Open access peer-reviewed Edited Volume

INNovation in the FOOD sector through the valorization of food and agro-food by-products

Ana Novo de Barros

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


Clonal Selection Cultural Practices Nutritional Quality Health Effects Proteomic Analysis High-Resolution Melting Edible Insect Proteins Consumer Safety Multivariate Analysis Chemometrics Genomic Strategies Industrial Symbiosis

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About the book

This book intends to be a coherent and strategic project focus on different aspects of the Food quality, from production to nutritional and functional quality, certification and also environmental aspects of food production, aiming the increase of the Quality and Innovation if the Food sector. It must be focused on new strategies to obtain innovative food, applying emerging technologies, new ingredients and new approaches.

Also, the valorization of by-products must be considered, once some of the components present in this matrices can present biological properties, very important to the development of new and innovative foods, taking into account the circular economy and symbiotic industry concepts.

Nowadays, and in the face of, for example, climate changes that are occurring around the world, it is important to develop new food products, with new cultures that adapt to new productive strategies, while simultaneously maintaining or improving the health of the consumers.

Publishing process

Book initiated and editor appointed

Date completed: April 29th 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: July 19th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: October 7th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: December 6th 2020

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About the editor

Ana Novo de Barros

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

Assistant Professor with habilitation at the Chemistry Department of the University of Trás-os-Montes and Alto Douro, in the field of Organic Chemistry, Food Chemistry and Food Analysis. Integrated member from the Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), responsible for the Phytochemicals Laboratory, and Coordinator of the Agri-Food Quality Group. Leader of the Thematic Line 'Technology and innovation in the agrifood and forestry chains for a more competitive bioeconomy” and Director of the same Research Centre, since May 2017, rated with Very Good by the FCT's evaluation panel. Author of 75 international peer reviewed papers and holder of 8 national and international patents. Coordinator of one ON2 projet as the principal investigator and more 15 projects as participant. Supervised 6 PhD theses and 40 Master's theses. The current goals are linked to UNESCO codes: Biochemistry (2302), Analytical Chemistry (2301), Organic Chemistry (2306), Food Science and Technology (3309) and Nutrition (3206). The main lines of research are focus on: - Synthesis and structural characterization by NMR of potentially bioactive phenolic compounds. - Characterization and quantification of bioactive compounds of food matrices and by-products by HPLC. - Evaluation of pre-harvest factors (species, variety, ripeness and agro-environmental factors) and post-harvest factors (agronomic, environmental, transport, storage or processing) in the content of bioactive phytochemicals. - Evaluation of biological activity in vitro ( antioxidant activity and capacity to modulate oxidative stress in cell models) of phytochemical constituents. - Development of ingredients and functional foods based on the content of bioactive polyphenols available in the analyzed matrices. - Use of infrared spectroscopy to determine the nutritional and phytochemical composition and as a technique for developing predictive models. Keywords: Vegetable foods, by-products, nutritional composition, amino acids, minerals, phenolic compounds, vitamin C, functional foods, bioactivity, HPLC-PAD, HPLC-PAD-MS / MS, UPLC / MS / MS, UPLC / FL, FTIR / NIR / MIR, NMR, antioxidant capacity.

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