Insects as Sustainable Food Ingredients

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  • Author : Aaron T. Dossey
  • Publisher : Academic Press
  • Pages : 402 pages
  • ISBN : 0128028920
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Insects as Sustainable Food Ingredients

Download or Read online Insects as Sustainable Food Ingredients full in PDF, ePub and kindle. this book written by Aaron T. Dossey and published by Academic Press which was released on 23 June 2016 with total page 402 pages. We cannot guarantee that Insects as Sustainable Food Ingredients book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
  • Author : Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
  • Publisher : Academic Press
  • Release : 23 June 2016
GET THIS BOOK Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies,

Edible Insects in Sustainable Food Systems

Edible Insects in Sustainable Food Systems
  • Author : Afton Halloran,Roberto Flore,Paul Vantomme,Nanna Roos
  • Publisher : Springer
  • Release : 14 May 2018
GET THIS BOOK Edible Insects in Sustainable Food Systems

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range

Edible Insects in the Food Sector

Edible Insects in the Food Sector
  • Author : Giovanni Sogari,Cristina Mora,Davide Menozzi
  • Publisher : Springer Nature
  • Release : 19 August 2019
GET THIS BOOK Edible Insects in the Food Sector

This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, environmental, and nutritional benefits of the use of insects in the human diet have been identified, the majority of the population in

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 20 July 2019
GET THIS BOOK The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products,

Food Wastes

Food Wastes
  • Author : Diomi Mamma
  • Publisher : MDPI
  • Release : 02 December 2020
GET THIS BOOK Food Wastes

Food is a precious commodity and its production can be resource-intensive. According to the Food and Agriculture Organization of the United Nations, nearly 1.3 billion tons of food products per year are lost along the food supply chain, and in the next 25 years, the amount of food waste has been projected to increase exponentially. The management of food waste should follow certain policies based on the 3Rs concept, i.e., reduce, reuse, and recycle. Currently, most food waste is recycled, mainly

Eating Bugs as Sustainable Food

Eating Bugs as Sustainable Food
  • Author : Cecilia Pinto McCarthy
  • Publisher : Unknown
  • Release : 01 August 2019
GET THIS BOOK Eating Bugs as Sustainable Food

Many people enjoy eating meat. But livestock takes up a lot of land and resources. Bugs take less space, water, and food. They are also more nutritious than meat. Eating Bugs as Sustainable Food looks at the science behind raising and eating bugs and why eating bugs might help feed more people around the world. Easy-to-read text, vivid images, and helpful back matter give readers a clear look at this subject. Features include a table of contents, infographics, a glossary,

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 08 November 2018
GET THIS BOOK Encyclopedia of Food Security and Sustainability

The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and

African Edible Insects As Alternative Source of Food Oil Protein and Bioactive Components

African Edible Insects As Alternative Source of Food  Oil  Protein and Bioactive Components
  • Author : Abdalbasit Adam Mariod
  • Publisher : Springer Nature
  • Release : 10 January 2020
GET THIS BOOK African Edible Insects As Alternative Source of Food Oil Protein and Bioactive Components

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very

Looking at edible insects from a food safety perspective

Looking at edible insects from a food safety perspective
  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release : 09 April 2021
GET THIS BOOK Looking at edible insects from a food safety perspective

While insect consumption by humans or entomophagy has been traditionally practiced in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The

The Insect Cookbook

The Insect Cookbook
  • Author : Arnold van Huis,Henk van Gurp,Marcel Dicke
  • Publisher : Columbia University Press
  • Release : 04 March 2014
GET THIS BOOK The Insect Cookbook

Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are

Nutritional Value Food Ingredients Chemical and Species Composition of Edible Insects in China

Nutritional Value  Food Ingredients  Chemical and Species Composition of Edible Insects in China
  • Author : Weiping Yin
  • Publisher : Unknown
  • Release : 24 January 2022
GET THIS BOOK Nutritional Value Food Ingredients Chemical and Species Composition of Edible Insects in China

As the prevailing food cultures, edible insects could be dated back to ancient China. It is becoming clear that insect resource can be mass-produced in sustainable development food utilization. China could introduce insects into modern western diets. It is a precious resource considering the nutritional value, food ingredients and chemical composition of species. Meanwhile, the edible insects' consumption also led to a challenge of addressing food security, nature conservation and the erosion of traditional food culture. We summarized the resourceful

Alternative Proteins

Alternative Proteins
  • Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
  • Publisher : CRC Press
  • Release : 21 January 2022
GET THIS BOOK Alternative Proteins

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security

Edible Insects

Edible Insects
  • Author : Gina Louise Hunter
  • Publisher : Reaktion Books
  • Release : 16 September 2021
GET THIS BOOK Edible Insects

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers,

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 November 2018
GET THIS BOOK Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

Sterile Insect Technique

Sterile Insect Technique
  • Author : Victor A. Dyck,Jorge Hendrichs,A.S. Robinson
  • Publisher : CRC Press
  • Release : 05 January 2021
GET THIS BOOK Sterile Insect Technique

The sterile insect technique (SIT) is an environment-friendly method of pest control that integrates well into area-wide integrated pest management (AW-IPM) programmes. This book takes a generic, thematic, comprehensive, and global approach in describing the principles and practice of the SIT. The strengths and weaknesses, and successes and failures, of the SIT are evaluated openly and fairly from a scientific perspective. The SIT is applicable to some major pests of plant-, animal-, and human-health importance, and criteria are provided to