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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Bibliographic Details
Main Author: Novo de Barros, Ana
Other Authors: Gouvinhas, Irene
Format: eBook
Language:English
Published: IntechOpen 2021
Subjects:
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
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.
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