[vc_row][vc_column][vc_column_text] Authors  Alejandra Hurtado-Romero, Mariano del Toro, Luis Barbosa, Eduardo García, Tomás García Cayuela   Abstract  Innovative technologies, such as high hydrostatic pressure, ultrasound, microwave, drying and extrusion, are used to process food products using short processing time and low temperature conditions, to prolong shelf life and preserve nutritional value, sensory quality and food safety.  Importance of the article for the Red Tecnomifood  Innovation in prebiotic ingredients is not limited to finding...