LEADER 00937nam--2200325---450- 001 990003289780203316 005 20090706124337.0 035 $a000328978 035 $aUSA01000328978 035 $a(ALEPH)000328978USA01 035 $a000328978 100 $a20090706d1964----km-y0itay50------ba 101 $aeng 102 $aUS 105 $aa---||||001yy 200 1 $a<> Lectures on physics$eexercises/1964$fFeynman Richard P. 210 $aReading$cAddison-Wesley$d1964 215 $a(varia numerazione)$cill.$d27 cm 606 0 $aFisica$xEsercizi 676 $a530.1 700 1$aFEYNMAN,$bRichard P.$046772 801 0$aIT$bsalbc$gISBD 912 $a990003289780203316 951 $a530.1 FEY/2 A$b10301/CBS$c530.1$d00218757 959 $aBK 969 $aSCI 979 $aRSIAV7$b90$c20090706$lUSA01$h1243 979 $aRSIAV7$b90$c20090706$lUSA01$h1243 996 $aLectures on physics$9331289 997 $aUNISA LEADER 06601nam 2201825z- 450 001 9910566468303321 005 20220506 035 $a(CKB)5680000000037697 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81160 035 $a(oapen)doab81160 035 $a(EXLCZ)995680000000037697 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSustainability of Olive Oil System 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (328 p.) 311 08$a3-0365-3369-9 311 08$a3-0365-3370-2 330 $aSustainability, defined as 'meeting current needs without compromising the future', is a widely accepted goal across many sectors of society. Sustainability's criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system's capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as "sustainagility", also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments. 606 $aResearch & information: general$2bicssc 610 $aaccelerated shelf-life tests 610 $aacidic hydrolysis 610 $aalginate/pectin beads 610 $aanaerobic codigestion 610 $aantioxidant activity 610 $aantioxidants 610 $aartificial neural networks 610 $aauthentication 610 $aauthenticity 610 $aautochthonous cultivars 610 $abiocompounds 610 $abiodiversity 610 $abiomethane 610 $abiscuits 610 $abotanical origin 610 $abreadsticks 610 $abrown-amber glass 610 $aby-products 610 $acarbon NMR 610 $achemometrics 610 $achlorophyll 610 $achoice experiment (CE) 610 $acircular economy 610 $aclones 610 $acolor 610 $aconsumer attitude 610 $aconsumer preferences 610 $acountry of origin 610 $acrop defense 610 $aderivative UV spectroscopy 610 $adifferential scanning calorimetry 610 $aelectronic nose 610 $aencapsulation 610 $aenvironmental impact 610 $aenvironmental sustainability 610 $aextra virgin olive oil 610 $aextra virgin olive oil (EVOO) 610 $afoliar treatments 610 $afood enrichment 610 $afruit developmental stages 610 $afunctional food 610 $agene expression 610 $agenerational differences 610 $ageographical origin 610 $aglobal warming 610 $agluten-free 610 $agluten-free breadsticks 610 $agreen chemistry 610 $aharvest season 610 $aharvesting method 610 $aharvesting time 610 $ahealth claim 610 $akaolin 610 $alife cycle assessment 610 $alife cycle assessment (LCA) 610 $alife cycle costing (LCC) 610 $alocal 610 $amachine learning 610 $amayonnaise 610 $ametallized material 610 $aminor accessions 610 $aminor compounds 610 $amolecular fingerprinting 610 $an/a 610 $aoil chemical composition 610 $aoil quality 610 $aOlea europaea 610 $aolive by-product 610 $aolive composition 610 $aolive cultivars 610 $aolive landrace 610 $aolive leaf 610 $aolive leaf polyphenols 610 $aolive leaves 610 $aolive mill by-products 610 $aolive mill wastewaters 610 $aolive oil 610 $aolive oil by-products 610 $aolive oil quality 610 $aolive ripening 610 $aolive storage duration 610 $aolive wastewater 610 $aorganic 610 $aorganic food 610 $aorganic production 610 $aoxidation 610 $aoxidation stability 610 $apackaging 610 $aphenolic compounds 610 $aphenolic extract 610 $aPLS regression model 610 $aPLS-DA 610 $apolyphenol content 610 $apomace 610 $aportable device 610 $aprincipal component analysis 610 $aproton NMR 610 $aquality 610 $aquality parameters 610 $areactive oxygen species 610 $areactive oxygen species (ROS) 610 $aripening 610 $asalad dressing 610 $ascreening methods 610 $asensory properties 610 $ashelf life 610 $astability 610 $asustainability 610 $asustainable agriculture 610 $asustainable food system 610 $atransparent plastic material 610 $aup-cycled ingredients 610 $avalorization of waste 610 $avascular cells 610 $avegan mayonnaise 610 $avirgin olive oil 610 $avolatile compounds 610 $awaste recovery 610 $awillingness to pay (WTP) 610 $azeolitite 615 7$aResearch & information: general 700 $aAlamprese$b Cristina$4edt$0430897 702 $aChiavaro$b Emma$4edt 702 $aCaponio$b Francesco$4edt 702 $aAlamprese$b Cristina$4oth 702 $aChiavaro$b Emma$4oth 702 $aCaponio$b Francesco$4oth 906 $aBOOK 912 $a9910566468303321 996 $aSustainability of Olive Oil System$93029463 997 $aUNINA