How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora
The present research continues a European project on “sustainable exploitation of bioactive components from the Black Sea Area traditional foods”. Known as Base Food, it was a collaborative program, funded by European Union under the 7th Framework Programme, few years ago. The initial research broug...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Editura Fundatiei Romania de Maine
2016-09-01
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| Series: | Annals of Spiru Haret University Economic Series |
| Subjects: | |
| Online Access: | http://anale.spiruharet.ro/index.php/economics/article/view/637 |
| _version_ | 1819267097145901056 |
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| author | Luigi Fillippo Fillippo DANTUONO Carmen Costea Larisa MIHOREANU Adrian VASILE |
| author_facet | Luigi Fillippo Fillippo DANTUONO Carmen Costea Larisa MIHOREANU Adrian VASILE |
| author_sort | Luigi Fillippo Fillippo DANTUONO |
| collection | DOAJ |
| description | The present research continues a European project on “sustainable exploitation of bioactive components from the Black Sea Area traditional foods”. Known as Base Food, it was a collaborative program, funded by European Union under the 7th Framework Programme, few years ago. The initial research brought together scientists from countries situated around the Black Sea together with consultants from Italy, United Kingdom, Greece, Portugal and Serbia. Farther the medical, nutritional and technological approaches (Campos S., Doxey J., & Hammond D., 2011, pp. 1496-1506) in the initial project, the Romanian team initiated a unique and outstanding valuable contribution and extended the local research towards socio-economic tracks. Thus, specific aspects were analysed and detailed within certain doctoral programmes. The present paper is emphasizing farther elements, remained collateral, when the main research was considered. |
| first_indexed | 2024-12-23T21:11:45Z |
| format | Article |
| id | doaj.art-209404b49d5540a6ac60fa1c6695a31d |
| institution | Directory Open Access Journal |
| issn | 2393-1795 |
| language | English |
| last_indexed | 2024-12-23T21:11:45Z |
| publishDate | 2016-09-01 |
| publisher | Editura Fundatiei Romania de Maine |
| record_format | Article |
| series | Annals of Spiru Haret University Economic Series |
| spelling | doaj.art-209404b49d5540a6ac60fa1c6695a31d2022-12-21T17:31:02ZengEditura Fundatiei Romania de MaineAnnals of Spiru Haret University Economic Series2393-17952016-09-0114492010.26458/1441728How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and DiasporaLuigi Fillippo Fillippo DANTUONO0Carmen Costea1Larisa MIHOREANU2Adrian VASILE3Universita di BolognaSpiru Haret University BucharestAcademy of Economic Studies BucharestErste Bank ViennaThe present research continues a European project on “sustainable exploitation of bioactive components from the Black Sea Area traditional foods”. Known as Base Food, it was a collaborative program, funded by European Union under the 7th Framework Programme, few years ago. The initial research brought together scientists from countries situated around the Black Sea together with consultants from Italy, United Kingdom, Greece, Portugal and Serbia. Farther the medical, nutritional and technological approaches (Campos S., Doxey J., & Hammond D., 2011, pp. 1496-1506) in the initial project, the Romanian team initiated a unique and outstanding valuable contribution and extended the local research towards socio-economic tracks. Thus, specific aspects were analysed and detailed within certain doctoral programmes. The present paper is emphasizing farther elements, remained collateral, when the main research was considered.http://anale.spiruharet.ro/index.php/economics/article/view/637sustainable development, healthy food, traditional food, consumer awareness |
| spellingShingle | Luigi Fillippo Fillippo DANTUONO Carmen Costea Larisa MIHOREANU Adrian VASILE How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora Annals of Spiru Haret University Economic Series sustainable development, healthy food, traditional food, consumer awareness |
| title | How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora |
| title_full | How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora |
| title_fullStr | How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora |
| title_full_unstemmed | How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora |
| title_short | How functional measurement of the traditional foods can raise the knowingness of old recipes used in Romania and Diaspora |
| title_sort | how functional measurement of the traditional foods can raise the knowingness of old recipes used in romania and diaspora |
| topic | sustainable development, healthy food, traditional food, consumer awareness |
| url | http://anale.spiruharet.ro/index.php/economics/article/view/637 |
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