Preface

The progressive depletion of agro-diversity due to the emergence of new cultivars has led to a reduction of local varieties selected for millennia in traditional farming systems, which are now seriously threatened. The old varieties (landraces), now cultivated in traditional farming systems, are an important part of many production systems and are much appreciated for their taste and nutritional characteristics. A wide range of preharvest factors can modulate the appearance and nutritional value of the harvested products. These include biological factors (pathological, entomological, animal); physiological factors (physiological disorders, nutritional imbalances, maturity); environmental–cultural factors (climate, soils, water relations, light intensity); mechanical damage; and genetic variation. Creating and/or maintaining production conditions that minimize undesirable product appearance is essential. In recent years, consumers' perception of the roles played by the foods they ingest on their health status has evolved considerably. Foods are no longer seen only as a source of nutrients but are now viewed as a means to prevent disease and improve physical and mental well-being. This has changed consumer demands in the field of food production. Fruits, vegetables, and mushrooms are valuable sources of nutrients and contain many phytochemicals with biological activity. In addition, the use of genetic resources in the development of hypoallergenic and antioxidant products is an attractive solution. The identification/detection of antioxidants and antioxidant genes in different plant species is an interesting topic due to their importance for human health. A food traceability system is fundamentally based on product identification, data to trace, product routing, and traceability tools to ensure that consumers receive products that are safe and do not pose a threat to health. Another step in food valorization is the development of new products and new technologies for food processing.

This book contains fifteen chapters organized in three sections: "By-Products Valorization," "New Technologies," and "Innovation in the Food Sector."

**II**

**Section 3**

Innovation in the Food Sector **115**

**Chapter 7 117**

**Chapter 8 139**

**Chapter 9 157**

**Chapter 10 179**

**Chapter 11 195**

**Chapter 12 219**

**Chapter 13 233**

**Chapter 14 257** A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit,

**Chapter 15 271**

Valorization Options of Strawberry Extrudate Agro-Waste. A Review *by Juan Cubero-Cardoso, Antonio Serrano, Ángeles Trujillo-Reyes, Denys K. Villa-Gómez, Rafael Borja and Fernando G. Fermoso*

The Potential of Lutein Extract of *Tagetes erecta* L. Flower as an Antioxidant

Innovation in the Seafood Sector through the Valorization of By-Products

*by Marzieh Moosavi-Nasab, Najme Oliyaei, Jong-Bang Eun* 

Valorization of Native Nuts from Brazil and Their Coproducts *by Renan Danielski, Gabriela Polmann and Jane Mara Block*

and Enhancing Phagocytic Activity of Macrophage Cells

Utilization of Starch in Food and Allied Industries in Africa:

Gums—Characteristics and Applications in the Food Industry

Genes Involved in Lipid Metabolism in Coconut

*by Diego Aires da Silva, Giselle Cristine Melo Aires* 

Bioactive Peptides from Agriculture and Food Industry Co-Products:

*by Kusmiati Kusmiati, Fifi Afiati, Chrisna Widhiani, Alpinna Aditia,* 

*and Armin Mirzapour-Kouhdasht*

Peptide Structure and Health Benefits *by Jirawat Yongsawatdigul and Ali Hamzeh*

*Destia D. Elviani and Atit Kanti*

Challenges and Prospects *by Akeem Olayemi Raji*

*and Rosinelson da Silva Pena*

*by Abu Saeid and Maruf Ahmed*

Cookies and Cake

*by Wei Xia*

#### **Ana Novo de Barros and Irene Gouvinhas**

CITAB – Centre for the Research and Technology of Agro-Environmental and Biological Sciences/UTAD – University of Trás-os-Montes e Alto Douro, Vila Real, Portugal

**1**

Section 1

By-Products Valorization

Section 1
