African edible insects as alternative source of food, oil, protein and bioactive components (2020)

Public ISBD Titre : African edible insects as alternative source of food, oil, protein and bioactive components Type de document : texte imprimé Auteurs : Abdalbasit Adam Mariod, Editeur scientifique Editeur : Cham : Springer Nature Switzerland AG Année de publication : 2020 Importance : 1 vol. (314 p.) Présentation : ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-030-32951-8 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU Entomophagie ; Insectes comestibles ; Nutriments ; Aliments -- Approvisionnement ; Microbiologie sanitaire ; Afrique ; Risques pour la santé ; Aliments -- Analyse sensorielle ; Réglementation ; Aliments -- Composition Thésaurus Agro-alimentaire PROPRIETE ORGANOLEPTIQUE Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] Résumé : The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market. As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic. Type de document : Livre Table des matières : 1 Importance of Insects as Food in Africa Arnold van Huis 2 African Edible Insect Consumption Market Cordelia Ifeyinwa Ebenebe, Oluwatosin Samuel Ibitoye, Inwele Maduabuchi Amobi, Valentine Obinna Okpoko Entomophagy in Africa Karanjit Das 4 Microbiology of African Edible Insects Nils Th. Grabowski 5 Food Safety of Edible Insects Miklós Mézes, Márta Erdélyi 6 Interdisciplinary Uses of Some Edible Species Beatrice Mofoluwaso Fasogbon 7 Sensory Quality of Edible Insects Marwa Yagoub Farag Koko, Abdalbasit Adam Mariod 8 Automation of Insect Mass Rearing and Processing Technologies of Mealworms (Tenebrio molitor) Nina Kröncke, Andreas Baur, Verena Böschen, Sebastian Demtröder, Rainer Benning, Antonio Delgado 9 The Legislative Status of Edible Insects in the World Abdalbasit Adam Mariod 10 Sorghum Bug (Agonoscelis pubescens) as a Source of Edible Oil, Protein, and Gelatin Abdalbasit Adam Mariod 11 Watermelon Bug (Aspongopus viduatus) as a Source of Edible Oil, Protein, and Gelatin Abdalbasit Adam Mariod 12 Nutritional Composition of African Edible Acridians Sévilor Kekeunou, Alain Simeu-Noutchom, Marcelle Mbadjoun-Nziké, Mercy Bih Achu-Loh, Patrick Akono-Ntonga, Alain Christel Wandji and Joseph Lebel Tamesse 13 Nutrient Composition of Black Soldier Fly (Hermetia illucens) Matan Shelomi 14 Production, Nutrient Composition, and Bioactive Components of Crickets (Gryllidae) for Human Nutrition Monica A. Ayieko, Mary A. Orinda 15 Nutrient Composition and Bioactive Components of Ants (Oecophylla smaragdina Fabricius) Abdalbasit Adam Mariod 16 Nutrient Composition and Bioactive Components of the Migratory Locust (Locusta migratoria) Suzy Munir Salama 17 Nutrient Composition and Bioactive Components of Mopane Worm (Gonimbrasia belina) Raphael Kwiri, Felix M. Mujuru, Wishmore Gwala 18 Nutrient Composition of Desert Locust (Schistocerca gregaria) Abdalbasit Adam Mariod 19 Nutritional Value of Brood and Adult Workers of the Asia Honeybee Species Apis cerana and Apis dorsata Sampat Ghosh, Bajaree Chuttong, Michael Burgett, Victor Benno Meyer-Rochow, Chuleui Jung 20 Nutrient Composition of Mealworm (Tenebrio molitor) Abdalbasit Adam Mariod 21 Nutrient Composition of Termites Oladejo Thomas Adepoju 22 Termites in the Human Diet: An Investigation into Their Nutritional Profile Sampat Ghosh, Daniel Getahun Debelo, Wonhoon Lee, V. Benno Meyer-Rochow, Chuleui Jung, Aman Dekebo Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201000 African edible insects as alternative source of food, oil, protein and bioactive components [texte imprimé] / Abdalbasit Adam Mariod, Editeur scientifique . - Cham : Springer Nature Switzerland AG, 2020 . - 1 vol. (314 p.) : ill. en coul. ; 25 cm. ISBN : 978-3-030-32951-8 Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU Entomophagie ; Insectes comestibles ; Nutriments ; Aliments -- Approvisionnement ; Microbiologie sanitaire ; Afrique ; Risques pour la santé ; Aliments -- Analyse sensorielle ; Réglementation ; Aliments -- Composition Thésaurus Agro-alimentaire PROPRIETE ORGANOLEPTIQUE Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] Résumé : The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market. As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic. Type de document : Livre Table des matières : 1 Importance of Insects as Food in Africa Arnold van Huis 2 African Edible Insect Consumption Market Cordelia Ifeyinwa Ebenebe, Oluwatosin Samuel Ibitoye, Inwele Maduabuchi Amobi, Valentine Obinna Okpoko Entomophagy in Africa Karanjit Das 4 Microbiology of African Edible Insects Nils Th. Grabowski 5 Food Safety of Edible Insects Miklós Mézes, Márta Erdélyi 6 Interdisciplinary Uses of Some Edible Species Beatrice Mofoluwaso Fasogbon 7 Sensory Quality of Edible Insects Marwa Yagoub Farag Koko, Abdalbasit Adam Mariod 8 Automation of Insect Mass Rearing and Processing Technologies of Mealworms (Tenebrio molitor) Nina Kröncke, Andreas Baur, Verena Böschen, Sebastian Demtröder, Rainer Benning, Antonio Delgado 9 The Legislative Status of Edible Insects in the World Abdalbasit Adam Mariod 10 Sorghum Bug (Agonoscelis pubescens) as a Source of Edible Oil, Protein, and Gelatin Abdalbasit Adam Mariod 11 Watermelon Bug (Aspongopus viduatus) as a Source of Edible Oil, Protein, and Gelatin Abdalbasit Adam Mariod 12 Nutritional Composition of African Edible Acridians Sévilor Kekeunou, Alain Simeu-Noutchom, Marcelle Mbadjoun-Nziké, Mercy Bih Achu-Loh, Patrick Akono-Ntonga, Alain Christel Wandji and Joseph Lebel Tamesse 13 Nutrient Composition of Black Soldier Fly (Hermetia illucens) Matan Shelomi 14 Production, Nutrient Composition, and Bioactive Components of Crickets (Gryllidae) for Human Nutrition Monica A. Ayieko, Mary A. Orinda 15 Nutrient Composition and Bioactive Components of Ants (Oecophylla smaragdina Fabricius) Abdalbasit Adam Mariod 16 Nutrient Composition and Bioactive Components of the Migratory Locust (Locusta migratoria) Suzy Munir Salama 17 Nutrient Composition and Bioactive Components of Mopane Worm (Gonimbrasia belina) Raphael Kwiri, Felix M. Mujuru, Wishmore Gwala 18 Nutrient Composition of Desert Locust (Schistocerca gregaria) Abdalbasit Adam Mariod 19 Nutritional Value of Brood and Adult Workers of the Asia Honeybee Species Apis cerana and Apis dorsata Sampat Ghosh, Bajaree Chuttong, Michael Burgett, Victor Benno Meyer-Rochow, Chuleui Jung 20 Nutrient Composition of Mealworm (Tenebrio molitor) Abdalbasit Adam Mariod 21 Nutrient Composition of Termites Oladejo Thomas Adepoju 22 Termites in the Human Diet: An Investigation into Their Nutritional Profile Sampat Ghosh, Daniel Getahun Debelo, Wonhoon Lee, V. Benno Meyer-Rochow, Chuleui Jung, Aman Dekebo Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201000

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Contribution à l'émergence d'une filière insecte : mise au point d'un procédé de production de farine à l'échelle pilote et caractérisation de la fraction protéique / Christiane Azagoh (24/05/2017)

Public ISBD Titre : Contribution à l'émergence d'une filière insecte : mise au point d'un procédé de production de farine à l'échelle pilote et caractérisation de la fraction protéique Type de document : texte imprimé Auteurs : Christiane Azagoh ; Fabrice Ducept, Directeur de thèse ; Samir Mezdour, Directeur de thèse Editeur : Massy [France] : AgroParisTech Année de publication : 24/05/2017 Importance : 1 vol. (176 p.) Présentation : ill. en coul. Format : 30 cm Note générale : Bibliogr. p. 120-133. Annexes Langues : Français (fre) Anglais (eng) Catégories : RAMEAU Animaux -- Alimentation ; Farine ; Insectes ; Insectes comestibles ; Procédés de fabrication ; Protéines ; Farine -- fabrication Résumé : Dans le contexte de pénurie des ressources, croissance démographique, dégradation de l’environnement, la production d’aliments riches en protéines (en particulier) pour l’homme et les animaux devrait augmenter pour répondre à la demande. De nouvelles ressources sont actuellement explorées : légumineuses, algues, insectes... Ces derniers représentent une source de protéines plus durable comparée aux sources conventionnelles. Bien qu’ils soient consommés par de nombreuses populations en Asie, en Afrique et en Amérique du Sud, ce n’est pas le cas en Europe. Ainsi, pour faciliter leur utilisation dans l’alimentation européenne, les insectes peuvent être transformés en ingrédients afin de les incorporer dans des formulations d’aliments. Cependant, il existe très peu de données sur les méthodes de transformation à l’échelle pilote ou industrielle et sur l’impact du procédé sur la qualité des produits finis. Ce travail avait pour objectifs de mettre au point à l’échelle pilote un procédé de production de farine d’insecte pour l’alimentation, de caractériser cette farine et les autres produits obtenus, de caractériser les propriétés de la fraction protéique soluble et d’étudier l’impact du procédé sur les propriétés de celle-ci. Le Tenebrio molitor, candidat à l’élevage industriel, a été sélectionné pour cette étude. Un procédé thermomécanique de production de farine a été mis au point à l’échelle pilote. Il a permis la production d’une farine d’insecte riche en protéines de 72% (bs) avec 14% (bs) de lipides et 4% (bh) d’eau. Le profil en acides aminés des protéines de cette farine répond aux besoins de la nutrition animale et de l’alimentation humaine avec une bonne efficacité protéique (estimée à 2,5). Le rendement de la production de 20% (bh) (64% bs) est semblable à celui de la production de farine de poisson (20% bh). Parallèlement, l’huile d’insecte, principale coproduit a également été produite. Elle est riche en acides palmitiques, et en acides gras essentiels ω9 et ω6. Elle peut être utilisée en alimentation ou dans d’autres domaines. Bien que le procédé ait un impact sur les propriétés physicochimiques des protéines solubles après la transformation des larves en farine, les fractions protéiques solubles de la farine et des larves ont les mêmes propriétés moussantes et émulsifiantes semblables à celles du lait et de ASB à 4 et 2% respectivement. Les protéines de la farine ou des larves peuvent être également utilisées pour leurs propriétés fonctionnelles. Ce travail contribue à la compréhension des protéines d’insectes et à l’extrapolation industrielle dans une perspective de conception de la bioraffinerie. Type de document : Thèse Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=194622 Contribution à l'émergence d'une filière insecte : mise au point d'un procédé de production de farine à l'échelle pilote et caractérisation de la fraction protéique [texte imprimé] / Christiane Azagoh ; Fabrice Ducept, Directeur de thèse ; Samir Mezdour, Directeur de thèse . - Massy (France) : AgroParisTech, 24/05/2017 . - 1 vol. (176 p.) : ill. en coul. ; 30 cm. Bibliogr. p. 120-133. Annexes Langues : Français (fre) Anglais (eng) Catégories : RAMEAU Animaux -- Alimentation ; Farine ; Insectes ; Insectes comestibles ; Procédés de fabrication ; Protéines ; Farine -- fabrication Résumé : Dans le contexte de pénurie des ressources, croissance démographique, dégradation de l’environnement, la production d’aliments riches en protéines (en particulier) pour l’homme et les animaux devrait augmenter pour répondre à la demande. De nouvelles ressources sont actuellement explorées : légumineuses, algues, insectes... Ces