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Titre :	Insects as sustainable food ingredients : production, processing and food applications Ajouter au panier
Auteur(s) :	Aaron T. Dossey, Éditeur scientifique Juan A. Morales-Ramos, Éditeur scientifique M. Guadalupe Rojas, Éditeur scientifique
Type de document :	Livre
Sujets :	INSECTE ; MICROORGANISME Animaux -- Alimentation ; Aliments -- Toxicologie ; Allergie alimentaire ; Analyse des dangers et maîtrise des points critiques ; Consommation ; Environnement ; Histoire ; Industries agroalimentaires ; Maladies ; Marche ; Nutriments ; Production ; Produit alimentaire ; Protéines ; Santé ; Entomophagie ; Insectes ; Législation ; Élevage ; Aspect nutritionnel ; Aliments -- Approvisionnement ; Aliments -- Conservation
Résumé :	Insects as Sustainable Food Ingredients describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the info[...] Insects as Sustainable Food Ingredients describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.
Editeur(s) :	London : Academic Press
Date de publication :	2016
Format :	1 vol. (XV-385 p.) / ill., couv. ill. en coul. / 29 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	Chapter 1: Introduction to Edible Insects Aims Historic Relevance of Edible Insects Reevaluation of Our Sources of Protein Worldwide Population Growth and a Rising Demand for Animal-Derived Protein Land Use Urban and Vertical Agriculture Climate Change and Agricultural Productivity Aquaculture and the Environment Limits to Nonrenewable Energy Water Use Insects as a Living Source of Protein in Space Insects A[...] Chapter 1: Introduction to Edible Insects Aims Historic Relevance of Edible Insects Reevaluation of Our Sources of Protein Worldwide Population Growth and a Rising Demand for Animal-Derived Protein Land Use Urban and Vertical Agriculture Climate Change and Agricultural Productivity Aquaculture and the Environment Limits to Nonrenewable Energy Water Use Insects as a Living Source of Protein in Space Insects Are an Important and Feasible Solution Worldwide Acceptance of Insects as Food Funding and Legislation Increasing Recognition in the Academic Sector Current Trends in Using Insects as Food Psychological Barriers and Disgust Definition of Terms Summary of Book A Call to Action Chapter 2: Insects as Food: History, Culture, and Modern Use around the World Edible Insects of the World History of Insects as Human Food Modern Cultural Uses Cultural Restrictions Edible Insects as Nutraceuticals Ethnoentomology Harvesting and Cultivation Final Comments and Recommendations Chapter 3: Nutrient Content and Health Benefits of Insects Nutrient Content Insect Physiology and Functionality Insects as a Food Ingredient Insect Protein Functionality Chapter 4: Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops Food Security/Family Livelihood Biodiversity and Availability of Insects Consumption of Insects Versus Other Livestock Cost of Cultivation Possibility of Replacing Livestock with Insects as Human Food Environmental Impact Industrial Perspective Commercial Insect Farming for Mass Production Market Potential Safety Regulations Current Challenges and Conclusions Chapter 5: Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward Current Insect Farming Industry Recommendations and Considerations for Selection for Aspiring Insect-Based Food Producers and Insect Farmers The Real Pioneers: Entrepreneurs in the Insect-Based Food Space Supply Chain Needs: Feed, Farms, Insects, Transportation, Processing, and Manufacturing Intriguing the Larger Food Industry: Uses of Insects as Industrial Food Ingredients Chapter 6: Insect Mass Production Technologies Mass-Produced Insect Species and Their Respective Applications Potential of Using Conventional Feedstock for Rearing Insects Nutritional Requirements for Farmed Insects Considerations for Insect Mass Rearing Equipment and Mechanization Production Techniques by Species Environmental Control for Efficient Production of Insects in General Chapter 7: Food Safety and Regulatory Concerns Regulatory Considerations for Insects-as-Food Ingredient Labelling Regulation and Health Claims Applicable to Insects Safety Considerations for Insects as Food Toxicological Hazards of Insect-Based Foods and Food Ingredients Farming and Novel Considerations Driving Insect Food/Feed Safety Processing, Preparation, Packaging, and Transport of Insect-Based Foods and Food Ingredients Conclusions on the Use of the Insects as Food and Feed Chapter 8: Ensuring Food Safety in Insect Based Foods: Mitigating Microbiological and Other Foodborne Hazards Microbes Associated with Insects Insects as a Vector of Foodborne Disease Hazards Administrative Regulation Hazard Analysis Critical Control Point System Food Safety Modernization Act Validation Food Preservation Chapter 9: Insects and Their Connection to Food Allergy Food Allergy Insects and Food Allergy Insect Allergens Effects of Processing Methods of Allergen Detection Chapter 10: Brief Summary of Insect Usage as an Industrial Animal Feed/Feed Ingredient Examples of Livestock Fed With Insects as Feed Ingredients Benefits and Constraints Associated with Using Insects as Livestock Feed Ingredients Promising Opportunities for Research and Technological Advancement Appendix: Documented Information for 1555 Species of Insects and Spiders Subject Index
Langue(s) :	Anglais
Identifiant :	978-0-12-802856-8
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=188707

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