Overview

The book focuses on detecting the level of acceptability of products based on unconventional parts of food. During the course of the work, many authors were consulted, leading to different conclusions, but all based on the fact that there is a great need for commitment on the part of those involved in the food sector, such as nutritionists, researchers, students (in related fields), and individuals who already make full use of food, among others. Greater dissemination and research on the nutrients and substances contained in unconventional parts of food are indispensable as knowledge support for the application of combinations between preparations and the population, contributing to the nutritional enrichment of the diet, since these are dishes made up of easily accessible and low-cost foods; they avoid the accumulation of waste in the environment; they are widely accepted and, therefore, essential for the application of sustainability, a factor that is so important to today's society.

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