derniers représentent une source de protéines plus durable comparée aux sources conventionnelles. Bien qu’ils soient consommés par de nombreuses populations en Asie, en Afrique et en Amérique du Sud, ce n’est pas le cas en Europe. Ainsi, pour faciliter leur utilisation dans l’alimentation européenne, les insectes peuvent être transformés en ingrédients afin de les incorporer dans des formulations d’aliments. Cependant, il existe très peu de données sur les méthodes de transformation à l’échelle pilote ou industrielle et sur l’impact du procédé sur la qualité des produits finis. Ce travail avait pour objectifs de mettre au point à l’échelle pilote un procédé de production de farine d’insecte pour l’alimentation, de caractériser cette farine et les autres produits obtenus, de caractériser les propriétés de la fraction protéique soluble et d’étudier l’impact du procédé sur les propriétés de celle-ci. Le Tenebrio molitor, candidat à l’élevage industriel, a été sélectionné pour cette étude. Un procédé thermomécanique de production de farine a été mis au point à l’échelle pilote. Il a permis la production d’une farine d’insecte riche en protéines de 72% (bs) avec 14% (bs) de lipides et 4% (bh) d’eau. Le profil en acides aminés des protéines de cette farine répond aux besoins de la nutrition animale et de l’alimentation humaine avec une bonne efficacité protéique (estimée à 2,5). Le rendement de la production de 20% (bh) (64% bs) est semblable à celui de la production de farine de poisson (20% bh). Parallèlement, l’huile d’insecte, principale coproduit a également été produite. Elle est riche en acides palmitiques, et en acides gras essentiels ω9 et ω6. Elle peut être utilisée en alimentation ou dans d’autres domaines. Bien que le procédé ait un impact sur les propriétés physicochimiques des protéines solubles après la transformation des larves en farine, les fractions protéiques solubles de la farine et des larves ont les mêmes propriétés moussantes et émulsifiantes semblables à celles du lait et de ASB à 4 et 2% respectivement. Les protéines de la farine ou des larves peuvent être également utilisées pour leurs propriétés fonctionnelles. Ce travail contribue à la compréhension des protéines d’insectes et à l’extrapolation industrielle dans une perspective de conception de la bioraffinerie. Type de document : Thèse Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=194622

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Edible insects in sustainable food systems (2018)

Public ISBD Titre : Edible insects in sustainable food systems Type de document : texte imprimé Auteurs : Afton Halloran, Editeur scientifique ; Roberto Flore, Editeur scientifique ; Paul Vantomme, Editeur scientifique ; Nanna Roos, Editeur scientifique Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XVII-479 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-3-030-08900-9 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] RAMEAU Insectes ; Insectes comestibles ; Santé ; Sécurité ; Élevage ; Nutrition ; Aliments -- Conservation ; Culture ; Maladies ; Gastronomie ; Environnement -- Études d'impact ; Législation ; Protéines ; Aliments pour animaux ; Consommateurs -- Comportement Résumé : This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students. Type de document : Livre Table des matières : Insects: Key Biological Features Eilenberg, Jørgen (et al.) Insect Consumption in the Arctic Ferreira, Maria Pontes (et al.) An Ethnographic Account of the Role of Edible Insects in the Adi Tribe of Arunachal Pradesh, North-East India Megu, Karsing (et al.) Edible Insects and Their Uses in North America; Past, Present and Future Shockley, Marianne (et al.) Insects and Human Nutrition Roos, Nanna The Role of Edible Insects in Diets and Nutrition in East Africa Kinyuru, John N. (et al.) Edible Insects in a Food Safety Perspective Belluco, Simone (et al.) A New World of Ingredients: Aspiring Chefs’ Opinions on Insects in Gastronomy Halloran, Afton (et al.) Casu Marzu: A Gastronomic Genealogy Manunza, Luca Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study Shin, Jungyoung Tiffany (et al.) Comparing Environmental Impacts from Insects for Feed and Food as an Alternative to Animal Production Halloran, Afton (et al.) Conservation of Edible Insects in Sub-Saharan Africa Dzerefos, Cathy Maria Sustainable Proteins? Values Related to Insects in Food Systems Gamborg, Christian (et al.) Marketing Insects: Superfood or Solution-Food? Schiemer, Carolin (et al.) Small-Scale Fly Larvae Production for Animal Feed Kenis, Marc (et al.) Insects as Raw Materials in Compound Feed for Aquaculture Lock, Erik-Jan (et al.) Mealworm Larvae Production Systems: Management Scenarios Maillard, Frédéric (et al.) Importance of Insects for Use as Animal Feed in Low-Income Countries Chaalala, Syrine (et al.) Sustainable Mealworm Production for Feed and Food Heckmann, Lars-Henrik (et al.) What Governs Selection and Acceptance of Edible Insect Species? Ghosh, Sampat (et al.) Insects, The Next European Foodie Craze? Caparros Megido, Rudy (et al.) Kenyan Consumers’ Experience of Using Edible Insects as Food and Their Preferences for Selected Insect-Based Food Products Alemu, Mohammed Hussen (et al.) Consumer Acceptance of Insects as Food: Integrating Psychological and Socio-cultural Perspectives Tan, Hui Shan Grace (et al.) Customer Acceptance, Barriers, and Preferences in the U.S. Baker, Melissa A. (et al.) Means-End Chain Approach Explains Motivations to Consume Insect-Based Foods: The Case of Cricket-Scones in Kenya Pambo, Kennedy O. (et al.) PROteINSECT: Insects as a Sustainable Source of Protein Fitches, Elaine C. (et al.) Insects in Thailand: National Leadership and Regional Development, from Standards to Regulations Through Association Preteseille, Nathan (et al.) The Effects of Regulation, Legislation and Policy on Consumption of Edible Insects in the Global South Wilderspin, Dana Elisabeth (et al.) Legislation for the Use of Insects as Food and Feed in the South African Context Niassy, Saliou (et al.) Current Status of the Insect Producing Industry in Europe Derrien, Christophe (et al.) Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197690 Edible insects in sustainable food systems [texte imprimé] / Afton Halloran, Editeur scientifique ; Roberto Flore, Editeur scientifique ; Paul Vantomme, Editeur scientifique ; Nanna Roos, Editeur scientifique . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XVII-479 p.) : ill. en coul., couv. ill. en coul. ; 24 cm. ISBN : 978-3-030-08900-9 Bibliogr. Langues : Anglais (eng) Catégories : Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] RAMEAU Insectes ; Insectes comestibles ; Santé ; Sécurité ; Élevage ; Nutrition ; Aliments -- Conservation ; Culture ; Maladies ; Gastronomie ; Environnement -- Études d'impact ; Législation ; Protéines ; Aliments pour animaux ; Consommateurs -- Comportement Résumé : This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students. Type de document : Livre Table des matières : Insects: Key Biological Features Eilenberg, Jørgen (et al.) Insect Consumption in the Arctic Ferreira, Maria Pontes (et al.) An Ethnographic Account of the Role of Edible Insects in the Adi Tribe of Arunachal Pradesh, North-East India Megu, Karsing (et al.) Edible Insects and Their Uses in North America; Past, Present and Future Shockley, Marianne (et al.) Insects and Human Nutrition Roos, Nanna The Role of Edible Insects in Diets and Nutrition in East Africa Kinyuru, John N. (et al.) Edible Insects in a Food Safety Perspective Belluco, Simone (et al.) A New World of Ingredients: Aspiring Chefs’ Opinions on Insects in Gastronomy Halloran, Afton (et al.) Casu Marzu: A Gastronomic Genealogy Manunza, Luca Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study Shin, Jungyoung Tiffany (et al.) Comparing Environmental Impacts from Insects for Feed and Food as an Alternative to Animal Production Halloran, Afton (et al.) Conservation of Edible Insects in Sub-Saharan Africa Dzerefos, Cathy Maria Sustainable Proteins? Values Related to Insects in Food Systems Gamborg, Christian (et al.) Marketing Insects: Superfood or Solution-Food? Schiemer, Carolin (et al.) Small-Scale Fly Larvae Production for Animal Feed Kenis, Marc (et al.) Insects as Raw Materials in Compound Feed for Aquaculture Lock, Erik-Jan (et al.) Mealworm Larvae Production Systems: Management Scenarios Maillard, Frédéric (et al.) Importance of Insects for Use as Animal Feed in Low-Income Countries Chaalala, Syrine (et al.) Sustainable Mealworm Production for Feed and Food Heckmann, Lars-Henrik (et al.) What Governs Selection and Acceptance of Edible Insect Species? Ghosh, Sampat (et al.) Insects, The Next European Foodie Craze? Caparros Megido, Rudy (et al.) Kenyan Consumers’ Experience of Using Edible Insects as Food and Their Preferences for Selected Insect-Based Food Products Alemu, Mohammed Hussen (et al.) Consumer Acceptance of Insects as Food: Integrating Psychological and Socio-cultural Perspectives Tan, Hui Shan Grace (et al.) Customer Acceptance, Barriers, and Preferences in the U.S. Baker, Melissa A. (et al.) Means-End Chain Approach Explains Motivations to Consume Insect-Based Foods: The Case of Cricket-Scones in Kenya Pambo, Kennedy O. (et al.) PROteINSECT: Insects as a Sustainable Source of Protein Fitches, Elaine C. (et al.) Insects in Thailand: National Leadership and Regional Development, from Standards to Regulations Through Association Preteseille, Nathan (et al.) The Effects of Regulation, Legislation and Policy on Consumption of Edible Insects in the Global South Wilderspin, Dana Elisabeth (et al.) Legislation for the Use of Insects as Food and Feed in the South African Context Niassy, Saliou (et al.) Current Status of the Insect Producing Industry in Europe Derrien, Christophe (et al.) Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197690

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Edible insects in the food sector : methods, current applications and perspectives (2019)

Public ISBD Titre : Edible insects in the food sector : methods, current applications and perspectives Type de document : texte imprimé Auteurs : Giovanni Sogari, Editeur scientifique ; Cristina Mora, Editeur scientifique ; Davide Menozzi, Editeur scientifique Editeur : Cham : Springer Nature Switzerland AG Année de publication : 2019 Importance : 1 vol. (XIV-120 p.) Présentation : ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-030-22521-6 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU Insectes comestibles ; Entomophagie ; Consommateurs -- Comportement ; Allergie alimentaire ; Législation ; Alimentation -- Histoire ; Risques alimentaires ; Aliments -- Analyse sensorielle Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] Résumé : This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, environmental, and nutritional benefits of the use of insects in the human diet have been identified, the majority of the population in Western countries rejects the idea of adopting insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown significantly, mainly in North America and Europe. This trend is mostly due to increasing attention and involvement from the scientific network and the food and feed industries, as well as governments and their constituents. The book explores the current state of entomophagy