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

• Hauptverfasser: Raíssa Vieira Ribeiro Ramos (Verfasst von), Rodolfo Mantovany de Oliveira (Verfasst von), Natali Silva Teixeira (Verfasst von), Monica Mano Vieira de Souza (Verfasst von), Luciana Ribeiro Trajano Manhães (Verfasst von), Elaine Cristina De Souza Lima (Verfasst von)
• Format: Buch
• Veröffentlicht: Universidade do Estado do Rio de Janeiro, 2020-07-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: 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...