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Literatura académica sobre el tema "Edible insect"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 1 de febrero de 2022

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Artículos de revistas sobre el tema "Edible insect"

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Jeong, Kyoung Yong y Jung-Won Park. "Insect Allergens on the Dining Table". Current Protein & Peptide Science 21, n.º 2 (10 de marzo de 2020): 159–69. http://dx.doi.org/10.2174/1389203720666190715091951.

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Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described thus far have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. Greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. The changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.

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Ebenebe, C. I., M. I. Amobi, C. Udegbala, A. N. Ufele y B. O. Nweze. "Survey of edible insect consumption in south-eastern Nigeria". Journal of Insects as Food and Feed 3, n.º 4 (30 de noviembre de 2017): 241–52. http://dx.doi.org/10.3920/jiff2017.0002.

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Edible insect consumption called entomophagy is very important in ensuring food security especially in a developing country like Nigeria, but promotion of entomophagy after a long period of adoption of western diets demands a comprehensive inventory of edible insect consumption in the past. At present, there is little or no repository of document with comprehensive information on edible insects consumed in the south eastern states of Nigeria and methods of use is also scarce in literature. It becomes imperative to assess edible insect consumption in the region as a background for promotion of entomophagy in the area. The study used questionnaires and oral interviews to obtain information on types of edible insects consumed, season of harvest, cooking methods, local dishes with edible insects, people’s reaction to edible insect consumption, challenges of entomophagy business and ethno-cultural beliefs on edible insect consumption. Of the 2,000 individuals sampled, 56.4% were males, 43.6% females, with 22.4% children, 19.6% teenagers, 24.2% young adults, 16.6% older adults and 17.2% aged above 60 years of age. The result showed that seventeen insect species belonging to six orders were consumed and harvesting is mainly during the rains, though some recorded year round availability. Restricted seasonal availability and high collecting costs are among the reported barriers to edible insect consumption The most common cooking methods documented in the study were frying or roasting. Six traditional dishes were found to include edible insects. Four ethno-cultural beliefs on some edible insects were also documented. Edible insect farming is therefore recommended as a strategy to bridge the gap between insect protein supply and demand in the region.

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Odongo, W., C. A. Okia, N. Nalika, P. H. Nzabamwita, J. Ndimubandi y P. Nyeko. "Marketing of edible insects in Lake Victoria basin: the case of Uganda and Burundi". Journal of Insects as Food and Feed 4, n.º 4 (7 de diciembre de 2018): 285–93. http://dx.doi.org/10.3920/jiff2017.0071.

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This paper assesses the marketing of edible insects with the aim of understanding the market opportunities, market players, and the value chain of edible insect products in the Lake Victoria basin. A pretested questionnaire was used to collect data on edible insects marketing from 147 edible insect traders in Uganda and Burundi. Results showed that the most commercialised edible insect was Ruspolia differens. The marketing of edible insects was concentrated in urban areas, where they were considered a delicacy. Household collections were largely consumed within the homes and a small proportion was sold to neighbours. The marketing of edible insects was characterised by minimal value addition, lack of standardisation and adequate market information. We find that edible insects have high market potentials, with demand often outstripping supply throughout the year, and unit prices always higher than competing products such as beef, pork and poultry in the market. Marketing of edible insects therefore presents a livelihood opportunity and option for the communities in the Lake Victoria basin. However, for this to be realised there is need to explore options of adding value to edible insects as well as standardising their packaging, weighing and pricing.

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Jeong, Harry y Kwangsoo Shin. "What Is Required for Edible Insects to Become Medical Food? From a Health Professionals and Caregivers’ Perspective". Insects 11, n.º 6 (23 de junio de 2020): 388. http://dx.doi.org/10.3390/insects11060388.

