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African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components

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Cover of 'African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components'

Table of Contents

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    Book Overview
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    Chapter 1 Importance of Insects as Food in Africa
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    Chapter 2 African Edible Insect Consumption Market
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    Chapter 3 Entomophagy in Africa
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    Chapter 4 Microbiology of African Edible Insects
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    Chapter 5 Food Safety of Edible Insects
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    Chapter 6 Interdisciplinary Uses of Some Edible Species
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    Chapter 7 Sensory Quality of Edible Insects
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    Chapter 8 Automation of Insect Mass Rearing and Processing Technologies of Mealworms ( Tenebrio molitor )
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    Chapter 9 The Legislative Status of Edible Insects in the World
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    Chapter 10 Sorghum Bug ( Agonoscelis pubescens ) as a Source of Edible Oil, Protein, and Gelatin
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    Chapter 11 Watermelon Bug ( Aspongopus viduatus ) as a Source of Edible Oil, Protein, and Gelatin
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    Chapter 12 Nutritional Composition of African Edible Acridians
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    Chapter 13 Nutrient Composition of Black Soldier Fly ( Hermetia illucens )
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    Chapter 14 Production, Nutrient Composition, and Bioactive Components of Crickets (Gryllidae) for Human Nutrition
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    Chapter 15 Nutrient Composition and Bioactive Components of Ants ( Oecophylla smaragdina Fabricius)
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    Chapter 16 Nutrient Composition and Bioactive Components of the Migratory Locust ( Locusta migratoria )
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    Chapter 17 Nutrient Composition and Bioactive Components of Mopane Worm ( Gonimbrasia belina )
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    Chapter 18 Nutrient Composition of Desert Locust ( Schistocerca gregaria )
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    Chapter 19 Nutritional Value of Brood and Adult Workers of the Asia Honeybee Species Apis cerana and Apis dorsata
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    Chapter 20 Nutrient Composition of Mealworm ( Tenebrio molitor )
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    Chapter 21 Nutrient Composition of Termites
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    Chapter 22 Termites in the Human Diet: An Investigation into Their Nutritional Profile
Overall attention for this book and its chapters
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Citations

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Title
African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components
Published by
Springer International Publishing, January 2020
DOI 10.1007/978-3-030-32952-5
ISBNs
978-3-03-032951-8, 978-3-03-032952-5
Editors

Adam Mariod, Abdalbasit

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X Demographics

The data shown below were collected from the profiles of 21 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 217 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 217 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 33 15%
Student > Master 25 12%
Student > Ph. D. Student 18 8%
Researcher 13 6%
Student > Postgraduate 7 3%
Other 25 12%
Unknown 96 44%
Readers by discipline Count As %
Agricultural and Biological Sciences 55 25%
Biochemistry, Genetics and Molecular Biology 17 8%
Veterinary Science and Veterinary Medicine 7 3%
Unspecified 6 3%
Engineering 5 2%
Other 23 11%
Unknown 104 48%