Functional applications of edible insects and derived ingredients in food products - p. Page 155 19. Chapter 11 : Biological properties and safety aspects of edible insects - p. Page 169 20. Chapter 12 : Entomogastronomy, a step beyond just eating insects - p. Page 184 21. Chapter 13 : Other applications of insects in the agrifood sector - p. Page 209 22. Chapter 14 : Consumer perception of insects and derived ingredients as food - p. Page 228 23. Chapter 15 : History of edible insects and future perspectives - p. Page 252 24. Index - p. Page 260
