TY  - BOOK
AU  - Durazzo, Alessandra
AB  - The 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.
DO  - 10.3390/books978-3-03921-384-9
ID  - OAPEN ID: 42591
KW  - Klebsiella
KW  - landraces
KW  - conventional hams
KW  - olive oil quality
KW  - Food Composition Databases
KW  - Cyprus
KW  - traditional meat products
KW  - sustainable development goals
KW  - Schinziophyton rautanenii
KW  - lupanine
KW  - cheese
KW  - Olea europaea L.
KW  - environmental and socio-demographic factors
KW  - agave sap
KW  - environmental sustainability
KW  - mountain
KW  - chemometrics
KW  - harvesting time
KW  - metabolomics
KW  - olive oil
KW  - micronutrients
KW  - typical/local foods
KW  - Italian garlic
KW  - carbohydrates
KW  - innovative gastronomy
KW  - fatty acid composition
KW  - loyalty
KW  - sustainability
KW  - PCA
KW  - processing system
KW  - varieties
KW  - traditional hams
KW  - cultivar
KW  - consumer culture theory
KW  - post millennials
KW  - dietary fibre
KW  - macronutrients
KW  - anticancer activity
KW  - conventional sausages
KW  - traditional food
KW  - metallomics
KW  - traditional foods
KW  - antimicrobial
KW  - altitude
KW  - fructans
KW  - germplasm
KW  - local foods
KW  - traditional recipes
KW  - PIRG
KW  - edible plants
KW  - Pseudomonas
KW  - pork
KW  - bioactive components
KW  - nutritional composition
KW  - traditional dietary patterns
KW  - climate resilience
KW  - environmental conditions
KW  - geographical origin
KW  - saponins
KW  - FTIR-ATR
KW  - livelihood needs
KW  - biodiversity
KW  - sustainable diets
KW  - fatty acids
KW  - soluble sugars
KW  - alkaloids
KW  - Provolone del Monaco
KW  - bioassay
KW  - traditional sausages
KW  - health
KW  - tetraploid wheat
KW  - antimicrobial activity
KW  - agro-ecology biodiversity
KW  - traditional Italian recipes
KW  - sensorial evaluation
KW  - food
KW  - ecosystem goods and services
KW  - Mediterranean
KW  - plants adaptability
KW  - Southern Africa
KW  - actinomycetes
KW  - fractions
KW  - consumer preferences
L1  - https://mdpi.com/books/pdfview/book/1728
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/43411
PB  - MDPI - Multidisciplinary Digital Publishing Institute
PY  - 2019
SN  - 9783039213832
SN  - 9783039213849
TI  - The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Dietsnull
ER  - 
