Výsledky vyhledávání - "Jellyfish as food"

Akademický článek

Is the Presence of Jellyfish Problematic or Beneficial?

Autor: Udomsak DARUMAS

Publikováno v: Walailak Journal of Science and Technology, Vol 10, Iss 3 (2013)

Jellyfish are a diverse group of animals. The group consists of Chordata, Ctenophora and, mainly, Cnidaria. Jellyfish are often thought to be harmful, but few can cause fatality in humans. They are important throughout the trophic levels and consume

Externí odkaz: https://doaj.org/article/72bc8c4ae7c04319b9377d5d078e031c

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Trace Metals do not Accumulate over Time in The Edible Mediterranean Jellyfish Rhizostoma pulmo (Cnidaria, Scyphozoa) from Urban Coastal Waters

Autor: Francesco Paolo Fanizzi, Lorena Basso, Danilo Migoni, Lucia Rizzo, Paride Papadia, Stefano Piraino

Publikováno v: Water
Volume 13
Issue 10
Water, Vol 13, Iss 1410, p 1410 (2021)

Jellyfish as food represent a millennial tradition in Asia. Recently, jellyfish have also been proposed as a valuable source of protein in Western countries. To identify health risks associated with the potential human consumption of jellyfish as foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7be022b6cb3e455e399112f83d709de
https://hdl.handle.net/11587/461276

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Europäisches Quallen- Kochbuch Erste Rezepte auf Quallen-Basis nach westlicher Art

Autor: Leone Antonella

Publikováno v: ROMA: CNR EDIZIONI, 2021
info:cnr-pdr/source/autori:Leone Antonella/titolo:Europäisches Quallen-Kochbuch Erste Rezepte auf Quallen-Basis nach westlicher Art/editore: /anno:2021

This book proposes to replace the popular negative perception of jellyfish, with the new view as a sustainable and innovative food and nutraceutical resource. Although the book is in the format of a simple cookbook, it includes also scientific concep

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::71d9f1f8b94f38459492c11127e6763e
https://publications.cnr.it/doc/459308

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MEDUZE PO ZAHODNJA?KO - Nova evropska kuhanska knjiga

Autor: Leone Antonella

Publikováno v: ROMA: CNR EDIZIONI, 2021
info:cnr-pdr/source/autori:Leone Antonella/titolo:MEDUZE PO ZAHODNJA?KO-Nova evropska kuhanska knjiga/editore: /anno:2021

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::bd01af9c17b473915e701a49c659026e
http://www.cnr.it/prodotto/i/459309

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Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic and protein contents

Autor: Raffaella Marina Lecci, Antonella Leone, Giacomo Milisenda, Stefano Piraino

Publikováno v: European food research & technology
(2019). doi:10.1007/s00217-019-03248-6
info:cnr-pdr/source/autori:Antonella Leone*, Raffaella Marina Lecci, Giacomo Milisenda, Stefano Piraino/titolo:Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic and protein contents/doi:10.1007%2Fs00217-019-03248-6/rivista:European food research & technology (Print)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
European Food Research and Technology

Fishery, market and consumption of edible jellyfish are currently limited in western countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the western market safety standards. The develop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea1ccd46f2907ca6ec9e5d1d62dd411c
https://publications.cnr.it/doc/399579

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The attitudes of Italian consumers towards jellyfish as novel food

Autor: Antonella Leone, Fabio Tuccillo, Stefano Piraino, Simona Bonelli, Luisa Torri

Publikováno v: Food quality and preference 79 (2019). doi:10.1016/j.foodqual.2019.103782
info:cnr-pdr/source/autori:Luisa Torri, Fabio Tuccillo, Simona Bonelli, Stefano Piraino, Antonella Leone*/titolo:The attitudes of Italian consumers towards jellyfish as novel food/doi:10.1016%2Fj.foodqual.2019.103782/rivista:Food quality and preference/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:79
Food Quality and Preference

The globalization of food markets and the recent upgrade of the European regulation on novel foods open up new possibilities for the introduction of edible jellyfish in the diet of Europeans. In spite of no tradition of eating jellyfish in Italy and,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ebbffe0fb6cda63d717cb77f83d3c5e
https://doi.org/10.1016/j.foodqual.2019.103782

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Potential of utilizing jellyfish as food in culturing Pampus argenteus juveniles

Autor: Yan Jingping, Siqing Chen, He-tong Cui, Zhimeng Zhuang, Changlin Liu, Liu Chunsheng

Publikováno v: Hydrobiologia. 754:189-200

Jellyfish are sometimes considered as valueless because of their supposed low nutritive content. Here, we conducted feeding experiments on silver pomfret juveniles to evaluate the dietary value of jellyfish. Six treatments, including a starvation tre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7298e1e5d97ff5945b2543ff68002cba
https://doi.org/10.1007/s10750-014-1869-6

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On the gastrophysics of jellyfish preparation

Autor: Jonathan R. Brewer, Lars Duelund, Per Lyngs Hansen, Mie Thorborg Pedersen

Publikováno v: Pedersen, M T, Brewer, J R, Duelund, L & Hansen, P L 2017, ' On the gastrophysics of jellyfish preparation ', International Journal of Gastronomy and Food Science, vol. 9, pp. 34-38 . https://doi.org/10.1016/j.ijgfs.2017.04.001

Eating jellyfish is a delicacy in some parts of Asia. Jellyfish are preserved through a month long step-wise saltning process with a mixture of sodium chloride and alum. During this process the jellyfish texture undergoes a transformation from a gel-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67a46fb86f3e33d8906ce67a5f569a64
https://portal.findresearcher.sdu.dk/da/publications/f3797fa8-153e-4071-945d-1c27a79953c3

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Culture of phyllosomas of Ibacus novemdentatus (Decapoda: Scyllaridae) in a closed recirculating system using jellyfish as food

Autor: Yuji Tanaka, T. Akiba, Yasuyuki Nogata, Kaori Wakabayashi, Haruto Ishii, Riki Sato

Publikováno v: Aquaculture. :162-166

The complete larval development of a slipper lobster, Ibacus novemdentatus , from newly hatched phyllosomas to juveniles fed only jellyfish, was successfully achieved. Most larvae passed through 6 phyllosomal and 1 nisto stages. The phyllosomal durat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f03b8b5e2e56af3f6157a5ef1406641
https://doi.org/10.1016/j.aquaculture.2011.12.005

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On the significance of Antarctic jellyfish as food for Adélie penguins, as revealed by video loggers

Autor: Kentaro Ito, Akiko Kato, Thierry Raclot, Jean-Baptiste Thiebot, Yan Ropert-Coudert, Timothée Poupart, Akinori Takahashi

Publikováno v: Marine Biology
Marine Biology, Springer Verlag, 2016, 163 (5), ⟨10.1007/s00227-016-2890-2⟩
Marine Biology, Springer Verlag, 2016, 163, pp.108. ⟨10.1007/s00227-016-2890-2⟩

International audience; Concern of pelagic gelatinous organisms taking over perturbed marine ecosystems has led to a recent increase in research into this group. However, the significance of this group as prey remains challenging to assess, and hence

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f140c30c2e888d81e58efaec6f601e36
https://hal.archives-ouvertes.fr/hal-01310419

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