**Author details**

Marina Marsanasco1,2 and Silvia del Valle Alonso1,2\*

1 Departamento de Ciencia y Tecnología, Laboratorio de BioNanotecnología (LBN), Universidad Nacional de Quilmes, Roque Sáenz Peña, Buenos Aires, Argentina

2 IMBICE-CONICET, Grupo de Biología Estructural y Biotecnología (GBEyB), CCT-La Plata, CICPBA and UNLP, La Plata, Argentina

\*Address all correspondence to: silviadelvalle@gmail.com; salonso@unq.edu.ar

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods? DOI: http://dx.doi.org/10.5772/intechopen.96421*
