Results 51 to 60 of about 1,003 (152)

Insects as Food and Feed Source: A Comprehensive Review on Nutritional Value, Food Safety Concern, Environmental Benefits, Economic Potential, Technological Innovations, Challenges, and Future Prospects

Food Frontiers, Volume 6, Issue 6, Page 2591-2646, November 2025.
Edible insects offer a sustainable protein source, requiring fewer resources than traditional livestock. Despite challenges, they have the potential to enhance food security and sustainability for a growing global population. ABSTRACT As the world faces an escalating protein crisis amid climate change, population growth, and resource scarcity, edible ...
Anil Gautam, Ishwari Gyawali, Sushma Poudel, Sachin Devkota, Rabin Acharya, Milan Kandel, Deepak Subedi   +6 more
wiley   +1 more source

Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage

Journal of Food Science, Volume 90, Issue 11, November 2025.
ABSTRACT The rising demand for animal protein challenges the agricultural sector, and edible insects provide a sustainable alternative. This study investigated the impact of replacing lean beef with cricket (Acheta domesticus) flour on the physicochemical and microbiological characteristics of hybrid meatloaf during refrigerated storage.
Camila Cristina Avelar de Sousa, Thiago da Matta Pires Cruz, Juliana Sant'Ana Falcão Leite, Adriel da Silva Luz, Gabriela Santana dos Anjos, Ana M. Herrero, Maurício Costa Alves da Silva, Claudia Ruiz‐Capillas, Carlos Pasqualin Cavalheiro   +8 more
wiley   +1 more source

Insects Used as Food and Feed: Isn’t That What We All Need?

Foods, 2020
This Special Issue of Foods explores different aspects of how insects can be used as a novel resource for food and feed. Some contributions deal with questions of acceptability and legality, others tackle problems related to innovative techniques in ...
Victor Benno Meyer-Rochow, Chuleui Jung
doaj   +1 more source

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

Foods, 2021
Currently, many consumers are reluctant to consume edible-cricket protein (ECP). Chocolate brownie (CB) formulations without (WO) and with (W) 6%w/w ECP (CBWO and CBW, respectively) were presented under two informed conditions: formulated without ECP ...
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Georgianna Tuuri, Witoon Prinyawiwatkul   +4 more
doaj   +1 more source

Extraction, Characterization, and Antimicrobial Ability of Chitosan and Edible Oil From Ugandan Winged Termites

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
This study extracted edible oil and chitosan using both chemical and green extraction techniques, from four species of edible winged termites. Yield and efficiency of the extraction techniques were compared, the extracted products characterized for physico‐chemical properties, and the antimicrobial ability of chitosan assessed against a gram‐positive ...
Babirye Khadijah, Ammar Ahmad Khan, Shahrul Razid Sarbini, Aqsa Abid   +3 more
wiley   +1 more source

Edible Aquatic Insects: Diversities, Nutrition, and Safety

Foods, 2021
Edible insects have great potential to be human food; among them, aquatic insects have unique characteristics and deserve special attention. Before consuming these insects, the nutrition and food safety should always be considered.
Min Zhao, Cheng-Ye Wang, Long Sun, Zhao He, Pan-Li Yang, Huai-Jian Liao, Ying Feng   +6 more
doaj   +1 more source

‘Entomophagy’: an evolving terminology in need of review [PDF]

Journal of Insects as Food and Feed, 2015
There is growing interest in insects as human food in academia, food and agricultural industries, public institutions and the public at large. Yet many of the words and concepts used to describe these organisms and the human practices surrounding them are still rudimentary, compared to the diversity of the organisms themselves and the existing ...
Evans, J., Alemu, M.H., Flore, R., Frost, M.B., Halloran, A., Jensen, A.B., Maciel-Vergara, G., Meyer-Rochow, V.B., Münke-Svendsen, C., Olsen, S.B., Payne, C., Roos, N., Rozin, P., Tan, H.S.G., van Huis, A., Vantomme, P., Eilenberg, J.   +16 more
openaire   +3 more sources

Understanding the Influence of Sensory Characteristics on Emotional Responses and Acceptance of Insect‐Based Spreads

Journal of Texture Studies, Volume 56, Issue 5, October 2025.
Sensory characteristics, emotional response, and liking of sweet and savory spreads are influenced by the inclusion rate of insect powders, type of insect, and type of spread. ABSTRACT Despite growing interest in insect consumption, consumers' acceptance of insects as a food source remains low due to strong negative emotions like fear and disgust ...
Ditta Hakha Soleha, Matthijs Dekker, Maryia Mishyna   +2 more
wiley   +1 more source

Benefits and Risks of Consuming Edible Insects

Dera Natung Government College Research Journal, 2020
Insect eating has been reported for a long time, and they are consumed in raw and processed forms by several cultures around the world, especially in developing countries, where they are typically regarded as a delicacy in addition to providing nutrients,
Pura Yashung, Karsing Megu, Jaya Narah, Jharna Chakravorty   +3 more
doaj   +1 more source

Entomophagy and human food security [PDF]

International Journal of Tropical Insect Science, 2011
Food security is a problem in many developing and less developed countries due to increase in human population and decrease in crop productivity and food availability. Edible insects are a natural renewable resource of food providing carbohydrates, proteins, fats, minerals and vitamins.
openaire   +1 more source