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. - Outlines general concepts related to insect rearing, nutritional value, safety and sustainability of production for food applications - Highlights current and recent advances in full insect and insect ingredients processing using innovative technologies - Presents the main applications of insects and their compounds, including functional and biological properties when used as food and other promising applications and prospects of insects in the agri-food sector

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Yes, you can access Insects as Food and Food Ingredients by Marco Garcia-Vaquero, Carlos Álvarez García, Marco Garcia-Vaquero,Carlos Álvarez García in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Topic

Technology & Engineering

Subtopic

Agriculture

Index

Technology & Engineering

Cover
Front Matter
Table of Contents
Copyright
Contributors
List of Illustrations
List of Tables
Chapter 1 : Overview of edible insects
Chapter 2 : Current status of insect farming for food application
Chapter 3 : Nutritional value of insects and derived ingredients
Chapter 4 : Sustainability and economic aspects of insect farming and consumption
Chapter 5 : Insect processing technologies
Chapter 6 : Processing of edible insects for protein production
Chapter 7 : Processing insects for lipid production
Chapter 8 : Insect processing for chitin production
Chapter 9 : Current status and future trends on the use of innovative technologies for recovering bioactive from insects
Chapter 10 : Functional applications of edible insects and derived ingredients in food products
Chapter 11 : Biological properties and safety aspects of edible insects
Chapter 12 : Entomogastronomy, a step beyond just eating insects
Chapter 13 : Other applications of insects in the agrifood sector
Chapter 14 : Consumer perception of insects and derived ingredients as food
Chapter 15 : History of edible insects and future perspectives
Index
A

About this book

Frequently asked questions

Information

Table of contents