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Palabras clave – provistas por la editorial

Electron Beam Irradiation; rice; moisture; physicochemical properties; rabbiteye blueberry; postharvest storage; firmness; aroma compounds; off-odor; dry-fermented sausages; near infrared spectroscopy; portable device; PLS-DA; Scomber colias; prior chilling; Fucus spiralis; packaging medium; canning; lipid damage; colour; trimethylamine; quality; carob kibbles; carob juice; aqueous extraction; sugars; phenolics; free amino acids; biogenic amines; filling medium; European eels; stracciatella cheese; volatile organic compounds; sensory characteristics; natural preservatives; cheese storage; pineapple by-products; hydrostatic pressure; bromelain; enzyme activity; marinade; meat; texture; water status and distribution; microstructure; secondary structure of protein; Atlantic mackerel; saffron quality; secondary metabolites; drying; high performance liquid chromatography-diode array detection (HPLC-DAD); spectrophotometry; canned eels; olive oil; sunflower oil; oxidation; antioxidants; total phenols; vitamin E; fresh wet noodles; humidity-controlled dehydration; microorganisms; shelf-life; noodle quality; “Rocha” pear; ultrasound; microwave; quality characteristics; empirical models; beetroot; organic farming; storage; bioactive compounds; betalain; nitrate; sugar; phenolic compounds; total dry matter; chicken meat; sensory evaluation; superheated steam; marination; hot smoking; storage effect; extra virgin olive oil; phenols; sterols; tocopherols; temperature; argon; freeze-thaw cycles; anthocyanins; gas chromatography-mass spectrometry; aroma profiles; hot-air drying; blueberry; cooking methods; fish meat snacks; LF-NMR; SEM; protein oxidation; expressible moisture; gel; gum; heat penetration; thermally processed; wet pet food; n/a