{"id":1808,"date":"2025-05-11T20:35:51","date_gmt":"2025-05-11T19:35:51","guid":{"rendered":"https:\/\/lifebioencapsulation.com\/?p=1808"},"modified":"2025-05-11T20:37:51","modified_gmt":"2025-05-11T19:37:51","slug":"publicacion-cientifica-en-la-revista-foods-vol-148","status":"publish","type":"post","link":"https:\/\/lifebioencapsulation.com\/index.php\/2025\/05\/11\/publicacion-cientifica-en-la-revista-foods-vol-148\/","title":{"rendered":"Publicaci\u00f3n Cient\u00edfica en la revista Foods, vol 14(8)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.mdpi.com\/2304-8158\/14\/8\/1438\" target=\"_blank\" rel=\"noreferrer noopener\">Mar\u00eda Isabel S\u00e1ez et al (2025). Evaluation of White Grape Marc Extract as an Additive to Extend the Shelf-Life of Fish Fillets. Foods 2025, vol 14(8). https:\/\/doi.org\/10.3390\/foods14081438<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En esta nueva publicaci\u00f3n se eval\u00faa si la aplicaci\u00f3n de un extracto de uva a la superficie de filetes de dorada (<i>Sparus aurata<\/i>) podr\u00eda significar una alternativa viable a los conservantes aprobados para pescado fresco en la UE.<\/p>\n","protected":false},"author":1,"featured_media":1809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","_crdt_document":"","pagelayer_contact_templates":[],"_pagelayer_content":"","inline_featured_image":false,"footnotes":""},"categories":[31,28],"tags":[],"class_list":["post-1808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publicaciones_cientificas","category-publicaciones"],"blog_post_layout_featured_media_urls":{"thumbnail":["https:\/\/lifebioencapsulation.com\/wp-content\/uploads\/2025\/05\/0525_foods-150x150.png",150,150,true],"full":["https:\/\/lifebioencapsulation.com\/wp-content\/uploads\/2025\/05\/0525_foods.png",576,409,false]},"categories_names":{"31":{"name":"Cient\u00edfica","link":"https:\/\/lifebioencapsulation.com\/index.php\/category\/publicaciones\/publicaciones_cientificas\/"},"28":{"name":"Publicaciones","link":"https:\/\/lifebioencapsulation.com\/index.php\/category\/publicaciones\/"}},"tags_names":[],"comments_number":"0","_links":{"self":[{"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/posts\/1808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/comments?post=1808"}],"version-history":[{"count":3,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/posts\/1808\/revisions"}],"predecessor-version":[{"id":1812,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/posts\/1808\/revisions\/1812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/media\/1809"}],"wp:attachment":[{"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/media?parent=1808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/categories?post=1808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifebioencapsulation.com\/index.php\/wp-json\/wp\/v2\/tags?post=1808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}