TY - CHAP A1 - Amar Kaanane A2 - Hind Mkadem ED1 - Ana Novo de Barros ED2 - Irene Gouvinhas Y1 - 2021-07-14 PY - 2021 T1 - Valorization Technologies of Marine 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. 3 UR - https://doi.org/10.5772/intechopen.95031 DO - 10.5772/intechopen.95031 SN - 978-1-83880-683-5 PB - IntechOpen CY - Rijeka Y2 - 2021-09-16 ER -