The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
Durazzo, Alessandra
The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
English[eng]
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
The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
English[eng]
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