昆虫の食品・成分利用：技術的改善、持続可能性、安全面 Insects as Food and Food Ingredients : Technological Improvements, Sustainability, and Safety Aspects

昆虫の食品・成分利用：技術的改善、持続可能性、安全面<br>Insects as Food and Food Ingredients : Technological Improvements, Sustainability, and Safety Aspects

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¥35,164

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昆虫の食品・成分利用：技術的改善、持続可能性、安全面
Insects as Food and Food Ingredients : Technological Improvements, Sustainability, and Safety Aspects

Garcia-Vaquero, Marco (EDT)/ García, Carlos Álvarez (EDT)

ウェブストア価格 ¥41,676（本体¥37,888）
Academic Press Inc（2023/11発売）
外貨定価 US$ 200.00
ポイント 378pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 278 p.
言語 ENG
商品コード 9780323955942
DDC分類 641.396

Full Description

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 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.

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