Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

por Honrado, Adrián, Rubio, Sara, Beltrán, José Antonio, Calanche, Juan
Publicado 2022

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

por Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro, Beltrán, José A., Calanche, Juan
Publicado 2022

Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life

por Ardila, Paula, Honrado, Adrián, Marquina, Pedro, Beltrán, José Antonio, Calanche, Juan B.
Publicado 2023

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

por Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Publicado 2021

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

por Aínsa, Andrea, Vega, Alba, Honrado, Adrian, Marquina, Pedro, Roncales, Pedro, Gracia, José A. Beltrán, Morales, Juan B. Calanche
Publicado 2021