Insects as Food and Food Ingredients

Technological Improvements, Sustainability, and Safety Aspects
Erscheinungsjahr 2023
ISBN: 978-0-323-95594-2
Verlag: William Andrew Publishing

Buch, Englisch, Format (B × H): 191 mm x 235 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Garcia-Vaquero, Marco

García, Carlos Álvarez

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften

Inhaltsverzeichnis

Section I: General Concepts
1. Overview and introduction to edible Insects
2. Current status of insect farming for food application (species, current farming systems)
3. Nutritional value of insects and derived ingredients
4. Sustainability and economic aspects of insect farming and consumption
5. Food safety and regulatory framework of insects and their derived ingredients as food

Section II: Insect and Derived Ingredients Processing
6. Insect processing technologies
7. Insect processing for protein production
8. Insect processing for lipids production
9. Insect processing for chitin production
10. Current status and future trends on the use of innovative technologies

Section III: Application and Health Benefits of Insects and Derived Ingredients
11. Functional applications of insects and derived ingredients in food products
12. Biological properties, health benefits and safety of insect and derived ingredients as food
13. Insect cuisine
14. Other applications of insects in the agri-food sector
15. Consumer perception of insects and derived ingredients as food
16. History of insects as food and future perspectives

Über Autor(innen)

García, Carlos Álvarez
Dr. Álvarez's research focuses on revalorizing and characterizing emerging protein sources to be used as functional and nutritional ingredients in novel food formulations and as raw material for new biodegradable plastics. Moreover, Dr. Álvarez is currently part of the European Interreg project ValuSect focused on investigating multiple aspects of edible insects including the use of food losses for insect rearing and the impact of the rearing conditions on the nutritional and safety aspects of final insect-based products when consumed as food. Dr. Alvarez has published more than 40 peer-reviewed papers, participated in more than 30 national and international congresses, published more than 10 book chapters and filed 3 patents on protein processing. He is currently member of the editorial board of Food Chemistry (Elsevier).

Garcia-Vaquero, Marco
Assistant Prof. Dr. Marco Garcia-Vaquero (DVM, MVetSci, PhD) works at the School of Agriculture and Food Science at University College Dublin (UCD), Ireland. Dr. Garcia-Vaquero has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals. Dr. Garcia-Vaquero's primary research interest focuses on the utilization of algae (macroalgae and microalgae) and other agri-food waste or by-products for the generation of novel food ingredients. His research explores the use and optimization of innovative technologies for the extraction of high-value compounds from agri-food by-products as nutraceuticals, as well as the chemical analyses of these compounds and their biological activities (anti-hypertensive, anti-oxidant, anti-cancer, anti-microbial and immunomodulatory), safety (chemical hazards, such as heavy metals) and bio-accessibility of these compounds in vitro. Throughout his career, Dr. Garcia-Vaquero has written over 50 publications, contributed in more than 30 conferences, advised policy makers and edited multiple special issues in peer-reviewed journals and books in the area of functional foods, food safety and innovative technologies providing also guidance and supervision within this research area to multiple masters, PhDs and postdoctoral researchers. His expertise in the field of functional foods, specially focused on the use of innovative technologies for the utilization of food by-products, has been recognized by being appointed as an editorial board member of several international journals, member of the Institute of Food and Health (UCD) and as management committee member and group leader in multiple European research networks, leading European and International researchers in the field of food technology.