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Insects as sustainable food ingredients : production, processing and food applications / edited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas

Autor secundário: Dossey, Aaron T.
Morales-Ramos, Juan A.
Rojas, M. Guadalupe
Publicação: Amsterdam : Elsevier, 2016 Descrição: XV, 385 p. : fig. tab.ISBN: 978-0-12-802856-8Resumo: "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." .Nome comum: Insetos edíveis | Avaliação nutricional | Indústria alimentar | Processamento dos alimentos | Segurança alimentar | HACCP | Alergias alimentares | Alimentação humana | Alimentação animal CDU: 638.08 | 663/664 Recursos em linha: Google books
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Índice
List of Contributors, p.XII
Acknowledgments, p. XV
1. Introduction to Edible Insects
Introduction, p. 1
Aims, p. 2
Historic Relevance of Edible Insects, p. 2
Reevaluation of Our Sources of Protein Worldwide, p. 2
Population Crowth and a Rising Demand
for Animal-Derived Protein, p. 3
Land Use, p. 4
Urban and Vertical Agriculture, p. 5
Climate Change and Agricultural Productivity, p. 6
Aquaculture and the Environment, p. 7
Limits to Nonrenewable Energy, p. 7
Water Use, p. 10
Insects as a Living Source of Protein in Space, p. 10
Insects Are an Important and Feasible Solution, p. 11
Worldwide Acceptance of Insects as Food, p. 12
Funding and Legislation, p. 14
Increasing Recognition in the Academic Sector, p. l5
Current Trends in Using Insects as Food, p. 17
Psychological Barriers and Disgust, p. 18
Definition of Terms, p. 20
Summary of Book, p. 20
A CalI to Action, p. 23
References, p. 24
2. Insects as Food: History, Culture, and Modern Use around the World
Introduction, p. 29
Edible Insects of the World, p. 31
History of Insects as Human Food, p. 33
Archeological Data, p. 33
Early Historie Times (~3600BC-500AD), p. 34
Age of Reason and Emergence of the Scientific Era (1700s/18 th Century), p. 35
Modern Cultural Uses, p. 36
Edible insects Around the World: Selected Classic Examples, p. 37
Indirect or Unintentional Presence in Foods, p. 42
Cultura! Restrictions, p. 43
Food Taboos and Religious/Dietary Restrictions, p. 43
Disgust Factor, p. 44
Educatíonal Campaigns, p. 47
Edible Insects as Nutraceuticals, p. 48
EthnoentomoIogy, p. 50
Harvesting and Cultivation, p. 51
Farming of Edible Insects, p. 52
Final Comments and Recommendations, p. 53
References, p. 54
3. Nutríent Content and Health Benefits of Insects
Nutrient Content, p. 61
Insect Physiology and Functionality, p. 78
Insects as a Food Ingredient, p. 81
Insect Protein Functionality, p. 81
Conclusions, p. 83
References, p. 84
4. Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops
Introduction, p. 85
Food Security/Family Livelihood, p. 87
Biodiversity and Availability of Insects, p. 89
Consumption of Insects versus Other Livestock, p. 90
Cost of Cultivation, p. 91
Possibility of Replacing Livestock With Insects as Human Food, p. 93
Environmental Impact, p. 94
Industrial Perspective, p. 96
Commercial Insect Farming for Mass Production, p. 97
Indoor Farming, p. 97
Outdoor Farming, p. 101
Farming in Space, p. 102
Market Potential, p. 103
Retail/Local Marketing, p. 103
Export, p. 104
New Products From Farmed Insects, p. 104
Safety Regulations, p. 105
Current Challenges and Conclusions, p. 105
References, p. 106
5. Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward
Introduction, p. 113
Efficiency, p. 114
Biodiversity, p.115
Current Insect Farming Industry, p. 117
Modern Industrial Mass Production of Insects, p. 118 Recommendations and Considerations for Selection for Aspiring Insect-Based Food Producers and Insect Farmers, p. 122
Feed Formulations and Biomass Sources for Farming Insects: Considerations for Insect Feed Formulations, p. 122
Underutilized Biomass Amenable as Feed Ingredients for Mass-Farmed Edible Insects, p. 122
Diseases Affecting Mass Produced/Farmed Insects, p. 123
The NASCAR Jacket of Food: Food Labeling Requirements and Aspects of Consumer Demand. How do l label it? Is it Organic?
