Trees, Forests and People, Volume 8, June 2022
The Lancet Regional Health - Americas, Volume 10, June 2022
The Journal of Climate Change and Health,
Volume 6,
2022,
100121
eBioMedicine, Volume 80, June 2022
Future Foods, Volume 5, June 2022
Innovative food products containing new ingredients have been designed to meet nutritional needs and new consumption trends. In this way, different vegetable species, named unconventional food plants (UFPs), are being studied in the literature and are emerging as candidates to provide foods containing a better composition, providing greater healthiness. Furthermore, specific vegetable tissues discarded in post-harvest and/or industrial pre-processing operations can be considered UFPs adequate for human consumption.