Main Article Content
Article Details
Adedayo, M.R., Ajiboye, E.A., Akintunde, J.K., Odaibo, A. (2011). Single Cell Proteins As Nutritional Enhancer. Advances in Applied Science Research, 2(5), 396–409.
Anupama, Ravindra, P. (2000). Value-added food: Single cell protein. Biotechnology Advances, 18(6), 459–479. (Crossref)
Banjo, A.D., Lawal, O.A., Adeyemi, A.I. (2006). The microbial fauna associated with the larvae of Oryctes monocerus. Journal of Applied Sciences Research, 2, 837–843.
Bartkowicz, J. (2017). Tri-City Consumers Attitudes towards Eating Edible Insect as an Alternative Source of Food. Handel Wewnętrzny, 1(366), 156-166.
Bąk, B., Wilde, J. (2002). Czerw pszczeli – niekonwencjonalne źródło białka zwierzęcego. Biuletyn Naukowy, 18, 229-237.
Becker, E.W. (2007). Micro-algae as a source of protein. Biotechnology Advances, 25, 207-210. (Crossref)
Boczek, J., Pruszynski, S. (2013). Owady w żywieniu człowieka i zwierząt domowych. Zagadnienia Doradztwa Rolniczego, 3, 98–107.
Buczyńska, A., Szadkowska-Stańczyk, I. (2010). Problemy higieny pracy i zagrożenia zdrowotne towarzyszące intensywnej produkcji trzody chlewnej. Medycyna Pracy, 61(3), 323–331.
Bukkens, S.G.F. (1997). The nutritional value of edible insects. Ecology of Food and Nutrition, 36(2-4), 287 319. (Crossref)
Bukkens, S.G.F. (2005). Insects in the human diet: nutritional aspects. W: M.G. Paoletti (red.), Ecological implications of minilivestock; role of rodents, frogs, snails, and insects for sustainable development, (s. 545 577). Wyd. Science Publiscers Inc., Enfield.
Deng, R., Chow, T.J. (2010). Hypolipidemic, antioxidant, and antiinflammatory activities of microalgae spirulina. Cardiovascular Therapeutics, 28, e33-e45. (Crossref)
Doshi, H., Ray, A., Kothari, I.L. (2007). Biosorption of cadmium by live and dead Spirulina: IR spectroscopic, kinetics, and SEM studies. Current Microbiology, 54(3), 213–218. (Crossref)
Ekop, E.A., Udoh, A.I., Akpan, P.E. (2010). Proximate and anti-nutrient composition of four edible insects in Akwa Ibom State, Nigeria. World Journal of Applied Science and Technology, 2, 224–231.
Ekpo, K.E., Onigbinde, A.O. (2005). Nutritional potentials of the larva of rhynchophorus phoenicis (F). Pakistan Journal of Nutrition, 4(5), 287–290. (Crossref)
FAO. (2008). The State of Food Insecurity in the World 2008. High food prices and food security-threats and opportunities.
FAO. (2009). How to Feed the World in 2050. Insights from an Expert Meeting at FAO, 2050, 1, 1–35.
FAO. (2013). Edible insects. Future prospects for food and feed security. Food and Agriculture Organization of the United Nations, 171.
FAO, IFAD, WFP. (2015). The State of Food Insecurity in the World2015. Meeting the 2015 international hunger targets: taking stock of uneven progress. Rome, FAO.
FASFC. (2011). Placing on the market of insects and insect-based foods intended for human consumption.
Finke, M.D. (2002). Complete nutrient composition of commercially raised invertebrates used as food for insectivores. Zoo Biology, 21(3), 269–285. (Crossref)
Finke, M.D. (2007). Estimate of chitin in raw whole insects. Zoo Biology, 26(2), 105–115. (Crossref)
Głazowska, J., Stankiewicz, U., Tylingo, R., Bartoszek, A. (2016). Kwasy nukleinowe w żywności - Występowanie i właściwości reologiczne. Zywność. Nauka. Technologia. Jakość., 6(109), 5–19.
