Strontium Transfer in the Food Chain of Humans

Anke, M.; Seifert, Mathias; Jaritz, M.; Lüsch, E.; Hartmann, Evi

doi:10.1007/0-306-47466-2_61

Cited by 2 publications

(1 citation statement)

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“…As a result, numerous studies have been carried out on iron fortification in dairy products, and it has been found that enriching cheese with 80 mg.kg -1 microencapsulated iron and 150 mg.kg -1 L-ascorbic acid is possible without causing any unpleasant flavors (Jalili, 2016). According to the most recent research, Sr, one of the trace elements frequently found in the earth's crust, is harmful to humans, plants, and animals (Anke et al, 2008). In cheese samples, the average concentrations of Ti, Sn, and Cu were found to be 8.03±25.31, 7.18±6.28, and 2.16±2.59 mg/kg dry weight, respectively.…”

Section: Mineral Concentration and Heavy Metal Contents Analysismentioning

confidence: 99%

Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

MACİT

2024

Black Sea Journal of Agriculture

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Moldy cheese produced in Bayburt and its surroundings is a mature cheese with a distinctive flavor that is prepared by shredding Civil cheese, mixing it with curd made from plain, moderately fatty, or non-fat milk, pressing it into appropriate containers, draining the water, and allowing the cheese to organically mold. It is produced traditionally, and there are no production standards. This study was carried out to identify some of the physical, chemical, and sensory properties, mineral substances, and heavy metal contents of moldy cheeses produced and consumed in the region. In the cheese samples (24 pieces), the average dry matter (DM) rate was 51.26%, ash rate was 5.68%, salt rate was 6.21%, fat rate was 4.81%, acidity level was 0.96% and pH value was 5.79, L color value was 74.94, a color value was 0.94, b color value was 8.24. In sensory analyses, the samples scored an average of 5.94 points for Color and Appearance, 6.10 points in Moldiness, 6.11 points for Texture, 5.72 points for Odor, 6.03 points for Taste, 6.30 points for Saltiness, and 6.01 points for General Acceptability. 29 elements were examined to determine mineral substances and heavy metal concentrations. These results are significant for learning more about the heavy metal concentration of moldy cheese produced in the area and could help moldy cheese production become more standardized.

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Section: Mineral Concentration and Heavy Metal Contents Analysismentioning

confidence: 99%

Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

MACİT

2024

Black Sea Journal of Agriculture

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A multi-proxy approach to reconstruct chronology, human mobility, and funerary practices at the Late Bronze-Early Iron Age urnfield of San Valentino (San Vito al Tagliamento, Italy)

Capuzzo,

Stamataki,

Beck De Lotto

et al. 2024

PLoS ONE

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The site of San Valentino in San Vito al Tagliamento is one of the main urnfield cemeteries in northeastern Italy. Archaeological excavations carried out in the seventies brought to light a cremation cemetery consisting of mainly urn graves with pottery and metal artefacts as grave goods. These materials suggest that the individuals buried in San Valentino were not an isolated local community but had intense contacts with other north-Adriatic communities, in particular with the neighbouring Veneto area, as suggested by the close similarity of the biconical vessels with those recovered in the graves of Este. This paper provides the first osteological study of a preserved sample of individuals buried at San Valentino and uses an innovative multi-proxy approach to refine the chronology of the site through radiocarbon dating of bone apatite, investigate human mobility using strontium isotopes on calcined human remains, and reconstruct the funerary practices by combining FTIR-ATR data with carbon and oxygen isotope ratios on cremated bones. The results date the cemetery to the end of the Late Bronze Age and the Early Iron Age, with a sporadic occupation in the fourth century BC. Strontium isotopes and concentrations show the analysed individuals buried at San Valentino were a local community that exploited nearby food resources. Interestingly, variations in cremation conditions were detected between San Valentino and the contemporary sites of Velzeke, Blicquy, Grand Bois, and Herstal, located in Belgium, by using FTIR-ATR and carbon and oxygen isotope data. This multi-proxy approach applied to the study of cremated human remains can open new research possibilities, being potentially extendable to the study of many pre- and proto-historic and historic communities that practised cremation.

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Strontium Transfer in the Food Chain of Humans

Cited by 2 publications

References 0 publications

Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

A multi-proxy approach to reconstruct chronology, human mobility, and funerary practices at the Late Bronze-Early Iron Age urnfield of San Valentino (San Vito al Tagliamento, Italy)

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