LEADER 00751nam0-22002891i-450- 001 990003318100403321 005 20001010 035 $a000331810 035 $aFED01000331810 035 $a(Aleph)000331810FED01 035 $a000331810 100 $a20001010d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $a<>ART OF T.S.ELIOT 210 $aLondon$cThe Cresset Press$d1961 610 0 $aLetteratura Inglese 676 $a820 700 1$aGardner,$bHelen$f<1908-1986>$0131734 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990003318100403321 952 $a820 GAR /1$bLINGUE 024249$fDECLI 959 $aDECLI 996 $aART OF T.S.ELIOT$9447236 997 $aUNINA DB $aING01 LEADER 01291nam a2200325 i 4500 001 991001608499707536 005 20020502192418.0 008 950306s1985 it ||| | ita 035 $ab10878117-39ule_inst 035 $aLE02372842$9ExL 040 $aDip.to Studi Storici$bita 082 0 $a759.5 100 1 $aBaschenis, Evaristo$0537537 245 10$aEvaristo Baschenis, Bartolomeo e Bonaventura Bettera /$cMarco Rosci 260 $aBergamo :$bPoligrafiche Bolis,$c1985 300 $a203 p. :$bill. ;$c31 cm. 440 2$aI Pittori bergamaschi dal XIII al XIX secolo 500 $aEstr. da: Pittori Bergamaschi, Il Seicento, vol.3. - Tit. in cop.: Evaristo Baschenis 600 14$aBaschenis, Evaristo 600 14$aBettera, Bartolomeo 600 14$aBettera, Bonaventura 700 1 $aBettera, Bartolomeo 700 1 $aBettera, Bonaventura 700 1 $aRosci, Marco$eauthor$4http://id.loc.gov/vocabulary/relators/aut$037924 907 $a.b10878117$b21-09-06$c28-06-02 912 $a991001608499707536 945 $aLE023 759.5 BAS 2 1$g1$i2023000019436$lle023$o-$pE0.00$q-$rn$so $t0$u1$v0$w1$x0$y.i1098575x$z28-06-02 996 $aEvaristo Baschenis, Bartolomeo e Bonaventura Bettera$91456202 997 $aUNISALENTO 998 $ale023$b01-01-95$cm$da $e-$fita$git $h0$i1 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