and identifies knowledge gaps to inform primary research institutions, students, members of the private sector, and policymakers to better plan, develop, and implement future research studies on edible insects as a sustainable source of food. The case studies and issues presented in this book cover highly up-to-date topics such as aspects of safety and allergies for human consumption, final meat quality of animals fed with insects, the legislative framework for the commercialization of this novel food, and other relevant issues. Type de document : Livre Table des matières : 1 Insects as Food: Risk Assessment and Their Future Perspective in Europe Tilemachos Goumperis 2 Insects as Food in the Global North – The Evolution of the Entomophagy Movement Charlotte Payne, Rudy Caparros Megido, Darja Dobermann, Francis Frédéric, Marianne Shockley, Giovanni Sogari 3 How to Measure Consumers Acceptance Towards Edible Insects? – A Scoping Review About Methodological Approaches Giovanni Sogari, Davide Menozzi, Christina Hartmann, Cristina Mora 4 Bugs on the Menu: Drivers and Barriers of Consumer Acceptance of Insects as Food Christina Hartmann, Angela Bearth 5 Sensory and Consumer Perspectives on Edible Insects Luís Miguel Cunha, José Carlos Ribeiro 6 Quality and Consumer Acceptance of Products from Insect-Fed Animals Laura Gasco, Ilaria Biasato, Sihem Dabbou, Achille Schiavone, Francesco Gai 7 Potential Allergenic Risks of Entomophagy José Carlos Ribeiro, Luís Miguel Cunha, Bernardo Sousa-Pinto, João Fonseca 8 Insects as Food: The Legal Framework Francesca Lotta Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200999 Edible insects in the food sector : methods, current applications and perspectives [texte imprimé] / Giovanni Sogari, Editeur scientifique ; Cristina Mora, Editeur scientifique ; Davide Menozzi, Editeur scientifique . - Cham : Springer Nature Switzerland AG, 2019 . - 1 vol. (XIV-120 p.) : ill. en coul. ; 25 cm. ISBN : 978-3-030-22521-6 Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU Insectes comestibles ; Entomophagie ; Consommateurs -- Comportement ; Allergie alimentaire ; Législation ; Alimentation -- Histoire ; Risques alimentaires ; Aliments -- Analyse sensorielle Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] Résumé : This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, environmental, and nutritional benefits of the use of insects in the human diet have been identified, the majority of the population in Western countries rejects the idea of adopting insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown significantly, mainly in North America and Europe. This trend is mostly due to increasing attention and involvement from the scientific network and the food and feed industries, as well as governments and their constituents. The book explores the current state of entomophagy and identifies knowledge gaps to inform primary research institutions, students, members of the private sector, and policymakers to better plan, develop, and implement future research studies on edible insects as a sustainable source of food. The case studies and issues presented in this book cover highly up-to-date topics such as aspects of safety and allergies for human consumption, final meat quality of animals fed with insects, the legislative framework for the commercialization of this novel food, and other relevant issues. Type de document : Livre Table des matières : 1 Insects as Food: Risk Assessment and Their Future Perspective in Europe Tilemachos Goumperis 2 Insects as Food in the Global North – The Evolution of the Entomophagy Movement Charlotte Payne, Rudy Caparros Megido, Darja Dobermann, Francis Frédéric, Marianne Shockley, Giovanni Sogari 3 How to Measure Consumers Acceptance Towards Edible Insects? – A Scoping Review About Methodological Approaches Giovanni Sogari, Davide Menozzi, Christina Hartmann, Cristina Mora 4 Bugs on the Menu: Drivers and Barriers of Consumer Acceptance of Insects as Food Christina Hartmann, Angela Bearth 5 Sensory and Consumer Perspectives on Edible Insects Luís Miguel Cunha, José Carlos Ribeiro 6 Quality and Consumer Acceptance of Products from Insect-Fed Animals Laura Gasco, Ilaria Biasato, Sihem Dabbou, Achille Schiavone, Francesco Gai 7 Potential Allergenic Risks of Entomophagy José Carlos Ribeiro, Luís Miguel Cunha, Bernardo Sousa-Pinto, João Fonseca 8 Insects as Food: The Legal Framework Francesca Lotta Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200999

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Fundamentals of 3D food printing and applications (2019) 

Public ISBD Titre : Fundamentals of 3D food printing and applications Type de document : texte imprimé Auteurs : Fernanda C. Godoi, Editeur scientifique ; Bhesh R. Bhandari, Editeur scientifique ; Sangeeta Prakash, Editeur scientifique ; Min Zhang, Editeur scientifique Editeur : London : Academic Press Année de publication : 2019 Importance : 1 vol. (XIV-391 p.) Présentation : ill., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-814564-7 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU Industries agroalimentaires -- Innovations technologiques ; Aliments ; Procédés de fabrication ; Extrusion ; Produits céréaliers ; Insectes comestibles ; Fruits ; Légumes ; Chocolat ; Produits laitiers ; Risques pour la santé Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Mots-clés : Imprimante 3D Résumé : Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Type de document : Livre Table des matières : Chapter 1 - An Introduction to the Principles of 3D Food Printing Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash, Min Zhang 1.1 Introduction 1.2 3D Printing Techniques 