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Type:	Artigo de Periódico
Title:	Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products
Authors:	Mariana Martins Borges Diego Vicente da Costa Felipe Machado Trombete Ana Karoline Ferreira Ignácio Câmara
Abstract:	Edible insects have been recognized as a promising alternative food source because of their high nutritional value and sustainable production in line with the goals required by agri-food chains, lower emissions of greenhouse gases, and use of organic waste. This critical review provides the most recent updates on the use of edible insects as functional ingredients in food formulations, with an emphasis on meat and bakery products. The main motivations for reformulating these products, processing techniques, nutritional, sensory, and technological characteristics, and the main insect species used have been described. In addition, the relevant food-safety aspects of the reformulated products are discussed. Finally, the main challenges and perspectives for the safe, sustainable, and functional use of this ingredient are addressed.
Subject:	Alimentos alternativos Insetos comestíveis Segurança alimentar Nutrição
language:	eng
metadata.dc.publisher.country:	Brasil
Publisher:	Universidade Federal de Minas Gerais
Publisher Initials:	UFMG
metadata.dc.publisher.department:	ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
Rights:	Acesso Restrito
metadata.dc.identifier.doi:	https://doi.org/10.1016/j.cofs.2022.100864
URI:	http://hdl.handle.net/1843/61245
Issue Date:	2022
metadata.dc.url.externa:	https://www.sciencedirect.com/science/article/pii/S2214799322000662
metadata.dc.relation.ispartof:	Current Opinion in Food Science
Appears in Collections:	Artigo de Periódico

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