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Italian journal of animal science : journal and official organ of the Scientific Association of Animal Production (A.S.P.A.)
| Italian journal of animal science : journal and official organ of the Scientific Association of Animal Production (A.S.P.A.) |
| Pubbl/distr/stampa | [Bologna] : , : [Edizioni Avenue Media] |
| Descrizione fisica | 1 online resource |
| Disciplina | 590 |
| Soggetto topico |
Animal culture
Livestock - Italy Veterinary medicine - Italy Livestock Animals Veterinary medicine Veterinària Aliments d'origen animal Producció animal |
| Soggetto genere / forma |
Periodicals.
Revistes electròniques |
| ISSN | 1828-051X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
IJAS
Ital. j. anim. sci |
| Record Nr. | UNINA-9910143334003321 |
| [Bologna] : , : [Edizioni Avenue Media] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Octopuses, squid & cuttlefish : seafood for today and for the future / / Ole G. Mouritsen, Klavs Styrbæk
| Octopuses, squid & cuttlefish : seafood for today and for the future / / Ole G. Mouritsen, Klavs Styrbæk |
| Autore | Mouritsen Ole G. |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (XIV, 278 p. 120 illus., 115 illus. in color.) |
| Disciplina | 635.8 |
| Soggetto topico |
Edible mollusks
Octopuses Squids Cefalòpodes Aliments d'origen animal Recursos marins Pesca sostenible |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-58027-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Part I. Strange beings from the depths of the sea., Mythological sea monsters -- Cephalopods in art, literature, and iconography -- And they continue to fascinate us -- Part II. Such abundance, so much diversity -- A few words about their classification -- Head-feet’ that have no feet -- When did the cephalopods appear on the scene? -- Where and how do they live? -- Part III. An overview of cephalopod anatomy -- The mantle -- Heart, nerves, and intelligence.-Consciousness of another kind -- Eyes -- Mouth and beak -- Arms and tentacles -- Suckers, which have a sense of taste -- Blue blood and three hearts -- Muscles -- Siphon -- Ink., Innards -- A master of disguises., Luminescence -- Skin as a sense receptor -- Octopuses in Naples -- Part IV. Cephalopod fisheries -- The global catch -- Harvesting cephalopods in the Mediterranean., Part V. Taste and nutritional value., Nutrients in cephalopods -- How do they taste? -- Are marine-borne toxins a problem? -- Part VI. Sourcing, storing, and preparing cephalopods.-Where to purchase cephalopods -- How to clean and store them.-Making them tender -- Fermenting cephalopods and using them as fermentation agents -- Cooking with their ink -- Part VII. Cephalopods in the kitchen -- In culinary traditions around the world -- Raw or almost raw -- Eating the perfect cuttlefish sashimi in London -- Shopping for octopus and cuttlefish at an Italian street market -- Marinating cephalopods -- Dehydrated cephalopods -- Octopus stock and the ‘foie gras of the sea’ -- Grilled cephalopods -- Deep-fried cephalopods.-Pescaito frito made with squids -- The evolution of pescado frito.-Steamed and cooked cephalopods -- Cooking them in a wok -- Stuffed cephalopods -- Using the ink in dishes and snacks -- A take on The Compleat Angler using giant squid -- Cephalopods in Vietnam and Cambodia -- Part VIII. The Nordic Food Lab’s “Squid Squad” -- The Nordic Food Lab, gastronomy, and gastrophysics -- Squids of the North -- A surprising discovery -- Featuring cephalopods at Taste for Life -- A marine ‘field trip’ to Sardinia with an expert chef -- Part IX. The seafood of the future? -- Food from the oceans for a hungry planet -- Is cephalopod aquaculture an option? -- Discovering the life cycle of the cuttlefish in Brittany -- Like ‘weeds of the sea,’ the cephalopods are multiplying -- Eat the cephalopods! -- Part X. Technical and scientific details -- The genealogy of cephalopods -- List of cephalopods mentioned in this book -- Glossary -- Culinary terms -- Bibliography.-Illustrations -- Acknowledgements -- The people behind the book.-Recipes -- Cleaning and storing cephalopods -- Iko no shiokara.-Cuttlefish in their own ink (calamari en su tinto) -- Ika sashimi with avocado and lumpfish roe -- Squid ink fettucine with lobster, roe, and dried lime -- Sepia tartare with pistachios, lime, and avocado -- Squid royale with Jerusalem artichokes in sepia ink -- Octopus salad.-Peruvian squid ceviche -- Grilled, partially dehydrated squids (ika no ichiya-boshi) -- Glazed octopus arms with lentils and mushrooms -- ‘Foie gras of the sea’ -- Grilled or seared cuttlefish -- Marinated grilled cuttlefish siphons on lemongrass -- Cephalopod mouths and beaks in white beans with tomatoes and dried shrimp -- Fried calamari with octopus chips and mayonnaise., Extra crisp squid rings and strips., Pulpo à la Gallego -- Calamar à la mar del Norte -- Cooked squid with spinach, roe, and cream sauce -- Salt and pepper wok-fried squid., Squid ‘cobs’ with snow peas -- Stuffed squids -- ‘Santa hats’—squids baked in piquillo peppers with capers -- Black potato gnocchi with squids -- Black pasta with squids -- Black hot dog buns with seaweed onion jam -- Crisp spaghetti with soy-roasted pumpkin seeds -- Pasta fritta with cuttlefish ink -- Sweet azuki beans in cuttlefish ink -- Giant squid, roasted in the manner of The Compleat Angler -- Japanese flying squids at their best -- Cambodian squid curry., Kroeung spice mixture for Kmer amokSilky squid confit -- Black sauce made from squid ink and squid livers -- Sardinian-inspired squid biscuits. |
| Record Nr. | UNINA-9910484098803321 |
Mouritsen Ole G.
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Production and commercialization of insects as food and feed : identification of the main constraints in the European Union / / Francesco Montanari, Ana Pinto de Moura, Luís Miguel Cunha
| Production and commercialization of insects as food and feed : identification of the main constraints in the European Union / / Francesco Montanari, Ana Pinto de Moura, Luís Miguel Cunha |
| Autore | Montanari Francesco |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (XV, 94 p. 67 illus., 66 illus. in color.) |
| Disciplina | 344.2404232 |
| Soggetto topico |
Food law and legislation - European Union countries
Edible insects - European Union countries Insectes Aliments d'origen animal Abastament d'aliments Comerç d'aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-68406-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction., Chapter 1 - Insects as food and feed -- Chapter 2 - The global market of insects as food and feed -- Chapter 3 - Insects as food and feed: analysis of regulatory experiences in selected non-EU countries -- Chapter 4 - The EU regulatory framework for insects as food and feed and its current constraints -- Conclusions -- References. |
| Record Nr. | UNINA-9910485016203321 |
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Montanari Francesco
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Aliments d'origen animal
(3)
- Abastament d'aliments (1)
- Animal culture (1)
- Animals (1)
- Cefalòpodes (1)