Results 191 to 200 of about 26,912 (216)

Exploring the barriers to upscaling the production capacity of the edible insect sector in the United Kingdom

British Food Journal, 2021
Ying Yang
exaly  

Consumption of edible insects and insect-based foods

Comprehensive Reviews in Food Science and Food Safety
Low consumer acceptance of edible insects and insect-based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers’ negative emotional responses, psychological/personality traits, and attitudes toward food choices.
Ribeiro, José Carlos, Pintado, Manuela E., Cunha, Luís M.   +2 more
openaire   +1 more source

Physicochemical characterization of chitin extracted by different treatment sequences from an edible insect

International Journal of Biological Macromolecules, 2023
Qana A Alsulami, Riadh Ksouri, Charradi Khaled   +2 more
exaly  

Edible Insects

2020
openaire   +1 more source

Edible insects

New Scientist, 2007
openaire   +1 more source

Proteomics based approach for edible insect fingerprinting in novel food: Differential efficiency according to selected model species

Food Control, 2020
Frédéric Francis, Gilbert Berben, Gabriel Mazzucchelli   +2 more
exaly  

Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

LWT - Food Science and Technology, 2020
Yun-Sang Choi, Hae Won Jang, Min Hyeock Lee   +2 more
exaly  

Strategy for enhancing the image of edible insect restaurants: Focus on internal environmental locus of control

Journal of Hospitality and Tourism Management, 2020
Jinsoo Hwang, Jinkyung Jenny Kim, Ja Young Choe   +2 more
exaly  

Edible insects in circular economy

2020
The present agrifood production system can not sustainably feed the present and the future world population, and it needs to be re-designed in a circular economy perspective. Insects, with their ability to grow on agrifood by-products and wastes, yielding highly nutritious, and safe, food and feed ingredients, can help the transition to a more ...
openaire   +1 more source

The Role of Eco-Friendly Edible Insect Restaurants in the Field of Sustainable Tourism

International Journal of Environmental Research and Public Health, 2020
Jinsoo Hwang, Ja Young Choe, Hyunjoon Kim   +2 more
exaly