@inbook{99246fc64c324371a04458b23dc1dc42,
title = "Edible insects in food",
abstract = "Edible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestock farming. Their rapid reproduction, efficiency, and labor-saving qualities make them attractive for industry. However, the unappealing appearance of edible insects hinders consumer acceptance. To overcome this, materialization technologies should be developed, and negative perceptions addressed with objective data. Promoting the nutritional value, safe rearing, disease prevention, and cost-efficiency of edible insects can boost consumer interest. Commercializing various insect products is crucial to revitalize their integration into the food industry.",
keywords = "Bioactivity, Culi nary uses, Edible insect, High protein, Lipid, Nutritional value, Processing technology, Regulations, Safe consumption, Sensory quality",
author = "Choi, \{Yun Sang\} and Lee, \{Jae Hoon\} and Kim, \{Tae Kyung\} and Shin, \{Dong Min\}",
note = "Publisher Copyright: {\textcopyright} 2024",
year = "2024",
month = jan,
doi = "10.1016/bs.afnr.2023.10.005",
language = "English",
series = "Advances in Food and Nutrition Research",
publisher = "Academic Press Inc.",
pages = "223--264",
booktitle = "Advances in Food and Nutrition Research",
}