In:
Molecular Nutrition & Food Research, Wiley, Vol. 61, No. 6 ( 2017-06)
Abstract:
At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.
Type of Medium:
Online Resource
ISSN:
1613-4125
,
1613-4133
DOI:
10.1002/mnfr.201600520
Language:
English
Publisher:
Wiley
Publication Date:
2017
detail.hit.zdb_id:
2160372-8
SSG:
12