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Innovative Agrifood Supply Chain in the Post-COVID 19 Era
| Innovative Agrifood Supply Chain in the Post-COVID 19 Era |
| Autore | Skalkos Dimitris |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (194 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
food packaging
plastic recycling knowledge impact questionnaire survey traditional foods consumer trust confidence and satisfaction post COVID-19 period postprandial bioactivity bioactive compounds metabolic biomarkers functional cookies olive paste edible insects sustainability information traceability package information product information quality information process information personal information post-COVID-19 era agri-food supply chain environment NbSs eco-innovation constructed wetlands post-COVID-19 edible films whey protein isolate essential oils rosemary ginger lamb minced meat mechanical properties microbiology passive sampling marine aquaculture organic pollutants solid-phase extraction omega-3 fatty acids bakery snacks sensory evaluation in vitro nutritional functionality antithrombotic anti-inflammatory pork meat market research open innovation sustainable supply chain management measurement instrument critical factors practices performance Greece |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576878203321 |
Skalkos Dimitris
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| MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The taste of place [[electronic resource] ] : a cultural journey into terroir / / Amy B. Trubek
| The taste of place [[electronic resource] ] : a cultural journey into terroir / / Amy B. Trubek |
| Autore | Trubek Amy B |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2008 |
| Descrizione fisica | 1 online resource (317 p.) |
| Disciplina | 641.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Diet - France
Diet - United States Food crops - France Food crops - United States |
| Soggetto non controllato |
academic
agriculture american food cooking cuisine culinary history culinary cultural history cultural studies culture farm to table food and drink food history food hickory nuts maple syrup northern california personal regional cuisine regional culture regional foods regional scholarly shagbark social history social studies sommelier terroir traditional cuisine traditional foods vermont wine lover wine wisconsin |
| ISBN |
1-281-38552-2
1-4356-5372-6 9786611385521 0-520-93413-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- CONTENTS -- ILLUSTRATIONS -- PREFACE -- ACKNOWLEDGMENTS -- INTRODUCTION -- 1. PLACE MATTERS -- 2. "WINE IS DEAD! LONG LIVE WINE!" -- 3. CALIFORNIA DREAMING -- 4. TASTING WISCONSIN A CHEF'S STORY -- 5. CONNECTING FARMERS AND CHEFS IN VERMONT -- 6. THE NEXT PHASE TASTE OF PLACE OR BRAND? -- EPILOGUE -- APPENDIX -- BIBLIOGRAPHY -- INDEX |
| Record Nr. | UNINA-9910782011203321 |
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Trubek Amy B
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| Berkeley, : University of California Press, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The taste of place [[electronic resource] ] : a cultural journey into terroir / / Amy B. Trubek
| The taste of place [[electronic resource] ] : a cultural journey into terroir / / Amy B. Trubek |
| Autore | Trubek Amy B |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2008 |
| Descrizione fisica | 1 online resource (317 p.) |
| Disciplina | 641.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Diet - France
Diet - United States Food crops - France Food crops - United States |
| Soggetto non controllato |
academic
agriculture american food cooking cuisine culinary history culinary cultural history cultural studies culture farm to table food and drink food history food hickory nuts maple syrup northern california personal regional cuisine regional culture regional foods regional scholarly shagbark social history social studies sommelier terroir traditional cuisine traditional foods vermont wine lover wine wisconsin |
| ISBN |
1-281-38552-2
1-4356-5372-6 9786611385521 0-520-93413-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- CONTENTS -- ILLUSTRATIONS -- PREFACE -- ACKNOWLEDGMENTS -- INTRODUCTION -- 1. PLACE MATTERS -- 2. "WINE IS DEAD! LONG LIVE WINE!" -- 3. CALIFORNIA DREAMING -- 4. TASTING WISCONSIN A CHEF'S STORY -- 5. CONNECTING FARMERS AND CHEFS IN VERMONT -- 6. THE NEXT PHASE TASTE OF PLACE OR BRAND? -- EPILOGUE -- APPENDIX -- BIBLIOGRAPHY -- INDEX |
| Record Nr. | UNINA-9910817369203321 |
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Trubek Amy B
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| Berkeley, : University of California Press, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
| The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| Autore | Durazzo Alessandra |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (216 p.) |
| Soggetto non controllato |
Klebsiella
landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences |
| ISBN | 3-03921-384-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Close Linkage between Nutrition and Environment through Biodiversity and Sustainability |
| Record Nr. | UNINA-9910367751803321 |
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Durazzo Alessandra
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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