137
Tang G, Suter PM (2011) Vitamin A, nutrition, and health values of Algae: Spirulina, chlorella, and
dunaliella. J Pharm Nutr Sci 1(2):111–118
Tou JC, Jaczynski J, Chen YC (2007) Krill for human consumption: nutritional value and potential
health benefits. Nutr Rev 65(2):63–77
Udenigwe CC, Aluko RE (2012) Food protein-derived bioactive peptides: production, processing,
and potential health benefits. J Food Sci 77:R11–R24
UN ECA (2015) Review report on progress in the implementation of sustainable development
commitments related to biotechnology in Africa, Publications Economic Commission for
Africa, Addis Ababa, Ethiopia, p 66. ISBN: 978-99944-61-64-6
United States Department of Agriculture, National Nutrient Database for Standard Reference
Release 28 (2016). https://ndb.nal.usda.gov/ndb/foods/show/112
US Food & Drug Administration (2008) Seafood health facts: making smart choices. Retrieved
September
09,
2016:
http://dev-seafoodhealthfacts.pantheonsite.io/sites/default/files/
FDATop20SeafoodNutritionChart2006.pdf
US JES COC (2012) Joint explanatory statement of the committee of conference, Food,
Conservation, and Energy Act of 2008, p 423
Van Huis A (2016) Edible insects are the future? Proc Nutr Soc 75(3):294–305
Van Huis A, Van Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P (2013)
Edible insects future prospects for food and feed security. FAO, Rome, p 1
Van der Spiegel M, Noordam MY, van der Fels-Klerx HJ (2013) Safety of novel protein sources
(insects, microalgae, seaweed, duckweed and rapeseed) and legislative aspects for application
in food and feed production. Compr Rev Food Sci Food Saf 12:662–678
Voisin AS, Guéguen J, Huyghe C, Jeuffroy M-H, Magrini M-B, Meynard J-M, Mougel C, Pellerin
S, Pelzer E (2014) Legumes for feed, food, biomaterials and bioenergy in Europe: a review.
Agron Sustain Dev 34:361–380
Westhoek H, Rood T, van Den BJM, Janse D, Nijdam M, Reudink E, Stehfest E (2011) The protein
puzzle, the consumption and production of meat, dairy and fish in the European Union. PBL
Netherlands Environmental Assessment Agency, The Hague, p 21. ISBN: 978-90-78645-61-0,
PBL publication number: 500166001
Wiza AP (2019) Characterization of edible insects as an alternative source of protein in terms
of nutrition, environmental and economic. Postępy Techniki Przetwórstwa Spożywczego
1:98–102. (in Polish)
Wociór A, Złotowska D, Kostyra D, Kostyra E (2010) Micoproteines. Food Sci Technol Qual
5(72):5–16. (in Polish)
WRAP. Food futures: from business as usual to business unusual. Available online: http://www.
wrap.org.uk/content/food-futures. Accessed on 20 Apr 2018
Yadav JSS, Yan S, Ajila CM, Bezawada J, Tyagi RD, Surampalli RY (2017) Food-grade single-cell
protein production, characterization and ultrafiltration recovery of residual fermented whey
proteins from whey. Food Bioprod Process 99:156–165
Yen AL (2010) Edible insects and other invertebrates in Australia: future prospects. In: Durst PB,
Johnson DV, Leslie RN, Shono K (eds) Proceedings of the forest insects as food: humans bite
back, Chiang Mai, Thailand, 19–21 February 2010. RAP Publication, Bangkok, pp 65–84
Yi L, Lakemond CMM, Sagis LCM, Eisner-Schadler LMC, van Huis V, van Boekel MAJS (2013)
Extraction and characterization of protein fractions from five insect species. Food Chem
141(4):3341–3348
Zagrobelny M, Dreon AL, Gomiero T, Marcazzan GL, Glaring MA, Møller BL, Paoletti MG
(2009) Toxic moths: source of a truly safe delicacy. J Ethnobiol 29(1):64–76
Zielińska E, Baraniak B, Karaś M, Rybczyńska K, Jakubczyk A (2015a) Selected species of edible
insects as a source of nutrient composition. Food Res Int 77:460–466
Zielińska E, Karaś M, Jakubczyk A (2015b) Insects in the human diet – an unconventional source
of whole some protein. In: Karwowska M, Gustaw W (eds) Trends in human nutrition. PTTŻ,
Krakow, pp 367–374. (in Polish)
Zielińska E, Karaś M, Jakubczyk A (2017) Antioxidant activity of predigested protein obtained
from a range of farmed edible insects. Int J Food Sci Technol 52(2):306–312
7 Alternative and New Protein Sources
