Insect Diets: Science and TechnologyMany of the advances in entomology during the past century can be attributed to the ability to rear insects successfully on artificial diets. Reliance upon these diets dictates that we understand how and why diets work and why they fail. Insect Diets: Science and Technology explains the intricacies and dynamics of this complex and misunderstood asp |
Contents
The scope of insect diet science and technology | 1 |
Diet terminology and history of insect diet science | 17 |
Function of insect diet components | 21 |
What makes a diet successful or unsuccessful? | 47 |
Chemistry and physics of insect diets | 75 |
Dealing with changes | 115 |
Insect feeding biology and the logic of metabolic systems | 123 |
Order in nature and complexity in insect diets | 151 |
Safety and good insectary practices | 249 |
Future prospects for insect diets | 259 |
Glossary of diet and dietrelated terms | 267 |
Historical landmarks in insect diets and events that set the stage for diet advancements | 271 |
Vitamin and mineral mixtures commonly used in insect diets | 273 |
Quality assessment of microbial counts in rearing facilities diet components and finished diets | 277 |
Measuring the antioxidant activities and capacities of diets | 281 |
Quality control of environmental parameters | 285 |
Nutritional ecology and its links with artificial diets | 165 |
How to develop artificial diets | 177 |
Development of problemsolving strategies quality assessment and quality control standards | 187 |
Equipment used for processing insect diets Small medium and largescale applications | 199 |
Microbes in the diet setting | 225 |
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Common terms and phrases
absorption added addition agents amino acids amount antioxidant application artificial diets ascorbic acid become biological called carbohydrates cause cells changes Chapter characteristics chemical chemistry Cohen complex compounds concentrations contain diet components digestive discussed effects enzymes equipment essential example facilities factors fatty acids feeding Figure flour function further given glucose heat higher host human important increase ingredients insect diets insectary interactions iron known less lipids liquid lower materials means measure microbial minerals mixing mixture molecules natural nutrients nutritional organisms oxidation plant potential present problems processing production protective proteins question reactions rearing reduce serve shows simple solution species sterilization storage structure studies substances sugar surface Table target insects temperature tests various vitamin water activity weight wheat germ