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Titre :	Insect diets : science and technology Ajouter au panier
Auteur(s) :	Allen Carson Cohen
Type de document :	Livre
Sujets :	AGENT DE TEXTURE ; ANTIOXYGENE ; EMULSIFIANT ; INSECTE ; ANTIBIOTIQUE ; ACIDE AMINE ; GLUCIDE ; PROTEINE ; ACIDE NUCLEIQUE ; VITAMINE ; PROPRIETE ORGANOLEPTIQUE ; SELS MINERAUX ; EAU ; CONTAMINATION ; REGIME ALIMENTAIRE ; VALEUR NUTRITIVE ; VALEUR PROTEIQUE ; EXTRUSION ; PROPRIETE RHEOLOGIQUE ; CONSISTANCE ; TEXTURE ; PRODUIT ALIMENTAIRE ; CONTROLE DE FABRICATION ; CONTROLE DE QUALITE ; HISTOIRE ; STATISTIQUE ; ELEVAGE ; LIPIDE ; ACTIVITE ENZYMATIQUE ; AROMATISANT ; COLORANT ; PH ; OXYGENE ; MICROORGANISME ; DESINFECTION
Résumé :	Dr. Allen Carson Cohen’s new edition of Insect Diets: Science and Technology continues to provide a current, integrated review of the field of insect diets. It reaffirms and expands upon the belief that the science of diet development and the technology of diet application in rearing programs require formal foundations and guidelines. Cohen argues for a data-driven approach as well as a focus on humane treatment in insect rearing programs. He also calls for academics and industries to make a new push toward statistical process control (SPC) in their approaches to rearing in general, using his own work with insects as a paradigm. This approach yields the benefits of careful scientific analysis by addressing issues of quality and efficiency in academic research and industrial practices [...] Dr. Allen Carson Cohen’s new edition of Insect Diets: Science and Technology continues to provide a current, integrated review of the field of insect diets. It reaffirms and expands upon the belief that the science of diet development and the technology of diet application in rearing programs require formal foundations and guidelines. Cohen argues for a data-driven approach as well as a focus on humane treatment in insect rearing programs. He also calls for academics and industries to make a new push toward statistical process control (SPC) in their approaches to rearing in general, using his own work with insects as a paradigm. This approach yields the benefits of careful scientific analysis by addressing issues of quality and efficiency in academic research and industrial practices and applications. See What’s New in the Second Edition: This edition expands upon the role of food science in the use of artificial diets in rearing programs, especially texture analysis with rheological techniques. It includes an entirely new chapter focused solely on the subject of food quality in insect diets. The book also revisits microbial relationships to insect diets as a powerful influence on their feeding processes and emphasizes a new, better understanding and utilization of the relationship between insects and microbes in artificial diets. Cohen also expands his vision of the future of insect rearing, including the use of insects themselves as a potential food source for a rapidly expanding global human population. To that end, this book gives you guidelines to develop, use, and evaluate artificial diets in order to improve their cost and scientific efficiency in the rearing of insects, because as the author urges, it is important to "know your insect." This understanding will serve the multifaceted goals of using insect rearing for research and teaching, pest management strategies and biocontrol agents, as food for other organisms, and for many other purposes.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2015
Format :	1 vol. (XXIX-439 p.) / ill. en noir et en coul., couv. ill. en coul. / 27 cm
Note(s) :	Bibliogr. p. 399-421. Index. Annexes
Table des matières :	Scope of Insect Diet Science and Technology Introduction Food Science and Food Technology and Insect Diet Programs Subdisciplines of Food Science and Technology Diet in the Context of a Rearing Facility Insect Diets and Rearing: Why Science and Technology Rather Than Art? Selected Books and Journals on Food Science and Food Technology Diet Terminology and History of Insect Diet Science Introduction to Diet Terminology Historical[...] Scope of Insect Diet Science and Technology Introduction Food Science and Food Technology and Insect Diet Programs Subdisciplines of Food Science and Technology Diet in the Context of a Rearing Facility Insect Diets and Rearing: Why Science and Technology Rather Than Art? Selected Books and Journals on Food Science and Food Technology Diet Terminology and History of Insect Diet Science Introduction to Diet Terminology Historical Aspects of Insect Diet Science and Technology Other Historical Diets and Historically Significant Concepts Function of Insect Diet Components Introduction to Functional Aspects of Diet Components Essential versus