Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects

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 applicationsHighlights current and recent advances in full insect and insect ingredients processing using innovative technologiesPresents 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 INDICE: Section I: General Concepts1. Overview and introduction to edible Insects2. Current status of insect farming for food application (species, current farming systems)3. Nutritional value of insects and derived ingredients4. Sustainability and economic aspects of insect farming and consumption5. Food safety and regulatory framework of insects and their derived ingredients as foodSection II: Insect and Derived Ingredients Processing6. Insect processing technologies7. Insect processing for protein production8. Insect processing for lipids production9. Insect processing for chitin production10. Current status and future trends on the use of innovative technologiesSection III: Application and Health Benefits of Insects and Derived Ingredients11. Functional applications of insects and derived ingredients in food products12. Biological properties, health benefits and safety of insect and derived ingredients as food13. Insect cuisine14. Other applications of insects in the agri-food sector15. Consumer perception of insects and derived ingredients as food16. History of insects as food and future perspectives

• ISBN: 978-0-323-95594-2
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 278
• Fecha Publicación: 29/11/2023
• Nº Volúmenes: 1
• Idioma: Inglés