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The challenge in the edible insect industry is to reverse consumers’ aversion to insects, which is a barrier to their consumption. This requires innovation by users rather than producers. This study aimed to present how edible insects could be promoted as medical foods from the health professionals and caregivers’ perspective. By analyzing the characteristics of the medical foods market, this study found a niche market and plan to develop medical foods using edible insects as an alternative to meet the needs of consumers. The survey participants were caregivers, nurses, and doctors as providers of medical foods. Based on the survey results, this study proposed strategies to reduce consumers’ aversion to edible insects and increase their consumption. To promote insect medical foods, it is required to hold frequent insect-related events and use clean raw materials.

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Kewuyemi, Yusuf Olamide, Hema Kesa, Chiemela Enyinnaya Chinma y Oluwafemi Ayodeji Adebo. "Fermented Edible Insects for Promoting Food Security in Africa". Insects 11, n.º 5 (5 de mayo de 2020): 283. http://dx.doi.org/10.3390/insects11050283.

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Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.

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Liu, Ai-Jun, Jie Li y Miguel I. Gómez. "Factors Influencing Consumption of Edible Insects for Chinese Consumers". Insects 11, n.º 1 (20 de diciembre de 2019): 10. http://dx.doi.org/10.3390/insects11010010.

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Edible insects are often considered a healthier and more sustainable meat substitute and protein source. Many studies have examined factors affecting the consumption behavior towards edible insects among Western consumers. However, little is known about factors influencing consumer behavior towards edible insects in Asian countries even though Asians have a long history of consuming insects. In this study, we surveyed 614 Chinese consumers from Beijing and Nanjing to examine the factors influencing their consumption and purchase behavior of edible insects. We find that insect phobia, feelings of disgust, knowledge level, and social demographic factors such as age, household size, household income and region (Northern or Southern China) are the main factors influencing purchase decisions. In addition, the results indicate that the perceived positive attributes associated with edible insects, the preferences of children in the household, as well as age and knowledge level have positive impacts on consumption frequency. On the other hand, concerns of food safety and the shape of the insects have negative impacts on consumption frequency. Finally, the results suggest that educating consumers to increase knowledge of edible insects increases their probability to purchase insect foods.

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7

Feng, Y., M. Zhao, W. F. Ding y X. M. Chen. "Overview of edible insect resources and common species utilisation in China". Journal of Insects as Food and Feed 6, n.º 1 (6 de febrero de 2020): 13–25. http://dx.doi.org/10.3920/jiff2019.0022.

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The custom and culture of entomophagy in China has been preserved since ancient times, with a history going back at least 3,000 years. Presently, more than 300 species of insects with edible value have been taxonomically classified in China. These insect species belong to the orders Lepidoptera, Coleoptera, Hymenoptera, Orthoptera, Hemiptera, Isoptera, Odonata, Megaloptera, Ephemeroptera, Diptera and Blattaria, with a majority of these species belonging to Lepidoptera, Coleoptera and Hymenoptera. The most common include silkworm, tussah, Italian honeybee, oriental honeybee, mealworm, wasps, bamboo worm, locust, cicada, diving beetle and black ant. Since 2010, the number of patent applications for these edible insects has increased rapidly, indicating that the development and utilisation of edible insects in China is ongoing. The use of common edible insects primarily involves direct consumption of the insect body. In addition to fresh insects, frozen, canned and dried insects are also sold on the market. Derived extract products, such as protein, oil, chitin and insect health foods remain in the early research and experiment stages, and the current production scale is small. Bees, silkworm, mealworm and oriental migratory locust come from artificial farming, as farming techniques for these insects are well-developed. Although wasps, sand-crawling insects, bean hawkmoths and bamboo worms have been artificially cultured, the necessary technologies are underdeveloped. The majority of edible insects generally accepted by the public are still primarily collected from nature. In view of the current situation of utilisation, some suggestions have been put forward to strengthen the investigation and evaluation of edible insect resources, and research to focus on utilisation methods and artificial rearing technology in China.

