{"id":12347,"date":"2025-08-06T10:14:29","date_gmt":"2025-08-06T10:14:29","guid":{"rendered":"https:\/\/blogs.ua.es\/uatv\/?p=12347"},"modified":"2025-09-01T07:08:56","modified_gmt":"2025-09-01T07:08:56","slug":"projecte-r-d-i-de-gasterra-arantzazu-valdes-investiga-nous-ingredients-naturals-a-partir-de-residus-dapi","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/uatv\/2025\/08\/06\/projecte-r-d-i-de-gasterra-arantzazu-valdes-investiga-nous-ingredients-naturals-a-partir-de-residus-dapi\/","title":{"rendered":"Projecte R D i de GASTERRA: Arantzazu Vald&eacute;s investiga nous ingredients naturals a partir de residus d&#039;api"},"content":{"rendered":"<p>Innovaci&oacute; gastron&ograve;mica i sostenibilitat vegetal: un projecte del programa GASTERRA I D i estudia l?aprofitament de residus d?api per millorar hamburgueses de peix.<br \/>\nCulinary innovation and plant-based sustainability: a GASTERRA R<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>Innovaci&oacute; gastron&ograve;mica i sostenibilitat vegetal: un projecte del programa GASTERRA I D i estudia l?aprofitament de residus d?api per millorar hamburgueses de peix. Culinary innovation and plant-based sustainability: a GASTERRA RM&aacute;s informaci&oacute;n: https:\/\/gasterra.ua.es\/,<\/p>\n","protected":false},"author":4518,"featured_media":12345,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1596],"tags":[2428208,2428202,2428213,2428210,2428211,2428206,2310530,2428207,2428204,2428209,2428059,2428212,2368824,2428203,861,2428205],"class_list":["post-12347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencias","tag-alimentacion-saludable","tag-apio","tag-arantzazu-valdes","tag-circularidad-agroalimentaria","tag-etiqueta-limpia","tag-extraccion-ultrasonica","tag-gasterra","tag-hamburguesas-de-pescado","tag-ingredientes-naturales","tag-innovacion-culinaria","tag-investigacion-gastronomica","tag-proyecto-fishsap","tag-quimica-analitica","tag-sostenibilidad-alimentaria","tag-universidad-de-alicante","tag-valorizacion-de-residuos"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12347","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=12347"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12347\/revisions"}],"predecessor-version":[{"id":12361,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12347\/revisions\/12361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/media\/12345"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/media?parent=12347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/categories?post=12347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/tags?post=12347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}