1.2.1 Inkjet Printing 1.2.2 Extrusion-Based 3D Printing 1.2.3 Assessment of Printing Quality 1.3 Heating Mode: Powder Layer Binding 1.4 Summary and Future Directions Chapter 2 - 3D Food Printing Technologies and Factors Affecting Printing Precision Zhenbin Liu and Min Zha 2.1 Introduction 2.2 3D Food Printing Technologies and Factors Affecting Printing Precision 2.2.1 Extrusion-Based Printing 2.2.2 Selective Laser Sintering 2.2.3 Binder Jetting 2.2.4 Inkjet Printing 2.3 Summary and Future Directions Chapter 3 - Critical Variables in 3D Food Printing Antonio Derossi, Rossella Caporizzi, Ilde Ricci, Carla Severini 3.1 3D Printing Technology Applied to the Food Sector 3.2 Structural Configuration of 3D Printers 3.2.1 Stepper Motors Drive the Movements of a 3D Printer in Four Axes: Basic Features and Their Effects 3.3 Computer-Aided Design Systems to Create 3D Virtual Models of Food 3.4 Process Planning of 3D Food Printing 3.4.1 Basic Principles of the Slicing Software to Prepare 3D Food Printing 3.4.2 Printing Variables and Their Effects on the Quality of 3D Edible Objects 3.5 The Firmware of the 3D Printer: Basic Principles and Settings That Affect the Printing Quality 3.6 G-Code: The Language To Drive Printers and To Optimise Printing Quality 3.7 Conclusions Chapter 4 - Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments Status and Perspectives Rossella Caporizzi, Antonio Derossi and Carla Severini 4.1 Introduction 4.2 3D Printing Technologies for Cereal-Based Formulations 4.3 Factors Affecting the Printability of a Dough 4.3.1 Effect of Ingredients and Nutritional Compounds in the 3D Printing Process 4.3.2 The Use of Binding Agents to Improve the Printability of Dough 4.4 Postprocessing Technologies 4.5 Textural Properties of 3D-Printed Cereal-Based Products 4.6 Printing Variables Affecting the Quality of Cereal-Based Products 4.7 Innovative Food Formulations in 3D Printing: The Case of Cereal-Based Products Enriched With Edible Insects 4.7.1 Nutritional Properties of Edible Insects 4.7.2 Current Research in 3D Printing for Obtaining Insect-Enriched Products 4.8 Conclusions Chapter 5 - 3D Printed Food From Fruits and Vegetables Ilde Ricci, Antonio Derossi and Carla Severini 5.1 Introduction 5.2 Potential Application of 3D Printing Technology for Vegetable-Based Products 5.2.1 Potential Nutritional and Healthy Properties of 3D Printed Fruit and Vegetables Used for 3D Printing 5.3 Processing Steps for Fruit and Vegetable Printing 5.3.1 Selection of Raw Fruits and Vegetables and Designing of Personalised Food Formulas 5.3.2 Processing Steps for Preparing Fruits and Vegetables for 3D Printing 5.4 Settings of Conditions for Fruit and Vegetable 3D Printing 5.5 Methods to Improve the Shelf-Life of Vegetable 3D Printed Foods 5.6 The Use of Fruit and Vegetable Waste for 3D Food Printing as Future Perspectives 5.7 Conclusion Chapter 6 - 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink Jetting 6.1 Introduction 6.2 Properties of Chocolate 6.2.1 Chocolate Structure 6.2.2 Chocolate Rheology 6.3 Chocolate Formulations 6.3.1 Common Chocolate Products 6.3.2 Specialty Chocolate Products 6.4 3D Printing Platform 6.5 3D Printing Chocolate: Extrusion 6.5.1 Process Optimisation 6.6 3D Printing Chocolate: Sintering and Binding 6.7 3D Printing Chocolate: Inkjet 6.8 Future Trends Matthew Lanaro, Mathilde R. Desselle and Maria A. Woodruff Chapter 7 - Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing Megan M. Ross, Alan L. Kelly and Shane V. Crowley 7.1 Introduction 7.2 Overview of Relevant 3D Printing Technologies 7.3 Structure-Forming Mechanisms Involving Milk Components 7.3.1 Milk Proteins 7.3.2 Milk Fat 7.3.3 Lactose 7.4 Studies of Printable Dairy Structures 7.5 Analytical Tools for 3D-Printed Dairy Applications 7.6 Case Study: 3D Printing of Processed Cheese 7.7 Research Needs, Challenges and Opportunities 7.7.1 Safety and Acceptance 7.7.2 Research Challenges 7.7.3 Industrial Advantages and Disadvantages Chapter 8 - Material, Process and Business Development for 3D Chocolate Printing Liang Hao, Yan Li, Ping Gong, Weil Xiong 8.1 Introduction 8.2 Commercial Feasibility Study 8.2.1 Chocolate Background 8.2.2 Chocolate Status Quo 8.2.3 Research on the 3D Chocolate Printing Business Model 8.3 Development of Chocolate 3D Printing Technology 8.3.1 Chocolate Features 8.3.2 Chocolate Additive Layer Manufacturing 8.3.3 Experimental 8.3.4 Results and Discussion 8.3.5 Conclusions 8.4 Optimisation of Chocolate 3D Printing Technology 8.4.1 Adaptive Extrusion Layer Thickness Optimisation Based on Area Change Rate 8.4.2 Layer Scanning Speed Optimisation Based on Perimeter Change Rate 8.4.3 Conclusions 8.5 Extension of Chocolate 3D Printing Application Technology 8.5.1 Healthcare Products and Chocolate 3D Printing 8.5.2 Feasibility Experiment of Adding Healthcare Products 8.6 Summary and Outlook Chapter 9 - Creation of Food Structures Through Binder Jetting Sonia Holland, Tim Foster and Chris Tuck 9.1 Introduction to Binder Jetting 9.2 Powder Characteristics and Interlayer Cohesion 9.3 Powder Binding Mechanisms 9.4 Suggested Analysis 9.5 Formulating a Functional Printing Ink 9.5.1 Ink Jetting Theory 9.5.2 Viscosity Considerations for Ink Jetting 9.5.3 The Effects of Additives to Enhance Viscosity 9.5.4 Surface Tension and Density 9.6 Controls and Considerations During and Postprinting 9.6.1 Printer Settings 9.6.2 Combining Powder and Ink During Print 9.7 Postprocessing 9.8 Application and Outlook for Food Materials Chapter 10 - 3D Food Printing Technology at Home, Domestic Application Estefanía Rubio and Sònia Hurtado 10.1 Global Scope 10.2 3D Food Printing Technology 10.2.1 How Does 3D Food Printing Work? 