TY  - CHAP
AU  - Juan Cubero-Cardoso
AU  - Antonio Serrano
AU  - Ángeles Trujillo-Reyes
AU  - Denys K. Villa-Gómez
AU  - Rafael Borja
AU  - Fernando G. Fermoso
ED  - Ana Novo de Barros
ED  - Irene Gouvinhas
Y1  - 2020-10-12
PY  - 2020
T1  - Valorization Options of Strawberry Extrudate Agro-Waste. A Review
N2  - 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.
BT  - Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products
SP  - Ch. 15
UR  - https://doi.org/10.5772/intechopen.93997
DO  - 10.5772/intechopen.93997
SN  - 978-1-83880-683-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-05-08
ER  -