Potential and challenges of insects as an innovative source for food and feed production

By B. Rumpold, O. Schlüter. 2013

767 citations recorded by the source corpus.

Subfields: Cellular and Molecular Neuroscience, Insect Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/9e9318fcd26fbcb4029af16053ace387bf7f8f59

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Cellular and Molecular Neuroscience

1. L. Gasco
2. M. Bednářová
3. V. Varelas
4. Wim Verbeke
5. R. Fitzgerald
6. M. Borkovcová
7. O. Rop
8. Jiri Mlcek

In Insect Science

1. L. Gasco
2. G. Piccolo
3. M. Bednářová
4. V. Varelas
5. Pier Paolo Miglietta
6. M. Henry
7. Wim Verbeke
8. R. Fitzgerald

In Social Psychology

1. M. Bednářová
2. V. Varelas
3. M. Henry
4. Wim Verbeke
5. R. Fitzgerald
6. M. Borkovcová
7. O. Rop
8. L. Gasco

Citations in the corpus

• Edible insects - Species suitable for entomophagy under condition of Czech Republic (2013, background): “…when some species are examined and evaluated (considering their nutritional qualities and ease of breeding) as very suitable for the diet of astronauts or residents of satellite towns in Earth orbit (Katayama et al., 2008), European perception of insects is changing (Rumpold and Schlüter, 2012).”
• Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review (2017, background): “A similar trend 193 was reported for 236 edible insects, which were also shown to possess good essential amino acid 194 profiles comparable to soy and bovine caseins (Rumpold & Schlüter, 2013a).”
• Efficacy of insect larval meal to replace fish meal in juvenile barramundi, Lates calcarifer reared in freshwater (2017, background): “Therefore, attention could be directed towards the locally available and cheaper protein source, which may create flexibility in diet formulations and insect meal has been identified as one such ingredient (Rumpold and Schlüter 2013; Van der Spiegel et al. 2013; Van Huis 2013; Lock et al. 2015).”
• Profiling consumers who are ready to adopt insects as a meat substitute in a Western society (2015, background): “As yet, little data are available about the eating of insects in Europe (Rumpold & Schlüter, 2013) and there have been few studies that address consumers’ perception of and readiness to adopt insects in their diet.”
• Mealworms for Food: A Water Footprint Perspective (2015, background): “The interest in insects comes from their very high efficiency in transforming phytomass into protein-rich animal biomass, their high fecundity, their very fast growth rates, and also their ability to absorb all the water they need from just their food [37,38,41].”
• An overview of the South Korean edible insect food industry: challenges and future pricing/promotion strategies (2017, background): “Another line of research attempts to provide meaningful insights into our current understanding of mass production, as well as production quality (Rumpold & Schlüter 2013).”