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Palabras clave – provistas por la editorial

Newhall navel orange; dietary fiber; structural properties; functional properties; L-arabinose; sucrose; fat; starch; glucose; insulin; GLP-1; GIP; healthy adults; olive pomace; natural phenolic compounds; antioxidant activity; macroporous absorbing resin; hydroxytyrosol; litchi pomace; monosaccharide composition; structure; prebiotic activity; Morus alba leaves; phenolic compounds; Box-Behnken; HPLC-MS; ultrasound-assisted extraction; chufa; HPLC-ESI-TOF-MS; antioxidant; cookies; date seed; flavonoids; polyphenols; degree of hydrolysis; milk protein concentrate; molecular mass distribution; sodium caseinate; turbidity; viscosity; whey protein; foaming properties; fish skin gelatin; pea protein; interfacial properties; Turbiscan Tower; CLSM; sonication-assisted extraction; solvent extraction; Punica granatum L.; pomegranate peels; pomegranate seeds; antimicrobial activity; phytotoxicity; U. pinnatifida; traditional cooking methods; quality characteristics; color; texture; bioactive nutrients; asarinin; solid acid catalyst; characterization; optimization; physicochemical properties; dairy proteins; caseins; plant proteins; protein beverages; acid gel; colloidal stability; pulsed electric field; pulse generation; milk proteins; protein structure; Aloe vera; anthraquinones; stability; aloin; aloe-emodin; rhein; spray drying; freeze drying; processing temperature; pH; microencapsulation; storage stability; carotenoid degradation; gum arabic; vegetable fat; starch-based film; degradability; active packaging; intelligent packaging; mechanical properties; barrier properties; freshness indicator; time-temperature sensor; silver carp; collagen; by-products; rheological properties; fried oil; adsorbent; lignocellulosic biomass; fatty acid; food waste; oil regeneration; oil quality; sustainability; n/a