TY - CHAP A1 - Marzieh Moosavi-Nasab A2 - Najme Oliyaei A3 - Jong-Bang Eun A4 - Armin Mirzapour-Kouhdasht ED1 - Ana Novo de Barros ED2 - 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 - 2022-05-26 ER -