Sustainability: Use of vegetables in their entirety or non-conventional food parts for flours preparation

• Main Authors: Raíssa Vieira Ribeiro Ramos (Author), Rodolfo Mantovany de Oliveira (Author), Natali Silva Teixeira (Author), Monica Mano Vieira de Souza (Author), Luciana Ribeiro Trajano Manhães (Author), Elaine Cristina De Souza Lima (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2020-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Introduction: Waste is a great problem faced by Brazil, due to dietary habits, with a low use of fruit peels, leaves and stems of vegetables. However, it is known that the use of these parts traditionally not used can contribute to the production of healthier and more nutritious food with less negat...