1. Aidoo, O. F., Osei-Owusu, J., Asante, K., Dofuor, A. K., Boateng, B. O., Debrah, S. K., Ninsin, K. D., Siddiqui, S. A., & Chia, S. Y. (2023). Insects as food and medicine: A sustainable solution for global health and environmental challenges. Frontiers in Nutrition, 10, 1113219. Link

  2. Alexander, P., Brown, C., Arneth, A., Dias, C., Finnigan, J., Moran, D., & Rounsevell, M. D. A. (2017). Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? Global Food Security, 15, 22–32. Link

  3. Barennes, H., Phimmasane, M., & Rajaonarivo, C. (2015). Insect consumption to address undernutrition, a national survey on the prevalence of insect consumption among adults and vendors in Laos. PloS One, 10(8), e0136458. Link

  4. Gorlov, I., Azhmuldinov, E., Karpenko, E., & Zlobina, E. (2017). Comparative assessment of nutritional and biological value of beef from calves of various breeds. In Proceedings of the International Scientific Conference. Chicago.

  5. Kim, T. K., Yong, H. I., Kim, Y. B., Kim, H. W., & Choi, Y. S. (2019). Edible insects as a protein source: A review of public perception, processing technology, and research trends. Food Science and Animal Resources, 39(4), 521–540. Link

  6. Koh, H.-Y., & Yu, I.-J. (2015). Nutritional analysis of chicken parts. Journal of the Korean Society of Food Science and Nutrition. The Korean Society of Food Science and Nutrition. Link

  7. Mayo Clinic Staff. (2021). Folate (folic acid). Mayo Clinic. Link

  8. Melo, V., Garcia, M., Sandoval, H., Jiménez, H. D., & Calvo, C. (2011). Quality proteins from edible indigenous insect food of Latin America and Asia. Emirates Journal of Food and Agriculture, 23(3), 283. Chicago.

  9. Oonincx, D. G. A. B., van Itterbeeck, J., Heetkamp, M. J. W., van den Brand, H., van Loon, J. J. A., & van Huis, A. (2010). An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PloS One, 5(12), e14445. Link

  10. Rumbos, C. I., Karapanagiotidis, I. T., Mente, E., et al. (2020). Evaluation of various commodities for the development of the yellow mealworm, Tenebrio molitor. Scientific Reports, 10, 11224. Link

  11. Stone, A. K., Tanaka, T., & Nickerson, M. T. (2019). Protein quality and physicochemical properties of commercial cricket and mealworm powders. Journal of Food Science and Technology, 56(7), 3355–3363. Link

  12. Tapanen, T. (2018). Environmental potential of insects as food protein source [Master’s Thesis]. Link

  13. The Guardian. (2013). How much water is needed to produce food and how much do we waste? The Guardian. Link

  14. 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. In fao.org. Food and Agriculture Organization. Link