Edible insects as a food source: a review

被引：92
|
作者：
Tang, Chufei [1 ,2 ]
Yang, Ding [2 ]
Liao, Huaijian [1 ]
Sun, Hongwu [3 ]
Liu, Chuanjing [4 ]
Wei, Lanjun [1 ]
Li, Fanfan [1 ]
机构：
[1] Jiangsu Acad Agr Sci, Inst Leisure Agr, Nanjing 210014, Peoples R China
[2] China Agr Univ, Dept Entomol, Beijing 100193, Peoples R China
[3] Jiangsu Acad Agr Sci, Nanjing 210014, Peoples R China
[4] Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing 210014, Peoples R China
来源：
FOOD PRODUCTION PROCESSING AND NUTRITION | 2019年 / 1卷 / 01期
关键词：
Edible insects; Modern entomophagy; Consumption; Promotion; NUTRITIONAL-VALUE; BODY-COMPOSITION; FATTY-ACID; FEED; ENTOMOPHAGY; WINFOOD; HEMIPTERA; SECURITY; MAGGOTS; PRODUCT;
D O I：
10.1186/s43014-019-0008-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The practice of eating insects has been documented for a long time. With obvious economic and environmental advantages, edible insects are in the spotlight recently due to their enormous potential in multiple industries. A number of research has been conducted to maximize their value, but concerns have been raised for the food security. In this review, we compared the characteristics of edible insects with other traditional protein sources. The progress of modern entomophagy was introduced. The benefits and risks of eating insects were summarized. Additionally, the shortcoming of current production were discussed. Feasible ways and strategies were proposed to promote the consumption of edible insects.
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收藏
页数：13
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