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Bear, Christopher. "Approaching Insect Death: Understandings and Practices of the UK’s Edible Insect Farmers". Society & Animals 27, n.º 7 (11 de diciembre de 2019): 751–68. http://dx.doi.org/10.1163/15685306-00001871.

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AbstractWhile insects are eaten by around two billion people globally, they are a relatively new addition to the UK’s culinary landscape. A domestic production sector has begun to emerge to supply this new appetite for insects. Social scientists have been quick to explore consumer attitudes to “edible insects” but insect farmers have thus far been largely ignored. This paper addresses this gap by drawing on interviews with the UK’s current and recent edible insect farmers to explore their understandings of, and approaches to, insect death, something about which all participants expressed concern. The paper examines: 1) reasons for farmers’ concerns around how they kill their insects, ranging from anxieties around insect pain to perceived consumer attitudes; and 2) farmers’ ideas about what constitutes a “good” death for insects, and how they incorporate this in their practices.

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Hlongwane, Zabentungwa T., Rob Slotow y Thinandavha C. Munyai. "Indigenous Knowledge about Consumption of Edible Insects in South Africa". Insects 12, n.º 1 (31 de diciembre de 2020): 22. http://dx.doi.org/10.3390/insects12010022.

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Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects’ consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people’s livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability.

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Moruzzo, Roberta, Simone Mancini y Alessandra Guidi. "Edible Insects and Sustainable Development Goals". Insects 12, n.º 6 (15 de junio de 2021): 557. http://dx.doi.org/10.3390/insects12060557.

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The insect sector can become an important component of sustainable circular agriculture by closing nutrient and energy cycles, fostering food security, and minimising climate change and biodiversity loss, thereby contributing to SDGs. The high levels of the interaction of the insect sector with the SDGs is clearly illustrated inside the review, analysing all of the SDGs that can have direct and indirect effects on insects. Mapping the interactions between the SDGs goals and insect sector offers a starting point, from which it could be possible to define practical next steps for better insect policy.

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Tesis sobre el tema "Edible insect"

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Lomaliza, Kanda. "An insect-food reactor for human food supply". Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22364.

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De, Lange HC, Averbeke W. Van y van Vuuren PJ Jansen. "Human preference for, and insect damage to, six South African wild fruits". African Entomology, 2005. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000943.

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Throughout history, harvesting of fruit from the wild has played a role in the livelihoods of people in South Africa. For the San, who lived in South Africa for thousands of years, wild fruits were a staple food during parts of the year (Fox & Norwood Young 1983). Among the Bantu people, who entered South Africa about two thousand years ago (Hammond-Tooke 1993), agriculture was the main way in which food was acquired, but they also collected food from the wild. Especially during times of hardship, when cattle herds were decimated or crops were destroyed, they relied on hunting and gathering of fruits and edible plants from the wild for survival (Shapera & Goodwin 1959; Stuart & Malcolm 1986; Bundy 1988). European people settling in South Africa learnt to use and appreciate wild fruits (van Dyk 1988). In the rural areas of the Southern African region, the utilization of wild fruits as a source of food has persisted, especially among black people (Walker 1989; Shackleton 1996; Rossiter, Pellegrin et al. 1997). There is increasing interest in the domestication and improvement of selected fruits, and their utilization as orchard crops, marula (Sclerocarya birrea subsp. caffra) being the prime example (Nerd et al.1990; Holtzhausen, Swart & van Rensburg 1990; Nerd & Mizrahi 1993; Geldenhuys 2001; Taylor 2001; Barton 2001). Research into the wild fruits of South Africa has been mainly botanical or anthropological.

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3

Šťastná, Martina. "Nutriční přínos cvrččí mouky". Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401864.

