Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Noelia Betoret

Showing results (1-10 of 21) with videos related to

Pageof 3
Sort By:
Foods (Basel, Switzerland)|March 13, 2024
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing ConditionsStevens Duarte, Ester Betoret, Noelia Betoret
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 17, 2026
Thermal and structural characterisation of resistant starch from Andean roots cultivated in ColombiaElsa Fonseca, Noelia Betoret, Liliana Betancourt
Foods (Basel, Switzerland)|January 11, 2024
Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability ChallengesNoelia Betoret, Ester Betoret, Virginia Teresa Glicerina
Foods (Basel, Switzerland)|November 26, 2022
Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-ProductsClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Foods (Basel, Switzerland)|October 14, 2023
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered IngredientsClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 21, 2023
Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and StorageClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Foods (Basel, Switzerland)|February 25, 2023
Effect of Processing and <i>In Vitro</i> Digestion on Bioactive Constituents of Powdered IV Range Carrot (<i>Daucus carota</i>, L.) WastesClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Foods (Basel, Switzerland)|July 12, 2025
Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free BreadStevens Duarte, Janaina Sánchez-García, Joanna Harasym, et al.
Foods (Basel, Switzerland)|April 30, 2021
Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.)Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, et al.
Foods (Basel, Switzerland)|May 11, 2024
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free MuffinsClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Foods (Basel, Switzerland)|March 13, 2024
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing ConditionsStevens Duarte, Ester Betoret, Noelia Betoret
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 17, 2026
Thermal and structural characterisation of resistant starch from Andean roots cultivated in ColombiaElsa Fonseca, Noelia Betoret, Liliana Betancourt
Foods (Basel, Switzerland)|January 11, 2024
Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability ChallengesNoelia Betoret, Ester Betoret, Virginia Teresa Glicerina
Foods (Basel, Switzerland)|November 26, 2022
Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-ProductsClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Foods (Basel, Switzerland)|October 14, 2023
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered IngredientsClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 21, 2023
Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and StorageClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Foods (Basel, Switzerland)|February 25, 2023
Effect of Processing and <i>In Vitro</i> Digestion on Bioactive Constituents of Powdered IV Range Carrot (<i>Daucus carota</i>, L.) WastesClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Foods (Basel, Switzerland)|July 12, 2025
Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free BreadStevens Duarte, Janaina Sánchez-García, Joanna Harasym, et al.
Foods (Basel, Switzerland)|April 30, 2021
Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.)Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, et al.
Foods (Basel, Switzerland)|May 11, 2024
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free MuffinsClaudia Bas-Bellver, Cristina Barrera, Noelia Betoret, et al.
Pageof 3