文献类型： 外文期刊
作者： Tang, Chufei 1 ; Yang, Ding 2 ; Liao, Huaijian 1 ; Sun, Hongwu 3 ; Liu, Chuanjing 4 ; Wei, Lanjun 1 ; Li, Fanfan 1 ;
作者机构： 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
关键词： Edible insects; Modern entomophagy; Consumption; Promotion
期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）
ISSN：
年卷期： 2019 年 1 卷 1 期
页码：
收录情况： SCI
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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