Many 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 aspect of entomology.This text
discusses the various ingredients and processing steps of
successful diets. It details various nutrient classes and explains
how the constituent parts of diets meet insect nutritional and
feeding needs. The author examines diets in terms of overall insect
biology, and explores the physical and chemical interactions of
food components. This book offers an expert perspective on diet
development and how a program of food quality assessment can be
applied to rearing systems.Drawing heavily on the field of food
science, the book applies the vast resources, information, and
methods of this discipline toward a full analysis of the
preparation of insect diets, an analysis that serves as a valuable
resource in the advancement of entomology.
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