04319nam 2201297z- 450 991036775180332120231214133505.03-03921-384-9(CKB)4100000010106199(oapen)https://directory.doabooks.org/handle/20.500.12854/43411(EXLCZ)99410000001010619920202102d2019 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierThe Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable DietsMDPI - Multidisciplinary Digital Publishing Institute20191 electronic resource (216 p.)3-03921-383-0 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.Close Linkage between Nutrition and Environment through Biodiversity and SustainabilityKlebsiellalandracesconventional hamsolive oil qualityFood Composition DatabasesCyprustraditional meat productssustainable development goalsSchinziophyton rautaneniilupaninecheeseOlea europaea L.environmental and socio-demographic factorsagave sapenvironmental sustainabilitymountainchemometricsharvesting timemetabolomicsolive oilmicronutrientstypical/local foodsItalian garliccarbohydratesinnovative gastronomyfatty acid compositionloyaltysustainabilityPCAprocessing systemvarietiestraditional hamscultivarconsumer culture theorypost millennialsdietary fibremacronutrientsanticancer activityconventional sausagestraditional foodmetallomicstraditional foodsantimicrobialaltitudefructansgermplasmlocal foodstraditional recipesPIRGedible plantsPseudomonasporkbioactive componentsnutritional compositiontraditional dietary patternsclimate resilienceenvironmental conditionsgeographical originsaponinsFTIR-ATRlivelihood needsbiodiversitysustainable dietsfatty acidssoluble sugarsalkaloidsProvolone del Monacobioassaytraditional sausageshealthtetraploid wheatantimicrobial activityagro-ecology biodiversitytraditional Italian recipessensorial evaluationfoodecosystem goods and servicesMediterraneanplants adaptabilitySouthern Africaactinomycetesfractionsconsumer preferencesDurazzo Alessandraauth1296666BOOK9910367751803321The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets3035316UNINA