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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

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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.

This book is included in DOAB.

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  1. 13 - pdf (CC BY-NC-ND) at res.mdpi.com.

Keywords

  • actinomycetes
  • agave sap
  • agro-ecology biodiversity
  • alkaloids
  • altitude
  • anticancer activity
  • antimicrobial
  • antimicrobial activity
  • bioactive components
  • bioassay
  • Biodiversity
  • Carbohydrates
  • Cheese
  • chemometrics
  • Climate resilience
  • consumer culture theory
  • consumer preferences
  • conventional hams
  • conventional sausages
  • cultivar
  • cyprus
  • dietary fibre
  • ecosystem goods and services
  • Edible Plants
  • environmental and socio-demographic factors
  • Environmental conditions
  • environmental sustainability
  • fatty acid composition
  • Fatty acids
  • Food
  • Food Composition Databases
  • Fractions
  • fructans
  • FTIR-ATR
  • geographical origin
  • germplasm
  • harvesting time
  • Health
  • innovative gastronomy
  • Italian garlic
  • Klebsiella
  • landraces
  • livelihood needs
  • local foods
  • Loyalty
  • lupanine
  • macronutrients
  • Mediterranean
  • metabolomics
  • metallomics
  • Micronutrients
  • mountain
  • nutritional composition
  • Olea europaea L.
  • Olive oil
  • olive oil quality
  • PCA
  • PIRG
  • plants adaptability
  • Pork
  • post millennials
  • processing system
  • Provolone del Monaco
  • Pseudomonas
  • saponins
  • Schinziophyton rautanenii
  • sensorial evaluation
  • soluble sugars
  • southern Africa
  • sustainability
  • Sustainable development goals
  • sustainable diets
  • tetraploid wheat
  • traditional dietary patterns
  • traditional food
  • traditional foods
  • traditional hams
  • traditional Italian recipes
  • traditional meat products
  • traditional recipes
  • traditional sausages
  • typical/local foods
  • Varieties

Links

DOI: 10.3390/books978-3-03921-384-9

Editions

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