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Edible insects in Sustainable Food Systems

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Cover of 'Edible insects in Sustainable Food Systems'

Table of Contents

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    Book Overview
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    Chapter 1 Insects: Key Biological Features
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    Chapter 2 Insect Consumption in the Arctic
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    Chapter 3 An Ethnographic Account of the Role of Edible Insects in the Adi Tribe of Arunachal Pradesh, North-East India
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    Chapter 4 Edible Insects and Their Uses in North America; Past, Present and Future
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    Chapter 5 Insects and Human Nutrition
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    Chapter 6 The Role of Edible Insects in Diets and Nutrition in East Africa
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    Chapter 7 Edible Insects in a Food Safety Perspective
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    Chapter 8 A New World of Ingredients: Aspiring Chefs’ Opinions on Insects in Gastronomy
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    Chapter 9 Casu Marzu: A Gastronomic Genealogy
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    Chapter 10 Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study
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    Chapter 11 Comparing Environmental Impacts from Insects for Feed and Food as an Alternative to Animal Production
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    Chapter 12 Conservation of Edible Insects in Sub-Saharan Africa
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    Chapter 13 Sustainable Proteins? Values Related to Insects in Food Systems
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    Chapter 14 Marketing Insects: Superfood or Solution-Food?
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    Chapter 15 Small-Scale Fly Larvae Production for Animal Feed
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    Chapter 16 Insects as Raw Materials in Compound Feed for Aquaculture
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    Chapter 17 Mealworm Larvae Production Systems: Management Scenarios
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    Chapter 18 Importance of Insects for Use as Animal Feed in Low-Income Countries
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    Chapter 19 Sustainable Mealworm Production for Feed and Food
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    Chapter 20 What Governs Selection and Acceptance of Edible Insect Species?
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    Chapter 21 Insects, The Next European Foodie Craze?
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    Chapter 22 Kenyan Consumers’ Experience of Using Edible Insects as Food and Their Preferences for Selected Insect-Based Food Products
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    Chapter 23 Consumer Acceptance of Insects as Food: Integrating Psychological and Socio-cultural Perspectives
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    Chapter 24 Customer Acceptance, Barriers, and Preferences in the U.S.
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    Chapter 25 Means-End Chain Approach Explains Motivations to Consume Insect-Based Foods: The Case of Cricket-Scones in Kenya
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    Chapter 26 PROteINSECT: Insects as a Sustainable Source of Protein
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    Chapter 27 Insects in Thailand: National Leadership and Regional Development, from Standards to Regulations Through Association
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    Chapter 28 The Effects of Regulation, Legislation and Policy on Consumption of Edible Insects in the Global South
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    Chapter 29 Legislation for the Use of Insects as Food and Feed in the South African Context
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    Chapter 30 Current Status of the Insect Producing Industry in Europe
Attention for Chapter 13: Sustainable Proteins? Values Related to Insects in Food Systems
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Chapter title
Sustainable Proteins? Values Related to Insects in Food Systems
Chapter number 13
Book title
Edible Insects in Sustainable Food Systems
Published by
Springer, Cham, January 2018
DOI 10.1007/978-3-319-74011-9_13
Book ISBNs
978-3-31-974010-2, 978-3-31-974011-9
Authors

Christian Gamborg, Helena Röcklinsberg, Mickey Gjerris, Gamborg, Christian, Röcklinsberg, Helena, Gjerris, Mickey

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X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 28 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 28 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 5 18%
Student > Master 4 14%
Student > Doctoral Student 2 7%
Student > Bachelor 2 7%
Student > Postgraduate 2 7%
Other 4 14%
Unknown 9 32%
Readers by discipline Count As %
Agricultural and Biological Sciences 8 29%
Business, Management and Accounting 2 7%
Social Sciences 2 7%
Biochemistry, Genetics and Molecular Biology 1 4%
Arts and Humanities 1 4%
Other 4 14%
Unknown 10 36%