10.2.2 3D Food Printers 10.3 Food Preparations for Extruder-Based 3D Food Printing 10.3.1 Food Preparation Examples Related to Print Purpose 10.3.2 Rheological Limitations and Technical Considerations 10.3.3 3D Printer Device-Related Technical Considerations 10.4 3D Food Printing at Home 10.4.1 A 3D Food Printer Conceived as a ‘Mini Food Factory’ 10.4.2 Versatility: Everyday Cooking and Fine Cuisine, at Home and Hospitality 10.4.3 Traditional Recipes and Adapted Formulations 10.4.4 Reduce, Reuse, Recycle. Environment Friendly and a Potential Contributor to Circular Economy 10.4.5 Domestic Applications with Dietetic Purposes 10.5 Limitations, General Considerations and Conclusions Chapter 11 - Prosumer-Driven 3D Food Printing: Role of Digital Platforms in Future 3D Food Printing Systems Siddharth Jayaprakash, Iñigo Flores Ituarte and Jouni Partanen 11.1 Introduction 11.2 What Is Prosumption? 11.3 Evolution of Prosumption 11.4 Current State of 3D Food Printing 11.4.1 Market Segmentation 11.4.2 3D Food Printing Ecosystem and Associated Value Chains 11.4.3 Ingredient Portfolio 11.4.4 Machine Concepts 11.5 Food Prosumption With 3D Food Printing 11.5.1 Change Drivers 11.5.2 Future of Food 11.5.3 Digital Platform for 3D Food Printing 11.5.4 Futuristic Application Areas 11.5.5 Example Use Cases 11.5.6 The Impact Chapter 12 - Safety and Labelling of 3D Printed Food Jasper L. Tran 12.1 Introduction 12.2 3D Printed Food’s Possibilities and Implications 12.2.1 3D Printed Food’s Endless Possibilities 12.2.2 Implications of 3D Printed Food 12.3 3D Printed Food’s Safety and Labelling Issues 12.3.1 Safety Issues 12.3.2 Labelling Issues 12.4 Conclusion Chapter 13 - Future Outlook of 3D Food Printing Sangeeta Prakash, Bhesh R. Bhandari, Fernanda C. Godoi, Min Zhang 13.1 Introduction 13.2 Future of 3D Printing 13.2.1 Constructs with Varying Microstructure Leading to Novel Food Textures 13.2.2 Improved Texture-Modified Food for People with Swallowing and Chewing Difficulties 13.2.3 Increased Fruit and Vegetable Intake Among Children 13.2.4 Healthy Foods With Reduced Fat, Sugar and Salt 13.2.5 Preventing Wastage of Perishables and Sustainability 13.3 What to Expect in the Next 5 Years? En ligne : http://univ.scholarvox.com/catalog/book/docid/88873296 Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201004 Fundamentals of 3D food printing and applications [texte imprimé] / Fernanda C. Godoi, Editeur scientifique ; Bhesh R. Bhandari, Editeur scientifique ; Sangeeta Prakash, Editeur scientifique ; Min Zhang, Editeur scientifique . - London : Academic Press, 2019 . - 1 vol. (XIV-391 p.) : ill., couv. ill. en coul. ; 23 cm. ISBN : 978-0-12-814564-7 Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU Industries agroalimentaires -- Innovations technologiques ; Aliments ; Procédés de fabrication ; Extrusion ; Produits céréaliers ; Insectes comestibles ; Fruits ; Légumes ; Chocolat ; Produits laitiers ; Risques pour la santé Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Mots-clés : Imprimante 3D Résumé : Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Type de document : Livre Table des matières : Chapter 1 - An Introduction to the Principles of 3D Food Printing Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash, Min Zhang 1.1 Introduction 1.2 3D Printing Techniques 1.2.1 Inkjet Printing 1.2.2 Extrusion-Based 3D Printing 1.2.3 Assessment of Printing Quality 1.3 Heating Mode: Powder Layer Binding 1.4 Summary and Future Directions Chapter 2 - 3D Food Printing Technologies and Factors Affecting Printing Precision Zhenbin Liu and Min Zha 2.1 Introduction 2.2 3D Food Printing Technologies and Factors Affecting Printing Precision 2.2.1 Extrusion-Based Printing 2.2.2 Selective Laser Sintering 2.2.3 Binder Jetting 2.2.4 Inkjet Printing 2.3 Summary and Future Directions Chapter 3 - Critical Variables in 3D Food Printing Antonio Derossi, Rossella Caporizzi, Ilde Ricci, Carla Severini 3.1 3D Printing Technology Applied to the Food Sector 3.2 Structural Configuration of 3D Printers 3.2.1 Stepper Motors Drive the Movements of a 3D Printer in Four Axes: Basic Features and Their Effects 3.3 Computer-Aided Design Systems to Create 3D Virtual Models of Food 3.4 Process Planning of 3D Food Printing 3.4.1 Basic Principles of the Slicing Software to Prepare 3D Food Printing 3.4.2 Printing Variables and Their Effects on the Quality of 3D Edible Objects 3.5 The Firmware of the 3D Printer: Basic Principles and Settings That Affect the Printing Quality 3.6 G-Code: The Language To Drive Printers and To Optimise Printing Quality 3.7 Conclusions Chapter 4 - Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments Status and Perspectives Rossella Caporizzi, Antonio Derossi and Carla Severini 4.1 Introduction 4.2 3D Printing Technologies for Cereal-Based Formulations 4.3 Factors Affecting the Printability of a Dough 4.3.1 Effect of Ingredients and Nutritional Compounds in the 3D Printing Process 4.3.2 The Use of Binding Agents to Improve the Printability of Dough 4.4 Postprocessing Technologies 4.5 Textural Properties of 3D-Printed Cereal-Based Products 4.6 Printing Variables Affecting the Quality of Cereal-Based Products 4.7 Innovative Food Formulations in 3D Printing: The Case of Cereal-Based Products Enriched With Edible Insects 4.7.1 Nutritional Properties of Edible Insects 4.7.2 Current Research in 3D Printing for Obtaining Insect-Enriched Products 4.8 Conclusions Chapter 5 - 3D Printed Food From Fruits and Vegetables Ilde Ricci, Antonio Derossi and Carla Severini 5.1 Introduction 5.2 Potential Application of 3D Printing Technology for Vegetable-Based Products 5.2.1 Potential Nutritional and Healthy Properties of 3D Printed