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Full Description
Exploring recent advances in the use of insects as a viable, sustainable, and nutritious food source, this book emphasizes effective handling techniques, the nutritional profile of different insects, and their potential commercial applications in the food sector. It covers insect farming, harvesting, and processing technologies, providing guidance on how to ensure safe food production, enhance taste, and maintain nutritional quality. The book also provides relevant information related to the bioavailability of nutrients in insects and assesses their potential to replace conventional protein sources like meat. It also discusses the commercial potential of a variety of insect-based food products. The combination of technical information and commercial assessments of edible insects makes this book suitable for industry professionals seeking to survey the market opportunities for edible insects as food, animal feed, and in health supplements.
Contents
1. Edible Insects: A Brief Introduction. 2. Edible Insects in Novel Food Product 3. Edible Insects in Food Product Development, Incorporation into Food Products 4. Edible Insects in Food Product Development 5. Insects in Extruded Products 6. Insect Proteins: Biochemical Characteristics, Development of Protein Isolates, and their Nutritional and Functional Quality in Food Prototypes 7. Insect Protein-Based Films 8. Lipids from Insects: Extraction, Identification and Characterization 9. Insects Residues: A Source of Chitin and Chitosan 10. Current Scenario and Future Prospects of Insects-Based Food Products
