Description
Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses using insects as food by following a farm-to-fork way and covering general aspects concerning farming, processing and the principle applications of insects and bug derived ingredients within 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 method of conventional and cutting edge technologies, in addition to the biological properties, application, safety, functionality and nutritional worth of both insects and their ingredients for food applications.
Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and the ones working in or studying related disciplines will get pleasure from this reference.
