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Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects (CROSBI ID 64664)

Prilog u knjizi | izvorni znanstveni rad | međunarodna recenzija

Gómez, Belén ; Munekata, Paulo E.S. ; Zhu, Zhenzhou ; Barba, Francisco J. ; Toldrá, Fidel ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Lorenzo, Jose M. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects // Advances in Food and Nutrition Research / Toldrá, Fidel (ur.). Lahti: Academic Press, 2019. str. 259-295 doi: 10.1016/bs.afnr.2019.03.003

Podaci o odgovornosti

Gómez, Belén ; Munekata, Paulo E.S. ; Zhu, Zhenzhou ; Barba, Francisco J. ; Toldrá, Fidel ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Lorenzo, Jose M.

engleski

Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases. This is a situation that demonstrates the suitability and importance of finding more sustainable protein alternatives without losing the quality and the nutritional benefits of current common protein sources. In this context, it is worth highlighting the potential of insects and products derived from aquaculture. Particularly, farmed aquatic food products can reduce the impact on wild fish stocks, whose overfishing may end up in an ecological collapse, and insects are easy to be reared and efficient in converting feed into biomass. However, there are still several challenges like the need to adapt technologies and methods for the production and well-characterization of the new ingredients, careful evaluation of the introduction of such new proteins in the diet and its safety of use, including potential allergies, and the acceptance by consumers.

Amino acids ; Aquaculture ; Consumer's acceptance ; Essential amino acids ; Innovative extraction ; Insects ; New ingredients ; Protein ; Safety

Inozemne institucije koautora na radu: Centro Tecnológico de la Carne de Galicia, Ourense, Spain ; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China ; Universitat de València, València, Spain ; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain ; Centro Tecnológico de la Carne de Galicia, Ourense, Spain

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Podaci o prilogu

259-295.

objavljeno

10.1016/bs.afnr.2019.03.003

Podaci o knjizi

Advances in Food and Nutrition Research

Toldrá, Fidel

Lahti: Academic Press

2019.

978-0-12-817171-4

1043-4526

1043-4526

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost