Edible insects as a food source:a review  

作　　者：Chufei Tang Ding Yang Huaijian Liao Hongwu Sun Chuanjing Liu Lanjun Wei Fanfan Li 

机构地区：[1]Institute of Leisure Agriculture,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China [2]Department of Entomology,China Agricultural University,Beijing 100193,China [3]Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China [4]Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China

出　　处：《Food Production, Processing and Nutrition》2019年第1期51-63,共13页食物生产加工与营养（英文）

基　　金：sponsored by the Special Fund Project for Basic Scientific Research of JAAS in 2019(Supporting Key Talents)(ZX(19)3002).

摘　　要：The practice of eating insects has been documented for a long time.With obvious economic and environmental advantages,edible insects are in the spotlight recently due to their enormous potential in multiple industries.A number of research has been conducted to maximize their value,but concerns have been raised for the food security.In this review,we compared the characteristics of edible insects with other traditional protein sources.The progress of modern entomophagy was introduced.The benefits and risks of eating insects were summarized.Additionally,the shortcoming of current production were discussed.Feasible ways and strategies were proposed to promote the consumption of edible insects.

关 键 词：Edible insects Modern entomophagy CONSUMPTION PROMOTION 

分 类 号：F42[经济管理—产业经济]