{"id":2891,"date":"2016-08-16T11:20:55","date_gmt":"2016-08-16T15:20:55","guid":{"rendered":"https:\/\/griopro.com\/?page_id=2891"},"modified":"2016-08-16T11:28:47","modified_gmt":"2016-08-16T15:28:47","slug":"table-of-contents","status":"publish","type":"page","link":"https:\/\/griopro.com\/insects-as-sustainable-food-ingredients\/table-of-contents\/","title":{"rendered":"Table of Contents"},"content":{"rendered":"<div id=\"tabs\" class=\"ui-tabs ui-widget ui-widget-content ui-corner-all\">\n<div id=\"tabs-3\" class=\"content ui-tabs-panel ui-widget-content ui-corner-bottom\">\n<p class=\"content_title_2\">Insects as Sustainable Food Ingredients, 1st Edition<\/p>\n<ul>\n<li>Dedication<\/li>\n<li>Disclaimer<\/li>\n<li>List of Contributors<\/li>\n<li>Acknowledgments<\/li>\n<li>Chapter 1: Introduction to Edible Insects\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Aims<\/li>\n<li>Historic Relevance of Edible Insects<\/li>\n<li>Reevaluation of Our Sources of Protein Worldwide<\/li>\n<li>Population Growth and a Rising Demand for Animal-Derived Protein<\/li>\n<li>Land Use<\/li>\n<li>Urban and Vertical Agriculture<\/li>\n<li>Climate Change and Agricultural Productivity<\/li>\n<li>Aquaculture and the Environment<\/li>\n<li>Limits to Nonrenewable Energy<\/li>\n<li>Water Use<\/li>\n<li>Insects as a Living Source of Protein in Space<\/li>\n<li>Insects Are an Important and Feasible Solution<\/li>\n<li>Worldwide Acceptance of Insects as Food<\/li>\n<li>Funding and Legislation<\/li>\n<li>Increasing Recognition in the Academic Sector<\/li>\n<li>Current Trends in Using Insects as Food<\/li>\n<li>Psychological Barriers and Disgust<\/li>\n<li>Definition of Terms<\/li>\n<li>Summary of Book<\/li>\n<li>A Call to Action<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 2: Insects as Food: History, Culture, and Modern Use around the World\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Edible Insects of the World<\/li>\n<li>History of Insects as Human Food<\/li>\n<li>Modern Cultural Uses<\/li>\n<li>Cultural Restrictions<\/li>\n<li>Edible Insects as Nutraceuticals<\/li>\n<li>Ethnoentomology<\/li>\n<li>Harvesting and Cultivation<\/li>\n<li>Final Comments and Recommendations<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 3: Nutrient Content and Health Benefits of\u00a0Insects\n<ul>\n<li>Abstract<\/li>\n<li>Nutrient Content<\/li>\n<li>Insect Physiology and Functionality<\/li>\n<li>Insects as a Food Ingredient<\/li>\n<li>Insect Protein Functionality<\/li>\n<li>Conclusions<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 4: Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Food Security\/Family Livelihood<\/li>\n<li>Biodiversity and Availability of Insects<\/li>\n<li>Consumption of Insects Versus Other Livestock<\/li>\n<li>Cost of Cultivation<\/li>\n<li>Possibility of Replacing Livestock with Insects as Human Food<\/li>\n<li>Environmental Impact<\/li>\n<li>Industrial Perspective<\/li>\n<li>Commercial Insect Farming for Mass Production<\/li>\n<li>Market Potential<\/li>\n<li>Safety Regulations<\/li>\n<li>Current Challenges and Conclusions<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 5: Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Current Insect Farming Industry<\/li>\n<li>Recommendations and Considerations for Selection for Aspiring Insect-Based Food Producers and Insect Farmers<\/li>\n<li>The Real Pioneers: Entrepreneurs in the Insect-Based Food Space<\/li>\n<li>Supply Chain Needs: Feed, Farms, Insects, Transportation, Processing, and Manufacturing<\/li>\n<li>Intriguing the Larger Food Industry: Uses of Insects as Industrial Food Ingredients<\/li>\n<li>Conclusions<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 6: Insect Mass Production Technologies\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Mass-Produced