TY - CHAP A1 - Renalda N. Munubi A2 - Hieromin A. Lamtane ED1 - Ana Novo de Barros ED2 - Irene Gouvinhas Y1 - 2021-07-14 PY - 2021 T1 - Animal Waste and Agro-by-Products: Valuable Resources for Producing Fish at Low Costs in Sub-Saharan Countries 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. 4 UR - https://doi.org/10.5772/intechopen.95057 DO - 10.5772/intechopen.95057 SN - 978-1-83880-683-5 PB - IntechOpen CY - Rijeka Y2 - 2021-09-22 ER -