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Edible insects have been part of the diet of many countries across the world for several decades. It is becoming increasingly popular in the europian developed countries, mainly because of the content of nutritionally important substances. The theoretical part of the thesis deals with the characterization of edible insects in terms of nutritional benefits, explains the reasons and method of breeding edible insects. For the analysis of nutritionally active substances, flour of house cricket (Acheta domesticus) was used. A. domesticus belongs to the representatives of insects legalized from 1.1. 2018 on the EU market. Of the significantly nutritional substances, proteins, lipids, fatty acids, fiber and selected minerals were analyzed. In this study, optimalization of vertical electrophoresis SDS-PAGE was performed to determine protein fragment sizes. In the second part the influence of acricket flour addition protein bars was investigated by sensory analysis. In the experimental part that was found that cricket flour contains protein, lipids and fatty acids in significant amounts. It also contains important minerals for human health such as magnesium, potassium, iron or zinc. However, the sensory properties of protein bars for consumers were not very attractive.

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4

Johansson, Hanna y Johanna Gustafsson. "How do edible insects fly among Swedish consumers? : Exploring consumers’ evaluation of edible insects as a meat substitute". Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40182.

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Purpose: The purpose of this qualitative research paper was to explore how consumers with an environmental identity evaluate new, environmentally friendly substitutes for meat, with edible insects given as an example. Problem: An increasing number of Swedish consumers show an overall negative attitude towards consuming meat, mainly due to environmental concerns, and express this by identifying themselves as vegetarians or flexitarian. Edible insects possess the potential to become an environmentally friendly, nutritious and innovative meat substitute in Sweden. Although the demand for new environmentally friendly meat substitutes is high, the intentions of consuming edible insects are low in Western societies. This causes researchers to ask why this conflict is. Methodology: In order to fulfill the purpose and to answer the research question, a qualitative research approach was adopted. Eight semi-structured interviews were used in the empirical data collection process. The chosen target group was vegetarians and flexitarians of Generation Y, and the sample was chosen through judgmental sampling. Findings: This empirical study examines an extensive confusion and conflicted standpoints among consumers when evaluating edible insects. However, the authors examine a high willingness and positive attitude towards consuming edible insects. Five key factors that influence the evaluation of edible as a meat substitute have been identified: the animalistic qualities of insects, if insects are perceived as meat or vegetarian, if edible insects are ‘green’, proof and facts, and what product category edible insects belong to.

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Silow, Carl Axel. "Edible and other insects of mid-western Zambia studies in ethno-entomology /". Uppsala : Institutionen för allmän och jämförande etnografi vid Uppsala universitet, 2021. http://catalog.hathitrust.org/api/volumes/oclc/2440377.html.

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Coufalová, Eva. "Zoonotic Aspects of Edible Insects in the Czech Republic". Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-257068.

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As a population in a world rises, and as conventional breeding seems to be as terrible as the worst nightmare, there appears necessity to find some of alternative sources of "meat". Yes, it's also good opportunity for vegetarians to add every essential amino acid to their diet. Entomophagy can be helpful with improving and ensuring food safety and food security, which is related with new world conception One Health and food -- borne diseases. Potential of insects can be well utilized, but only if they are farming properly, with right biosecurity plans and keeping sufficient hygiene and correct storage. Deeper we go in exploring insects and its good side, perfect nutritional value (FAO, 2010) we also strike on potentional hazards of its consumption. This work will be focused on microbiology (mainly fungi) and parasitology (nematodes) of given specimen in Indonesia, compared with Czech studies.

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Egan, Bronwyn Ann. "Culturally and economically significant insects in the Blouberg Region, Limpopo Province, South Africa". Thesis, University of Limpopo, 2013. http://hdl.handle.net/10386/1002.

