04032cam a2200541Ii 4500 ocn953264916 OCoLC 20190328114815.0 m o d cr cnu---unuuu 160708s2016 enk ob 001 0 eng d OPELS eng rda pn OPELS UIU OCLCF COO N$T EBLCP IDEBK YDXCP OCLCQ N$T OCLCQ DEBSZ Z5A OCLCQ U3W D6H NLE UKMGB OCLCQ WYU TKN YDX 018003221 Uk 952548748 952932104 957597173 958291525 1066628752 9780128028926 (electronic bk.) 0128028920 (electronic bk.) 0128028564 9780128028568 9780128028568 (print) 0128028564 (print) 9780128028568 (OCoLC)953264916 (OCoLC)952548748 (OCoLC)952932104 (OCoLC)957597173 (OCoLC)958291525 (OCoLC)1066628752 TX388.I5 CKB 000000 bisacsh 641.6/96 23 ZE 25900 rvk Insects as sustainable food ingredients : production, processing and food applications / [electronic resource] edited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas. London, United Kingdom : Academic Press is an imprint of Elsevier, 2016. 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Insects as Sustainable Food Ingredients: Production, Processing and Food Applications 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. Online resource; title from PDF title page (SpringerLink, viewed July 8, 2016). Includes bibliographical references and index. Chapter 1 -- Introduction to Edible Insects Chapter 2 -- History and Cultural Use of Insects Chapter 3 -- Nutrient Content and Health Benefits of Consuming Insects Chapter 4 -- Insect Farming: Efficieny and Impacts on Environment and Family Livelihood Compared with Livestock and Crops or Insect Sustainability Chapter 5 -- Modern Insect Based Food Industry Chapter 6 -- Insect Mass Production Technologies Chapter 7 -- Food Safety and Regulatory Concerns Chapter 8 -- Microbiology Concepts (New chapter title: Ensuring Food Safety in Insect Based Foods: Microbiological and Other Foodborne Hazards) Chapter 9 -- Insects and Their Connection to Food Allergy Chapter 10 -- Brief Summary of Insect Use as an Industrial Animal Feed/Feed Ingredient. Edible insects. COOKING General. bisacsh Edible insects. fast (OCoLC)fst00902445 Essbare Kleinsttiere gnd (DE-588)1025861264 Electronic book. Electronic books. Dossey, Aaron T., editor. Morales-Ramos, Juan A., editor. Rojas, M. Guadalupe, editor. Print version: 9780128028568 (OCoLC)953972768 ScienceDirect http://www.sciencedirect.com/science/book/9780128028568 247370 247370