| Autor: |
Purnamasari, L., dela Cruz, J. F., Nam, I. S., Hwang, S. G. |
| Předmět: |
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| Zdroj: |
Journal of Livestock Science; 2023, Issue 14, p19-30, 12p |
| Abstrakt: |
This review shows and compares the nutritional composition and bioactive compounds of edible insects by different processing technologies. Edible insects have proteins and bioactive compounds that have different functionalities. Insects can be good sources of sustainable raw materials for alternative food and feed. Processing facilities and storage are intended to ensure food/feed safety, quality and extend the shelf life of edible insect products. In addition, issues related to entomophagy and possible risks that must be taken into account when consuming edible insects are also discussed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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