Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Abstract Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widesprea...

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Bibliografske podrobnosti

Principais autores:	Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi
Format:	Artigo
Jezik:	Inglês
Izdano:	Springer Nature 2022-05-01
Serija:	Food Science of Animal Resources
Teme:	edible insects food resources entomophagy protein cross-linking
Online dostop:	https://doi.org/10.5851/kosfa.2022.e10
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