Tang G, Suter PM (2011) Vitamin A, nutrition, and health values of Algae: Spirulina, chlorella, and
dunaliella. J Pharm Nutr Sci 1(2):111–118
Tou JC, Jaczynski J, Chen YC (2007) Krill for human consumption: nutritional value and potential
health benefits. Nutr Rev 65(2):63–77
Udenigwe CC, Aluko RE (2012) Food protein-derived bioactive peptides: production, processing,
and potential health benefits. J Food Sci 77:R11–R24
UN ECA (2015) Review report on progress in the implementation of sustainable development
commitments related to biotechnology in Africa, Publications Economic Commission for
Africa, Addis Ababa, Ethiopia, p 66. ISBN: 978-99944-61-64-6
United States Department of Agriculture, National Nutrient Database for Standard Reference
Release 28 (2016). https://ndb.nal.usda.gov/ndb/foods/show/112
US Food & Drug Administration (2008) Seafood health facts: making smart choices. Retrieved
September
09,
2016:
http://dev-seafoodhealthfacts.pantheonsite.io/sites/default/files/
FDATop20SeafoodNutritionChart2006.pdf
US JES COC (2012) Joint explanatory statement of the committee of conference, Food,
Conservation, and Energy Act of 2008, p 423
Van Huis A (2016) Edible insects are the future? Proc Nutr Soc 75(3):294–305
Van Huis A, Van Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P (2013)
Edible insects future prospects for food and feed security. FAO, Rome, p 1
Van der Spiegel M, Noordam MY, van der Fels-Klerx HJ (2013) Safety of novel protein sources
(insects, microalgae, seaweed, duckweed and rapeseed) and legislative aspects for application
in food and feed production. Compr Rev Food Sci Food Saf 12:662–678
Voisin AS, Guéguen J, Huyghe C, Jeuffroy M-H, Magrini M-B, Meynard J-M, Mougel C, Pellerin
S, Pelzer E (2014) Legumes for feed, food, biomaterials and bioenergy in Europe: a review.
Agron Sustain Dev 34:361–380
Westhoek H, Rood T, van Den BJM, Janse D, Nijdam M, Reudink E, Stehfest E (2011) The protein
puzzle, the consumption and production of meat, dairy and fish in the European Union. PBL
Netherlands Environmental Assessment Agency, The Hague, p 21. ISBN: 978-90-78645-61-0,
PBL publication number: 500166001
Wiza AP (2019) Characterization of edible insects as an alternative source of protein in terms
of nutrition, environmental and economic. Postępy Techniki Przetwórstwa Spożywczego
1:98–102. (in Polish)
Wociór A, Złotowska D, Kostyra D, Kostyra E (2010) Micoproteines. Food Sci Technol Qual
5(72):5–16. (in Polish)
WRAP. Food futures: from business as usual to business unusual. Available online: http://www.
wrap.org.uk/content/food-futures. Accessed on 20 Apr 2018
Yadav JSS, Yan S, Ajila CM, Bezawada J, Tyagi RD, Surampalli RY (2017) Food-grade single-cell
protein production, characterization and ultrafiltration recovery of residual fermented whey
proteins from whey. Food Bioprod Process 99:156–165
Yen AL (2010) Edible insects and other invertebrates in Australia: future prospects. In: Durst PB,
Johnson DV, Leslie RN, Shono K (eds) Proceedings of the forest insects as food: humans bite
back, Chiang Mai, Thailand, 19–21 February 2010. RAP Publication, Bangkok, pp 65–84
Yi L, Lakemond CMM, Sagis LCM, Eisner-Schadler LMC, van Huis V, van Boekel MAJS (2013)
Extraction and characterization of protein fractions from five insect species. Food Chem
141(4):3341–3348
Zagrobelny M, Dreon AL, Gomiero T, Marcazzan GL, Glaring MA, Møller BL, Paoletti MG
(2009) Toxic moths: source of a truly safe delicacy. J Ethnobiol 29(1):64–76
Zielińska E, Baraniak B, Karaś M, Rybczyńska K, Jakubczyk A (2015a) Selected species of edible
insects as a source of nutrient composition. Food Res Int 77:460–466
Zielińska E, Karaś M, Jakubczyk A (2015b) Insects in the human diet – an unconventional source
of whole some protein. In: Karwowska M, Gustaw W (eds) Trends in human nutrition. PTTŻ,
Krakow, pp 367–374. (in Polish)
Zielińska E, Karaś M, Jakubczyk A (2017) Antioxidant activity of predigested protein obtained
from a range of farmed edible insects. Int J Food Sci Technol 52(2):306–312
7 Alternative and New Protein Sources