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Thesis (PhD. (Zoology)) --University of Limpopo, 2013
Edible insects have been used as a nutritious food source by mankind for millennia, but in the modern era their use in more industrialised and western countries has dwindled. In the face of concern over the global food security crisis, scientists are urging investigation into edible insects as an alternate food. This study contributes to this global initiative by investigating entomophagy in the Blouberg area of the Limpopo Province, South Africa. The research develops a database of Blouberg edible insects, documents the importance of entomophagy to the people of Blouberg and for the wider community, and investigates aspects of the biology, ecology, socio-economics and nutritional value of a key species harvested in the area. Semi-structured questionnaires were carried out between 2007 and 2008 amongst households in the vicinity of Blouberg Mountain. Nearly 91% of the households in the Blouberg area consume insects. The most important reasons cited for consuming insects are that they are a traditional food, that they taste good and that they are a free food resource. Twenty eight species of edible insects were identified to at least genus level. Education was more important than income in influencing whether or not insects were consumed in a household. Households with lower education scores were more likely to consume insects than those with mid-level education scores. However, those with low income scores consumed a greater quantity of insects than those with higher scores. Similarly, those with low education scores consumed more insects than those with higher education scores. Pasture land was the area most preferred for collecting insects, with crop lands second in importance. Natural vegetation was not a preferred collecting habitat. Most households (78.57%) believe there has been a decline in edible insect consumption in recent years. According to the Blouberg insect collectors, edible insects are also on the decline in Blouberg and most households are unhappy about this. The lepidopteran, Hemijana variegata (bophetha), which was targeted for more in depth research, was found to be univoltine in the field, with caterpillars emerging in early November. The caterpillars feed predominantly on Canthium armatum and to a lesser extent on Pyrostria hystrix. They take four weeks to develop, burrowing into the soil to overwinter as pupae to emerge as adults in late spring. The development of the moth is profoundly influenced by temperature at all life stages and ceased below 17ºC and above 35ºC. Temperatures between 23ºC and 29ºC were most favourable for growth. The food value of the bophetha caterpillars was found to be high. The protein value of traditionally prepared caterpillars is 45.5%, with carbohydrates at 11.86 mg/100 g and fat at 19.75%. The caterpillars are not as rich in vitamins as fruit or vegetables, but compare favourably with beef. Traditionally prepared bophetha were found to be contaminated by two bacteria and one fungus, none of which are dangerously pathogenic to humans. Bophetha are traded between Blouberg villages at costs equivalent to other edible insects in South Africa (R10.19 per cup). Almost one third of Blouberg inhabitants sell bophetha, with this percentage decreasing to about 10% in poor seasons. Households collect between 3 and 3.5 litres of bophetha per season. Blouberg households are of the opinion that knowledge about edible insects is important enough that it should be included in formal education as a way of ensuring that the younger generation assimilates aspects of this knowledge despite cultural changes. The results of the study emphasise the importance of natural resource use with respect to edible insects in a marginalised community.

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Mawere, Munyaradzi. "Forest insects, personhood and the environment: Harurwa (edible stinkbugs) and conservation in south-eastern Zimbabwe". Doctoral thesis, University of Cape Town, 2014. http://hdl.handle.net/11427/12842.

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Includes bibliographical references.
This study critically examines the possibilities for the mutual, symbiotic coexistence of human beings, biological organisms (a unique species of insects), and natural forests in a specific environment, Norumedzo, in the south-eastern region of rural Zimbabwe. Based on ethnographic fieldwork undertaken in the aforementioned region between December 2011 and December 2012, the study interrogates the enlightenment modernist paradigmatic oppositions such as science versus indigenous knowledge and nature versus culture and as such forms part of a major epistemological shift in Anthropology towards rethinking the binaries created by enlightenment modern thought which have for so long served to confine anthropological attention to the social. The study advances the argument that modernist divides/binaries are artificial and impede understanding of environmentalities, especially of relationships between social ‘actors’ in any given space, given that mutual relationships and interactions between humans and other beings as well as between diverse epistemologies are an effective proxy of nurturing ‘sustainable’ conservation. The study demonstrates how some aspects of the emerging body of literature in the post-humanities and relational ontologies can work to grasp the collaborative interactional space for different social “actors” in the environment through which knowledge communities can be extended. Given that the post-humanities approach advanced in this work focuses attention on relationships among people, animals, ancestors, and things, it rethinks the enlightenment modernist division of the world into subjects and objects, that is, into humans and things. Rethinking those divisions enables fresh conversations between the [Western] sciences and other knowledge forms especially indigenous epistemologies. In this study, the rethinking of those divides is facilitated by an anthropological exploration of the social interconnectedness and mutual interdependence of rural Zimbabweans, forest insects known as edible stinkbugs (harurwa in vernacular) and the natural forests which, in fact, are critical to understanding the eco-systemic knowledges upon which livelihoods of many rural Zimbabweans are hinged.