Halperin, S.A., 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. Canadian Medical Association Journal, 169(2), 111–117.
Hartmann, C., Siegrist, M. (2017). Insects as food: perception and acceptance. Findings from Current Research. Ernahrungs Umschau, 64(3), 44–50.
House, J. (2016). Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite, 107, 47–58. (Crossref)
Jakubiec-Puka, A. (1987). Otrzymywanie białka z kryla antarktycznego. W: XIV Sympozjum Polarne Lublin 1987 (s. 210–214). Instytut Biologii Doświadczalnej im. M. Nenckiego PAN, Warszawa.
Klunder, H.C., Wolkers-Rooijackers, J., Korpela, J.M., Nout, M.J.R. (2012). Microbiological aspects of processing and storage of edible insects. Food Control, 26(2), 628–631. (Crossref)
Krzywiński, T., Tokarczyk, G. (2011). Owady-źródło ekologicznego białka. Przemysł Spożywczy, 65(12), 34–38.
Merchant, R.E., Andre, C.A., Sica, D.A. (2002). Nutritional Supplementation with Chlorella pyrenoidosa for Mild to Moderate Hypertension. Journal of Medicinal Food, 5(3), 141–152. (Crossref)
Muszyńska, B., Malec, M., Sułkowska-Ziaja, K. (2013). Właściwości lecznicze i kosmetologiczne drożdży piekarniczych (Saccharomyces cerevisiae). Postępy Fitoterapii, 1, 54–62.
Nakano, S., Takekoshi, H., Nakano, M. (2010). Chlorella pyrenoidosa supplementation reduces the risk of anemia, proteinuria and edema in pregnant women. Plant Foods for Human Nutrition, 65(1), 25–30. (Crossref)
Nalage, D.N., Khedkar, G.D., Kalyankar, A.D., Sarkate, A.P., Ghodke, S.R., Bedre, V.B., Khedkar, C.D. (2016). Single Cell Proteins. Encyclopedia of Food and Health (1st ed.). wyd. Elsevier Ltd. (Crossref)
Nasseri, A.T., Rasoul-Amini, S., Morowvat, M.H., Ghasemi, Y. (2011). Single Cell Protein: Production and Process. American Journal of Food Technology, 6(2), 103-116. (Crossref)
Nicol, S., Forster, I., Spence, J. (2000). Products derived from krill. W: Everson, I. (red.), Krill: Biology, Ecology and Fisheries (s. 262–283). Wyd. John Wiley & Sons. (Crossref)
Nishimune, T., Watanabe, Y., Okazaki, H., Akai, H. (2000). Thiamin is decomposed due to anaphe spp. entomophagy in seasonal ataxia patients in Nigeria. Journal of Nutrition, 130(6), 1625–1628. (Crossref)
Nonaka K. (2009). Feasting on insects. Entomological Research, 39, 340-312. (Crossref)
Piasecka-Kwiatkowska, D., Stasińska, B. (2016). Białka niekonwencjonalne i białka modyfikowane. W: J. Gawęcki (red.), Białka w żywności i żywieniu (III, s. 67–70). Wyd. Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu, Poznań.
Ramos-Elorduy Blásquez, J., Pino Moreno, J.M., Martínez Camacho, V.H. (2012). Could Grasshoppers Be a Nutritive Meal? Food and Nutrition Science, 3(2), 164–175. (Crossref)
Resh, V.H., Cardé, R.T. (red.). (2009). Encyclopedia of Insects. (2 wyd.). Academic Press.
Rumpold, B.A., Schlüter, O.K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57, 802-823. (Crossref)
Schabel, H.G., (2010). Forest insects as food: a global review. W: Dusrt, P.B., Johnson, D.V., Leslie, R.N., Shono, K., Edible Forest Insects Humas Bite Back. Forest Insects as Food: Humans Bite Back. Proceedings of a Workshop on Asia-Pacific Resources and Their Potential for Development (37-64). Wyd. FAO, Bangkok.
