Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties-Reference-Cited by-同舟云学术

Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties

Published:2021 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Aguilera Yolanda¹²³⁴⁵,Pastrana Irene¹²³⁴⁵,Rebollo-Hernanz Miguel¹²³⁴⁵^ORCID,Benitez Vanesa¹²³⁴⁵,Álvarez-Rivera Gerardo⁶⁷⁸⁵⁹,Viejo Jose Luis¹⁰¹¹¹²⁵⁹^ORCID,Martín-Cabrejas María A.¹²³⁴⁵^ORCID

Affiliation:

1. Department of Agricultural Chemistry and Food Science

2. Faculty of Science

3. C/Francisco Tomás y Valiente

4. 7. Universidad Autónoma de Madrid

5. Madrid

6. Institute of Food Science Research (CIAL

7. UAM-CSIC). C/Nicolás Cabrera

8. 9. Universidad Autónoma de Madrid

9. Spain

10. Department of Biology

11. School of Science

12. Universidad Autónoma de Madrid

Abstract

Insect flours may be of great interest to the food industry as a healthy source of protein, exerting a positive impact on functional and sensory food properties.

Funder

Comunidad de Madrid

Universidad Autónoma de Madrid

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03291C

Reference70 articles.

1. FAO , Edible insects. Future prospects for food and feed security , Roma , 2013 , vol. 171

2. Did early humans consume insects?