LEADER 04319nam 2201297z- 450 001 9910367751803321 005 20231214133505.0 010 $a3-03921-384-9 035 $a(CKB)4100000010106199 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/43411 035 $a(EXLCZ)994100000010106199 100 $a20202102d2019 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aThe Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 215 $a1 electronic resource (216 p.) 311 $a3-03921-383-0 330 $aThe 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. 517 $aClose Linkage between Nutrition and Environment through Biodiversity and Sustainability 610 $aKlebsiella 610 $alandraces 610 $aconventional hams 610 $aolive oil quality 610 $aFood Composition Databases 610 $aCyprus 610 $atraditional meat products 610 $asustainable development goals 610 $aSchinziophyton rautanenii 610 $alupanine 610 $acheese 610 $aOlea europaea L. 610 $aenvironmental and socio-demographic factors 610 $aagave sap 610 $aenvironmental sustainability 610 $amountain 610 $achemometrics 610 $aharvesting time 610 $ametabolomics 610 $aolive oil 610 $amicronutrients 610 $atypical/local foods 610 $aItalian garlic 610 $acarbohydrates 610 $ainnovative gastronomy 610 $afatty acid composition 610 $aloyalty 610 $asustainability 610 $aPCA 610 $aprocessing system 610 $avarieties 610 $atraditional hams 610 $acultivar 610 $aconsumer culture theory 610 $apost millennials 610 $adietary fibre 610 $amacronutrients 610 $aanticancer activity 610 $aconventional sausages 610 $atraditional food 610 $ametallomics 610 $atraditional foods 610 $aantimicrobial 610 $aaltitude 610 $afructans 610 $agermplasm 610 $alocal foods 610 $atraditional recipes 610 $aPIRG 610 $aedible plants 610 $aPseudomonas 610 $apork 610 $abioactive components 610 $anutritional composition 610 $atraditional dietary patterns 610 $aclimate resilience 610 $aenvironmental conditions 610 $ageographical origin 610 $asaponins 610 $aFTIR-ATR 610 $alivelihood needs 610 $abiodiversity 610 $asustainable diets 610 $afatty acids 610 $asoluble sugars 610 $aalkaloids 610 $aProvolone del Monaco 610 $abioassay 610 $atraditional sausages 610 $ahealth 610 $atetraploid wheat 610 $aantimicrobial activity 610 $aagro-ecology biodiversity 610 $atraditional Italian recipes 610 $asensorial evaluation 610 $afood 610 $aecosystem goods and services 610 $aMediterranean 610 $aplants adaptability 610 $aSouthern Africa 610 $aactinomycetes 610 $afractions 610 $aconsumer preferences 700 $aDurazzo$b Alessandra$4auth$01296666 906 $aBOOK 912 $a9910367751803321 996 $aThe Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets$93035316 997 $aUNINA