Investigating the Health Benefits of Edible Products Derived from Bees and Other Economic Insects
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 5 April 2025 | Viewed by 97
Special Issue Editors
Interests: food quality evaluation; food nutrition and function; food metabolomics and lipidomics; gut microbiota; food allergy
Special Issues, Collections and Topics in MDPI journals
Interests: food nutrition; food composition analysis; gut microbiota; functional foods; food allergy; food authentication
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The scarcity of food resources poses a significant challenge to human survival and development, necessitating the exploration of renewable alternatives and supplements to traditional sources. Insect resources, which remain largely untapped, offer immense potential for addressing this issue. Leveraging the advantages of insects, such as their diverse species, abundant populations, rapid reproduction rates, high protein content, and minimal environmental impact compared to animal-based sources, can effectively alleviate the shortage of food resources by transforming them into safe and nutritious edible products. Recently, some economic insects such as silkworms, bees, and mealworms have gradually gained popularity as natural/functional foods or supplements due to their nutritional/bioactive characteristics that are beneficial to human health. To enhance the quality and utilization of edible products derived from economic insects, it is crucial to strengthen the evaluation framework of their physicochemical and biological characteristics related to quality and safety standards while also promoting research on the development and application of insect-based products. We keenly invite submissions to this topic on “Investigating the Health Benefits of Edible Products Derived from Bees and Other Economic Insects”.
The topics include, but are not limited to, the following:
• Identification of physicochemical, nutritional, biological, and genetic characteristics of insect products;
• Evaluation of biological/functional activities of insect products;
• Research on food allergens in insect products;
• Study on anti-nutrient substances in insect products;
• Storage, processing, and application of edible insects.
Dr. Qiangqiang Li
Prof. Dr. Liming Wu
Guest Editors
Manuscript Submission Information
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Keywords
- insect products
- nutrients
- bioactivities
- food allergens
- anti-nutrients
- development
- application
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