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Meyer-Rochow, V.B.; Gahukar, R.T.; Ghosh, S.; Jung, C. Chemical composition, nutrient quality and acceptability of edible insects are affected by apecies, developmental stage, gender, diet, and processing method. Foods 2021, 10, 1036. [ Google Scholar] [ CrossRef] Gaston, K. J., & Chown, S. L. (1999). Elevation and climatic tolerance: A test using dung beetles. Oikos, 86(3), 584–590. Navarro del Hierro, J.; Gutiérrez-Docio, A.; Otero, P.; Reglero, G.; Martin, D. Characterization, antioxidant activity, and inhibitory effect on pancreatic lipase of extracts from the edible insects Acheta domesticus and Tenebrio molitor. Food Chem. 2020, 309, 125742. [ Google Scholar] [ CrossRef] Most edible insects are regional and rarely exported partly because the transportation of raw insects might bring quarantine issues. Only very few cases have been reported that immigrants import special local insect products from their hometown (Bukkens 1997). However, the ready-to-eat products can be clean and importable if they are prepared by standardard method. This requires a mature industrial line. The industrialization of edible insects is therefore the foundation of the global consumption of many insects. The insects groups eaten sometimes differ distinctly even in neighboring regions because people usually just follow their traditions, which however, brings the opportunity of developing new edible insects from native creatures (Meyer-Rochow 2005). A trend of eating longan stink bugs ( Tessaratoma papillosa), which is one of the principal pests of litchi, hits southern China recently. The bug is famous for jetting smelly venom when being caught. But they are now an ambrosia to some people after proper frying or simmering. It was only consumed in Thailand, but it has successfully been promoted to warm areas where initially have the stink bugs colonized (Feng et al. 2000; Raksakantong et al. 2010). The stink bugs are thus being caught massively, which has contributed to the IPM of litchi, too. Including insects as part of the diet may help industrialized countries create a more sustainable food system and make a dent in greenhouse gas emissions. May benefit gut health
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Mustafa, N. E. M., Mariod, A. A., & Matthaus, B. (2008). Antibacterial activity of Aspongopus Viduatus (melon bug) oil. Journal of Food Safety, 28(4), 577–586. https://doi.org/10.1111/j.1745-4565.2008.00132.x. Liu, M., & Wei, G. (2002). The review on functional factors in I nsects and exploitation prospect of functional food. Food Science and Technology, 27, 21–25.
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Sunderland, T. C., Ndoye, O., & Harrison-Sanchez, S. (2011). Non-timber forest products and conservation: What prospects? Non-timber forest products in the global context (pp. 209–224). Berlin: Springer. European Food Safety Authority: Risk profile related to production and consumption of insects as food and feed Meanwhile, habitat destruction means there are fewer insects to collect. “We are currently seeing a reduction in the lake-fly population because of climate change. When I published my first paper on lake flies, there was an abundance of insects. Now in my old age I am seeing less and less of it.” Frozen, dried and powdered forms of migratory locust ( Locusta migratoria) with the Commission Implementing Regulation (EU) 2021/1975 of 12 November 2021 (in force on 5 December 2021). [61]
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D’Antonio, V.; Serafini, M.; Battista, N. Dietary modulation of oxidative stress from edible insects: A mini-review. Front. Nutr. 2021, 8, 642551. [ Google Scholar] [ CrossRef] Kouřimská, L., & Adámková, A. (2016). Nutritional and sensory quality of edible insects. NFS Journal, 4, 22–26.
Finke, M. D. (2013). Complete nutrient content of four species of feeder insects. Zoo Biology, 32(1), 27–36. In the European Union, edible insects – whole or in parts, e.g., legs, wings, or heads – fall within the definition of novel food, given by the European Commission. [53] Dossiers for several insect species are currently under review by the European Food Safety Authority. Bozic, A.; Milosevic, S. Contemporary trends in the restaurant industry and gastronomy. J. Hosp. Tour. Res. 2021, 45, 905–907. [ Google Scholar] [ CrossRef]
Sensory Qualities of Edible Crickets
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