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Enzymatic Hydrolysis Methods of Insect Orthoptera Protein: A Systematic Review
International Journal of Food Science, Volume 2026, Issue 1, 2026.Insects from the Orthoptera order, such as grasshoppers and crickets, are increasingly receiving attention as potential alternative protein sources, especially due to their high protein content and biofunctional properties that can be developed through enzymatic hydrolysis processes.
Slamet Hadi Kusumah +5 more
wiley +1 more source
An Analysis of the Ethical, Economic, and Environmental Aspects of Entomophagy
Cureus, 2022 Population growth is causing a high demand for meat products, which, coupled with the current climate crisis, has fueled research into alternative protein sources. This review discusses the role of edible insects as an alternative protein source to complement our diet.
Illa, Jofre, Yuguero, Oriol
openaire +2 more sources
Edible insects: crunching legal clues on entomophagy
, 2016 The interest in «edible insects» has been gradually increasing in Western countries. 2015 seemed to represent the turning point for entomophagy also within the European Union: EU Institutions offered solutions to some of the most significant ...
Paganizza V
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Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.The growing demand for sustainable food sources has led to increasing interest in edible insects such as house cricket (Acheta domesticus) as functional ingredients. This study evaluated the anti‐inflammatory and antioxidant potential of cricket powder–enriched (10%) durum wheat pasta subjected to a simulated gastrointestinal digestion followed by the ...
Mussa Makran +9 more
wiley +1 more source
A Consuming Passion for Entomophagy [PDF]
American Entomologist, 2016 In March 2015, levels of carbon dioxide in the atmosphere topped a global average of 400 ppm for the first time since monitoring began (Allen 2015). This increase, up from 280 ppm in pre-industrial days, has been accompanied, not coincidentally, by an increase of 1.6 °F in global temperatures (Kahn 2015).
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Consumers' Willingness to Consume Insect-Based Protein Depends on Descriptive Social Norms
Frontiers in Sustainable Food Systems, 2020 Eating of insects has been discussed as a more sustainable source of animal protein, but consumer research about uptake behavior of Western consumers is still scarce.
Sebastian Berger, Annika M. Wyss
doaj +1 more source
Nutritional Ecology of Entomophagy in Humans and Other Primates
, 2013 Entomophagy is widespread among nonhuman primates and is common among many human communities. However, the extent and patterns of entomophagy vary substantially both in humans and nonhuman primates.
David Raubenheimer, Jessica M. Rothman
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Microbiome Analysis for Assessing Hygienic Quality in the Safe Production of Insect Protein Foods
AgriFood: Journal of Agricultural Products for Food, Volume 1, Issue 1, Page 41-42, December 2025.Flow chart of activities developed in the Tech4You project. ABSTRACT Entomophagy has been related to nutritional, economic, social and ecological benefits. However, scientific studies on the potential safety risks in eating edible insects need to be carried out to support legislators, markets and consumers.
Paola Foti +2 more
wiley +1 more source
Entomophagy—Acceptance or Hesitancy in Romania
Sustainability, 2023 This study analyzes the attitudes and perceptions of Romanian individuals regarding entomophagy, which is the practice of eating insects, with the explicit purpose of finding out the factors that influence acceptance and hesitancy using a questionnaire with 470 respondents.
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Entomophagy in Myanmar : factors influencing edible insect consumption behavior [PDF]
, 2023 As the world population rapidly increases, food security and malnutrition are becoming ever more significant concerns, as well as challenges to achieving sustainable development.
Thu Aung, Myint Thu
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