Reprint
The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
Edited by
October 2019
216 pages
- ISBN978-3-03921-383-2 (Paperback)
- ISBN978-3-03921-384-9 (PDF)
This book is a reprint of the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets that was published in
Business & Economics
Environmental & Earth Sciences
Social Sciences, Arts & Humanities
Summary
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.
Format
- Paperback
License
© 2019 by the authors; CC BY-NC-ND license
Keywords
Italian garlic; carbohydrates; fructans; dietary fibre; soluble sugars; cultivar; environmental conditions; agave sap; actinomycetes; anticancer activity; saponins; metabolomics; ecosystem goods and services; environmental sustainability; livelihood needs; Schinziophyton rautanenii; Southern Africa; sustainable development goals; sustainable diets; alkaloids; antimicrobial activity; germplasm; Klebsiella; landraces; lupanine; Pseudomonas; varieties; traditional food; antimicrobial; bioassay; PIRG; fractions; consumer culture theory; post millennials; cheese; loyalty; Cyprus; traditional food; traditional sausages; conventional sausages; traditional hams; conventional hams; traditional meat products; pork; fatty acids; mountain; sustainability; altitude; food; health; FTIR-ATR; traditional Italian recipes; chemometrics; PCA; Olea europaea L.; olive oil; geographical origin; processing system; harvesting time; olive oil quality; fatty acid composition; sensorial evaluation; consumer preferences; agro-ecology biodiversity; climate resilience; health; local foods; bioactive components; traditional recipes; traditional dietary patterns; edible plants; Mediterranean; innovative gastronomy; tetraploid wheat; metallomics; macronutrients; micronutrients; plants adaptability; Provolone del Monaco; traditional foods; biodiversity; sustainability; nutritional composition; bioactive components; typical/local foods; environmental and socio-demographic factors; traditional recipes; sustainable diets; traditional dietary patterns; Food Composition Databases