지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Edible insects have gained considerable attention as sustainable and nutrient-rich protein sources in the food industry. This review summarizes key advancements in edible insect protein and oil extraction techniques. Efficient protein recovery techniques are discussed. In addition, strategies such as defatting (which enhances extraction efficiency) are also discussed. The nutritional significance of edible insect-derived peptides, amino acids, and fatty acids is also reviewed, with emphasis on their potential as food ingredients. Analytical techniques for characterizing edible insect volatile compounds are described, along with the key identified volatiles. Furthermore, fermentation has been explored as a strategy to enhance the consumer acceptance of edible insects. These insights support the development of innovative and sustainable food products that utilize edible insect resources.
목차
Abstract
1. Introduction
2. Edible Insect Protein Analysis and Characterization
3. Edible Insect Oil Extraction and Fatty Acid Compositions
4. Characterization of Edible Insect Volatiles and Key Compounds
5. Current Applications of Edible Insects in Processed Foods
5. Conclusion
References
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