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 on the characte...
में बचाया:
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | Online |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| विषय: | |
| ऑनलाइन पहुंच: | 42591 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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| _version_ | 1869530014573133824 |
|---|---|
| author | Durazzo, Alessandra |
| author_browse | Durazzo, Alessandra |
| author_facet | Durazzo, Alessandra |
| author_sort | Durazzo, Alessandra |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-43411 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-434112024-04-05T12:33:34Z The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets Durazzo, Alessandra QH301-705.5 Q1-390 TX341-641 Klebsiella landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2021-02-11T10:03:05Z 2021-02-11T10:03:05Z 2019-12-09 11:49:16 2019 book 42591 9783039213832 9783039213849 https://directory.doabooks.org/handle/20.500.12854/43411 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/1728 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03921-384-9 10.3390/books978-3-03921-384-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039213832 9783039213849 216 open access |
| spellingShingle | QH301-705.5 Q1-390 TX341-641 Klebsiella landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Durazzo, Alessandra The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| title | The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| title_full | The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| title_fullStr | The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| title_full_unstemmed | The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| title_short | The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| title_sort | close linkage between nutrition and environment through biodiversity and sustainability local foods traditional recipes and sustainable diets |
| topic | QH301-705.5 Q1-390 TX341-641 Klebsiella landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 TX341-641 Klebsiella landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 42591 |
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