Nonessential Nutrients Purposes of Individual Diet Ingredients and Nutrient Functions Minerals Feeding Stimulants Protective Ingredients Nutritionally Inert Ingredients Provide Texture Importance of pH and Its Influence on Diets Water Content (Percentage) and Water Activity Nutritional Profile of Five Diet Prominent Components Overview of Diet Additives Emulsifiers Gelling Agents and Stabilizers Antioxidants Antimicrobial Agents Flavoring Agents Colorizing Additives Bulking and Texturizing Agents Chelating Agents What Makes a Diet Successful or Unsuccessful? Overview Terminology Regarding Success and Failure of Diets Minimal Nutrients (The Simple Nutrient Model) Minimal Nutrient Concept Rules of Nutrient Sameness, Nutrient Proportions, and Cooperating Supplements Examples of Excellent Diets and Why They Are Successful How Organizational Matrices Contribute to Successful Diets Vitamin and Mineral Sources in Successful Diets Issue of Bioavailability Chemistry and Physics of Insect Diets Introduction to Diet Chemistry and Physics Bioenergetics and the Nature of Energy in Insect Diets Nature of Water and What It Means to Insect Diets Nature of pH and How It Affects Diet Oxygen and Reactive Oxidative Species (ROS) Present in Diets Factors That Affect Diet Texture Processing History of Diets: Physical Qualities of Diets? Chemistry of Proteins and Amino Acids in Diets Chemistry of Carbohydrates in Diets Chemistry of Nucleic Acids in Diets Chemistry of Vitamins in Diets Dealing with Changes Introduction Confusion over Product Name Differences Unavoidable Changes in Diets and Other Components Changes in Production Procedures What to Do If You Must Make Changes Making Changes: Developing Strategic Planning Systems Testing Changes: The Hallmark of Stable Rearing Programs Using the Ingredient Cycle Concept Insect Feeding Biology (Digestive System Anatomy and Ultrastructure, Physiology and Biochemistry of Digestion, Feeding Behavior, and Sensory Systems) and the Logic of Metabolic Systems Introduction and Overview of Insect Feeding Systems Insect Feeding Habits Preingestion and Postingestion Processing Liquids and Solids and Slurries, Oh My! Insect Gut: A Study in Complexity Mean Retention Times and Diet Composition Regulation of Digestive Function Structure and Organization of Insects’ Digestive Systems Macromolecular Complexes—Macromolecules—Large Subunits—Simple Molecular Subunits Metabolic Logic: What Happens to Food Components after Insects Consume Them? Feeding Specialization and Gross Anatomy of Insect Digestive Systems Insectary and Rearing System as a Context for Diets: Order and Complexity in Nature and in Diet-Based Rearing System Order and Unpredictability: An Overview Orderliness of Systems in Nature Factors That Influence Diet Complexity Paradox of Nutrients and Antinutrients Unexpected Changes after Management Decisions Conscious Decisions and Hidden Factors Changes in the Order or Nature of Processing Steps Importance of Iron in Insect Diets Back to the Context of the Insectary and Rearing System Nutritional Ecology and Its Links with Artificial Diets Introduction to Nutritional Ecology and Artificial Diets Nutrients and Antinutrients in the Foods of Insects Plant Secondary Compounds, Feeding, and Artificial Diets Efficiency Indices Sifting through the Functional Role of Components Artificial Diets as Delivery Systems for Testing Antinutrients and Toxins Special Examples of Nutritional Ecology Applications How Artificial Diets Are Developed and Improved Difficulties in Diet Development Methodologies Starting Out: The First Steps in Diet Development? Using Diets Developed for Insects with Similar Feeding Habits, Including Derivative Diets with and without Host Extracts Use of Food Analysis as a Basis for Diet Development Use of Whole Carcass Analysis in Diet Development (an Alternative Analytical Approach) Radioisotopes and Diet Deletion Techniques Use of Digestive Enzymes as Aids in Diet Development Nutrient Self-Selection, Geometric Analysis, and Statistical Optimization Approaches Heuristic Approach Eclectic Approach: Constructing a Diet Development Algorithm Development of Minimal Daily Requirements Fundamentals of Process Control, Quality Control, and Problem Solving Introduction to Process Control, Quality Control, and Insectary Problem Solving Relationships between Process Control and Quality Control: Historical Perspectives and an Overview Variability and Error: Causes and Treatments Example of Gaining Control over Variables in Wheat Germ Four Diet/Process Control Criteria Linking Process Control in Diets to Quality of Insects Produced Attributing Quality Loss in Insects Reared on Artificial Diets Measurement of Whole Diet and Component Quality Development of Problem Solving Strategies, Quality