Bibliografías temáticas / Blue and succulent foods

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Literatura académica sobre el tema "Blue and succulent foods"

Autor: Grafiati
Publicado: 7 de junio de 2025
Última modificación: 2 de agosto de 2025

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Artículos de revistas sobre el tema "Blue and succulent foods"

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Davronov, Baxtiyor Xasanovich, Baxtiyor Musulmonovich Rajabov, and Bunyod Sherzod o'g'li Jo'raboyev. "THE IMPORTANCE OF VARIOUS FEEDING METHODS IN INCREASING MEAT PRODUCTIVITY OF GOLISTHENIZED BULLS." Multidisciplinary Journal of Science and Technology 5, no. 5 (2025): 224–27. https://doi.org/10.5281/zenodo.15360370.

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it is the correct Organization of feeding animals, taking into account the period of growth. Structured feed ration is harmonized in all respects, animals are given more blue and juicy foods. This is because these foods they are rich in digestible protein, are lightly digested and absorbed by the body. When young bulls are given blue and juicy feeds at the norm level, they ensure the growth of animals durkun, do not suffer from various diseases, the main thing is that less feed is spent per unit of product.
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Kammermeyer, Jill A., and Margaret J. Naumes. "Blue Moon Natural Foods." Entrepreneurship Theory and Practice 33, no. 3 (2009): 789–803. http://dx.doi.org/10.1111/j.1540-6520.2009.00325.x.

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Blue Moon began as a natural foods market and deli in Exeter, New Hampshire, added a small restaurant, and had just opened an upstairs space for classes by local instructors. Founder Kathy Gallant had a vision that had evolved over time and a strong commitment to her customers and employees. At the end of 2002, Kathy was considering future paths for Blue Moon and herself. She was contemplating ways eventually to leave the business but still had many ideas for Blue Moon and its community.
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Gephart, Jessica A., Patrik J. G. Henriksson, Robert W. R. Parker, et al. "Environmental performance of blue foods." Nature 597, no. 7876 (2021): 360–65. http://dx.doi.org/10.1038/s41586-021-03889-2.

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Shuaibu, Abubakar, Gao Yuanpei, Yang Chao, et al. "“Proteins from Blue Foods to Meet the Demand in the Food Sector a Review”." International Journal of Research and Scientific Innovation XI, no. VIII (2024): 656–71. http://dx.doi.org/10.51244/ijrsi.2024.1108053.

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This review examines the importance of proteins obtained from aquatic sources, such as “blue foods,” in solving the increasing global protein needs. It also explores the current problems in the food sector, such as finding sustainable protein sources, and evaluates the role of blue foods as a promising substitute to traditional protein sources. Lastly, the review provides an overview of historical and current trends in protein consumption, with a focus on the sustainability, nutrition, and economic feasibility of blue foods. While blue foods offer advantages such as high nutritional value, low
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Wei, Shuai, Bona Yun, Shucheng Liu, and Tian Ding. "Multiomics technology approaches in blue foods." Current Opinion in Food Science 45 (June 2022): 100833. http://dx.doi.org/10.1016/j.cofs.2022.100833.

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Kammermeyer, Jill A., and Margaret J. Naumes. "Note to Instructors: Blue Moon Natural Foods." Entrepreneurship Theory and Practice 33, no. 3 (2009): 805–7. http://dx.doi.org/10.1111/j.1540-6520.2009.00326.x.

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Neha, Swain. "Blue Food For Mitigating Global Hunger." Fish world a monthly magazine 2, no. 3 (2025): 171–74. https://doi.org/10.5281/zenodo.15173550.

