The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
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...
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| Format: | Book Chapter |
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MDPI - Multidisciplinary Digital Publishing Institute
2019
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| Online Access: | Get Fullteks DOAB: description of the publication |
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| LEADER | 04178naaaa2201237uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_43411 | ||
| 005 | 20210211 | ||
| 020 | |a books978-3-03921-384-9 | ||
| 020 | |a 9783039213832 | ||
| 020 | |a 9783039213849 | ||
| 024 | 7 | |a 10.3390/books978-3-03921-384-9 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 100 | 1 | |a Durazzo, Alessandra |4 auth | |
| 245 | 1 | 0 | |a The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute |c 2019 | ||
| 300 | |a 1 electronic resource (216 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by-nc-nd/4.0/ |2 cc |4 https://creativecommons.org/licenses/by-nc-nd/4.0/ | ||
| 546 | |a English | ||
| 653 | |a Klebsiella | ||
| 653 | |a landraces | ||
| 653 | |a conventional hams | ||
| 653 | |a olive oil quality | ||
| 653 | |a Food Composition Databases | ||
| 653 | |a Cyprus | ||
| 653 | |a traditional meat products | ||
| 653 | |a sustainable development goals | ||
| 653 | |a Schinziophyton rautanenii | ||
| 653 | |a lupanine | ||
| 653 | |a cheese | ||
| 653 | |a Olea europaea L. | ||
| 653 | |a environmental and socio-demographic factors | ||
| 653 | |a agave sap | ||
| 653 | |a environmental sustainability | ||
| 653 | |a mountain | ||
| 653 | |a chemometrics | ||
| 653 | |a harvesting time | ||
| 653 | |a metabolomics | ||
| 653 | |a olive oil | ||
| 653 | |a micronutrients | ||
| 653 | |a typical/local foods | ||
| 653 | |a Italian garlic | ||
| 653 | |a carbohydrates | ||
| 653 | |a innovative gastronomy | ||
| 653 | |a fatty acid composition | ||
| 653 | |a loyalty | ||
| 653 | |a sustainability | ||
| 653 | |a PCA | ||
| 653 | |a processing system | ||
| 653 | |a varieties | ||
| 653 | |a traditional hams | ||
| 653 | |a cultivar | ||
| 653 | |a consumer culture theory | ||
| 653 | |a post millennials | ||
| 653 | |a dietary fibre | ||
| 653 | |a macronutrients | ||
| 653 | |a anticancer activity | ||
| 653 | |a conventional sausages | ||
| 653 | |a traditional food | ||
| 653 | |a metallomics | ||
| 653 | |a traditional foods | ||
| 653 | |a antimicrobial | ||
| 653 | |a altitude | ||
| 653 | |a fructans | ||
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| 653 | |a local foods | ||
| 653 | |a traditional recipes | ||
| 653 | |a PIRG | ||
| 653 | |a edible plants | ||
| 653 | |a Pseudomonas | ||
| 653 | |a pork | ||
| 653 | |a bioactive components | ||
| 653 | |a nutritional composition | ||
| 653 | |a traditional dietary patterns | ||
| 653 | |a climate resilience | ||
| 653 | |a environmental conditions | ||
| 653 | |a geographical origin | ||
| 653 | |a saponins | ||
| 653 | |a FTIR-ATR | ||
| 653 | |a livelihood needs | ||
| 653 | |a biodiversity | ||
| 653 | |a sustainable diets | ||
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| 653 | |a soluble sugars | ||
| 653 | |a alkaloids | ||
| 653 | |a Provolone del Monaco | ||
| 653 | |a bioassay | ||
| 653 | |a traditional sausages | ||
| 653 | |a health | ||
| 653 | |a tetraploid wheat | ||
| 653 | |a antimicrobial activity | ||
| 653 | |a agro-ecology biodiversity | ||
| 653 | |a traditional Italian recipes | ||
| 653 | |a sensorial evaluation | ||
| 653 | |a food | ||
| 653 | |a ecosystem goods and services | ||
| 653 | |a Mediterranean | ||
| 653 | |a plants adaptability | ||
| 653 | |a Southern Africa | ||
| 653 | |a actinomycetes | ||
| 653 | |a fractions | ||
| 653 | |a consumer preferences | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/1728 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/43411 |7 0 |z DOAB: description of the publication |