Transforming insect biomass into consumer wellness foods: A review
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- 作者：Dongxiao Sun-Waterhousea ; b ; Geoffrey I.N. Waterhousea ; b ; g.waterhouse@auckland.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Lijun Youa ; Jianan Zhanga ; Yang Liua ; Lukai Maa ; Jie Gaoa ; Yi Donga
- 关键词：Alternative protein sources ; Consumer perception ; Edible insects ; Human wellbeing ; Nutrients and bioactives ; Processing
- 刊名：Food Research International
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：89
- 期：part_P1
- 页码：129-151
- 全文大小：2072 K
文摘
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Edible insects are novel and sustainable ingredients for human wellness foods.
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Development and commercialisation of insect foods is challenging, yet feasible.
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Insect foods with high nutritional value but no allerginicity/toxicity can be created.
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Increasing consumer demand and acceptance is vital for globalised entomophagy.
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Regulatory frameworks are needed for industrial-scale insect farming and processing.