Gotowe bibliografie tematyczne / Marine foods

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Artykuły w czasopismach

Gotowa bibliografia na temat „Marine foods”

Autor: Grafiati

Data publikacji: 6 września 2023

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Artykuły w czasopismach na temat "Marine foods"

Elvevoll, E. O., N. K. Sørensen, B. Østerud, R. Ofstad, and I. Martinez. "Processing of marine foods." Meat Science 43 (January 1996): 265–75. http://dx.doi.org/10.1016/0309-1740(96)00071-x.

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Montgomery, Janet, Julia Beaumont, Mandy Jay, et al. "Strategic and sporadic marine consumption at the onset of the Neolithic: increasing temporal resolution in the isotope evidence." Antiquity 87, no. 338 (2013): 1060–72. http://dx.doi.org/10.1017/s0003598x00049863.

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Stable isotope analysis has provided crucial new insights into dietary change at the Neolithic transition in north-west Europe, indicating an unexpectedly sudden and radical shift from marine to terrestrial resources in coastal and island locations. Investigations of early Neolithic skeletal material from Sumburgh on Shetland, at the far-flung margins of the Neolithic world, suggest that this general pattern may mask significant subtle detail. Analysis of juvenile dentine reveals the consumption of marine foods on an occasional basis. This suggests that marine foods may have been consumed as a crucial supplementary resource in times of famine, when the newly introduced cereal crops failed to cope with the demanding climate of Shetland. This isotopic evidence is consistent with the presence of marine food debris in contemporary middens. The occasional and contingent nature of marine food consumption underlines how, even on Shetland, the shift from marine to terrestrial diet was a key element in the Neolithic transition.

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Yasumoto, Takeshi, Masakazu Fukui, Katsunori Sasaki, and Kiminori Sugiyama. "Determinations of Marine Toxins in Foods." Journal of AOAC INTERNATIONAL 78, no. 2 (1995): 574–81. http://dx.doi.org/10.1093/jaoac/78.2.574.

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Abstract Prospects of new analytical methods for determining marine toxins in foods are described. The methods discussed include fluorometric liquid chromatography, cytotoxicity assays, channel binding assays, and enzyme-immunoassays. Emphasis was laid on assay methods for ciguatoxins and diarrhetric shellfish toxins.

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Larsen, Rune, Karl-Erik Eilertsen, and Edel O. Elvevoll. "Health benefits of marine foods and ingredients." Biotechnology Advances 29, no. 5 (2011): 508–18. http://dx.doi.org/10.1016/j.biotechadv.2011.05.017.

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Richards, M. P., R. E. M. Hedges, I. Walton, S. Stoddart, and C. Malone. "Neolithic diet at the Brochtorff Circle, Malta." European Journal of Archaeology 4, no. 2 (2001): 253–62. http://dx.doi.org/10.1179/eja.2001.4.2.253.

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From Neolithic Malta, there is evidence of increasing population size accompanied by increasingly elaborate material culture, including the famous megalithic architecture. Stoddart et al. (1993) argued that social tensions and controls increased as food resources diminished. One important requirement of this argument is that the Neolithic inhabitants of Malta depended entirely on domesticated plants and animals for subsistence and therefore, with increased population sizes, the poor agricultural potential of these islands was stretched. However, it is possible that the consumption of wild foods, particularly marine resources, in the Neolithic would make up any shortfall in the agricultural foods. A direct way of measuring the amounts of marine protein in human diets is through chemical analysis of human bone. Stable isotope analyses undertaken on seven Accelerator Mass Spectrometer (AMS) radiocarbon dated humans from the Neolithic at the Brochtorff Circle indicated that there is no evidence for the significant use of marine foods by these Neolithic individuals. These new data indicate that agricultural foods were the dietary staple for this sample of the Maltese Neolithic population and therefore support the argument that increasing population during the Neolithic could have resulted in increasing resource stress.

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Elbandy, Mohamed. "Anti-Inflammatory Effects of Marine Bioactive Compounds and Their Potential as Functional Food Ingredients in the Prevention and Treatment of Neuroinflammatory Disorders." Molecules 28, no. 1 (2022): 2. http://dx.doi.org/10.3390/molecules28010002.

