Open access peer-reviewed Edited Volume

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

Edited by Ana Novo de Barros

CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences


Irene Gouvinhas

Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)

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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Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-ProductsEdited by Ana Novo de Barros

Published: July 14th 2021

DOI: 10.5772/intechopen.91078

ISBN: 978-1-83880-683-5

Print ISBN: 978-1-83880-682-8

eBook (PDF) ISBN: 978-1-83880-690-3

Copyright year: 2021

Books open for chapter submissions

3957 Total Chapter Downloads

2 Crossref Citations

6 Dimensions Citations


Open access peer-reviewed

1. Winery By-Products as Source of Bioactive Compounds for Pharmaceutical and Cosmetic Industries

By Irene Gouvinhas and Ana Barros


Open access peer-reviewed

2. Food Waste and Agro By-Products: A Step towards Food Sustainability

By Ajita Tiwari and Roshna Khawas


Open access peer-reviewed

3. Valorization Technologies of Marine By-Products

By Amar Kaanane and Hind Mkadem


Open access peer-reviewed

4. Animal Waste and Agro-by-Products: Valuable Resources for Producing Fish at Low Costs in Sub-Saharan Countries

By Renalda N. Munubi and Hieromin A. Lamtane


Open access peer-reviewed

5. Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance

By Carlos Martín Enríquez-Castro, Manuel Pérez-Nafarrate and Jesús Enrique Gerardo Rodríguez


Open access peer-reviewed

6. Advanced Optical Technologies in Food Quality and Waste Management

By John Chauvin, Ray Duran, Stanley Ng, Thomas Burke, Kenneth Barton, Nicholas MacKinnon, Kouhyar Tavakolian, Alireza Akhbardeh and Fartash Vasefi


Open access peer-reviewed

7. Innovation in the Seafood Sector through the Valorization of By-Products

By Marzieh Moosavi-Nasab, Najme Oliyaei, Jong-Bang Eun and Armin Mirzapour-Kouhdasht


Open access peer-reviewed

8. Valorization of Native Nuts from Brazil and Their Coproducts

By Renan Danielski, Gabriela Polmann and Jane Mara Block


Open access peer-reviewed

9. Bioactive Peptides from Agriculture and Food Industry Co-Products: Peptide Structure and Health Benefits

By Jirawat Yongsawatdigul and Ali Hamzeh


Open access peer-reviewed

10. The Potential of Lutein Extract of Tagetes erecta L. Flower as an Antioxidant and Enhancing Phagocytic Activity of Macrophage Cells

By Kusmiati Kusmiati, Fifi Afiati, Chrisna Widhiani, Alpinna Aditia, Destia D. Elviani and Atit Kanti


Open access peer-reviewed

11. Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects

By Akeem Olayemi Raji


Open access peer-reviewed

12. Genes Involved in Lipid Metabolism in Coconut

By Wei Xia


Open access peer-reviewed

13. Gums—Characteristics and Applications in the Food Industry

By Diego Aires da Silva, Giselle Cristine Melo Aires and Rosinelson da Silva Pena


Open access peer-reviewed

14. A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

By Abu Saeid and Maruf Ahmed


Open access peer-reviewed

15. Valorization Options of Strawberry Extrudate Agro-Waste. A Review

By Juan Cubero-Cardoso, Antonio Serrano, Ángeles Trujillo-Reyes, Denys K. Villa-Gómez, Rafael Borja and Fernando G. Fermoso


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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