Insects as Food and Food Ingredients
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Insects as Food and Food Ingredients
Technological Improvements, Sustainability, and Safety Aspects
Garcia-Vaquero, Marco; Garcia, Carlos Alvarez
Elsevier Science & Technology
11/2023
278
Mole
Inglês
9780323955942
15 a 20 dias
Descrição não disponível.
Section I: General Concepts
1. Overview and introduction to edible Insects
2. Current status of insect farming for food application (species, current farming systems)
3. Nutritional value of insects and derived ingredients
4. Sustainability and economic aspects of insect farming and consumption
5. Food safety and regulatory framework of insects and their derived ingredients as food
Section II: Insect and Derived Ingredients Processing
6. Insect processing technologies
7. Insect processing for protein production
8. Insect processing for lipids production
9. Insect processing for chitin production
10. Current status and future trends on the use of innovative technologies
Section III: Application and Health Benefits of Insects and Derived Ingredients
11. Functional applications of insects and derived ingredients in food products
12. Biological properties, health benefits and safety of insect and derived ingredients as food
13. Insect cuisine
14. Other applications of insects in the agri-food sector
15. Consumer perception of insects and derived ingredients as food
16. History of insects as food and future perspectives
1. Overview and introduction to edible Insects
2. Current status of insect farming for food application (species, current farming systems)
3. Nutritional value of insects and derived ingredients
4. Sustainability and economic aspects of insect farming and consumption
5. Food safety and regulatory framework of insects and their derived ingredients as food
Section II: Insect and Derived Ingredients Processing
6. Insect processing technologies
7. Insect processing for protein production
8. Insect processing for lipids production
9. Insect processing for chitin production
10. Current status and future trends on the use of innovative technologies
Section III: Application and Health Benefits of Insects and Derived Ingredients
11. Functional applications of insects and derived ingredients in food products
12. Biological properties, health benefits and safety of insect and derived ingredients as food
13. Insect cuisine
14. Other applications of insects in the agri-food sector
15. Consumer perception of insects and derived ingredients as food
16. History of insects as food and future perspectives
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Insect farming; edible insects; insect sustainability; consumer acceptability of insects; safety of edible insects; legislation on insects as food; innovative technologies; functional food; culinary potential of insects; prospects of edible insects
Section I: General Concepts
1. Overview and introduction to edible Insects
2. Current status of insect farming for food application (species, current farming systems)
3. Nutritional value of insects and derived ingredients
4. Sustainability and economic aspects of insect farming and consumption
5. Food safety and regulatory framework of insects and their derived ingredients as food
Section II: Insect and Derived Ingredients Processing
6. Insect processing technologies
7. Insect processing for protein production
8. Insect processing for lipids production
9. Insect processing for chitin production
10. Current status and future trends on the use of innovative technologies
Section III: Application and Health Benefits of Insects and Derived Ingredients
11. Functional applications of insects and derived ingredients in food products
12. Biological properties, health benefits and safety of insect and derived ingredients as food
13. Insect cuisine
14. Other applications of insects in the agri-food sector
15. Consumer perception of insects and derived ingredients as food
16. History of insects as food and future perspectives
1. Overview and introduction to edible Insects
2. Current status of insect farming for food application (species, current farming systems)
3. Nutritional value of insects and derived ingredients
4. Sustainability and economic aspects of insect farming and consumption
5. Food safety and regulatory framework of insects and their derived ingredients as food
Section II: Insect and Derived Ingredients Processing
6. Insect processing technologies
7. Insect processing for protein production
8. Insect processing for lipids production
9. Insect processing for chitin production
10. Current status and future trends on the use of innovative technologies
Section III: Application and Health Benefits of Insects and Derived Ingredients
11. Functional applications of insects and derived ingredients in food products
12. Biological properties, health benefits and safety of insect and derived ingredients as food
13. Insect cuisine
14. Other applications of insects in the agri-food sector
15. Consumer perception of insects and derived ingredients as food
16. History of insects as food and future perspectives
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
