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Mediterranean Diet and food technology: sustainable strategies for a globalized world

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Mediterranean Diet and food technology: sustainable strategies for a globalized world

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dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Betoret Valls, María Ester es_ES
dc.date.accessioned 2022-10-11T18:04:46Z
dc.date.available 2022-10-11T18:04:46Z
dc.date.issued 2021-09-16 es_ES
dc.identifier.uri http://hdl.handle.net/10251/187513
dc.description.abstract [EN] Mediterranean Diet has been widely studied and its nutritional, healthy, and sustainable benefits have been recognized. However, in the last decades, globalization has brought about major changes in the developed world and a progressive deviation from the main Mediterranean patterns. Fresh food and traditional recipes continue to be valued and their beneficial effects on health are scientifically proven. Despite this, they have been largely replaced by fast and ...less nutritious food. Is it... possible to perform alternatives and procedures that help us to mitigate some deviations from the Mediterranean Diet, contributing to a more right, sustainable, and nutritious food system in a globalized world? This communication reinforces the idea that food technology and scientific advances must be properly applied to meet the challenges faced by Mediterranean countries es_ES
dc.language Inglés
dc.publisher Juniper Publishers es_ES
dc.relation.ispartof Agricultural Research & Technology es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Mediterranean Diet es_ES
dc.subject Food functionality es_ES
dc.subject Sustainability es_ES
dc.subject Consumption patterns es_ES
dc.subject Food technology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Mediterranean Diet and food technology: sustainable strategies for a globalized world es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.19081/ARTOAJ.2021.26.556333 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Betoret Valls, N.; Betoret Valls, ME. (2021). Mediterranean Diet and food technology: sustainable strategies for a globalized world. Agricultural Research & Technology. 26(3):1-3. https://doi.org/10.19081/ARTOAJ.2021.26.556333 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://juniperpublishers.com/artoaj/ es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 3 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 26 es_ES
dc.description.issue 3 es_ES
dc.identifier.eissn 2471-6774 es_ES
dc.relation.pasarela S\463758 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES
upv.costeAPC 242 es_ES


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