Assessment, Quality Control Standards, and SOPs Logistical and Statistical Background: Using Process Control Statistics and Charts in the QC Environment Some Concluding Comments: Tipping Points, Incremental versus Saltatory Factors, and Pareto Thinking—A Case Study from a Cactus Moth Diet Development Project Equipment Used for Processing Insect Diets: Small-, Medium-, and Large-Scale Applications Introduction Applications of the Geometry of Scale: Heat Exchange in Diet Processing General Small-Scale Processing Medium- to Large-Scale Diet Processing Water Purification and Water Quality Storage of Ingredients and Completed Diets Standards of Acceptable Quality Ultralow Temperature Storage Size Reduction of Ingredients Size Reduction of Meat Products and Eggs Size Reduction in Plant Materials Mixing Heat Processing Packaging and Containerization Future Prospects Microbes in the Diet Setting Overview of Microbe/Insect Interactions in the Rearing Setting Symbiosis, Mutualism, and Commensalism: Microbes That Have Beneficial or Neutral Relations with Insects Contamination: Microbiology of Foods and Insect Diets Using a Mixture of Two or More Kinds of Preventative Actions to Reduce Microbial Contamination Common Contaminants in Insects, Insect Diets, and Rearing Settings Other Techniques Used to Remove, Reduce, or Ameliorate Microbial Contaminants Cold Techniques Chemotherapy and Chemical-Based Prophylaxis Physical/Radiation Techniques Decontamination Procedures Can Deteriorate Diet Quality Finding a Safe Middle Ground: Optimizing and Balancing Microbial Contaminant Treatments with Insect Well-Being Future Prospects in the Microbiology of Insect Diets: Probiotics, Prebiotics, and Novel Antimicrobials Studies of Biofilms Integration of Food Industry Sanitation with Insect Diet Production Safety and Good Insectary Practices Introduction: Safety and Good Insectary Practices Are Completely Congruent Chemical Hazards Proper Storage and Disposal of Potentially Hazardous Chemicals Microbial Hazards and Other Biological Hazards Special Issue of Smoking in Conjunction with Rearing Mechanical and Thermal Hazards Electrical Hazards In General Introduction to Texture, Consistency, and Rheology in Insect Diets Chris Daubert, Chris Pernell, and Allen C. Cohen Introduction Relationship between Consistency (Texture) and Rheology Some Food Science Background Applications of Rheology to Insect Diets Future Prospects for Insect Diets: Introduction Application of Food Science and Food Technology Principles Progress in Equipment Applications Food Matrix Analysis Development of Symptomology of Nutritional Deficiencies Development of Highly Refined Bioassays Development of Process Control Systems Application of Fermentation and GMO Technology Advanced Technologies for Detecting and Handling Microbial Contaminants Advancements in Techniques to Characterize the Species and Nature of Symbionts Application of Advanced Nano-Analysis Techniques for Nutrient Evaluations on an Ultrasmall Scale Application of Research Techniques with Advanced Microscopy Tools Improved Diet Components by Application of Engineered Foods through Refinement of Processing Technology Expanding the Scope of Insect Rearing: New Uses for Mass-Reared Insects (Including Production of Insects as Human Food) Applications of Rheological Principles of Texture Analysis for Texture Improvement and Process Control Twenty-First-Century Insect Diet Professional: Suggestions for a New Curriculum and Educational Profile Publishing on Insect Diets in the Twenty-First Century Twenty-First-Century Insect Diet and Rearing Professional: At Formal Professional Standing Introduction to Analytical Procedures for Statistical Process Control of Diets Developing Statistical Process Control Procedures Sanitation and Contamination: Determining the Cleanliness of Facilities in the Context of SPC Diet Processes That Affect Quality of Diet-Based Rearing Outcomes Other Processes Related to Diets or Insectary-Based Diet Context Context of the Insectary: Organization of Insectary Rooms, Climate, and Personnel Insects in Relation to Diets References Appendices A: Glossary of Diet and Diet-Related Terms B: Historical Landmarks in Insect Diets and Events That Set the Stage for Diet Advancements, History of Artificial Diets for Insects, and Events of Significance to Diet-Related Insect Rearing C: Vitamin and Mineral Mixtures Commonly Used in Insect Diets D: Process Control of Environmental Parameters E: Explanations of Accuracy and Precision in Measuring Diet Components F: Bioassays in Diet Development, Quality Control, and Testing Effects of Additives
Langue(s) :	Anglais
Identifiant :	978-1-4665-9194-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185917

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