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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| Format: | Online |
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| Sprache: | Englisch |
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IntechOpen
2023
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| Online-Zugang: | ONIX_20231201_9781838806835_2036 |
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| _version_ | 1869530265607471104 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-130926 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1309262024-04-14T10:28:44Z Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products Novo de Barros, Ana Gouvinhas, Irene bioactive compounds, artificial intelligence, antioxidant, biodiversity, carotenoids, bioavailability thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVB Agricultural science 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. 2023-12-01T18:30:42Z 2023-12-01T18:30:42Z 2021 book ONIX_20231201_9781838806835_2036 9781838806835 9781838806828 9781838806903 https://directory.doabooks.org/handle/20.500.12854/130926 eng image/jpeg n/a https://www.intechopen.com/books/10237 https://mts.intechopen.com/storage/books/10237/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/intechopen.91078 10.5772/intechopen.91078 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781838806835 9781838806828 9781838806903 IntechOpen 302 open access |
| spellingShingle | bioactive compounds, artificial intelligence, antioxidant, biodiversity, carotenoids, bioavailability thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVB Agricultural science Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products |
| title | Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products |
| title_full | Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products |
| title_fullStr | Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products |
| title_full_unstemmed | Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products |
| title_short | Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products |
| title_sort | innovation in the food sector through the valorization of food and agro food by products |
| topic | bioactive compounds, artificial intelligence, antioxidant, biodiversity, carotenoids, bioavailability thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVB Agricultural science |
| topic_facet | bioactive compounds, artificial intelligence, antioxidant, biodiversity, carotenoids, bioavailability thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVB Agricultural science |
| url | ONIX_20231201_9781838806835_2036 |