Insects as food and food ingredients : technological improvements, sustainability, and safety aspects /
Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredien...
में बचाया:
| अन्य लेखक: | , |
|---|---|
| स्वरूप: | इलेक्ट्रोनिक ई-पुस्तक |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
London, United Kingdom :
Academic Press,
[2024]
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| विषय: | |
| ऑनलाइन पहुंच: | ScienceDirect |
| टैग: |
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| 008 | 231205t20242024enka ob 001 0 eng d | ||
| 040 | |a YDX |b eng |e rda |c YDX |d OPELS |d OCLCO |d UKAHL |d N$T |d GZM |d OCLCL |d SXB |d OCLCO |d OCLCQ |d OCLCF |d OCLCO |d OCLCQ | ||
| 020 | |a 9780323955959 |q (electronic bk.) | ||
| 020 | |a 0323955959 |q (electronic bk.) | ||
| 020 | |z 9780323955942 | ||
| 020 | |z 0323955940 | ||
| 035 | |a (OCoLC)1411787597 | ||
| 050 | 4 | |a TX388.I5 | |
| 082 | 0 | 4 | |a 641.396 |2 23 |1 https://id.oclc.org/worldcat/ddc/E43w6qyWkVRTQcqfp4FhwMTC7C |
| 245 | 0 | 0 | |a Insects as food and food ingredients : |b technological improvements, sustainability, and safety aspects / |c edited by Marco Garcia-Vaquero, Carlos Álvarez García. |
| 264 | 1 | |a London, United Kingdom : |b Academic Press, |c [2024] | |
| 264 | 4 | |c ©2024 | |
| 300 | |a 1 online resource (x, 314 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 340 | |p illustration |0 http://rdaregistry.info/termList/IllusContent/1014 |2 rdaill | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredients in the food sector. Broken into three sections, this book addresses insect farming, the challenges of processing whole insects, or their fractionation into insect ingredients by the means of conventional and innovative technologies, as well as the biological properties, application, safety, functionality and nutritional value of both insects and their ingredients for food applications. Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and those working in or studying related disciplines will benefit from this reference. | ||
| 588 | |a Description based on online resource; title from PDF title page (ScienceDirect, viewed April 12, 2024). | ||
| 650 | 0 | |a Edible insects. | |
| 650 | 0 | |a Cooking (Insects) | |
| 650 | 6 | |a Insectes comestibles. |0 (CaQQLa)201-0079922 | |
| 650 | 6 | |a Cuisine (Insectes) |0 (CaQQLa)201-0079924 | |
| 650 | 7 | |a Cooking (Insects) |2 fast |0 (OCoLC)fst01753133 | |
| 650 | 7 | |a Edible insects |2 fast |0 (OCoLC)fst00902445 | |
| 700 | 1 | |a Garcia-Vaquero, Marco, |e editor. | |
| 700 | 1 | |a Alvarez García, Carlos, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjJG6jD87B4tK3w9HhwGMd | |
| 776 | 0 | 8 | |i Print version: |z 0323955940 |z 9780323955942 |w (OCoLC)1367235155 |
| 776 | 0 | 8 | |i Print version: |t Insects as food and food ingredients. |d Amsterdam : Academic Press, 2023 |z 9780323955942 |w (OCoLC)1402278027 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780323955942 |