Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. While edible insect species are harvested in large numbers to contribute to food security, and as a source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet.
With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book is a welcomed addition on the topic.
1. Chapter 1. Introduction—production and consumption of insect oils - p. 1 2. Chapter 2. Insects to feed the world - p. 23 3. Chapter 3. The economic importance of insect oils and their sustainable use - p. 35 4. Chapter 4. Global insect farming as a source of oil - p. 47 5. Chapter 5. Production of edible insects for enhanced food security and rural livelihoods - p. 73 6. Chapter 6. Insect oil: advanced extraction methods - p. 93 7. Chapter 7. Structural characterization: physicochemical properties, thermal stability, and quality characteristics of insect oils - p. 115 8. Chapter 8. Lipids, fatty acids composition, and minor components of insects - p. 127 9. Chapter 9. Lipid sources in the insect industry, regulatory aspects, and applications - p. 151 10. Chapter 10. The sustainability of different applications of insect lipids in comparison to plant-derived lipids - p. 171 11. Chapter 11. Two Sudanese insects as a source of edible oil - p. 191 12. Chapter 12. Insect oil as a dietary supplement to regulate lipid metabolism - p. 199 13. Chapter 13. The suitability of insects and their oil as animal and pet feed - p. 217 14. Chapter 14. Insect oils and food safety regulations - p. 227 15. Index - p. 249
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. While edible insect species are harvested in large numbers to contribute to food security, and as a source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet.
With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book is a welcomed addition on the topic.
1. Chapter 1. Introduction—production and consumption of insect oils - p. 1 2. Chapter 2. Insects to feed the world - p. 23 3. Chapter 3. The economic importance of insect oils and their sustainable use - p. 35 4. Chapter 4. Global insect farming as a source of oil - p. 47 5. Chapter 5. Production of edible insects for enhanced food security and rural livelihoods - p. 73 6. Chapter 6. Insect oil: advanced extraction methods - p. 93 7. Chapter 7. Structural characterization: physicochemical properties, thermal stability, and quality characteristics of insect oils - p. 115 8. Chapter 8. Lipids, fatty acids composition, and minor components of insects - p. 127 9. Chapter 9. Lipid sources in the insect industry, regulatory aspects, and applications - p. 151 10. Chapter 10. The sustainability of different applications of insect lipids in comparison to plant-derived lipids - p. 171 11. Chapter 11. Two Sudanese insects as a source of edible oil - p. 191 12. Chapter 12. Insect oil as a dietary supplement to regulate lipid metabolism - p. 199 13. Chapter 13. The suitability of insects and their oil as animal and pet feed - p. 217 14. Chapter 14. Insect oils and food safety regulations - p. 227 15. Index - p. 249
