Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products
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...
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| Format: | eBook |
| Language: | English |
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IntechOpen
2021
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| Collection: | Directory of Open Access Books - Collection details see MPG.ReNa |
| Summary: | 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. |
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| Item Description: | Creative Commons (cc), https://creativecommons.org/licenses/by/3.0/ |
| Physical Description: | 1 electronic resource (302 p.) |
| ISBN: | 9781838806903 9781838806828 intechopen.91078 9781838806835 |