Jose A. Beltran

Zaragoza, AR 50013, Spain

Last Updated: 09/26/2026

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Found 28 publications

From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition.

From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition.

Journal: Foods (Basel, Switzerland)

Published: September 02, 2024

Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods.

Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods.

Journal: Foods (Basel, Switzerland)

Published: November 14, 2023

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

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

Journal: Foods (Basel, Switzerland)

Published: July 28, 2023

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

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

Journal: Foods (Basel, Switzerland)

Published: October 18, 2022

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

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

Journal: Foods (Basel, Switzerland)

Published: July 28, 2022

Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.

Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.

Journal: Meat science

Published: April 01, 2022

An Approach to the Spanish Consumer's Perception of the Sensory Quality of Environmentally Friendly Seabass.

An Approach to the Spanish Consumer's Perception of the Sensory Quality of Environmentally Friendly Seabass.

Journal: Foods (Basel, Switzerland)

Published: September 24, 2021

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

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

Journal: Foods (Basel, Switzerland)

Published: July 20, 2021

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.

Journal: Foods (Basel, Switzerland)

Published: December 15, 2020

Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice.

Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice.

Journal: Foods (Basel, Switzerland)

Published: November 27, 2019

Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.

Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.

Journal: Journal of the science of food and agriculture

Published: November 21, 2019

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures.

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures.

Journal: Foods (Basel, Switzerland)

Published: August 28, 2019

Showing 1-12 of 28

Last Updated: 09/26/2026