Insects as sustainable food ingredients: production, processing and food applications
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier, AP
[2016]
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| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | xv, 385 Seiten Illustrationen, Diagramme, Karten |
| ISBN: | 9780128028568 |
Internformat
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Datensatz im Suchindex
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Titel: Insects as sustainable food ingredients
Autor: Dossey, Aaron T
Jahr: 2016
Contents
List of Contributors xiii
Acknowledgments xv
1. Introduction to Edible Insects
F.V. Dunkel, C. Payne
Introduction 1
Aims 2
Historic Relevance of Edible Insects 2
Reevaluation of Our Sources of Protein
Worldwide 2
Population Growth and a Rising Demand
for Animal-Derived Protein 3
Land Use 4
Urban and Vertical Agriculture 5
Climate Change and Agricultural Productivity 6
Aquaculture and the Environment 7
Limits to Nonrenewable Energy 7
Water Use 10
Insects as a Living Source of Protein in Space 10
Insects Are an Important and Feasible Solution 11
Worldwide Acceptance of Insects as Food 12
Funding and Legislation 14
Increasing Recognition in the Academic Sector 15
Current Trends in Using Insects as Food 17
Psychological Barriers and Disgust 18
Definition of Terms 20
Summary of Book 20
A Call to Action 23
References 24
2. Insects as Food: History, Culture,
and Modern Use around the World
E.M. Costa-Neto, F. V. Dunkel
Introduction 29
Edible Insects of the World 31
History of Insects as Human Food 33
Archeological Data 33
Early Historic Times (~3600BC-500AD) 34
Age of Reason and Emergence of the
Scientific Era (1700s/18th Century) 35
Modern Cultural Uses 36
Edible Insects Around the World: Selected
Classic Examples 37
Indirect or Unintentional Presence in Foods 42
Cultural Restrictions 43
Food Taboos and Religious/Dietary Restrictions 43
Disgust Factor 44
Educational Campaigns 47
Edible Insects as Nutraceuticals 48
Ethnoentomology 50
Harvesting and Cultivation 51
Farming of Edible Insects 52
Final Comments and Recommendations 53
References 54
3. Nutrient Content and Health Benefits
of Insects
J.P. Williams, J.R. Williams, A. Kirabo, D. Chester,
M. Peterson
Nutrient Content 61
Insect Physiology and Functionality 78
Insects as a Food Ingredient 81
Insect Protein Functionality 81
Conclusions 83
References 84
4. Edible Insects Farming: Efficiency
and Impact on Family Livelihood,
Food Security, and Environment
Compared With Livestock
and Crops
R.T. Gahukar
Introduction 85
Food Security/Family Livelihood 87
Biodiversity and Availability of Insects 89
Consumption of Insects versus Other Livestock 90
Cost of Cultivation 91
Possibility of Replacing Livestock With Insects as
Human Food 93
Environmental Impact 94
Industrial Perspective 96
ix
x Contents
Commercial Insect Farming for Mass
Production
Indoor Farming
Outdoor Farming
Farming in Space
Market Potential
Retail/Local Marketing
Export
New Products From Farmed Insects
Safety Regulations
Current Challenges and Conclusions
References
5. Modern Insect-Based Food Industry:
Current Status, Insect Processing
Technology, and Recommendations
Moving Forward
A.T. Dossey, J.T. Tatum, W.L. McGill
Introduction
Efficiency
Biodiversity
Current Insect Farming Industry
Modern Industrial Mass Production of Insects
Recommendations and Considerations
for Selection for Aspiring Insect-Based
Food Producers and Insect Farmers
Feed Formulations and Biomass Sources
for Farming Insects: Considerations
for Insect Feed Formulations
Underutilized Biomass Amenable as Feed
Ingredients for Mass-Farmed Edible Insects
Diseases Affecting Mass Produced/Farmed
Insects
The NASCAR Jacket of Food: Food Labeling
Requirements and Aspects of Consumer
Demand. How do I label it? Is it Organic?
GMO? Gluten Free? Paleo? Other?
Words Matter: Terminology Recommendations
Animal Welfare
Getting Past the "Fear Factor": Important
Considerations for Normalizing Insects
as a Mainstream Food Ingredient Beyond the
Novelty Niche
Insect Processing Considerations:
Considerations for Insect-Based Food
Production, Processing, and Safety
The Real Pioneers: Entrepreneurs in the
Insect-Based Food Space
Summary of Current Companies, Farms,
and Other Organizations
Subindustry Niches: Importance of Finding .
