Benders'dictionary of nutrition and food technology

298marine biotoxins Toxins in shellfish and marine fish, either producednaturally or accumulated by the fish from their diet(includes ciguatera and paralytic shellfish poisoning).marine oils See fish oils.marjoram Dried leaves of a number of aromatic plants of differentspecies, used as seasoning. The most widely acceptedmarjoram herbs are the perennial bush Origanum majorana andthe annual sweet marjoram Majorana hortensis. Spanish wildmarjoram is Thymus mastichina.marker gene A readily detectable gene (e.g. conferring antibioticor herbicide resistance) transferred into a transgenic organismtogether with the gene of interest, to permit ready identificationof those cells in which the gene transfer has been achieved.Unlike a reporter gene, it confers a survival advantage on thetransfected cells when they are grown in the presence of theantibiotic or herbicide.marmalade Defined by EU Directive as jam made from citruspeel; what was known as ginger marmalade is now known asginger preserve. The name comes from the Portuguese marmalada,the quince, which was used to make preserves. Used inFrench and German to mean jam or preserve in general.marmite (1) The original form of pressure cooker used by Papinin 1681; it was an iron pot with a sealing lid.(2) Cookery term for a stock, or the pot in which stock isprepared.Marmite TM Yeast extract flavoured with vegetable extract.marron glacé Chestnuts preserved in syrup; semi-crystallised.marrow (1) Bone marrow; tissue within internal cavities ofbones. Red marrow is the site of formation of red blood cells.In infants almost all of the marrow is red, and is graduallyreplaced by fat (yellow marrow) in the limb bones.(2) Varieties of the gourd Cucurbita pepo.Composition/100 g: (edible portion 87%) water 92.7g, 88 kJ(21 kcal), protein 2.7 g, fat 0.4 g, carbohydrate 3.1 g, fibre 1.1 g, ash1g, Ca 21 mg, Fe 0.8 mg, Mg 33 mg, P 93 mg, K 459 mg, Na 3 mg,Zn 0.8mg, Cu 0.1mg, Mn 0.2mg, Se 0.3µg, vitamin B 1 0.04 mg, B 20.04 mg, niacin 0.7 mg, B 6 0.14 mg, folate 20 µg, pantothenate0.4 mg, C 34 mg. A 100 g serving is a source of Mg, P, a rich sourceof vitamin C.See also courgette; pumpkin; squash.marshmallow Soft sweetmeat made from an aerated mixture ofgelatine or egg albumin with sugar or starch syrup. nougat isharder, containing less water, and usually incorporates dried fruitand nuts. Originally, the root of the marshmallow plant (Althaea