Nutritional Value and Potential Applications of Jellyfish-Reference-Cited by-同舟云学术

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Nutritional Value and Potential Applications of Jellyfish

Published:2022-04-13 Issue:5 Volume:31 Page:445-482
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ranasinghe R. A. S. N.¹^ORCID,Wijesekara W. L. I.¹,Perera P. R. D.¹,Senanayake S. A.¹,Pathmalal M. M.²,Marapana R. A. U. J.¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka

2. Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka

Funder

University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2060717

Reference206 articles.

1. Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability

2. In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration

3. The mauve stinger Pelagia noctiluca (Cnidaria, Scyphozoa) plastics contamination, the Strait of Messina case

4. Jellyfish ingestion was safe for patients with crustaceans, cephalopods, and fish allergy

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1. Assessment of heavy metals and proximate composition in jellyfish (Lobonemoides robustus Stiasny, 1920) collected from Cox's Bazar coast: Human health risk assessment;Marine Pollution Bulletin;2024-10

2. Foods of the Future: Challenges, Opportunities, Trends, and Expectations;Foods;2024-08-23

3. Jellyfish as sustainable food source: A cross-cultural study among Latin American countries;Food Quality and Preference;2024-08

4. Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction;Food Packaging and Shelf Life;2024-07

5. Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings;Foods;2024-06-14

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