Limited Offer
Insects as Food and Food Ingredients
Technological Improvements, Sustainability, and Safety Aspects
- 1st Edition - November 29, 2023
- Editors: Marco Garcia-Vaquero, Carlos Álvarez García
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 5 9 4 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 5 9 5 - 9
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… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteInsects 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 applications
- Highlights current and recent advances in full insect and insect ingredients processing using innovative technologies
- Presents 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
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1. Overview of edible insects
- 1. Introduction
- 2. Book structure and rationale
- 3. Detailed book objectives
- Section I. Insects — farming & value as food
- Chapter 2. Current status of insect farming for food application
- 1. Introduction
- 2. Edible insect species biology and properties
- 3. Current status of the sector
- 4. Current insect production practices
- 5. Challenges and opportunities of insects
- 6. Insect market prospects
- Chapter 3. Nutritional value of insects and derived ingredients
- 1. Introduction
- 2. Nutritional value of insect protein
- 3. Nutritional value of lipids
- 4. Nutritional value and uses of chitin
- 5. Future challenges and opportunities
- Chapter 4. Sustainability and economic aspects of insect farming and consumption
- 1. Introduction
- 2. Importance of edible insects in the nutritional value of the diet and its sustainability of the planet
- 3. Nutritional value of edible insects and its impact on sustainability
- 4. Sustainability of edible insects
- 5. Food safety and preservation
- 6. Livelihoods
- 7. The market of insects as food
- 8. Economic analysis of the production system developed for application in food
- 9. Conclusions
- Section II. Processing of insects & ingredients
- Chapter 5. Insect processing technologies
- 1. Introduction
- 2. Conventional processing technologies for the production of whole insects or insect flour as food
- 3. Innovative technologies for the production of whole insects for food applications
- 4. Effect of processing on the nutritional characteristics of whole insects for food applications
- 5. Insect flour as a marketable food ingredient
- 6. Economics of insect processing
- 7. Conclusion: Challenges and opportunities
- Chapter 6. Processing of edible insects for protein production
- 1. Introduction
- 2. Protein content and estimation process
- 3. Characterization and identification of protein of edible insects
- 4. Nutritional potential of protein obtained from edible insects
- 5. Food processing techniques
- 6. Protein extraction process from edible insects
- 7. Physicochemical properties of protein
- 8. Conclusion
- Chapter 7. Processing insects for lipid production
- 1. Introduction
- 2. Overall lipid composition of insects
- 3. Extraction of insect lipids for food and feed purposes
- 4. Conclusion
- Chapter 8. Insect processing for chitin production
- 1. Introduction
- 2. Conventional method for chitin extraction from insects
- 3. Biological processing
- 4. Application of green solvents and emerging technologies
- 5. Conclusions and future perspectives
- Chapter 9. Current status and future trends on the use of innovative technologies for recovering bioactive from insects
- 1. Introduction
- 2. Overview of traditional extraction of valuable compounds from insects
- 3. Emerging technologies in insect processing: Mechanism and their application
- 4. Limitations of emerging extraction methods
- 5. Prospects and opportunities for scaling-up to industrial level
- Section III. Applications & safety of insects — food & others
- Chapter 10. Functional applications of edible insects and derived ingredients in food products
- 1. Introduction
- 2. Techno-functional properties of insect (protein) powder
- 3. Chitin and chitosan as functional ingredients
- 4. Techno-functional properties of finished insect-based products
- 5. Conclusions
- Chapter 11. Biological properties and safety aspects of edible insects
- 1. Introduction
- 2. Biological relevance of insect components
- 3. Potential health-promoting effects
- 4. Safety of insects and insect-derived products
- 5. Future perspectives and challenges
- Disclaimer
- Chapter 12. Entomogastronomy, a step beyond just eating insects
- 1. Introduction
- 2. Overcoming entomophobia, the first step to enjoying entomogastronomy
- 3. The quest for deliciousness
- 4. The Nordic Food Lab and Noma as the Western paradigm of entomogastronomic research
- 5. Entomogastronomy: Insects in haute cuisine and creative cuisine restaurants
- 6. Summary
- Chapter 13. Other applications of insects in the agrifood sector
- 1. Introduction
- 2. Insects as feed
- 3. Insects for agrifood waste management
- 4. Further use of insects in the agrifood chain
- 5. Regulatory aspects
- 6. Conclusions and future recommendations
- Chapter 14. Consumer perception of insects and derived ingredients as food
- 1. Introduction
- 2. Major barriers
- 3. Acceptance of insects as food
- 4. Main factors of consumer acceptance
- 5. Disgust of eating insects
- 6. Acceptance of entomophagy in the context of the ValuSect project – A cross-sectional study in an international context
- 7. Conclusion
- Chapter 15. History of edible insects and future perspectives
- 1. History of edible insects
- 2. Edible insects and population growth
- 3. Edible insects and environmental sustainability
- 4. Edible insects and food security
- 5. Potential risks of using insects as food
- 6. Policy environment for edible insect
- 7. Recommendations towards supporting the sector
- Index
- No. of pages: 337
- Language: English
- Edition: 1
- Published: November 29, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323955942
- eBook ISBN: 9780323955959
MG
Marco Garcia-Vaquero
CG