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210512 ||| eng |
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|a 9783039213849
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|a 9783039213832
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|a books978-3-03921-384-9
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|a Durazzo, Alessandra
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| 245 |
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|a The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
|h Elektronische Ressource
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| 260 |
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|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2019
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| 300 |
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|a 1 electronic resource (216 p.)
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|a processing system
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|a saponins
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|a varieties
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|a consumer preferences
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| 653 |
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|a traditional meat products
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| 653 |
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|a soluble sugars
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| 653 |
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|a pork
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| 653 |
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|a antimicrobial
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| 653 |
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|a traditional Italian recipes
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| 653 |
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|a lupanine
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| 653 |
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|a sustainable diets
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| 653 |
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|a cheese
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| 653 |
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|a fatty acids
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| 653 |
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|a chemometrics
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| 653 |
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|a traditional foods
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| 653 |
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|a fructans
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| 653 |
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|a bioactive components
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| 653 |
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|a agave sap
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| 653 |
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|a livelihood needs
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| 653 |
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|a mountain
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| 653 |
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|a health
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| 653 |
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|a metallomics
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| 653 |
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|a Cyprus
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| 653 |
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|a food
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| 653 |
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|a PCA
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| 653 |
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|a tetraploid wheat
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| 653 |
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|a Schinziophyton rautanenii
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| 653 |
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|a olive oil quality
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| 653 |
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|a Klebsiella
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| 653 |
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|a geographical origin
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| 653 |
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|a plants adaptability
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| 653 |
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|a FTIR-ATR
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| 653 |
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|a germplasm
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| 653 |
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|a fatty acid composition
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| 653 |
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|a landraces
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| 653 |
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|a conventional hams
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| 653 |
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|a fractions
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| 653 |
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|a anticancer activity
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| 653 |
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|a dietary fibre
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| 653 |
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|a traditional sausages
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| 653 |
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|a local foods
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| 653 |
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|a alkaloids
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| 653 |
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|a actinomycetes
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| 653 |
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|a Mediterranean
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| 653 |
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|a Biology, life sciences / bicssc
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| 653 |
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|a macronutrients
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| 653 |
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|a traditional recipes
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| 653 |
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|a olive oil
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| 653 |
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|a sustainable development goals
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|a traditional food
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| 653 |
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|a traditional hams
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| 653 |
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|a altitude
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|a carbohydrates
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| 653 |
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|a Southern Africa
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|a nutritional composition
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| 653 |
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|a harvesting time
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| 653 |
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|a Provolone del Monaco
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| 653 |
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|a Pseudomonas
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| 653 |
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|a conventional sausages
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| 653 |
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|a traditional dietary patterns
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| 653 |
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|a consumer culture theory
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| 653 |
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|a post millennials
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| 653 |
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|a Olea europaea L.
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| 653 |
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|a environmental conditions
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| 653 |
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|a biodiversity
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| 653 |
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|a Food Composition Databases
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| 653 |
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|a bioassay
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| 653 |
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|a innovative gastronomy
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| 653 |
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|a environmental and socio-demographic factors
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| 653 |
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|a sustainability
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| 653 |
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|a climate resilience
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| 653 |
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|a environmental sustainability
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| 653 |
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|a cultivar
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| 653 |
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|a edible plants
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| 653 |
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|a loyalty
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| 653 |
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|a agro-ecology biodiversity
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| 653 |
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|a sensorial evaluation
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| 653 |
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|a ecosystem goods and services
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| 653 |
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|a PIRG
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| 653 |
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|a Italian garlic
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| 653 |
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|a micronutrients
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| 653 |
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|a typical/local foods
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| 653 |
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|a antimicrobial activity
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| 653 |
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|a metabolomics
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by-nc-nd/4.0/
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| 024 |
8 |
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|a 10.3390/books978-3-03921-384-9
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/43411
|z DOAB: description of the publication
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| 856 |
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|u https://www.mdpi.com/books/pdfview/book/1728
|7 0
|x Verlag
|3 Volltext
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|a 363
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|a 581
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|a 610
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|a 520
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|a The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets" is focused on the close correlation between the potential benefits and "functional role" of food and territory, and it includes papers on the characterization of local foods and traditional recipes as well as on the promotion of traditional dietary patterns and sustainable diets.
|