The potential of insects as food sources – a review-Reference-Cited by-同舟云学术

The potential of insects as food sources – a review

Published:2019-12-23 Issue:21 Volume:60 Page:3642-3652
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

de Carvalho Nelson Mota¹,Madureira Ana Raquel¹,Pintado Manuela Estevez¹^ORCID

Affiliation:

1. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1703170

Reference98 articles.

1. Commercialization of Ruspolia nitidula (nsenene grasshoppers) in Central Uganda

2. Alemu, M. H., S. B. Olsen, S. E. Vedel, K. O. Pambo, and V. O. Owino. 2015. Consumer acceptance and willingness to pay for edible insects as food in Kenya: The case of white winged termites. IFRO Working Paper.

3. Market structure analysis of health and wellness food products in India

4. Beyond nutrients, health effects of entomophagy: a systematic review

5. Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review

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