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By Gould R.F. (ed.)

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If a given process removes the fats from soy flour or changes the protein structure in that flour, making the proteins more (or less) nutritious, that information is certainly of importance to the diet professional who is using soy flour in his/her insect diet. Besides potential nutritional changes, a further complication can stem from changes in diet components that lead to changes in the other functional properties of insect diets: palatability, stability, and/or bioavailability. 2 shows the four major characteristics of successful diets.

The reliability of all of these programs depends upon the insects’ health, which depends upon the quality of the diets (Cohen 2001). While these successes testify to the value of artificial diet technology, there remain many problems in the existing programs and the potential to develop new programs based on applications of artificial diets. Most of the barriers to muchneeded successes stem from the lack of a thorough understanding of the complexities of artificial diets, both on the part of those who develop diets and those who use them—collectively referred to in this book as insect diet professionals.

It would be valuable to understand the interrelationships between the physical–chemical properties of the gelling agent and water (such as the heat required to fully activate the gel former, the requirements for calcium to assure cross-linking, and the properties of water that lend themselves to gel characteristics). The complex details of gel chemistry and physics are treated in depth in Chapter 5. Also, the study of texture and its chemical and physical measurement, known as rheology, will be presented in a chapter (Chapter 15) that deals exclusively with this topic.

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