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Nowadays, discussions about food systems have traditionally been predominantly focused on terrestrial agriculture and livestock production. This narrow focus has frequently neglected the important role that aquatic or "blue" crops can play in addressing global food and nutrition security issues. Blue foods, which include fish, crustaceans, algae, and aquatic plants collected or grown in freshwater and marine habitats, constitute a complex and frequently overlooked component of the global food system.  Nonetheless, these aquatic resources are critical to the livelihoods and nutrition of bi
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RABIE, MOHAMED A., SOHER ELSAIDY, AHMED-ADEL el-BADAWY, HASSAN SILIHA, and F. XAVIER MALCATA. "Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography." Journal of Food Protection 74, no. 4 (2011): 681–85. http://dx.doi.org/10.4315/0362-028x.jfp-10-257.

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Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest conce
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Adamu Tizazu, Yadeta. "Food applications of Aloe species: A review." Journal of Plant Science and Phytopathology 6, no. 2 (2022): 024–32. http://dx.doi.org/10.29328/journal.jpsp.1001070.

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Plants have a high concentration of biologically active molecules. Aloe plants tend to store water and important chemical constituents in their swollen and succulent leaves due to their ability to survive in hot and dry conditions, which makes them a unique source of phytochemicals. The Aloe leaf contains more than 200 nutritional substances, including vitamins, minerals, amino acids, and active enzymes. These constituents are analyzed as phytochemical screening (qualitative analysis) or proximate and mineral content analyses (quantitative analysis). Aloe is used as a food product and beverage
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Botero, Jorge E., and Donald H. Rusch. "Foods of Blue-Winged Teal in Two Neotropical Wetlands." Journal of Wildlife Management 58, no. 3 (1994): 561. http://dx.doi.org/10.2307/3809329.

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Tesis sobre el tema "Blue and succulent foods"

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Sherfy, Mark Huffman. "Nutritional Value and Management of Waterfowl and Shorebird Foods in Atlantic Coastal Moist-Soil Impoundments." Diss., Virginia Tech, 1998. http://hdl.handle.net/10919/26575.

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The mid-Atlantic coast region, an area of continental significance to migratory and wintering waterfowl and shorebirds, contains numerous moist-soil impoundments that are managed for waterbirds. Positive relationships between nonbreeding body condition and subsequent survival and reproduction have been documented for waterfowl, yet few evaluations of habitat management consider nutritional value of foods. I assessed 2 types of impoundment manipulation, using nutritional data as a basis for evaluation.Invertebrate and plant seed production were measured in disced and control plots in impoundm
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Lannerstad, Mats. "Water Realities and Development Trajectories : Global and Local Agricultural Production Dynamics." Doctoral thesis, Linköpings universitet, Tema vatten i natur och samhälle, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-18457.

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Water constraints for humans and nature are gaining more and more public attention as a critical environmental dilemma that needs to be addressed. When aquifers and rivers are running dry, the debate refers to an ongoing “world water crisis”. This thesis focuses on the water and agricultural production complexity in a global, regional and local perspective during different phases of development. It addresses the river basin closing process in light of consumptive water use changes, land use alterations, past and future food production in waterscarce developing countries in general, and a south
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Libros sobre el tema "Blue and succulent foods"

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Thomas, Isabel. Blue and purple foods. Raintree, 2005.

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Judy, Harrold, and Ball Corporation, eds. Blue-ribbon cookbook. State Fair Books, 1992.

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Kelley, Jeanne. Blue eggs & yellow tomatoes: A backyard garden-to-table cookbook. Running Press, 2013.

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Corporation, Alltrista. Ball blue book: Guide to home canning, freezing & dehydration. Alltrista Corp. and Ball Corp., 1995.

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Pukel, Sandy. Greens and grains on the deep blue sea cookbook: Fabulous vegetarian cuisine from the Holistic Holiday at Sea cruises. Square One Publishers, 2007.

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Corporation, Ball. Ball blue book: The guide to home canning and freezing. Alltrista Corp., 1994.

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7

Karel, Marcus. Utilization of non-conventional systems for conversion of biomass to food components: Potential for utilization of algae in engineered foods. Dept. of Applied Biological Sciences, Massachusetts Institute of Technology, 1985.

