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Palabras clave – provistas por la editorial

carotenoids; phenolic compounds; puree; juice; bioaccessibility; pulsed electric fields; carrot; microstructure; quality attributes; orange juice; nisin-assisted thermosonication; microbial and enzyme inactivation; sensory quality; bioactive properties; Aronia melanocarpa L.; by-products; sustainability; inulin; trehalose; polyphenols; HMF; unsupervised chemometric analysis; high hydrostatic pressure; thermal pasteurization; anthocyanin; vitamin C; flavanones; high-pressure processing; potatoes; polyphenol oxidase; antioxidant activity; smoothies; juices; elicitors; abiotic stresses; nutraceuticals; health-promoting compounds; garlic; ageing process; bioactive compounds; organoleptic properties; HPLC-MS/MS analysis; controlled abiotic stresses; elicitation; functional foods; whole fruits and vegetables; stress-induced biosynthesis; secondary metabolites; innovative technologies; non-thermal technologies; apple; strawberry; food processing; thermal processing; stability; storage; ozonisation; antioxidants; table grape; wine grape; wine; zero waste; green technologies; circular economy; UV; UVB; UVC; UV illumination; photochemical treatments; abiotic stress; phytochemicals; quality; food safety; Punica granatum; phenolics; encapsulation; green-technology; minimally processed; food losses; clean label; n/a