Results 71 to 80 of about 2,193 (226)
Consumer acceptance of edible insects and design interventions as adoption strategy
International Journal of Food Design, 2019 Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient.
Kauppi, Saara-Maria +2 more
doaj +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 +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
Food Science &Nutrition, Volume 13, Issue 7, July 2025.Fat body (FB) acts as a major metabolic center important for the regulation of a variety of physiological processes such as embryogenesis, reproduction, flight, overwintering, protection, and communication. Lipid amounts and fatty acid (FA) composition vary with species, stage of life, and their diet.
Shahida Anusha Siddiqui +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.
openaire +1 more source
Alternative Protein Sources: Addressing Global Food Security and Environmental Sustainability
Sustainable Development, Volume 33, Issue 3, Page 3958-3969, June 2025.ABSTRACT The projected global population increase to 8.60 billion by 2050 and 11.20 billion by 2100 underscores the urgent need for sustainable solutions to secure essential food resources, particularly protein, for human health. Traditional animal‐based proteins, while nutritionally rich, are environmentally costly due to greenhouse gas emissions ...
Nilesh Nirmal +4 more
wiley +1 more source
Protein From Plants and Insects: A Glimpse Into the Future
Food Chemistry International, Volume 1, Issue 1, Page 14-15, March 2025.ABSTRACT As the global population nears 10 billion by 2050, the demand for sustainable protein sources is growing. Plant‐based and insect‐derived proteins offer viable alternatives to traditional livestock, significantly reducing environmental impact while providing essential nutrients.
Federico Casanova
wiley +1 more source
Microscopy Research and Technique, Volume 88, Issue 3, Page 761-780, March 2025.This research described the ultrastructural organization of Coccinellidae maxillary palps. The apical sensory area housed the largest number of sensilla. The sensilla belonged to three types: uniporous, multiporous, and campaniform sensilla. Large number of sensilla and sensory neurons provide evidence that maxillary palps act as primary sensory organ ...
Milos Sevarika, Roberto Romani
wiley +1 more source
ChemistryOpen, Volume 14, Issue 3, March 2025.The review explores the latest updates (2013–2024) and information about pesticidal plants (22 plant species) that are distributed across Africa and offers insights into the integration of nanoformulated natural compounds as a more sustainable option to control desert locust invasions.
Patrick Mangundu +6 more
wiley +1 more source
Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers [PDF]
, 2021 Roberta Moruzzo +3 more
openalex +1 more source