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Functional foods include enhanced, enriched, fortified, or whole foods that impart health benefits beyond their nutritional value, particularly when consumed as part of a varied diet on a regular basis at effective levels. Marine sources can serve as the sources of various healthy foods and numerous functional food ingredients with biological effects can be derived from these sources. Microalgae, macroalgae, crustaceans, fungi, bacteria fish, and fish by-products are the most common marine sources that can provide many potential functional food ingredients including phenolic compounds, proteins and peptides, and polysaccharides. Neuroinflammation is closely linked with the initiation and progression of various neurodegenerative diseases, including Alzheimer’s disease, Huntington’s disease, and Parkinson’s disease. Activation of astrocytes and microglia is a defense mechanism of the brain to counter damaged tissues and detrimental pathogens, wherein their chronic activation triggers neuroinflammation that can further exacerbate or induce neurodegeneration. Currently, available therapeutic agents only provide symptomatic relief from these disorders and no therapies are available to stop or slow down the advancement of neurodegeneration. Thereffore, natural compounds that can exert a protective effect against these disorders have therapeutic potential. Numerous chemical compounds, including bioactive peptides, fatty acids, pigments, alkaloids, and polysaccharides, have already been isolated from marine sources that show anti-inflammatory properties, which can be effective in the treatment and prevention of neuroinflammatory disorders. The anti-inflammatory potential of marine-derived compounds as functional food ingredients in the prevention and treatment of neurological disorders is covered in this review.

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Reid, Rachel EB, Diane Gifford-Gonzalez, and Paul L. Koch. "Coyote (Canis latrans) use of marine resources in coastal California: A new behavior relative to their recent ancestors." Holocene 28, no. 11 (2018): 1781–90. http://dx.doi.org/10.1177/0959683618788714.

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Coyotes ( Canis latrans) are known to consume marine foods, but the importance and persistence of marine subsidies to coyotes is unknown. Recent access to a marine subsidy, especially if gained following apex predator loss, may facilitate coyote expansion along coastal routes and amplify the effects of mesopredator release. Our goal was to quantify and contextualize past and present marine resource use by coyotes on the central coast of California via stable isotope analysis. We measured δ13C and δ15N values in coyotes, their competitors, and their food resources at two modern sites, seven archaeological sites spanning in age from ~3000 to 750 BP, and from historical (AD 1893–1992) coyote and grizzly bear hair and bone sourced from coastal counties. We found evidence for marine resource use by modern coastal California coyotes at one site, Año Nuevo, which hosts a mainland northern elephant seal ( Mirounga angustirostris) breeding colony. Seals and sea lions account for ~20% of Año Nuevo coyote diet throughout the year and this marine subsidy likely positively impacts coyote population size. Isotopic data suggest that neither historic nor prehistoric coyotes consumed marine-derived foods, even at sites near ancient mainland seal rookeries. Marine resource use by some contemporary California coyotes is a novel behavior relative to their recent ancestors. We hypothesize that human alteration of the environment through extirpation of the California grizzly bear and the more recent protection of marine mammals likely enabled this behavioral shift.

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Bito, Tomohiro, Yuri Tanioka, and Fumio Watanabe. "Characterization of vitamin B12 compounds from marine foods." Fisheries Science 84, no. 5 (2018): 747–55. http://dx.doi.org/10.1007/s12562-018-1222-5.

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O’Brien, Diane M., Kenneth E. Thummel, Lisa R. Bulkow, et al. "Declines in traditional marine food intake and vitamin D levels from the 1960s to present in young Alaska Native women." Public Health Nutrition 20, no. 10 (2016): 1738–45. http://dx.doi.org/10.1017/s1368980016001853.

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AbstractObjectiveTo measure the trends in traditional marine food intake and serum vitamin D levels in Alaska Native women of childbearing age (20–29 years old) from the 1960s to the present.DesignWe measured a biomarker of traditional food intake, the δ15N value, and vitamin D level, as 25-hydroxycholecalciferol (25(OH)D3) concentration, in 100 serum samples from 20–29-year-old women archived in the Alaska Area Specimen Bank, selecting twenty-five per decade from the 1960s to the 1990s. We compared these with measurements of red-blood-cell δ15N values and serum 25(OH)D3concentrations from 20–29-year-old women from the same region collected during the 2000s and 2010s in a Center for Alaska Native Health Research study.SettingThe Yukon Kuskokwim Delta region of south-west Alaska.SubjectsAlaska Native women (n319) aged 20–29 years at the time of specimen collection.ResultsIntake of traditional marine foods, as measured by serum δ15N values, decreased significantly each decade from the 1960s through the 1990s, then remained constant from the 1990s through the present (F5,306=77·4,P<0·0001). Serum vitamin D concentrations also decreased from the 1960s to the present (F4,162=26·1,P<0·0001).ConclusionsConsumption of traditional marine foods by young Alaska Native women dropped significantly between the 1960s and the 1990s and was associated with a significant decline in serum vitamin D concentrations. Studies are needed to evaluate the promotion of traditional marine foods and routine vitamin D supplementation during pregnancy for this population.

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Mahmud, Niaz, Joinul Islam, and Reza Tahergorabi. "Marine Biopolymers: Applications in Food Packaging." Processes 9, no. 12 (2021): 2245. http://dx.doi.org/10.3390/pr9122245.

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Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.

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