Insect Species and Their Respective Applications<\/li>\n<li>Potential of Using Conventional Feedstock for Rearing Insects<\/li>\n<li>Nutritional Requirements for Farmed Insects<\/li>\n<li>Considerations for Insect Mass Rearing Equipment and Mechanization<\/li>\n<li>Production Techniques by Species<\/li>\n<li>Environmental Control for Efficient Production of Insects in General<\/li>\n<li>Concluding Remarks<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 7: Food Safety and Regulatory Concerns\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Regulatory Considerations for Insects-as-Food Ingredient<\/li>\n<li>Labelling Regulation and Health Claims Applicable to Insects<\/li>\n<li>Safety Considerations for Insects as Food<\/li>\n<li>Toxicological Hazards of Insect-Based Foods and Food Ingredients<\/li>\n<li>Farming and Novel Considerations Driving Insect Food\/Feed Safety<\/li>\n<li>Processing, Preparation, Packaging, and Transport of Insect-Based Foods and Food Ingredients<\/li>\n<li>Conclusions on the Use of the Insects as Food and Feed<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 8: Ensuring Food Safety in Insect Based Foods: Mitigating Microbiological and Other Foodborne Hazards\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Microbes Associated with Insects<\/li>\n<li>Insects as a Vector of Foodborne Disease Hazards<\/li>\n<li>Administrative Regulation<\/li>\n<li>Hazard Analysis Critical Control Point System<\/li>\n<li>Food Safety Modernization Act<\/li>\n<li>Validation<\/li>\n<li>Food Preservation<\/li>\n<li>Conclusions<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 9: Insects and Their Connection to Food Allergy\n<ul>\n<li>Abstract<\/li>\n<li>Introduction<\/li>\n<li>Food Allergy<\/li>\n<li>Insects and Food Allergy<\/li>\n<li>Insect Allergens<\/li>\n<li>Effects of Processing<\/li>\n<li>Methods of Allergen Detection<\/li>\n<li>Conclusions<\/li>\n<\/ul>\n<\/li>\n<li>Chapter 10: Brief Summary of Insect Usage as an Industrial Animal Feed\/Feed Ingredient\n<ul>\n<li>Abstract<\/li>\n<li>Overview<\/li>\n<li>Examples of Livestock Fed With Insects as Feed Ingredients<\/li>\n<li>Benefits and Constraints Associated with Using Insects as Livestock Feed Ingredients<\/li>\n<li>Promising Opportunities for Research and Technological Advancement<\/li>\n<li>Conclusions<\/li>\n<\/ul>\n<\/li>\n<li>Appendix: Documented Information for 1555 Species of Insects and Spiders<\/li>\n<li>Subject Index<\/li>\n<\/ul>\n<div class=\"clearline\"><\/div>\n<\/div>\n<\/div>\n<div class=\"clearline\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Insects as Sustainable Food Ingredients, 1st Edition Dedication Disclaimer List of Contributors Acknowledgments Chapter 1: Introduction to Edible Insects Abstract Introduction Aims Historic Relevance of Edible Insects Reevaluation of Our Sources of Protein Worldwide Population Growth and a Rising Demand for Animal-Derived Protein Land Use Urban and Vertical Agriculture Climate Change and Agricultural Productivity Aquaculture and the Environment Limits to Nonrenewable Energy Water Use Insects as a Living Source of Protein in Space Insects Are [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":2822,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/pages\/2891"}],"collection":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/comments?post=2891"}],"version-history":[{"count":1,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/pages\/2891\/revisions"}],"predecessor-version":[{"id":2892,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/pages\/2891\/revisions\/2892"}],"up":[{"embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/pages\/2822"}],"wp:attachment":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/media?parent=2891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}