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Edible Insects as Innovative Foods

There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can lear...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2021
Soggetti:
entomophagy
novel food
neophobia
disgust
edible insects
mealworm
Tenebrio molitor
insects
sensory
model system
insect
food
avoid
attitude
psychology
willingness to eat
Alcalase
insect powders
Acheta domesticus
Enterococcus
antioxidant activity
biodiversity
bioresource
culture
edible insect
defatted powder
mealworm oil
characteristics
feed supplementation
growth performance
nutrient composition
emotions
sociolinguistics
food choice
mirror neurons
steamed and freeze-dried mature silkworm larval powder
alcoholic fatty liver
ethanol
lipogenesis
fatty acid oxidation
Sprague-Dawley rats
protein hydrolysate
enzymatic hydrolysis
degree of hydrolysis
techno-functional properties
novel proteins
consumer analysis
DRSA
Amino acids
fatty acids
minerals
antioxidant
antimicrobial
supplement
sustainable food
food safety
blood coagulation
platelet aggregation
haemolysis
Teleogryllus emma
food law
Africa
food hygiene
food policy
processing
traditional knowledge
food/feed safety
nutrition
yellow mealworm
processed
shelf life
Antheraea assamensis
Apis cerana indica
honey
Nagaland
preparation
Samia cynthia ricini
Vespa mandarinia
Vespula orbata
silkworm
thermal processing
antioxidant activities
silkworm powder
alternative food resource
wasp larva
Vespa velutina nigrithorax
insect edibility
food shortage
acceptance
bio-active compounds
nutrients
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Accesso online:ONIX_20210501_9783039430765_914
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