134
Florek J (2017) Potential utilization of legumes in feed production in Poland. Sci Years Assoc
Agric Agric Econ 19(4):40–45
Frank H, Graf J, Amann-Gassner U, Bratke R, Daniel H, Heemann U, Hauner H (2009) Effect
of short-term high-protein compared with normal-protein diets on renal hemodynamics and
associated variables in healthy young men. Am J Clin Nutr 90:1509–1516
Gangopadhyay N, Wynne K, O’Connor P, Gallagher E, Brunton NP, Rai DK, Hayes M (2016)
In silico and in vitro analysis of the angiotensin-I-converting enzyme inhibitory activity of
hydrolysates generated from crude barley (Hordeum vulgare) protein concentrates. Food Chem
203:367–374
Gannon MC, Hoover H, Nuttall FQ (2010) Further decrease in glycated hemoglobin following
ingestion of a LoBAG30 diet for 10 weeks compared to 5 weeks in people with untreated type
2 diabetes. Nutr Metab 7:64
Geiser F (2004) Metabolic rate reduction during hibernation and daily torpor. Annu Rev Physiol
66:175–184. https://doi.org/10.1146/annurev.physiol.66.032102.115105
Głazowska J, Stankiewicz U, Tylingo R, Bartoszek A (2016) Nucleic acids in food – occurrence
and rheological properties. Food Sci Technol Qual 6(109):5–19
Gobbetti M, Minervini F, Rizzello CG (2004) Angiotensin I-converting enzyme-inhibitory and
antimicrobial bioactive peptides. Int J Dairy Technol 57:173–188
Halperin SA, Smith B, Nolan C, Shay J, Kralovec J (2003) Safety and immunoenhancing effect
of a Chlorella-derived dietary supplement in healthy adults undergoing influenza vaccination:
randomized, double-blind, placebo-controlled trial. Can Med Assoc J 169(2):111–117
Hartmann C, Siegrist M (2017) Insects as food: perception and acceptance. Findings from current
research. Ernährungs Umschau 64(3):44–50
Haslett J, Smith CM (2009) Wilderness survival for dummies. Wiley, p 483. ISBN:
978-0-470-45306-3
Heinrich M, Prieto JM (2008) Diet and healthy ageing 2100: will we globalize local knowledge
systems? Ageing Res Rev 7(SI):249–274
Henchion M, Hayes M, Mullen AM, Fenelon M, Tiwari B (2017) Future protein supply and
demand: strategies and factors influencing a sustainable equilibrium. Foods 6:53. https://doi.
org/10.3390/foods6070053
Hernández-Ledesma B, Contreras MDM, Recio I (2011) Antihypertensive peptides: production,
bioavailability and incorporation into foods. Adv Colloid Interface Sci 165:23–35
House J (2016) Consumer acceptance of insect-based foods in the Netherlands: academic and
commercial implications. Appetite 107:47–58. https://www.bio.org/sites/default/files/
WorldCongress/eBook%20PDF%202.25.16_0.pdf
Iwaniak A, Dziuba J (2009) Animal and plant proteins as precursors of peptides with ACE inhibitory activity—an in-silico strategy of protein evaluation. Food Technol Biotechnol 47:441–449
Jakubiec-Puka A (1987) Preparation of protein from Antarctic krill. In: XIV symposium polar
Lublin. Instytut Biologii Doświadczalnej im. M. Nencki PAN, Warsov, pp 210–214. (in Polish)
Jang Li-feng, Sirithon Siriamornpun, Duo Li (2006) Polyunsured content of fatty acid in edible
waste in Thailand. J Food Lipids 13(3):277–285
Jansen GR, DiMaio LR, Hause NL (1962) Cereal proteins: amino acid composition and lysine
supplementation of TEFF. J Agric Food Chem 10:62–64
Jiri M, Otakar R, Borkovcova M, Bednarova M (2014) A comprehensive look at the possibilities
of edible insects as food in Europe. Pol J Food Nutr Sci 64(3):147–157
Kalembasa S, Wysokiński A, Kalembasa D (2014) Quantitative assessment of the process of biological nitrogen reduction by yellow lupine (Lupinus luteus L.). Acta Sci Pol Agric 13(1):5–20
Klose C, Schehl BD, Arendt EK (2009) Fundamental study on protein changes taking place during
malting of oats. J Cereal Sci 49:83–91
Klunder HC, Wolkers-Rooijackers J, Korpel JM, Nout MJR (2012) Microbiological aspects of
processing and storage of edible insects. Food Control 26(2):628–631
Krzywiński T, Tokarczyk G (2011) Insects – source of ecological protein. Food Ind 65(12):34–38.