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United States. National Aeronautics and Space Administration, ed. Utilization of non-conventional systems for conversion of biomass to food components: Potential for utilization of algae in engineered foods. Dept. of Applied Biological Sciences, Massachusetts Institute of Technology, 1985.

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Karel, Marcus. Utilization of non-conventional systems for conversion of biomass to food components: Potential for utilization of algae in engineered foods. Dept. of Applied Biological Sciences, Massachusetts Institute of Technology, 1985.

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United States. National Aeronautics and Space Administration., ed. Utilization of non-conventional systems for conversion of biomass to food components: Potential for utilization of algae in engineered foods. Dept. of Applied Biological Sciences, Massachusetts Institute of Technology, 1985.

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Capítulos de libros sobre el tema "Blue and succulent foods"

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Leape, Jim, Fiorenza Micheli, Michelle Tigchelaar, et al. "The Vital Roles of Blue Foods in the Global Food System." In Science and Innovations for Food Systems Transformation. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_21.

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AbstractBlue foods play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities. Blue foods are extraordinarily diverse, are often rich in essential micronutrients and fatty acids, and can be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet, despite their unique value, blue foods have often been left out of food system analyses, discussions and solutions. Here, we focus on three imperatives for realizing the potential of blu
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Carmichael, Wayne W., Nik A. Mahmood, and Edward G. Hyde. "Cellular Mechanisms of Action for Freshwater Cyanobacteria (Blue-Green Algae) Toxins." In Microbial Toxins in Foods and Feeds. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0663-4_51.

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Herrero, Mario, Daniel Mason-D’Croz, Philip K. Thornton, et al. "Livestock and Sustainable Food Systems: Status, Trends, and Priority Actions." In Science and Innovations for Food Systems Transformation. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_20.

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AbstractLivestock are a critically important component of the food system, although the sector needs a profound transformation to ensure that it contributes to a rapid transition towards sustainable food systems. This chapter reviews and synthesises the evidence available on changes in demand for livestock products in the last few decades, and the multiple socio-economic roles that livestock have around the world. We also describe the nutrition, health, and environmental impacts for which the sector is responsible. We propose eight critical actions for transitioning towards a more sustainable
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Martín, J. F., and M. Coton. "Blue Cheese." In Fermented Foods in Health and Disease Prevention. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-802309-9.00012-1.

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Arzate-Cárdenas, Mario Alberto, Ignacio Alejandro Pérez-Legaspi, Jesús Alvarado-Flores, et al. "Recent Advances in Marine Microalgae Production: Highlighting Human Health Products from Microalgae." In Blue Bioeconomy. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/9781837675654-00106.

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The European Union developed a new strategy for sustainable blue economy in 2021 introducing the concept of blue bioeconomy to include all activities creating value from smart use of renewable aquatic resources. From such an initiative, many works have been published regarding microalgal culture for different purposes. We discuss the most recent uses of marine microalgal production used for human health products. This product list includes astaxanthin, retinol or β-carotene, lutein, microalgae-based foods (dietary supplements or dried biomass) including Arthrospira, Chlorella, and Dunaliella,
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Dissanayake, Dinusha Shiromala, Thilina Uduwaka Jayawardena, and Kalu Kapuge Asanka Sanjeewa. "Potential Blue Bioresources to Develop Functional Foods." In The Role of Seaweeds in Blue Bioeconomy. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815223644124010005.

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Functional foods are foods with therapeutic properties that enhance health along with nutritional properties. This review provides information about the potential of using marine ingredients to develop functional foods by elaborating on the nutritional and therapeutic effects of bioactive compounds found in marine bioresources. Microalgae, marine fungi, bacteria, marine invertebrates, vertebrates, and marine plants are marine resources, and some of the bioactive compounds obtained from marine resources are polysaccharides, fatty acids proteins, peptides, amino acids, many types of essential ma
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Jaikumar, Muthuswamy, Dineshram Ramadoss, Sreelakshmi Surendran, and Anil Kumar Behera. "Current Prospects of Indian Seaweed and Its Value-added Products." In Blue Bioeconomy. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/9781837675654-00136.

