LEADER 01797nam  2200373   450 
001 9910688472103321
005 20230628220140.0
024 7 $a10.5772/intechopen.91078
035   $a(CKB)5400000000045387
035   $a(NjHacI)995400000000045387
035   $a(EXLCZ)995400000000045387
100   $a20230628d2021      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aInnovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products /$fAna Novo De Barros, Irene Gouvinhas, editors
210  1$aLondon :$cIntechOpen,$d2021.
215   $a1 online resource (302 pages)
311   $a1-83880-690-3 
320   $aIncludes bibliographical references.
330   $aThis 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.
606   $aFood processing by-products industry
615  0$aFood processing by-products industry.
676   $a664.08
702   $aGouvinhas$b Irene
702   $aBarros$b Ana Novo De
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910688472103321
996   $aInnovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products$92826521
997   $aUNINA