Ana Novo de Barros, Irene Gouvinhas (Editors)Irene Gouvinhas (Editors)Ana Novo de Barros2023-06-192023-06-192021978-1-83880-690-3https://repository.vlu.edu.vn/handle/123456789/5642https://www.intechopen.com/books/10237 - 302 pages - IntechOpenThis 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.en-USFood SustainabilityValorization Technologies of Marine By-ProductsFood Quality and Waste ManagementResource Types::text::book