Insects as sustainable food ingredients : production, processing and food applications /: production, processing and food applications. (2016)

• Record Type: Book
• Further Information: Note: Edited by Aaron T. Dossey, Juan Morales-Ramos, M. Guadalupe Rojas ; designer Victoria Pearson.
• Editors: Dossey, Aaron T; Morales-Ramos, Juan; Rojas, M. Guadalupe
• Other Names: Pearson, Victoria designer.
• Contents: Chapter 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
• Publisher Details: Amsterdam, [Netherlands] : Academic Press
• Publication Date: 2016
• Copyright Date: 2016
• Extent: 1 online resource
• Subjects: 641.3; Edible insects; Edible insects; Electronic books
• Languages: English
• ISBNs: 9780128028568; 0128028564; 9780128028926; 0128028920
• Notes: Note: Includes bibliographical references at the end of each chapters and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.