GMO? Gluten Free? Paleo? Other?, p. 123
Words Matter: Terminology Recommendations, p.124
Animal Welfare, p. 125
Getting Past the "Fear Factor": Important Considerations for Normalizing Insects as a Mainstream Food Ingredient Beyond the Novelty Niche, p. 125
Insect Processing Considerations: Considerations for Insect-Based Food Production, Processing, and Safety, p. 126
The Real Pioneers: Entrepreneurs in the Insect-Based Food Space, p. 135
Summary of Current Companies, Farms, and Other Organizations, p. 140
Subindustry Niches: Importance of Finding One's Focused Role in the Industry and Product Selection, p. 141
Supply Chain Needs: Feed, Farms, Insects, Transportation, Processing, and Manufacturing , p. 146
Feed, p. 146
Farms and Farmed Species, p. 147
Transportation, Storage, and Distribution, p. 147
Processing and Manufacturing Infrastructure, p. 148
Intriguing the Larger Food Industry: Uses of Insects as Industrial Food Ingredients, p. 148
Conclusions, p. 149
References, p. 150
6. Insect Mass Production Technologies
Introduction, p. 153
Mass-Produced Insect Species and Their Respective Applications, p. 154
Insects for Food and Feed, p. 154
Insects for Medicinal Use, p. 155
Insects for Other Applications, p. 155
Potential of Using Conventional Feedstock for Rearing Insects, p. 156
Principais of Feed Production for Insect Mass Productio, p. 156
Manufacture of Insect Feed, p. 157
Nutritional Requirements for Farmed Insects, p. 158 Macronutrients, p. 158
Micronutrients, p. 160
Considerations for Insect Mass Rearing Equipment and Mechanization, p. 162
Production and Operation Management, p. 162
Rearing Area, p. 163
Feeding and Watering, p. 164
Separation and Sorting Room and Product
Traceability, p. 165
Cleaning Room, p. 165
Compost Area, p.166
Production Techniques by Species , p. 166
Mealworm Production Technologies, p. 166
Black Soldier Fly, Hermetia illucens, Production, p. 173 Housefly, Musca domestica, Production, p. 176
Cricket Production in the United States, p. 179
Waxworm Production, p. 182
Environmental Control for Efficient Production of Insects in General, p. 184
Estimating Optimal Conditions Required for Design for Insects in General, p. 184
Air Flow Design, p. 186
Equipment for Climate Control, p. 191
Automatic Control and Artificial Intelligence, p. 194
Concluding Remarks, p. 196
References, p. 196
7. Food Safety and Regulatory Concerns
Introduction, p. 203
Regulatory Considerations for Insects-as-Food Ingredient, p. 204
Present History of Use and Regulations, p. 204
Labelling Regulation and Health Claims Applicable to Insects, p. 207
Safety Considerations for Insects as Food, p. 207
Species Identity and Characterization of the Insect-Based Product for Whole Body or Processed Feed, p. 209
Toxicological Assessment, p. 210
Clinical Evaluation of Safety, p. 211
Toxicological Hazards of Insect-Based Foods and Food Ingredients, p. 211
Chemical, p. 211
Physical, p. 213
Farming and Novel Considerations Driving Insect Food/Feed Safety, p. 214
Processing, Preparation, Packaging, and Transport of Insect-Based Foods and Food Ingredients, p. 216
Conclusions on the Use of the Insects as Food and Feed, p. 217
References, p. 218
8.Ensuring Food Safety in Insect Based Foods: Mitigating Microbiological and Other Foodborne Hazards
Introduction, p. 223
Microbes Associated with Insects, p. 224
Insects as a Vector of Foodborne Disease Hazards, p. 225
