Noelia Betoret

Full Professor

Universitat Politècnica de València

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Noelia Betoret is a Full Professor at Universitat Politècnica de València, Spain. Her research areas include the valorization of food wastes and by-products, focusing on the physicochemical and functional properties of various food materials. Recent articles highlight her work on almond bagasse, gluten-free bread formulations, and the impact of processing on nutritional characteristics of food waste ingredients.

Articles (10)

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Collaborators (1)

Lucía Seguí Gil

Associate Proffesor (Profesor Titular de Universidad)

Universitat Politècnica de València

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Noelia Betoret

Research Interests

Explore related searches

Contact this professor

About

Articles (10)

Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread

White cabbage waste powder improves gluten-free rice-based breadsticks functional and nutritional characteristics

Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation

Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges

Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

Collaborators (1)

Lucía Seguí Gil

Make your next move.