000			04032cam a2200541Ii 4500
001			ocn953264916
003			OCoLC
005			20190328114815.0
006			m o d
007			cr cnu---unuuu
008			160708s2016 enk ob 001 0 eng d
040			_aOPELS _beng _erda _epn _cOPELS _dUIU _dOCLCF _dCOO _dN$T _dEBLCP _dIDEBK _dYDXCP _dOCLCQ _dN$T _dOCLCQ _dDEBSZ _dZ5A _dOCLCQ _dU3W _dD6H _dNLE _dUKMGB _dOCLCQ _dWYU _dTKN _dYDX
016	7		_a018003221 _2Uk
019			_a952548748 _a952932104 _a957597173 _a958291525 _a1066628752
020			_a9780128028926 _q(electronic bk.)
020			_a0128028920 _q(electronic bk.)
020			_a0128028564
020			_a9780128028568
020			_z9780128028568 _q(print)
020			_z0128028564 _q(print)
024	3		_a9780128028568
035			_a(OCoLC)953264916 _z(OCoLC)952548748 _z(OCoLC)952932104 _z(OCoLC)957597173 _z(OCoLC)958291525 _z(OCoLC)1066628752
050		4	_aTX388.I5
072		7	_aCKB _x000000 _2bisacsh
082	0	4	_a641.6/96 _223
084			_aZE 25900 _2rvk
245	0	0	_aInsects as sustainable food ingredients : production, processing and food applications / _h[electronic resource] _cedited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas.
264		1	_aLondon, United Kingdom : _bAcademic Press is an imprint of Elsevier, _c2016.
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
520			_aInsects 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.
588	0		_aOnline resource; title from PDF title page (SpringerLink, viewed July 8, 2016).
504			_aIncludes bibliographical references and index.
505	0		_aChapter 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.
650		0	_aEdible insects.
650		7	_aCOOKING _xGeneral. _2bisacsh
650		7	_aEdible insects. _2fast _0(OCoLC)fst00902445
650		7	_aEssbare Kleinsttiere _2gnd _0(DE-588)1025861264
655		0	_aElectronic book.
655		4	_aElectronic books.
700	1		_aDossey, Aaron T., _eeditor.
700	1		_aMorales-Ramos, Juan A., _eeditor.
700	1		_aRojas, M. Guadalupe, _eeditor.
776	0	8	_iPrint version: _z9780128028568 _w(OCoLC)953972768
856	4	0	_3ScienceDirect _uhttp://www.sciencedirect.com/science/book/9780128028568
999			_c247370 _d247370