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Palabras clave – provistas por la editorial

Cucurbita plants; cucurbits; pumpkin; phytochemical composition; food industry; polysaccharides; Lentinus edodes; antioxidant; cytotoxicity; processing; mushrooms; LAB (lactic acid bacteria); fermenting; dietary fiber; mushroom; Agaricus bisporus; dietary fiber ingredient; chemical composition; functional properties; optimization; central composite design; botanicals; food supplements; nutritional claims; functional food; resveratrol; pioglitazone hydrochloride; fatty acid; meat quality; antioxidant ability; yellow-feathered broiler chicken; pomegranate peels; anti-tyrosinase activity; waste recovery; green extraction; lactobacilli effervescent tablets; Chinese ginseng; Polygonatum sibiricum; lactobacilli viability; antibacterial activity; organoleptic assessment; storage stability; ellagic acid; oral administration; bioavailability; microformulations; nanoformulations; solubility enhancement; ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars; phenolic compounds; oleuropein; verbascoside; hydroxytyrosol; ripening stage; maturity index; berry fruit; antioxidant activity; anthocyanins; HPLC fingerprint; underrated species; multipurpose tree; natural food preservative; Eucalyptus globulus essential oil; eucalyptol; antioxidant effect; vapor phase; Orangina fruit juice; functional foods; dietary supplements; food bioactive compounds; formulations; biological activities; quality control