Fruit and Vegetables Used for 3D Printing 5.3 Processing Steps for Fruit and Vegetable Printing 5.3.1 Selection of Raw Fruits and Vegetables and Designing of Personalised Food Formulas 5.3.2 Processing Steps for Preparing Fruits and Vegetables for 3D Printing 5.4 Settings of Conditions for Fruit and Vegetable 3D Printing 5.5 Methods to Improve the Shelf-Life of Vegetable 3D Printed Foods 5.6 The Use of Fruit and Vegetable Waste for 3D Food Printing as Future Perspectives 5.7 Conclusion Chapter 6 - 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink Jetting 6.1 Introduction 6.2 Properties of Chocolate 6.2.1 Chocolate Structure 6.2.2 Chocolate Rheology 6.3 Chocolate Formulations 6.3.1 Common Chocolate Products 6.3.2 Specialty Chocolate Products 6.4 3D Printing Platform 6.5 3D Printing Chocolate: Extrusion 6.5.1 Process Optimisation 6.6 3D Printing Chocolate: Sintering and Binding 6.7 3D Printing Chocolate: Inkjet 6.8 Future Trends Matthew Lanaro, Mathilde R. Desselle and Maria A. Woodruff Chapter 7 - Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing Megan M. Ross, Alan L. Kelly and Shane V. Crowley 7.1 Introduction 7.2 Overview of Relevant 3D Printing Technologies 7.3 Structure-Forming Mechanisms Involving Milk Components 7.3.1 Milk Proteins 7.3.2 Milk Fat 7.3.3 Lactose 7.4 Studies of Printable Dairy Structures 7.5 Analytical Tools for 3D-Printed Dairy Applications 7.6 Case Study: 3D Printing of Processed Cheese 7.7 Research Needs, Challenges and Opportunities 7.7.1 Safety and Acceptance 7.7.2 Research Challenges 7.7.3 Industrial Advantages and Disadvantages Chapter 8 - Material, Process and Business Development for 3D Chocolate Printing Liang Hao, Yan Li, Ping Gong, Weil Xiong 8.1 Introduction 8.2 Commercial Feasibility Study 8.2.1 Chocolate Background 8.2.2 Chocolate Status Quo 8.2.3 Research on the 3D Chocolate Printing Business Model 8.3 Development of Chocolate 3D Printing Technology 8.3.1 Chocolate Features 8.3.2 Chocolate Additive Layer Manufacturing 8.3.3 Experimental 8.3.4 Results and Discussion 8.3.5 Conclusions 8.4 Optimisation of Chocolate 3D Printing Technology 8.4.1 Adaptive Extrusion Layer Thickness Optimisation Based on Area Change Rate 8.4.2 Layer Scanning Speed Optimisation Based on Perimeter Change Rate 8.4.3 Conclusions 8.5 Extension of Chocolate 3D Printing Application Technology 8.5.1 Healthcare Products and Chocolate 3D Printing 8.5.2 Feasibility Experiment of Adding Healthcare Products 8.6 Summary and Outlook Chapter 9 - Creation of Food Structures Through Binder Jetting Sonia Holland, Tim Foster and Chris Tuck 9.1 Introduction to Binder Jetting 9.2 Powder Characteristics and Interlayer Cohesion 9.3 Powder Binding Mechanisms 9.4 Suggested Analysis 9.5 Formulating a Functional Printing Ink 9.5.1 Ink Jetting Theory 9.5.2 Viscosity Considerations for Ink Jetting 9.5.3 The Effects of Additives to Enhance Viscosity 9.5.4 Surface Tension and Density 9.6 Controls and Considerations During and Postprinting 9.6.1 Printer Settings 9.6.2 Combining Powder and Ink During Print 9.7 Postprocessing 9.8 Application and Outlook for Food Materials Chapter 10 - 3D Food Printing Technology at Home, Domestic Application Estefanía Rubio and Sònia Hurtado 10.1 Global Scope 10.2 3D Food Printing Technology 10.2.1 How Does 3D Food Printing Work? 10.2.2 3D Food Printers 10.3 Food Preparations for Extruder-Based 3D Food Printing 10.3.1 Food Preparation Examples Related to Print Purpose 10.3.2 Rheological Limitations and Technical Considerations 10.3.3 3D Printer Device-Related Technical Considerations 10.4 3D Food Printing at Home 10.4.1 A 3D Food Printer Conceived as a ‘Mini Food Factory’ 10.4.2 Versatility: Everyday Cooking and Fine Cuisine, at Home and Hospitality 10.4.3 Traditional Recipes and Adapted Formulations 10.4.4 Reduce, Reuse, Recycle. Environment Friendly and a Potential Contributor to Circular Economy 10.4.5 Domestic Applications with Dietetic Purposes 10.5 Limitations, General Considerations and Conclusions Chapter 11 - Prosumer-Driven 3D Food Printing: Role of Digital Platforms in Future 3D Food Printing Systems Siddharth Jayaprakash, Iñigo Flores Ituarte and Jouni Partanen 11.1 Introduction 11.2 What Is Prosumption? 11.3 Evolution of Prosumption 11.4 Current State of 3D Food Printing 11.4.1 Market Segmentation 11.4.2 3D Food Printing Ecosystem and Associated Value Chains 11.4.3 Ingredient Portfolio 11.4.4 Machine Concepts 11.5 Food Prosumption With 3D Food Printing 11.5.1 Change Drivers 11.5.2 Future of Food 11.5.3 Digital Platform for 3D Food Printing 11.5.4 Futuristic Application Areas 11.5.5 Example Use Cases 11.5.6 The Impact Chapter 12 - Safety and Labelling of 3D Printed Food Jasper L. Tran 12.1 Introduction 12.2 3D Printed Food’s Possibilities and Implications 12.2.1 3D Printed Food’s Endless Possibilities 12.2.2 Implications of 3D Printed Food 12.3 3D Printed Food’s Safety and Labelling Issues 12.3.1 Safety Issues 12.3.2 Labelling Issues 12.4 Conclusion Chapter 13 - Future Outlook of 3D Food Printing Sangeeta Prakash, Bhesh R. Bhandari, Fernanda C. Godoi, Min Zhang 13.1 Introduction 13.2 Future of 3D Printing 13.2.1 Constructs with Varying Microstructure Leading to Novel Food Textures 13.2.2 Improved Texture-Modified Food for People with Swallowing and Chewing Difficulties 13.2.3 Increased Fruit and Vegetable Intake Among Children 13.2.4 Healthy Foods With Reduced Fat, Sugar and Salt 13.2.5 Preventing Wastage of Perishables and Sustainability 13.3 What to Expect in the Next 5 Years? En ligne : http://univ.scholarvox.com/catalog/book/docid/88873296 Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201004

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