One's Focused Role in the Industry
and Product Selection
Supply Chain Needs: Feed, Farms, Insects,
97 Transportation, Processing, and Manufacturing 146
97 Feed 146
101 Farms and Farmed Species 147
102 Transportation, Storage, and Distribution 147
103 Processing and Manufacturing Infrastructure 148
103 Intriguing the Larger Food Industry: Uses
104 of Insects as Industrial Food Ingredients 148
104 Conclusions 149
105 References 150
105
106 6. Insect Mass Production Technologies
J.A. Cortes Ortiz, A.T. Ruiz, J.A. Morales-Ramos,
M. Thomas, M.G. Rojas,J.K. Tomberlin, L. Yi,
R. Han, L. Giroud, R.L. Jullien
Introduction 153
Mass-Produced Insect Species and Their
Respective Applications 154
113 Insects for Food and Feed 154
114 Insects for Medicinal Use 155
115 Insects for Other Applications 155
117 Potential of Using Conventional Feedstock
118 for Rearing Insects 156
Principals of Feed Production for Insect Mass
Production 156
122 Manufacture of Insect Feed 157
Nutritional Requirements for Farmed Insects 158
Macronutrients 158
122 Micronutrients 160
Considerations for Insect Mass Rearing
122 Equipment and Mechanization 162
Production and Operation Management 162
123 Rearing Area 163
Feeding and Watering 164
Separation and Sorting Room and Product
Traceability 165
123 Cleaning Room 165
124 Compost Area 166
125 Production Techniques by Species 166
Mealworm Production Technologies 166
Black Soldier Fly, Hermetia illucens, Production 173
Housefly, Musca domestica, Production 176
125 Cricket Production in the United States 179
Waxworm Production 182
Environmental Control for Efficient Production
126 of Insects in General 184
Estimating Optimal Conditions Required for
135 Design for Insects in General 184
Air Flow Design 186
140 Equipment for Climate Control 191
Automatic Control and Artificial Intelligence 194
Concluding Remarks 196
141 References 196
Contents xi
Food Safety and Regulatory Concerns Staphylococcus aureus Enterotoxin 234
B. cereus Enterotoxin 234
P.A. Marone Botulism 235
Introduction 203 Chemical Intoxications 235
Regulatory Considerations for Insects-as-Food Physical Hazards 236
Ingredient 204 Administrative Regulation 236
Present History of Use and Regulations 204 United States Department of Agriculture
Labelling Regulation and Health Claims (USDA) 237
Applicable to Insects 207 United States Food and Drug Administration
Safety Considerations for Insects as Food 207 (FDA) 237
Species Identity and Characterization of the Milk Sanitation 237
Insect-Based Product for Whole Body International Administration 237
or Processed Feed 209 Prerequisite Programs 238
Toxicological Assessment 210 Good Manufacturing Practices 238
Clinical Evaluation of Safety 211 Training and Personal Hygiene 238
Toxicological Hazards of Insect-Based Foods Pest Control 238
and Food Ingredients 211 Sanitation 239
Chemical 211 Sanitary Facility Design 239
Physical 213 Sanitary Equipment Design 239
Farming and Novel Considerations Driving Cleaning and Sanitizing Procedures 240
Insect Food/Feed Safety 214 Hazard Analysis Critical Control Point System 241
Processing, Preparation, Packaging, and HACCP Plan Development 242
Transport of Insect-Based Foods Food Safety Modernization Act 243
and Food Ingredients 216 Validation 244
Conclusions on the Use of the Insects as Food Preservation 244
Food and Feed 217 Principles of Food Preservation 245
References 218 Asepsis/Removal 245
Modified Atmosphere Conditions 246
High-Temperature Preservation 246
Ensuring Food Safety in Insect Based Low-Temperature Preservation 247
Foods: Mitigating Microbiological Drying 248
and Other Foodborne Hazards Preservatives 248
Irradiation 249
D.L. Marshall, J.S. Dickson, N.H. Nguyen Fermentation 249
Introduction 223 Conclusions 250
Microbes Associated with Insects 224 References 250
Insects as a Vector of Foodborne Disease
Hazards 225 9. Insects and Their Connection
Bacterial Infections 229 to Food Allergy
Salmonellosis 230
Shigellosis 230 M. Downs, P. Johnson, M. Zeece
Vibriosis 230 Introduction 255
£. coli 231 Food Allergy 255
Yersiniosis 231 Insects and Food Allergy 257
Campylobacteriosis 231 Insect Allergens 259
