TY - BOOK ID - 145729531 TI - Edible Insects as Innovative Foods : Nutritional, Functional and Acceptability Assessments AU - Jung, Chuleui AU - Meyer-Rochow, Victor Benno PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Technology: general issues KW - entomophagy KW - novel food KW - neophobia KW - disgust KW - edible insects KW - mealworm KW - Tenebrio molitor KW - insects KW - sensory KW - model system KW - insect KW - food KW - avoid KW - attitude KW - psychology KW - willingness to eat KW - Alcalase KW - insect powders KW - Acheta domesticus KW - Enterococcus KW - antioxidant activity KW - biodiversity KW - bioresource KW - culture KW - edible insect KW - defatted powder KW - mealworm oil KW - characteristics KW - feed supplementation KW - growth performance KW - nutrient composition KW - emotions KW - sociolinguistics KW - food choice KW - mirror neurons KW - steamed and freeze-dried mature silkworm larval powder KW - alcoholic fatty liver KW - ethanol KW - lipogenesis KW - fatty acid oxidation KW - Sprague-Dawley rats KW - protein hydrolysate KW - enzymatic hydrolysis KW - degree of hydrolysis KW - techno-functional properties KW - novel proteins KW - consumer analysis KW - DRSA KW - Amino acids KW - fatty acids KW - minerals KW - antioxidant KW - antimicrobial KW - supplement KW - sustainable food KW - food safety KW - blood coagulation KW - platelet aggregation KW - haemolysis KW - Teleogryllus emma KW - food law KW - Africa KW - food hygiene KW - food policy KW - processing KW - traditional knowledge KW - food/feed safety KW - nutrition KW - yellow mealworm KW - processed KW - shelf life KW - Antheraea assamensis KW - Apis cerana indica KW - honey KW - Nagaland KW - preparation KW - Samia cynthia ricini KW - Vespa mandarinia KW - Vespula orbata KW - silkworm KW - thermal processing KW - antioxidant activities KW - silkworm powder KW - alternative food resource KW - wasp larva KW - Vespa velutina nigrithorax KW - insect edibility KW - food shortage KW - acceptance KW - bio-active compounds KW - nutrients KW - entomophagy KW - novel food KW - neophobia KW - disgust KW - edible insects KW - mealworm KW - Tenebrio molitor KW - insects KW - sensory KW - model system KW - insect KW - food KW - avoid KW - attitude KW - psychology KW - willingness to eat KW - Alcalase KW - insect powders KW - Acheta domesticus KW - Enterococcus KW - antioxidant activity KW - biodiversity KW - bioresource KW - culture KW - edible insect KW - defatted powder KW - mealworm oil KW - characteristics KW - feed supplementation KW - growth performance KW - nutrient composition KW - emotions KW - sociolinguistics KW - food choice KW - mirror neurons KW - steamed and freeze-dried mature silkworm larval powder KW - alcoholic fatty liver KW - ethanol KW - lipogenesis KW - fatty acid oxidation KW - Sprague-Dawley rats KW - protein hydrolysate KW - enzymatic hydrolysis KW - degree of hydrolysis KW - techno-functional properties KW - novel proteins KW - consumer analysis KW - DRSA KW - Amino acids KW - fatty acids KW - minerals KW - antioxidant KW - antimicrobial KW - supplement KW - sustainable food KW - food safety KW - blood coagulation KW - platelet aggregation KW - haemolysis KW - Teleogryllus emma KW - food law KW - Africa KW - food hygiene KW - food policy KW - processing KW - traditional knowledge KW - food/feed safety KW - nutrition KW - yellow mealworm KW - processed KW - shelf life KW - Antheraea assamensis KW - Apis cerana indica KW - honey KW - Nagaland KW - preparation KW - Samia cynthia ricini KW - Vespa mandarinia KW - Vespula orbata KW - silkworm KW - thermal processing KW - antioxidant activities KW - silkworm powder KW - alternative food resource KW - wasp larva KW - Vespa velutina nigrithorax KW - insect edibility KW - food shortage KW - acceptance KW - bio-active compounds KW - nutrients UR - https://www.unicat.be/uniCat?func=search&query=sysid:145729531 AB - 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 learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers. ER -