{"refrec":{"BRefID":243865,"RR":"<b>Hsieh, Y.-H.P.; Rudloe, J.</b> (1994). Potential of utilizing jellyfish as food in Western countries. <i>Trends in Food Science & Technology 5(7)</i>: 225-229. <a href=\"http://dx.doi.org/10.1016/0924-2244(94)90253-4\" target=\"_blank\">http://dx.doi.org/10.1016/0924-2244(94)90253-4</a>","BEntID":235564,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Trends in Food Science & Technology 5(7)</i>: 225-229. <a href=\"http://dx.doi.org/10.1016/0924-2244(94)90253-4\" target=\"_blank\">http://dx.doi.org/10.1016/0924-2244(94)90253-4</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Hsieh, Y.-H.P.; Rudloe, J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Hsieh, Y.-H.P.; Rudloe, J.","Englishabstract":"Jellyfish are dodged by swimmers and a plague to fishermen. Although shunned in Western countries, jellyfish has a great potential value as a food item in the Orient. For over a thousand years, Chinese people have been eating jellyfish and have also regarded it as a treatment for high blood pressure, bronchitis and a multitude of other diseases. Processed jellyfish has a special crunchy and crispy texture that makes it unique. Extremely low in fat, cholesterol, salt and calories, jellyfish makes an ideal natural diet food. With proper development in the Western marketplace, jellyfish has the potential to be accepted as a food and to result in a new seafood industry.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Potential of utilizing jellyfish as food in Western countries","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1994,"MonPub":null,"DateUpdate":"2015-01-13","DateCreate":"2015-01-13","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:A1994NZ25400003","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/0924-2244(94)90253-4"},"refs":null,"anarec":{"AnaID":243865,"PubliDate":1994,"Pagination":"225-229","XtraPublOfAnaID":null,"ISBN":null,"Volume":"5","Issue":"7","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":243864,"SerRR":"Trends in Food Science & Technology. 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