Resource Evaluation and Deep Processing of Edible Insects
Silk peptide and protein for advanced applications
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Product details:
- Publisher Elsevier Science
- Date of Publication 1 October 2026
- ISBN 9780443339257
- Binding Paperback
- No. of pages424 pages
- Size 229x152 mm
- Language English 700
Categories
Long description:
Resource Evaluation and Deep Processing of Edible Insects: Silk peptide and protein for advanced applications presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.
Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.
Table of Contents:
1. Edible insect resources as food: New and traditional resources
2. General extraction methods for edible insect resources
3. Biotechnological processing of edible insect resources
4. Chemical and biological synthesis of edible insect resources
5. Determination of main nutrient components and active substances of edible insects
6. Chemical and biological activities of edible insect resources
7. Protein and peptides for the delivery of biological activities
8. Lipids and oils for the delivery of biological activities: Triglycerides and fatty acids
9. Optimization and biotransformation of edible insect resources: Technologies
10. Novel products from edible insect resources: Food sustainability
11. Sensory analysis and multisensory process of edible insect resources
12. General application of edible insect resources: Bakery, savories and snacks, medicine
13. Safety evaluation of edible insect resources
14. Silk peptide and protein for advanced applications
