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

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164,99 € UVP 217,50 €

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

29.11.2023

Herausgeber

Marco Garcia-Vaquero + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

280

Maße (L/B/H)

27,9/21,6/1,5 cm

Gewicht

657 g

Sprache

Englisch

ISBN

978-0-323-95594-2

Beschreibung

Rezension

aptly divided into three sections addressing the insects, their farming and value as foods, processing of insects, ingredients and applications, and the safety aspects of insects. [A]n excellent resource to gain an insightful overview of this developing area of food production - one that can contribute significantly to food and nutrition security. --Professor Gunnar Sigge, FST July 2024 Issue

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

29.11.2023

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

280

Maße (L/B/H)

27,9/21,6/1,5 cm

Gewicht

657 g

Sprache

Englisch

ISBN

978-0-323-95594-2

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Insects as Food and Food Ingredients
  • Produktbild: Insects as Food and Food Ingredients

  • 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