Listeriosis 232 Tropomyosin 259
C. perfringens 232 Arginine Kinase 260
Other Bacterial Foodborne Infections 232 Sarcoplasmic Calcium Binding Protein 261
Nonbacterial Foodborne Infections 232 Myosin Light Chain 262
Infectious Hepatitis 233 Troponin C 263
Enteroviruses 233 Sarcoplasmic Endoreticulum Calcium ATPase 263
Multicellular Parasites 233 Hemocyanin 263
Prions 234 Phospholipase 264
Foodborne Bacterial Intoxications 234 Other Allergens 264
xii Contents
Known Aero-Allergens 264
Novel Allergens 264
Effects of Processing 264
Methods of Allergen Detection 266
Conclusions 267
References 268
10. Brief Summary of Insect Usage
as an Industrial Animal Feed/Feed
Ingredient
M.J. Sänchez-Muros, F.G. Barroso, C. de Haro
Overview 273
Justification of Using Insects in Animal Feed 273
Current Overview of the Use of Insects
in Animal Feeding 274
Examples of Livestock Fed With Insects
as Feed Ingredients 277
Poultry 277
Pigs (Sus sp.) 282
Fish 283
Hybrid Fish 290
Polyculture 290
Crustaceans (Shrimp, Crabs, Lobsters
and Their Relatives) 291
Mollusks (Clams, Oysters, Snails
and Their Relatives) 292
Overview 292
Other Animals 292
Benefits and Constraints Associated with Using
Insects as Livestock Feed Ingredients 293
Nutritional 293
Feed Security and Safety 295
Animal Welfare 297
Promising Opportunities for Research and
Technological Advancement 298
Ecological Aspects and Sustainability 298
Environmental Enrichment for Livestock
Animals 299
Chitin 299
Insect Nutritive Value Improvement
Using Different Rearing Systems 299
Physical and/or Chemical Treatments
of Insect Meals to Improve Their
Assimilation 300
Conclusions 300
References 301
Appendix 311
Documented Information for 1555 Species
of Insects and Spiders 312
References 372
Subject Index 377 |
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| spelling | Insects as sustainable food ingredients production, processing and food applications edited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas Amsterdam Elsevier, AP [2016] xv, 385 Seiten Illustrationen, Diagramme, Karten txt rdacontent n rdamedia nc rdacarrier Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf Insekten (DE-588)4027110-9 gnd rswk-swf Essbare Kleinsttiere (DE-588)1025861264 gnd rswk-swf Nachhaltigkeit (DE-588)4326464-5 gnd rswk-swf Essbare Kleinsttiere (DE-588)1025861264 s Insekten (DE-588)4027110-9 s Lebensmittelproduktion (DE-588)4114379-6 s Nachhaltigkeit (DE-588)4326464-5 s DE-604 Dossey, Aaron T. edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028984739&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Insects as sustainable food ingredients production, processing and food applications Lebensmittelproduktion (DE-588)4114379-6 gnd Insekten (DE-588)4027110-9 gnd Essbare Kleinsttiere (DE-588)1025861264 gnd Nachhaltigkeit (DE-588)4326464-5 gnd |
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| title | Insects as sustainable food ingredients production, processing and food applications |
| title_auth | Insects as sustainable food ingredients production, processing and food applications |
| title_exact_search | Insects as sustainable food ingredients production, processing and food applications |
| title_full | Insects as sustainable food ingredients production, processing and food applications edited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas |
| title_fullStr | Insects as sustainable food ingredients production, processing and food applications edited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas |
| title_full_unstemmed | Insects as sustainable food ingredients production, processing and food applications edited by Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas |
| title_short | Insects as sustainable food ingredients |
| title_sort | insects as sustainable food ingredients production processing and food applications |
| title_sub | production, processing and food applications |
| topic | Lebensmittelproduktion (DE-588)4114379-6 gnd Insekten (DE-588)4027110-9 gnd Essbare Kleinsttiere (DE-588)1025861264 gnd Nachhaltigkeit (DE-588)4326464-5 gnd |
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