Selmi, C., Leung, P.S., Fischer, L., German, B., Yang, C.Y., Kenny, T.P., Cysewski, G.R., Gershwin, M.E. (2011). The effects of Spirulina on anemia and immune function in senior citizens. Cellular and Molecular Immunology, 8(3), 248–254. (Crossref)
Shockley, M., Dossey, A.T. (2013). Insects for Human Consumption. W: Morales-Ramos, J., Rojas, M.G., Schapiro-Ilan, D. (red.), Mass Production of Beneficial Organisms. Academic Press (s. 617-652). (Crossref)
Tan, H.S.G., Fischer, A.R.H., Tinchan, P., Stieger, M., Steenbekkers, L.P.A., van Trijp, H.C.M. (2015). Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference, 42, 78–89. (Crossref)
Tang, G., Suter, P.M. (2011). Vitamin A, nutrition, and health values of Algae: Spirulina, chlorella, and dunaliella. Journal of Pharmacy and Nutrition Sciences, 1(2), 111–118. (Crossref)
Tou, J. C., Jaczynski, J., Chen, Y.C. (2007). Krill for human consumption: nutritional value and potential health benefits. Nutrition Reviews, 65(2), 63–77. (Crossref)
Wociór, A., Złotowska, D., Kostyra, H., Kostyra, E. (2010). Mikoproteiny. Żywność. Nauka. Technologia. Jakość, 5(72), 5–16. (Crossref)
Yadav, J.S.S., Yan, S., Ajila, C.M., Bezawada, J., Tyagi, R.D., Surampalli, R.Y. (2016). Food-grade single-cell protein production, characterization and ultrafiltration recovery of residual fermented whey proteins from whey. Food and Bioproducts Processing, 99, 156–165. (Crossref)
Yang, L.F., Siriamornpun, S., Li, D. (2006). Polyunsaturated fatty acid content of edible insects in Thailand. Journal of Food Lipids, 13(3), 277–285. (Crossref)
Yen, A.L. (2009). Edible insects: Traditional knowledge or western phobia? Entomological Research, 39,289 298. (Crossref)
Yi, L., Lakemond, C.M.M., Sagis, L.M.C., Eisner-Schadler, V., van Huis, A., van Boekel, M.A.J.S. (2013). Extraction and characterisation of protein fractions from five insect species. Food Chemistry, 141(4), 3341 3348. (Crossref)
Zagrobelny, M., Dreon, A.L., Gomiero, T., Marcazzan, G.L., Glaring, M.A., MøLler, B.L., Paoletti, M.G. (2009). Toxic Moths: Source of a Truly Safe Delicacy. Journal of Ethnobiology, 29(1), 64–76. (Crossref)
Zielińska, E., Baraniak, B., Karaś, M., Rybczyńska, K., Jakubczyk, A. (2015A). Selected species of edible insects as a source of nutrient composition. Food Research International, 77, 460–466. (Crossref)
Zielińska, E., Karaś, M., Jakubczyk, A. (2015B). Owady w diecie człowieka - niekonwencjonalne źródło pełnowartościowego białka. W: Karwowska M., Gustaw W. (red.), Trendy w żywieniu człowieka (s. 367 374). Wyd. Wydawnictwo Naukowe PTTŻ, Kraków.
Zielińska, E., Karaś, M., Jakubczyk, A. (2017). Antioxidant activity of predigested protein obtained from a range of farmed edible insects. International Journal of Food Science & Technology, 52(2), 306–312. (Crossref)
van Huis, A. (2016). Edible insects are the future? Proceedings of the Nutrition Society, 75(3), 294–305. (Crossref)
Downloads
Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Użycie niekomercyjne 4.0 Międzynarodowe.