Bacterial Infections, p. 229
Salmonellosis, p. 230
Shigellosis, p. 230
Víbriosis, p. 230
E. coli, p. 231
Yersiniosis, p. 231
Campylobacteriosis, p. 231
Listeriosis, p. 232
C. perfringens, p. 232
Other Bacterial Foodborne Infections, p. 232
Nonbacterial Foodborne Infections, p. 232
Infectious Hepatitis, p. 233
Enteroviruses, p. 233
Multicellular Parasites, p. 233
Prions, p. 234
Foodborne Bacterial Intoxications, p. 234
Staphyhcoccus aureus Enterotoxin, p. 234
B. cereus Enterotoxin, p. 234
Botulism, p. 235
Chemical Intoxications, p. 235
Physical Hazards, p. 236
Administrative Regulation, p. 236
United States Department of Agricultura (USDA), p. 237
United States Food and Drug Administration (FDA), p. 237
Milk Sanitation, p. 237
International Administration, p. 237
Prerequisite Programs, p. 238
Good Manufacturing Practices, p. 238
Training and Personal Hygiene, p. 238
Pest Control, p. 238
Sanitation, p. 239
Sanitary Facility Design, p. 239
Sanitary Equipment Design, p. 239
Cleaning and Sanitizing Procedures, p. 240
Hazard Analysis Critical Control Point System, p. 241
HACCP Plan Development, p. 242
Food Safety Modernization Act, p. 243
Validation, p. 244
Food Preservation, p. 244
Principles of Food Preservation, p. 245
Asepsis/Removal, p. 245
Modified Atmosphere Conditions, p. 246
High-Temperature Preservation, p. 246
Low-Temperature Preservation, p. 247
Drying, p. 248
Preservatives,p. 248
Irradiation, p. 249
Fermentation, p. 249
Conclusions, p. 250
References, p. 250
9. Insects and Their Connection to Food Allergy
Introduction, p. 255
Food Allergy, p. 255
Insects and Food Allergy, p. 257
Insect Allergens, p. 259
Tropomyosin, p. 259
Arginine Kinase, p. 260
Sarcoplasmic Calcium Binding Protein, p. 261
Myosin Light Chain, p. 262
Troponin C, p. 263
Sarcoplasmic Endoreticulum Calcium ATPase , p. 263
Hemocyanin, p. 263
Phospholipase , p. 264
Other Allergens, p. 264
Known Aero-Allergens, p. 264
Novel Allergens, p. 264
Effects of Processing, p. 264
Methods of Allergen Detection, p. 266
Conclusions, p. 267
References, p. 268
10. Brief Summary of Insect Usage as an Industrial Animal Feed/Feed Ingredient
Overview, p. 273
Justification of Using Insects in Animal Feed, p. 273
Current Overview of the Use of Insects in Animal Feeding, p. 274
Examples of Livestock Fed With Insects as Feed Ingredients, p. 277
Poultry, p. 277
Pigs (Sus sp.), p. 282
Fish, p. 283
Hybrid Fish, p. 290
Polyculture, p. 290
Crustaceans (Shrimp, Crabs, Lobsters and Their Relatives), p. 291
Mollusks (Clams, Oysters, Snails and Their Relatives), p. 292
Overview, p. 292
Other Animais, p. 292
Benefits and Constraints Associated with Using Insects as Livestock Feed Ingredients, p. 293
Nutritional, p. 293
Feed Security and Safety, p. 295
Animal Welfare, p. 297
Promising Opportunities for Research and Technological Advancement, p. 298
Ecological Aspects and Sustainability, p. 298
Environmental Enrichment for Livestock
Animais, p. 299
Chitin, p. 299
Insect Nutritive Value Improvement Using Different Rearing Systems Physical and/or Chemical Treatrnents of Insect Meais to Improve Their Assimilation, p. 300
Conclusions, p. 300
References, p. 301
Appendix, p. 311
Documented Information for 1555 Species of Insects and Spiders, p. 312
References, p. 372
Subject Index, p. 377

"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."

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