The consumption of insects (entomophagy) has recently attracted global attention for health
reasons as well as environmental and economic benefits. Achieving environmentally …

Edible insects have been considered as either nutritious food itemsper se, or as wholesome
ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral …

Insects are part of the human diet in many parts of the world. Their nutritional value is widely
recognized. Currently, most edible insects are harvested from the wild, although semi …

Many types of edible insects in raw and processed forms have been consumed by many
cultures globally since time immemorial, particularly in developing countries where they are …

This review summarizes the current trends related to insect as food resources among
consumers, industry, and academia. In Western societies, edible insects have a greater …

The ingestion of insects has become a new trend in food science approximately since 2013,
when the Food and Agriculture Organization of the United Nations (FAO) published a …

There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Background Entomophagy (eating insects) has a long history. Currently, 2 billion people in
113 countries consume insects (Tao, Li 2018). However, in many states (mainly Western) …

Protein is an essential macronutrient and a key structural component of many foods. The
nutritional and technological properties of food protein ingredients depend on their source …

Edible insects seem one of the more probable responses to the increased quantity of food
proteins needed in future prospective related to the increase of human population, mainly in …