(in Polish)
B. Sawicka et al.
Florek J (2017) Potential utilization of legumes in feed production in Poland. Sci Years Assoc
Agric Agric Econ 19(4):40–45
Frank H, Graf J, Amann-Gassner U, Bratke R, Daniel H, Heemann U, Hauner H (2009) Effect
of short-term high-protein compared with normal-protein diets on renal hemodynamics and
associated variables in healthy young men. Am J Clin Nutr 90:1509–1516
Gangopadhyay N, Wynne K, O’Connor P, Gallagher E, Brunton NP, Rai DK, Hayes M (2016)
In silico and in vitro analysis of the angiotensin-I-converting enzyme inhibitory activity of
hydrolysates generated from crude barley (Hordeum vulgare) protein concentrates. Food Chem
203:367–374
Gannon MC, Hoover H, Nuttall FQ (2010) Further decrease in glycated hemoglobin following
ingestion of a LoBAG30 diet for 10 weeks compared to 5 weeks in people with untreated type
2 diabetes. Nutr Metab 7:64
Geiser F (2004) Metabolic rate reduction during hibernation and daily torpor. Annu Rev Physiol
66:175–184. https://doi.org/10.1146/annurev.physiol.66.032102.115105
Głazowska J, Stankiewicz U, Tylingo R, Bartoszek A (2016) Nucleic acids in food – occurrence
and rheological properties. Food Sci Technol Qual 6(109):5–19
Gobbetti M, Minervini F, Rizzello CG (2004) Angiotensin I-converting enzyme-inhibitory and
antimicrobial bioactive peptides. Int J Dairy Technol 57:173–188
Halperin SA, Smith B, Nolan C, Shay J, Kralovec J (2003) Safety and immunoenhancing effect
of a Chlorella-derived dietary supplement in healthy adults undergoing influenza vaccination:
randomized, double-blind, placebo-controlled trial. Can Med Assoc J 169(2):111–117
Hartmann C, Siegrist M (2017) Insects as food: perception and acceptance. Findings from current
research. Ernährungs Umschau 64(3):44–50
Haslett J, Smith CM (2009) Wilderness survival for dummies. Wiley, p 483. ISBN:
978-0-470-45306-3
Heinrich M, Prieto JM (2008) Diet and healthy ageing 2100: will we globalize local knowledge
systems? Ageing Res Rev 7(SI):249–274
Henchion M, Hayes M, Mullen AM, Fenelon M, Tiwari B (2017) Future protein supply and
demand: strategies and factors influencing a sustainable equilibrium. Foods 6:53. https://doi.
org/10.3390/foods6070053
Hernández-Ledesma B, Contreras MDM, Recio I (2011) Antihypertensive peptides: production,
bioavailability and incorporation into foods. Adv Colloid Interface Sci 165:23–35
House J (2016) Consumer acceptance of insect-based foods in the Netherlands: academic and
commercial implications. Appetite 107:47–58. https://www.bio.org/sites/default/files/
WorldCongress/eBook%20PDF%202.25.16_0.pdf
Iwaniak A, Dziuba J (2009) Animal and plant proteins as precursors of peptides with ACE inhibitory activity—an in-silico strategy of protein evaluation. Food Technol Biotechnol 47:441–449
Jakubiec-Puka A (1987) Preparation of protein from Antarctic krill. In: XIV symposium polar
Lublin. Instytut Biologii Doświadczalnej im. M. Nencki PAN, Warsov, pp 210–214. (in Polish)
Jang Li-feng, Sirithon Siriamornpun, Duo Li (2006) Polyunsured content of fatty acid in edible
waste in Thailand. J Food Lipids 13(3):277–285
Jansen GR, DiMaio LR, Hause NL (1962) Cereal proteins: amino acid composition and lysine
supplementation of TEFF. J Agric Food Chem 10:62–64
Jiri M, Otakar R, Borkovcova M, Bednarova M (2014) A comprehensive look at the possibilities
of edible insects as food in Europe. Pol J Food Nutr Sci 64(3):147–157
Kalembasa S, Wysokiński A, Kalembasa D (2014) Quantitative assessment of the process of biological nitrogen reduction by yellow lupine (Lupinus luteus L.). Acta Sci Pol Agric 13(1):5–20
Klose C, Schehl BD, Arendt EK (2009) Fundamental study on protein changes taking place during
malting of oats. J Cereal Sci 49:83–91
Klunder HC, Wolkers-Rooijackers J, Korpel JM, Nout MJR (2012) Microbiological aspects of
processing and storage of edible insects. Food Control 26(2):628–631
Krzywiński T, Tokarczyk G (2011) Insects – source of ecological protein. Food Ind 65(12):34–38.
(in Polish)
B. Sawicka et al.