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Palabras clave – provistas por la editorial

blanching; n/a; acrylamide; thickness; seaweeds; N-carbamylglutamate; Chlorophyceae; EPA+DHA; hydrolysates; Phaeophyceae; carbohydrates; scanning electron microscopy; antioxidant; scorpion (Buthus martensii Karsch) protein; Gracilaria; animal products; milk; prebiotic; extraction; functional properties; refined commercial salmon oil; HPLC-MS/MS; total FA yield; avocado oil; n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration; DHA; alcalase; antioxidants compounds; flavourzyme; phenolic compounds; UPLC-MSE; oil extraction; frying time; response surface methodology; fatty acid profile; response surface methodology (RSM); Amazonian fruits; water holding capacity; phenolic acids; amaranth protein; temperature; feeds; multiple response optimization; polysaccharides; fatty acids; Artemisia argyi leaves; seaweed; Rhodophyceae; process variable maximization; bioactive peptides; vitamins; EPA; desirability function; ultrasonic extraction; bioactive compounds; crisps; deep eutectic solvents