Insect Oil as a Source of Nutraceuticals

Auteur
Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO'S WHO in the World, 28th Edition by Marquis Who's Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member in nine international journals, and he has published 212 articles in peer-reviewd journals.

Texte du rabat

Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. While edible insect species are harvested in large numbers to contribute to food security, and as a source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet. With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book is a welcomed addition on the topic.

Contenu

1. Introduction-Production and Consumption of Insect Oils
   
   2. Insects to Feed the World.
   3. The Economic Importance of insect oils and Their Sustainable Use
   4. Global Insect Farming as a Source of Oil
   5. Production of edible insects for enhanced food security and rural livelihoods.
   6. Insect Oil: Advanced extraction methods
   7. Structural characterization: physicochemical properties, thermal stability, and quality characteristics of insect oils
   8. Study of lipid and fatty acid composition and minor content of insects.
   9. Lipid sources in the insect industry, regulatory aspects, and applications
   10. The sustainability of different applications of insect lipids in comparison to plant-derived lipids
   11. Two Sudanese insects as a source of edible oil
   12. Insect oil as a dietary supplement to regulate lipid metabolism
   13. The suitability of insects and their oil as animal and pet feed
   14. Insect Oils and food safety regulations