06420nam 2202101z- 450 991055743850332120231214133608.0(CKB)5400000000043337(oapen)https://directory.doabooks.org/handle/20.500.12854/68432(EXLCZ)99540000000004333720202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierForest, Foods and NutritionBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (342 p.)3-0365-0042-1 3-0365-0043-X The Special Issue, entitled “Forest, Food and Nutrition”, is focused on understanding of the intersection and linking existing between forests, food, and nutrition. Forest ecosystems are an important biodiversity environment resource for many species. Forests and trees play a key role in food production and have a relevant impact also on nutrition. Plants and animals in the forests enable nutrient-rich food sources to be available, and can provide important contributions to dietary diversity, quality, and quantity.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscpteridophytesfernsantioxidanttyrosinase inhibitioncosmeticsPolypodiopsidaheavy metal contaminationherbal medicinehistorically polluted areawild foodblackberrymangrove forestlocal communitiesAyeyarwaddy regionMyanmareconomiclivelihoodsChamaemelum fuscatumchamomileessential oilaliphatic estersmethacrylateCompositaeMediterraneanCyclocarya paliurusseasonal dynamicphenolic acidsflavonoidsantioxidant activitystructure-activity relationshipflavonoidphenolicstriterpenoidsolventnatural populationUlmus pumilatranscriptome analysisphytonutrientsseed developmentphenylpropanoid biosynthesisciwujiaSiberian ginsengAcanthopanaxsecondary metaboliteChangbai MountainsKhingan Mountainswalnut (Juglans regia L.)electrochemical oxidationUV-VISABTSDPPHedible landscapefood securityurban horticulturecommunity gardenauxinbiocontrolchitinasefruitfungal pathogenjujubeLysobacter antibioticus HS124mineral concentrationproductionRhamnaceaeESCC (Esophageal squamous cell carcinoma)podophyllotoxinROS (reactive oxygen species)p38JNK (c-Jun N-terminal kinase)Vitellaria paradoxaButyrospermum parkiiagroforestrymarketnon-wood forest productcontingent valuationfoodgenderFulaniwild edible tree speciesbiodiversityethnic groupsconservationgreen coffeehawthornbioactive compoundsCrataegusbiological activitynutraceuticalshealth benefitsplant extractsassessment of wild fooddimensions in sciencetechnology and innovation (STI)estimation of potentialtropical forest areasfood processing industrywild edible plantsneglected and underutilized species (NUS)Africaurban consumersmarketingproduct differentiationessential oilsextractsSalvia AfricanaS. rutilansS. munziiS. melliferaS. greggiiS. officinalis “Icterina”S. officinalischaste treeVitex agnus-castus L.in vitro studiesin vivo studieshealth-promoting properties.mushroomEngudayethnomycologyfolk taxonomyAmharaAgew and Sidamabioeconomyfood and nutrition securityforests and treesforest foodswild harvestingforesttreeedible forest productsnon-edible forest productsnutritional valuebiologically activecompoundsfood composition databasesdedicated databasesnovel foodsustainable agricultureResearch & information: generalBiology, life sciencesFood & societyDurazzo Alessandraedt1296666Lucarini MassimoedtSantini AntonelloedtZaccardelli MassimoedtDurazzo AlessandraothLucarini MassimoothSantini AntonelloothZaccardelli MassimoothBOOK9910557438503321Forest, Foods and Nutrition3027074UNINA