TY  - CHAP
AU  - Marzieh Moosavi-Nasab
AU  - Najme Oliyaei
AU  - Jong-Bang Eun
AU  - Armin Mirzapour-Kouhdasht
ED  - Ana Novo de Barros
ED  - Irene Gouvinhas
Y1  - 2020-12-29
PY  - 2020
T1  - Innovation in the Seafood Sector through the Valorization of By-Products
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. 7
UR  - https://doi.org/10.5772/intechopen.95008
DO  - 10.5772/intechopen.95008
SN  - 978-1-83880-683-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-25
ER  -