01797nam 2200373 450 991068847210332120230628220140.010.5772/intechopen.91078(CKB)5400000000045387(NjHacI)995400000000045387(EXLCZ)99540000000004538720230628d2021 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierInnovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products /Ana Novo De Barros, Irene Gouvinhas, editorsLondon :IntechOpen,2021.1 online resource (302 pages)1-83880-690-3 Includes bibliographical references.This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.Food processing by-products industryFood processing by-products industry.664.08Gouvinhas IreneBarros Ana Novo DeNjHacINjHaclBOOK9910688472103321Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products2826521UNINA