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Rovai, Dominic. "Insects as a Sustainable Food Ingredient – Utilization of Carrot Pomace, Identification of Early Adopters, and Evaluation of Mealworm Acceptability". DigitalCommons@CalPoly, 2021. https://digitalcommons.calpoly.edu/theses/2316.

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Insects have been proposed as a sustainable alternative to livestock to help feed the growing population. Edible insects such as mealworms require less land and resources and can utilize food by-products to grow. While insects are consumed by over 2 billion people worldwide, they are not widely accepted in developed countries like the United States because of their unfamiliarity and the perception of disgust associated with entomophagy. The objectives of this research are to 1) grow mealworms using carrot pomace and determine an optimum diet for growth and nutritional composition, 2) identify and classify early adopters of insects, and propose a product form, and 3) assess the acceptability of frozen, ready-to-cook mealworms with early adopters. A response surface design was used to evaluate the use of carrot pomace in various percentages in the substrate and as the moisture source in a mealworm growing system. Mealworms were grown under controlled conditions in a climate chamber until they began to pupate, and statistical models were fitted to predict mealworm mortality, weight, days to pupation, protein content, fat content, and moisture content. An algorithm in Design Expert was used to optimize mealworm growth based on maximizing mealworm weight and minimizing mortality and days to pupation, and the optimum diet was found to be 36% carrot pomace in the substrate with carrot pomace as the moisture source. Early adopters of insects were identified through a survey using Red Jade Sensory Software. Participants were segmented using partitioning around medoids clustering algorithm based on responses to questions on willingness to consume insects in a variety of forms. Four segments were identified: No-thank-you’s, Hideaways, Daredevils, and Peekaboo’s. Daredevils, Peekaboo’s, and Hideaways are early adopters of insects in the nonvisible form, and Daredevils and Peekaboo’s are also early adopters of insects in the visible form. Based on these insights, frozen, ready-to-cook mealworms were selected to target Daredevils and Peekaboo’s as a product to serve as a sustainable alternative to traditional livestock protein. Participants from each of the four segments were shown a video of mealworm cooking and asked their willingness to buy the product and the motivation behind their response. The majority of respondents were unwilling to buy this product, driven by unfamiliarity and the perception of disgust. However, over half of Daredevils were willing to buy the product, driven by the novelty and ease of preparation. Marketing a product towards this group may be a feasible route for entry into the market and increase the familiarity of edible insects, thereby contributing to long-term acceptability.

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Coutinho, José Maria Pimenta de Castro de Souza. "Insects as a legitimate food ingredient : barriers & strategies". Master's thesis, reponame:Repositório Institucional do FGV, 2017. http://hdl.handle.net/10400.14/26191.

