01725nam2 2200361 i 450 SUN007139820110405101046.50406-7499-010-220090910d1988 |0engc50 baengGRCGB|||| |||||ˆ1: ‰Iphigeneia at AulisRhesusHecubaThe daughters of TroyHelenEuripideswith an english translation by Arthur S. WayCambridge : Harvard universityLondon : Heinemann, 1988XV611 p. ; 17 cmTesto orig. a fronte.001SUN00346992001 ˆThe ‰Loeb classical library9210 LondonHeinemannNew YorkPutnams[poi] Cambridge (Mass.)Harvard universityLondonHeinemann.001SUN00713972001 Euripideswith an English translation by Arthur S. Way1205 London : HeinemannCambridge : Harvard university210 v. ; 17 cm215 Testo orig. a fronte.GBLondonSUNL000015EuripidesSUNV024949229973Way, Arthur SandersSUNV056290HeinemannSUNV001980650EuripideEuripidesSUNV029416ITSOL20181109RICASUN0071398UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALI07 CONS Xd 4 Eur I 07 601 UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALIIT-CE0103601CONS Xd 4 Eur IcaThe daughters of Troy1436781Tragoediae20703Hecuba19480Rhesus19905Iphigeneia at Aulis1436780UNICAMPANIA04507nam 2201129z- 450 991055741950332120220111(CKB)5400000000043499(oapen)https://directory.doabooks.org/handle/20.500.12854/76957(oapen)doab76957(oapen)76957(EXLCZ)99540000000004349920202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFood Innovation as a Means of Developing Healthier and More Sustainable FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (160 p.)3-0365-2089-9 3-0365-2090-2 The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.Business strategybicsscagri-food marketingantioxidant capacityantioxidantscarbohydrateschemical compositionchiachoice experimentcolorconsumer behaviourcrocetinCrocus sativus L.economic and social crisisenzyme activityflaxfood by-productfood innovationfood labellingfood neophobiafood technology neophobiafruit wastefunctional foodGM foodshamhealthinnovationLC-mass spectrometrylulo fruit juicemelon-seed oilmicrostructural analysismineralsneophobianovel foodsobesityoil extraction yieldoil stabilitypecan nut oilpHphytochemicalspolyphenolic profilepolyphenolspoppyprocess innovationproduct innovationproteinsproximate compositionpulsed electric fieldssaffronsafranalscrew presssensorial qualitysesameslicessoybean oilspermidinesustainabilitytocopherolstocotrienolstree nutsunsaturated fatty acidsvacuum impregnationvolatile compoundswillingness to paywine neophobia scaleBusiness strategyRabadán AdriánedtBernabéu RodolfoedtRabadán AdriánothBernabéu RodolfoothBOOK9910557419503321Food Innovation as a Means of Developing Healthier and More Sustainable Foods3033861UNINA