<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2524-177X</journal-id>
<journal-title><![CDATA[Revista médica del Hospital General de México]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. med. Hosp. Gen. Méx.]]></abbrev-journal-title>
<issn>2524-177X</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Médica del Hospital General de México A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2524-177X2023000400135</article-id>
<article-id pub-id-type="doi">10.24875/hgmx.23000024</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Perception of the use of agro-industrial by-products as ingredients for food product development: a qualitative study]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-García]]></surname>
<given-names><![CDATA[José F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Beltrán]]></surname>
<given-names><![CDATA[Yolanda E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mercado-Mercado]]></surname>
<given-names><![CDATA[Gilberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Vizcaya de las Américas Licenciatura en Nutrición ]]></institution>
<addr-line><![CDATA[Nayarit Tepic]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Tepic Laboratorio Integral de Investigación en Alimentos]]></institution>
<addr-line><![CDATA[Nayarit Tepic]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas Departamento de Ciencias Químico Biológicas]]></institution>
<addr-line><![CDATA[Chihuahua ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>86</volume>
<numero>4</numero>
<fpage>135</fpage>
<lpage>140</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2524-177X2023000400135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2524-177X2023000400135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2524-177X2023000400135&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction/Objective: The purpose of the study is to qualitatively evaluate the perception of the use of by-products as an ingredient in food processing and its effect on human health.  Methods: The study was descriptive and observational to determine the perception of the use of food by-products (FBP) for food processing and its impact on health, using a questionnaire in Google Forms format. The survey was applied to people in seven municipalities of Nayarit: Acaponeta, Compostela, San Blas, Santiago Ixcuintla, Xalisco, Tecuala and Tepic.  Results: 56% of the respondents answered that by-products are feasible for reuse in the development of new food products. Of the volunteers who were in favor, 33% agreed and only 9% strongly agreed. Seeds (42%) and husks (33%) are the main by-products that respondents noted as potential ingredients. The processes where by-products can be implemented the most are fermentation processes (25%), juices or nectars (18%) and bakery products (17%).  Conclusions: Perceptions are associated with culture and health, so it is important to analyze the criteria between the relationship with nutritional and functional health attributes so that by-products are accepted in the daily diet.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Foods]]></kwd>
<kwd lng="en"><![CDATA[By-products]]></kwd>
<kwd lng="en"><![CDATA[Perception]]></kwd>
<kwd lng="en"><![CDATA[Nayarit]]></kwd>
<kwd lng="en"><![CDATA[Human health]]></kwd>
<kwd lng="en"><![CDATA[Food processing]]></kwd>
</kwd-group>
</article-meta>
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