Applications of Insect-Derived Protein Ingredients in Food and Feed Industry

作     者：Lamsal, Buddhi Wang, Hui Pinsirodom, Praphan Dossey, Aaron T. 

作者机构：Iowa State Univ Food Sci & Human Nutr Dept 1041 Food Sci Bldg Ames IA 50011 USA Iowa State Univ Ctr Crops Utilizat Res 1041 Food Sci Bldg Ames IA 50011 USA King Mongkuts Inst Technol Ladkrabang Fac Agroind Chalongkrung Rd Bangkok 10520 Thailand All Things Bugs LLC Midwest City OK 73130 USA 

出 版 物：《JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY》 (美国油脂化学家学会志)

年 卷 期：2019年第96卷第2期

页      面：105-123页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0703[理学-化学] 

基　　金：Academic Melting Pot Fellowship by the Faculty of Agro-Industry  King Mongkut's Institute of Technology Ladkrabang  Bangkok 

主　　题：Protein extraction and processing Processing technology Food and feed science Nutrition and health 

摘      要：The need for novel and diverse sources of protein to feed the growing world population is urgent and stark. At the same time, peoples eating habits and values are also changing, with more consumers considering alternatives to traditional sources of protein. Novel protein sources not only need to provide essential amino acids and nutrition, but also cater to taste, convenience, cost economics, and personal needs. They also need to be ethically produced, with a smaller environmental footprint, and when feasible, closer to consumer. Insect protein has been researched intensively in recent years with promises to best fulfill these needs. As the insect protein field and industry are expanding and getting more mature at this stage, this review summarizes their properties and applications within the context of the food and feed industry. The important functional properties that make insect proteins useful are also discussed.