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Palabras clave – provistas por la editorial

trisodium citrate; microbial transglutaminase; casein gels; textural properties; microstructures; Urtica spp.; bioactive compounds; antioxidant activity; antimicrobial activity; traditional medicine; food industry; animal breeding; beta cyclodextrin; ewe’s milk; cheese; Manchego; lipids; cholesterol; anthocyanin; natural extract; tetraethyl orthosilicate; black carrot; black rice flour; anthocyanins; low gluten muffins; added value products; soymilk; enzyme modified soymilk; skim milk; rennet induced gelation; rheological properties; egg yolk; cholesterol extraction; granules extraction; anionic chelating biopolymers; ADME; absorption; chlorophylls; chlorophyllin; green colorant; zinc-chlorophylls; copper-chlorophyll; coloring foodstuff; natural colorants; food colors; pomelo peel; essential oil; anti-oxidant; anti-melanogenic; B16 melanoma cell; oxygen-containing sulfur flavor molecules; β-carotene; bis(2-methyl-3-furyl) disulfide (BMFDS); oxidation products; beetroot; betalains; semi-preparative RP-HPLC; in vitro human gastrointestinal digestion; ex vivo colon fermentation; antioxidant ability; malonildialdehyde; extra virgin olive oil; leaf addition; Tunisian varieties; phenolics; tocopherols; Prunus spinosa L. fruit epicarp; wild fruit valorization; cyanidin 3-rutinoside; peonidin 3-rutinoside; heat and ultrasound assisted extraction; response surface methodology; Ocimum basilicum var. purpurascens leaves; red rubin basil; Heat-Assisted Extraction; extraction optimization; polyphenols; tiger nut; by-products; solvent extraction; horchata de chufa; triple TOF-LC-MS-MS; Caenorhabditis elegans; antioxidants; bergenin; stress resistance; lifespan; Huntington; uxi; Endopleura uchi; Allium cepa red cv.; Citrus limon; pickling; volatiles; SPME; chemometrics; byproducts; food additives; antimicrobial; antioxidant; colorants; texturizing agents; foaming capacity and emulsifiers