Insects as Food and Food Ingredients - Technological Improvements, Sustainability, and Safety Aspects

Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredients in the food sector. Broken into three sections, this book addresses insect farming, the challenges of processing whole insects, or their fractionation into insect ingredients by the means of conventional and innovative technologies, as well as the biological properties, application, safety, functionality and nutritional value of both insects and their ingredients for food applications. Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and those working in or studying related disciplines will benefit from this reference.

General

Imprint:	Academic Press Inc
Country of origin:	United Kingdom
Release date:	December 2023
First published:	2024
Editors:	Marco Garcia-Vaquero • Carlos Ã�lvarez García
Dimensions:	235 x 191mm (L x W)
Pages:	314
ISBN-13:	978-0-323-95594-2
Categories:	Books
LSN:	0-323-95594-0
Barcode:	9780323955942

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