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Palabras clave – provistas por la editorial

lycopene; optical system; colorimeter; spectroscopy; images; HPLC; fruit gel; aeration; drying; sorption isotherms; glass transition; maltodextrin; raw meat cat diet; essential fatty acids; fatty acids profile; fatty acids distribution; oxidative stability; traditional sausages; chemical composition; near infrared reflectance (NIR) spectroscopy; calibration; validation; Yarrowia lipolytica; microbial lipids; phosphorus limitation; nitrogen limitation; cider; dry hopping; gas chromatography; mass spectrometry; solid phase microextraction; volatiles; clove buds; juniper berries; lemon peels; fatty acid composition; GC–MS; GC–TOF–MS; cream; fermentation; glass transition temperature; freeze-dried strawberries; milk and dark chocolate; MDSC; berry fruit by-products; alternative extraction methods; waste management; green extraction; PEF-assisted extraction; ultrasound-assisted extraction; edible functional oils; food identity; phytochemicals’ profile; gas- and liquid chromatography; chemometrics; metabolomics; gamma-decalactone; separation; solvent extraction; hydrodistillation; adsorption; Amberlite XAD-4; amaranth oil; quinoa oil; DSC; Rancimat; pork loin; sous vide; physicochemical properties; microbiological quality; sensory quality; n/a