Overcoming obstacles in insect utilization

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A94793" target="_blank" >RIV/60460709:41210/23:94793 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.scopus.com/record/display.uri?eid=2-s2.0-85145947665&origin=resultslist&sort=plf-f&src=s&st1=overcoming+obstacles+in+insect+utilization&sid=15aed0be47c5a42835f747131f04b844&sot=b&sdt=b&sl=57&s=TITLE-ABS-KEY%28overcoming+obstacles+in+insect+ut" target="_blank" >https://www.scopus.com/record/display.uri?eid=2-s2.0-85145947665&origin=resultslist&sort=plf-f&src=s&st1=overcoming+obstacles+in+insect+utilization&sid=15aed0be47c5a42835f747131f04b844&sot=b&sdt=b&sl=57&s=TITLE-ABS-KEY%28overcoming+obstacles+in+insect+ut</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-022-04196-4" target="_blank" >10.1007/s00217-022-04196-4</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Overcoming obstacles in insect utilization

Popis výsledku v původním jazyce

Edible insects have long been part of human diets in some countries, and they are expected to become an important alternative food source because of their nutritional value and favorable environmental impact. However, insects consumption safety and consumer acceptance are still significant barriers to market positioning, mainly in Western regions. Therefore, several processing technologies have been applied to develop insect-based food products and derivatives to increase consumer safety, shelf-life, and sensorial properties, including appearance. The processing pathway for insects as food might then be focused on eliminating such concerns. However, even though there is enough information related to processing techniques for edible insects, the use of the treated material has been limited as a substitute rather than a main constituted nutritional component. Moreover, there is little information about novel technologies and uses of insect derivatives compared to the minimally processed insect, as in the case of flours. This review presents the food safety (biological and chemical hazards) and cultural aspects of difficulties of eating insects and the role of processing raw material, extraction of insect derivatives (lipids and proteins), and food prototypes development on safety and consumer acceptance.

Název v anglickém jazyce

Overcoming obstacles in insect utilization

Popis výsledku anglicky

Edible insects have long been part of human diets in some countries, and they are expected to become an important alternative food source because of their nutritional value and favorable environmental impact. However, insects consumption safety and consumer acceptance are still significant barriers to market positioning, mainly in Western regions. Therefore, several processing technologies have been applied to develop insect-based food products and derivatives to increase consumer safety, shelf-life, and sensorial properties, including appearance. The processing pathway for insects as food might then be focused on eliminating such concerns. However, even though there is enough information related to processing techniques for edible insects, the use of the treated material has been limited as a substitute rather than a main constituted nutritional component. Moreover, there is little information about novel technologies and uses of insect derivatives compared to the minimally processed insect, as in the case of flours. This review presents the food safety (biological and chemical hazards) and cultural aspects of difficulties of eating insects and the role of processing raw material, extraction of insect derivatives (lipids and proteins), and food prototypes development on safety and consumer acceptance.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ISSN

1438-2377

e-ISSN

1438-2377

Svazek periodika

249

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

849-860

Kód UT WoS článku

000911320400001

EID výsledku v databázi Scopus

2-s2.0-85145947665