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Só a simples ideia de comer insectos já é suficiente para impulsionar repulsa em relação à entomofagia. Uma categorização cultural inadequada deste hábito alimentar tem vindo a ser cultivada pelas sociedades ocidentais. As diversas abordagens sobre a divulgação de invertebrados como um legítimo hábito alimentar têm sido mal aplicadas. Os esforços educacionais não alcançaram nenhum êxito. Com o fim de enfrentar esta aversão cognitiva relativamente aos insectos é imprescindível uma mudança radical no plano estratégico. Esta pesquisa qualitativa explicativa tem como objectivo uma plena compreensão teórica, e metodologicamente sustentada, dos impulsionadores psicológicos e culturais que levam às suposições negativas da população. Ao desmistificar os preconceitos e as falsas premissas através da normalização da entomofagia eliminar-se-á a imagem nociva e incoerente de repulsa que se posiciona na mente dos ocidentais. Estratégias psico-culturais juntamente com a ciência gastronómica devem ser levadas a cabo quando este produto é introduzido num mercado onde o insecto é considerado um alimento culturalmente inaceitável.
The very idea of eating insects is the greatest booster of the revulsion feeling towards entomophagy. An inappropriate cultural categorisation of this eating habit has been cultivated by Western societies. The various approaches on promoting invertebrates as a legitimate food habit have been misapplied. Educational efforts have been made unsuccessfully. To address cognitive aversion toward insects, a complete change in the strategic plan must be established. This qualitative explanatory research aims at a full theoretical, and methodologically sustained, understanding of the psychological and cultural drivers that lead to the negative assumptions of the population. The demystification of prejudices and imaginations by promoting normalcy of entomophagy it will stamp the harmful and incoherent disgust image out of the Westerners’ psyche. This study underpins the psycho-cultural strategies along with gastronomic science that must be carried out when this product is introduced in a market where the insect is a culturally unacceptable food.

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Libros sobre el tema "Edible insect"

1

Veldkamp, T., J. Claeys, O. L. M. Haenen, J. J. A. van Loon y T. Spranghers, eds. The basics of edible insect rearing. The Netherlands: Wageningen Academic Publishers, 2021. http://dx.doi.org/10.3920/978-90-8686-902-2.

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2

Huis, Arnold van. The Insect Cookbook: Food for a Sustainable Planet. New York, NY: Columbia University Press, 2014.

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3

Allotey, J. Insect pests associated with the edible caterpillar, phane (Imbrasia belian Westwood) during storage, in Botswana. Gaborone, Botswana: Dept. of Biological Sciences, University of Botswana, 1998.

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Survival guide to edible insects. Boulder, Colorado: Paladin Press, 2013.

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Halloran, Afton, Roberto Flore, Paul Vantomme y Nanna Roos, eds. Edible Insects in Sustainable Food Systems. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9.

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Sogari, Giovanni, Cristina Mora y Davide Menozzi, eds. Edible Insects in the Food Sector. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-22522-3.

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Mitsuhashi, Jun. Konchūshoku bunka jiten. Tōkyō: Yasaka Shobō, 2012.

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8

Ramos-Elorduy, Julieta. Creepy Crawly Cuisine:: The Gourmet Guide to Edible Insects. Rochester, VT: Park Street Press, 1998.

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Menzel, Peter. Man eating bugs: The art and science of eating insects. Berkeley, Calif: Ten Speed Press, 1998.

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10

Manes, Stephen. Chocolate-covered ants. New York: Scholastic Inc., 1990.

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Capítulos de libros sobre el tema "Edible insect"

1

Ebenebe, Cordelia Ifeyinwa, Oluwatosin Samuel Ibitoye, Inwele Maduabuchi Amobi y Valentine Obinna Okpoko. "African Edible Insect Consumption Market". En African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components, 19–51. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-32952-5_2.

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Shin, Jungyoung Tiffany, Melissa A. Baker y Young Wook Kim. "Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study". En Edible Insects in Sustainable Food Systems, 147–59. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_10.

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Ferreira, Maria Pontes, Alain Cuerrier, Marjolaine Giroux y Christian H. Norton. "Insect Consumption in the Arctic". En Edible Insects in Sustainable Food Systems, 19–33. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_2.

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Rinker, Danny Lee. "Insect, Mite, and Nematode Pests of Commercial Mushroom Production". En Edible and Medicinal Mushrooms, 221–37. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119149446.ch11.

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McGill, Wendy Lu, Komi K. M. Fiaboe, Sunday Ekesi y Sevgan Subramanian. "Edible Insect Diversity for Food and Nutrition". En Routledge Handbook of Agricultural Biodiversity, 364–76. New York, NY : Routledge, 2017.: Routledge, 2017. http://dx.doi.org/10.4324/9781317753285-23.

