Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

Keyphrases

• Treatment Methods 100%
• Jellyfish 100%
• Calcium Minerals 100%
• Europe 33%
• Edible Jellyfish 33%
• Amino Acids 16%
• Protein Content 16%
• Food Products 16%
• Western Countries 16%
• Heavy Metals 16%
• Pathogenic Microorganisms 16%
• Optimization Methods 16%
• Safety Parameters 16%
• Antioxidant Activity 16%
• Rhopilema Nomadica 16%
• Fatty Acid Profile 16%
• Cotylorhiza Tuberculata 16%
• Total Volatile Basic Nitrogen (TVB-N) 16%
• Total Bacterial Count 16%
• Mold Count 16%
• Innovative Process 16%
• Brine 16%
• Asian Food 16%
• EU Law 16%
• Quality Parameters 16%
• Calcium Salts 16%
• Yeast Count 16%
• Phyllorhiza Punctata 16%
• Southeast Asian 16%
• Pre-treatment Step 16%
• Alum 16%
• Novel Food 16%
• Unique Proteins 16%
• Histamine 16%
• Edible Species 16%

Food Science

• Table Salt 100%
• Food Design 100%
• Brining 50%
• Antioxidant Capacity 50%
• Protein Content 50%
• Novel Food 50%
• Amino Acid 50%
• Fatty Acid Profile 50%
• Total Volatile Basic Nitrogen 50%
• Yeast Count 50%
• Mold Count 50%
• Total Bacterial Count 50%