Resource Evaluation and Deep Processing of Edible Insects

Erscheinungsjahr 2026
ISBN: 978-0-443-33925-7
Verlag: Elsevier Science

Buch, Englisch, 424 Seiten, Format (B × H): 152 mm x 229 mm

Resource Evaluation and Deep Processing of Edible Insects: Silk peptide and protein for advanced applications presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.

Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

Autoren/Hrsg.

Wang, Jun

Wu, Guohua

Gould, Joanne

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Edible insect resources as food: New and traditional resources
2. General extraction methods for edible insect resources
3. Biotechnological processing of edible insect resources
4. Chemical and biological synthesis of edible insect resources
5. Determination of main nutrient components and active substances of edible insects
6. Chemical and biological activities of edible insect resources
7. Protein and peptides for the delivery of biological activities
8. Lipids and oils for the delivery of biological activities: Triglycerides and fatty acids
9. Optimization and biotransformation of edible insect resources: Technologies
10. Novel products from edible insect resources: Food sustainability
11. Sensory analysis and multisensory process of edible insect resources
12. General application of edible insect resources: Bakery, savories and snacks, medicine
13. Safety evaluation of edible insect resources
14. Silk peptide and protein for advanced applications

Über Autor(innen)

Wu, Guohua
Wu Guohua is a distinguished professor at the Sericulture Research Institute. He is currently the Deputy Director of Sericulture Products and Edible Insect Quality and Safety Risk Assessment Laboratory of the Ministry of Agriculture and Rural Affairs, Vice Chairman of Jiangsu Institute of Atomic Energy Agriculture, Director of Resource Insect Industry National Innovation Alliance Council, Member of Insect Industrialization Committee of Entomological Society of China. He is engaged in the research of nano-related new silk materials, the development of functional ingredients in natural products, and risk assessment and related research on the safety of sericulture products. He has mass published more than 110 SCI papers, obtained 6 invention patents and participated in 2 English monographs.

Wang, Jun
Professor Wang Jun has been extensively involved in scientific research with over 20 years of experience, over 100 SCI publications and more than 20 invention patents. He has successfully presided over 4 National Natural Science Foundation of China and 8 provincial and ministerial scientific research projects. He is engaged in teaching and scientific research related to biocatalysis and transformation, utilization of sericulture resources, and prevention and control of mulberry tree diseases and insect pests. He is the Associate Editor for "Frontiers in Nutrition", Guest Editor for "Frontiers in Bioengineering and Biotechnology" and "Sustainability", Editorial Board Member for "Scientific Reports", "Sustainability", "Chinese Sericulture". He is currently the executive vice president of the graduate school, Jiangsu University of Science and Technology.

Gould, Joanne
Joanne Gould is an assistant professor in Food science. She is engaged in the research of incorporating sustainable insects and plants protein sources into food microstructures and understanding the relationship between processing, functionality and safety of ingredients. She has won a prestigious award from the Royal Society of Chemistry in recognition of her research achievements. Dr Joanne Gould was presented with the RSC's Food Group Junior Medal, less than two years since becoming an Assistant Professor. She has presided over scientific research projects funded by the EPSRC Industrial Challenge Strategy Fund and Innovative Agri-tech Funded Project. She has obtained successful publications in journals such as Food Biotechnology, Food Hydrocolloids, Materials, Frontiers in Chemistry and Food & Function.