"Food Sector Innovation Through the Valorization of Food and Agro-Food By-Products" ed. by Ana Novo de Barros, Irene Gouvinhas

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.

Contents
1. Winery By-Products as Source of Bioactive Compounds for Pharmaceutical and Cosmetic Industries
2. Food Waste and Agro By-Products: A Step towards Food Sustainability
3. Valorization Technologies of Marine By-Products
4. Animal Waste and Agro-by-Products: Valuable Resources for Producing Fish at Low Costs in Sub-Saharan Countries
5. Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance
6. Advanced Optical Technologies in Food Quality and Waste Management
7. Innovation in the Seafood Sector through the Valorization of By-Products
8. Valorization of Native Nuts from Brazil and Their Coproducts
9. Bioactive Peptides from Agriculture and Food Industry Co-Products: Peptide Structure and Health Benefits
10. The Potential of Lutein Extract of Tagetes erecta L. Flower as an Antioxidant and Enhancing Phagocytic Activity of Macrophage Cells
11. Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects
12. Genes Involved in Lipid Metabolism in Coconut
13. Gums—Characteristics and Applications in the Food Industry
14. A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake
15. Valorization Options of Strawberry Extrudate Agro-Waste. A Review


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