Edible insects: A novel nutritious, functional, and safe food alternative-Reference-Cited by-同舟云学术

Edible insects: A novel nutritious, functional, and safe food alternative

Published:2022-07-04 Issue:3 Volume:3 Page:358-365
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Giampieri Francesca¹²^ORCID,Alvarez‐Suarez José M.³⁴^ORCID,Machì Michele⁵,Cianciosi Danila⁵,Navarro‐Hortal Maria D.⁶,Battino Maurizio²⁵⁷^ORCID

Affiliation:

1. Department of Biochemistry Faculty of Sciences King Abdulaziz University Jeddah Saudi Arabia

2. Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain

3. Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías Universidad San Francisco de Quito Quito Ecuador

4. King Fahd Medical Research Center King Abdulaziz University Jeddah Saudi Arabia

5. Department of Clinical Sciences Polytechnic University of Marche Ancona Italy

6. Biomedical Research Centre, Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, Faculty of Pharmacy University of Granada Granada Spain

7. International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China

Publisher

Wiley

Subject

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.167

Reference33 articles.

1. Benefits and Challenges in the Incorporation of Insects in Food Products

2. AECOSAN. (2018).Informe Del Comité Científico de La Agencia Española de Consumo Seguridad Alimentaria y Nutrición (AECOSAN) en relación a los riesgos microbiológicos y alergénicos asociados al consumo de insectos.https://zaguan.unizar.es/record/87728?ln=en

3. Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges

4. Insect (food) allergy and allergens

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