Orvalho, TelmaDias, SaraMachado, DanielaSoares, InêsVedor, RitaGomes, AnaAlves, Marco2025-05-132025-05-132025-04-02http://hdl.handle.net/10400.14/53244Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.engconference poster not in proceedings