Insects for Human Consumption
A Safe and Sustainable Food Source
Series: Contemporary Food Engineering;
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81 217 Ft (77 350 Ft + 5% VAT)
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81 217 Ft
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 29 April 2026
- ISBN 9781032784953
- Binding Hardback
- No. of pages304 pages
- Size 234x156 mm
- Weight 453 g
- Language English
- Illustrations 10 Illustrations, color; 7 Halftones, color; 3 Line drawings, color; 26 Tables, black & white 0
Categories
Short description:
Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. It is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.
MoreLong description:
Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into the latest developments in the science behind an industry niche that continues to grow as the international community recognises the uses of insects as a natural, sustainable source of important proteins and fats. It also features accessible discussions of safety concerns, regulatory limitations, as well as other key aspects of including food neophobia and consumer acceptance. This book is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.
MoreTable of Contents:
1. Introductory Aspects of Insects as Food. Their Historical and Cultural Importance 2. Insects of the World. Classification of the Main Edible Insects. 3. Nutritional Value of Insects. Proteins and Amino Acids. 4. Nutritional Value of Insects. Lipids and Fatty Acids 5. Nutritional and Health Benefits of Insects 6. Use of Insects and/or Insect-Derived Compounds as Ingredients in Food Formulation 7. Regulatory and Legislative Implications of the Use of Insects for Human Consumption 8. Technological Advances in Insect-Derived Food Ingredients
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