Results 221 to 230 of about 53,722 (256)

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

Edible Insects

2020
openaire   +1 more source

Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Trends in Food Science and Technology, 2020
Maryia Yu Mishyna, Jianshe Chen, Ofir Benjamin   +2 more
exaly  

Edible insects

New Scientist, 2007
openaire   +1 more source

Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health

Nutrients, 2021
Agnieszka Orkusz
exaly  

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

Trends in Food Science and Technology, 2020
Antonietta Baiano
exaly  

The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment

Trends in Food Science and Technology, 2022
Cristina Perez-Santaescolastica, Ann De Winne, Jolien Devaere   +2 more
exaly  

Traditional consumption of and rearing edible insects in Africa, Asia and Europe

Critical Reviews in Food Science and Nutrition, 2019
Dele Raheem, Conrado Carrascosa, Oluwatoyin Bolanle Oluwole   +2 more
exaly  

Introduction to Edible Insects

2016
F.V. Dunkel, C. Payne
openaire   +1 more source

Edible Insects Processing: Traditional and Innovative Technologies

Comprehensive Reviews in Food Science and Food Safety, 2019
Guiomar Melgar-Lalanne, Alan Javier Hernández Álvarez   +1 more
exaly