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A Comprehensive Look at the Possibilities of Edible Insects as Food in Europe – A Review
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Publication date: 2014-09-30
Pol. J. Food Nutr. Sci. 2014;64(3):147-157
Possibilities of edible insects use in European countries, is now increasingly debated issue. Insects in Asian, African, Central American and South Central American cultures, are mainly nutritional components. Review mainly describes the species of insects that are suitable as food in Europe and other developed countries. This comprehensive work addresses the issue of eating insects, especially considering the nutritionally important factors. Risks are also mentioned, as well as allergies, toxicity, and other aspects of the breeding and use of edible insects. Insects play and will play important roles in the future in various fields of research, exploitation, breeding, etc. This review provides a comprehensive current and future view of insects as a valuable foodstuff.
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Nutritional content, amino acid profile, and protein properties of edible insects (Tenebrio molitor and Gryllus assimilis) powders at different stages of development
Lívya Oliveira, Stephanie Pereira, Kelly Dias, Silva da, Mariana Grancieri, Luis Jimenez, Oliveira de, Hércia Martino, Lucia Della
Journal of Food Composition and Analysis
Impact of Mealworm Powder (Tenebrio molitor) Fortification on Ice Cream Quality
Ewelina Zielińska, Martina Pečová, Urszula Pankiewicz
Evaluation of rapeseed cake as a protein substitute in the feed of edible crickets: A case study using Gryllus assimilis
Petra Škvorová, Martin Kulma, Matěj Božik, Michal Kurečka, Vladimír Plachý, Daniela Slavíková, Kateřina Šebelová, Lenka Kouřimská
Food Chemistry
Insects as Food and Food Ingredients
José Lucas Pérez-Lloréns
Insects as Food and Food Ingredients
John Kinyuru, Jeremiah Ng'ang'a, Nancy Ndung'u
Stable isotope ratios and current-use pesticide levels in edible insects: implications on chemical food safety
Alicia Macan Schönleben, Shanshan Yin, Ethan Strak, Alison Johnson, Lidia Belova, Yu Ait Bamai, Alexander L.N. van Nuijs, Giulia Poma, Adrian Covaci
Food Research International
Regenerative edible insects for food, feed, and sustainable livelihoods in Nigeria: Consumption, potential and prospects
Pascal Osa Aigbedion-Atalor, Ken Okwae Fening, Akinyemi O. Adeyemi, Itohan Idemudia, Kenechukwu Chukwuemeka Ojukwu, Maureen Amuche Nwobodo, Oghenetega Sunday, Nnenna Chinyelu Isiogu, Abiola O. Oke
Future Foods
Desde Cundinamarca. Harina de grillo: gastronomía y sostenibilidad para Colombia y el mundo
Annamaria Filomena Ambrosio, Luz Indira Sotelo Díaz, María Paula Deaza Fernández, Bibiana Ramírez Pulido
Bio-economic potential of ethno-entomophagy and its therapeutics in India
Wahengbam Deepanita Devi, Rajkumari Bonysana, Kabrambam Dasanta Singh, Arunkumar Singh Koijam, Pulok Kumar Mukherjee, Yallappa Rajashekar
npj Science of Food
Ethno-entomotherapeutic and metabolite profiling of Coridius chinensis (Dallas), a traditional edible insect species of North-East India
Rajkumari Bonysana, Kabrambam Dasanta Singh, Wahengbam Deepanita Devi, Arunkumar Singh koijam, Kokho Kapesa, Jatin Kalita, Pulok Kumar Mukherjee, Yallappa Rajashekar
Scientific Reports
Edible Insects in Slavic Culture: Between Tradition and Disgust
Agnieszka Orkusz, Martyna Orkusz
Unravelling the nutritional and health benefits of marketable winged termites (Macrotermes spp.) as sustainable food sources in Africa
Xavier Cheseto, Brian O. Ochieng, Sevgan Subramanian, Chrysantus M. Tanga
Scientific Reports
Determination of Triacylglycerol Composition in Mealworm Oil (Tenebrio molitor) via Electrospray Ionization Tandem Mass Spectrometry with Multiple Neutral Loss Scans
Seongeung Lee, Minkyoung Kim, Hyeokjun Cho, Gyeong-Hwen Lee
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