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Palabras clave – provistas por la editorial

apple; phenolic compounds; genetic resources; HPLC-DAD; thyme; oregano; dry herbs; polyphenols; chlorophyll; carotenoids; microbial; cytotoxicity; dissolution test; functional food; innovative food; drying; natural food; Helianthus tuberosus; pro-healthy properties; plant polyphenols; food processing; phenolic content; bioavailability; bioaccessibility; coffee Arabica; roasting process; brewing methods; antioxidant activity; flavonoids; caffeine; pH of infusions; tannins; snack; baking; carotenoids content; chlorophyll content; total polyphenols content; calorific value; sensory properties; sourdough fermentation; inoculation; lactic acid bacteria; FODMAP; fructans; antioxidants; chocolate; free radical scavenging activity; reducing power; functionalization of food; electronic nose analysis; isoflavone conversion; thermal process; immature seeds; mature seeds; internal water content; konjac; linseed flour; fat substitute; volatile compounds; lipid oxidation; encapsulation; Mauritia flexuosa (aguaje); controlled dehydration