LEADER 05220nam 2201465z- 450 001 9910557113703321 005 20210501 035 $a(CKB)5400000000040909 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69168 035 $a(oapen)doab69168 035 $a(EXLCZ)995400000000040909 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aEdible Insects as Innovative Foods$eNutritional, Functional and Acceptability Assessments 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (335 p.) 311 08$a3-03943-076-9 311 08$a3-03943-077-7 330 $aThere is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers. 517 $aEdible Insects as Innovative Foods 606 $aTechnology: general issues$2bicssc 610 $aacceptance 610 $aAcheta domesticus 610 $aAfrica 610 $aAlcalase 610 $aalcoholic fatty liver 610 $aalternative food resource 610 $aAmino acids 610 $aAntheraea assamensis 610 $aantimicrobial 610 $aantioxidant 610 $aantioxidant activities 610 $aantioxidant activity 610 $aApis cerana indica 610 $aattitude 610 $aavoid 610 $abio-active compounds 610 $abiodiversity 610 $abioresource 610 $ablood coagulation 610 $acharacteristics 610 $aconsumer analysis 610 $aculture 610 $adefatted powder 610 $adegree of hydrolysis 610 $adisgust 610 $aDRSA 610 $aedible insect 610 $aedible insects 610 $aemotions 610 $aEnterococcus 610 $aentomophagy 610 $aenzymatic hydrolysis 610 $aethanol 610 $afatty acid oxidation 610 $afatty acids 610 $afeed supplementation 610 $afood 610 $afood choice 610 $afood hygiene 610 $afood law 610 $afood policy 610 $afood safety 610 $afood shortage 610 $afood/feed safety 610 $agrowth performance 610 $ahaemolysis 610 $ahoney 610 $ainsect 610 $ainsect edibility 610 $ainsect powders 610 $ainsects 610 $alipogenesis 610 $amealworm 610 $amealworm oil 610 $aminerals 610 $amirror neurons 610 $amodel system 610 $aNagaland 610 $aneophobia 610 $anovel food 610 $anovel proteins 610 $anutrient composition 610 $anutrients 610 $anutrition 610 $aplatelet aggregation 610 $apreparation 610 $aprocessed 610 $aprocessing 610 $aprotein hydrolysate 610 $apsychology 610 $aSamia cynthia ricini 610 $asensory 610 $ashelf life 610 $asilkworm 610 $asilkworm powder 610 $asociolinguistics 610 $aSprague-Dawley rats 610 $asteamed and freeze-dried mature silkworm larval powder 610 $asupplement 610 $asustainable food 610 $atechno-functional properties 610 $aTeleogryllus emma 610 $aTenebrio molitor 610 $athermal processing 610 $atraditional knowledge 610 $aVespa mandarinia 610 $aVespa velutina nigrithorax 610 $aVespula orbata 610 $awasp larva 610 $awillingness to eat 610 $ayellow mealworm 615 7$aTechnology: general issues 700 $aJung$b Chuleui$4edt$01291838 702 $aMeyer-Rochow$b Victor Benno$4edt 702 $aJung$b Chuleui$4oth 702 $aMeyer-Rochow$b Victor Benno$4oth 906 $aBOOK 912 $a9910557113703321 996 $aEdible Insects as Innovative Foods$93021983 997 $aUNINA