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Ghosh, Sampat, Chuleui Jung y V. Benno Meyer-Rochow. "What Governs Selection and Acceptance of Edible Insect Species?" En Edible Insects in Sustainable Food Systems, 331–51. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_20.

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Derrien, Christophe y Andrea Boccuni. "Current Status of the Insect Producing Industry in Europe". En Edible Insects in Sustainable Food Systems, 471–79. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_30.

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Gasco, Laura, Ilaria Biasato, Sihem Dabbou, Achille Schiavone y Francesco Gai. "Quality and Consumer Acceptance of Products from Insect-Fed Animals". En Edible Insects in the Food Sector, 73–86. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-22522-3_6.

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Alemu, Mohammed Hussen y Søren Bøye Olsen. "Kenyan Consumers’ Experience of Using Edible Insects as Food and Their Preferences for Selected Insect-Based Food Products". En Edible Insects in Sustainable Food Systems, 363–74. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_22.

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Pambo, Kennedy O., Julius J. Okello, Robert M. Mbeche y John N. Kinyuru. "Means-End Chain Approach Explains Motivations to Consume Insect-Based Foods: The Case of Cricket-Scones in Kenya". En Edible Insects in Sustainable Food Systems, 401–17. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_25.

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Actas de conferencias sobre el tema "Edible insect"

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Goldin, Jarrod. "Advances in the scaling of human grade edible insect farming". En 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.109158.

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Doyen, Alain y Alexia Gravel. "Conventional and Innovative Food Technologies for the Production of Edible Insect Ingredients". En Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.152.

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Lee, JI, JS Bae, BS Min y MK Na. "Antithrombotic and antiplatelet activities of indole alkaloids isolated from the edible insect Protaetia brevitarsis seulensis (Kolbe)". En GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608127.

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Mozhui, Lobeno. "Edible insects of Nagaland, India". En 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.113289.

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Bachhuber, Kevin. "Mainstreaming edible insects: The next steps". En 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.94519.

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Pali-Schöll, I., S. Monsó, P. Meinlschmidt, B. Purschke, G. Hofstetter, L. Einhorn, N. Mothes-Luksch, E. Jensen-Jarolim y H. Jäger. "83. Edible insects in food and feed – far from being well characterized – step 1: a look at allergenicity and ethical aspects". En 14th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2018. http://dx.doi.org/10.3920/978-90-8686-869-8_83.

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Murali Krishna, M. V. S., C. M. Vara Prasad, Tandur Rajashekar, Supriya Tiwari y T. Sujani. "Investigations on Low Heat Rejection Diesel Engine With Crude Jatropha Oil as an Alternate Fuel". En ASME 2002 International Mechanical Engineering Congress and Exposition. ASMEDC, 2002. http://dx.doi.org/10.1115/imece2002-33078.

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Resumen

Jatropha oil, a non-edible vegetable oil shows a greater potential for replacing conventional diesel fuel quite effectively, as its properties are compatible to that of diesel fuel. But low volatility and high viscosity of jatropha oil call for hot combustion chamber, which is provided by a low heat rejection diesel engine with threaded air gap piston and liner with superni-90 inserts. The performance of the engine with jatropha oil is obtained with different versions of the engine such as conventional engine and insulated engine at normal and preheat condition of the oil, with varying injection pressure and timing and compared to the engine with pure diesel operation at recommended injection pressure and timing. Increase of thermal efficiency of 18% and reduction of NOx levels by 5% are observed at optimized injection timing and at higher injection pressure with insulated engine at preheat condition of jatropha oil in comparison with pure diesel operation on conventional engine.

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Informes sobre el tema "Edible insect"

1

Charlotte Payne, Charlotte Payne. Achieving food sovereignty with edible insects: Breaking the cycle of poverty and malnutrition. Experiment, enero de 2017. http://dx.doi.org/10.18258/8880.

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