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Seaweeds are macroscopic algae that live in shallow marine waters and rocky shorelines. These are considered the “wonder plants of the sea,” encompassing a novel and sustainable supply of chemicals, food, energy, and pharmaceuticals with many applications in business, farming, biomedicine, and personal hygiene. In addition to nourishing marine life, seaweed plays a vital role in absorbing nutrients from saltwater and transferring them into the food chain. Historically, India has not made extensive use of seaweeds. However, seaweeds are currently highly valued in the Indian market and are widel
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Largo, Danilo B. "Cultivation of Edible Algae: Present and Future." In Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815051872122010005.

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The use of algae as food by humans started in pre-recorded history and is most widespread in Asia, where algae are used as part of the peoples’ daily diet. Of more than ten thousand species of algae that have been described taxonomically, only about a hundred species are known to be edible and are generally recognized as safe (GRAS). Algae for human consumption come from both natural population and opensea aquaculture, but with increasing issues of marine pollution, global warming and marine use conflict, the production of some algal species from aquaculture is shifting towards the more contro
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Tiwari, Mr Prabhakar Singh. "Source, Name of Marker Compounds and Their Chemical Nature, Medicinal Uses and Health Benefits of Following Used as Nutraceuticals/Functional Foods-I." In Edited Book of Dietary Supplements and Nutraceuticals [According to latest syllabus of B. Pharm-VIII Semester of Pharmacy Council of India]. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurdsch3.

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This section of Nutraceuticals-I focuses on the detailed study of specific nutraceuticals and functional foods, including Spirulina, Soybean, and Ginseng. Spirulina, a blue-green algae, is rich in proteins, vitamins, and antioxidants, with phycocyanin as its key marker compound, offering anti-inflammatory and immune-boosting benefits. Soybean, a leguminous crop, is well-known for its high isoflavone content, particularly genistein and daidzein, which exhibit estrogenic activity and contribute to cardiovascular health and osteoporosis prevention. Ginseng, a widely used herbal remedy, contains g
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Kadiri, Oseni, Beatrice M. Fasogbon, Desmond O. Onobun, Momoh Emoshioke, Ruth N. Ukejeh, and Pratik Nayi. "Pigmented Cereal: Dietary and Health Importance." In Pigmented Cereals and Millets. The Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/9781837670291-00339.

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The demand for ‘functional foods’ and a healthy diet is growing nowadays, owing to evidence of potential health advantages linked with frequent consumption of these items as part of a balanced and diverse diet. Different colored cereals grain/pigmented cereals – mainly red, black, blue, brown, purple, and pink – have gained popularity recently due to their appealing nutritional characteristics. Anthocyanins are a type of pigment responsible for the colors and the health benefits of pigmented cereals. The different nutritional bioactive components such as phenolics, anthocyanins, phytochemicals
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Informes sobre el tema "Blue and succulent foods"

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Cohen, Victoria, Svetlozara Chobanova, and Iulia Iulia Gherman. Risk assessment for vulnerable consumers from Listeria monocytogenes in blue cheese. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.tqb580.

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Listeria monocytogenes are bacteria that cause listeriosis, a disease which is very severe in vulnerable people. Vulnerable people include pregnant women, people over 65 years of age, infants, and those with a weakened immune system. While most semi-soft cheeses do not let L. monocytogenes grow, blue cheeses may be an exception, and pose a risk to vulnerable groups. L. monocytogenes is widespread in the environment and can grow at refrigeration temperatures. This makes it a particular problem in ready-to-eat foods such as cheese. It can also remain in the environment in food factories for seve
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