{"id":12296,"date":"2025-07-21T16:15:16","date_gmt":"2025-07-21T16:15:16","guid":{"rendered":"https:\/\/blogs.ua.es\/uatv\/?p=12296"},"modified":"2025-07-22T07:53:31","modified_gmt":"2025-07-22T07:53:31","slug":"proyecto-i-d-i-de-gasterra-tono-belda-explora-hongos-autoctonos-para-su-revalorizacion-cientifica-y-gastronomica","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/uatv\/2025\/07\/21\/proyecto-i-d-i-de-gasterra-tono-belda-explora-hongos-autoctonos-para-su-revalorizacion-cientifica-y-gastronomica\/","title":{"rendered":"Proyecto I D i de GASTERRA: Tono Belda explora hongos aut&oacute;ctonos para su revalorizaci&oacute;n cient&iacute;fica y gastron&oacute;mica"},"content":{"rendered":"<p>Proyecto I D i de GASTERRA: Tono Belda explora hongos aut&oacute;ctonos para su revalorizaci&oacute;n cient&iacute;fica y gastron&oacute;mica <\/p>\n<p>Proyecto del programa GASTERRA I D i. El investigador Tono  Beld&aacute; lidera una investigaci&oacute;n sobre especies silvestres de hongos en la provincia de Alicante, con aplicaciones en la gastronom&iacute;a y estudios nutricionales.<br \/>\nPart of the GASTERRA I D i programme. Researcher Tono  Belda explores wild fungi species in Alicante to assess their culinary potential and nutritional properties.<\/p>\n<p> <iframe src=\"https:\/\/vertice.cpd.ua.es\/306519?iframef=1&vrtapp=blogsua\" style=\"display:block; width:610px; height:343.125px;\" frameBorder=\"0\"  scrolling=\"no\" allowfullscreen>iframes no soportados en este navegador<\/iframe> <br \/>M&aacute;s informaci&oacute;n: <a href=\"https:\/\/gasterra.ua.es\/\" target=\"_blank\">https:\/\/gasterra.ua.es\/<\/a>,<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Proyecto I D i de GASTERRA: Tono Belda explora hongos aut&oacute;ctonos para su revalorizaci&oacute;n cient&iacute;fica y gastron&oacute;mica Proyecto del programa GASTERRA I D i. El investigador Tono Beld&aacute; lidera una investigaci&oacute;n sobre especies silvestres de hongos en la provincia de Alicante, con aplicaciones en la gastronom&iacute;a y estudios nutricionales. Part of the GASTERRA I D [&hellip;]<\/p>\n","protected":false},"author":4518,"featured_media":12295,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1596],"tags":[2428180,2428179,2428141,2428139,2428182,2428140,2428181],"class_list":["post-12296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencias","tag-etnomicologia-2","tag-etnomicologia","tag-etnomicologia-ua","tag-gasterra-i-d-i","tag-gastronomia-y-sostenibilidad","tag-hongos-comestibles","tag-tono-belda"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/users\/4518"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/comments?post=12296"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12296\/revisions"}],"predecessor-version":[{"id":12312,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12296\/revisions\/12312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/media\/12295"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/media?parent=12296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/categories?post=12296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/tags?post=12296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}