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Optimization of a calcium-based treatment method for jellyfish to design food for the future
Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone
Izvirni znanstveni članek
Oznake: hidrobiologija;meduze;prehranske lastnosti;organske kalcijeve soli;kakovost;jellyfish;novel food;safety;quality;nutritional traits;organic calcium salts;
Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilizatio ...
Leto: 2022 Vir: Nacionalni inštitut za biologijo (NIB)
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