{"id":13157,"date":"2025-01-14T09:02:58","date_gmt":"2025-01-14T07:02:58","guid":{"rendered":"https:\/\/boadas1880.com\/blog\/obtaining-new-protein-sources-for-fermentation\/"},"modified":"2025-01-14T09:02:58","modified_gmt":"2025-01-14T07:02:58","slug":"obtaining-new-protein-sources-for-fermentation","status":"publish","type":"blog","link":"https:\/\/boadas1880.com\/en\/blog\/obtaining-new-protein-sources-for-fermentation\/","title":{"rendered":"Sourcing new protein sources for fermentation"},"content":{"rendered":"<p>The NOVAFERM project aims to study the valorisation of plant-based by-products from organic market gardens through solid-state fermentation to obtain new ingredients and\/or value-added products. This project brings together the Drissa Foundation, an organic fruit and vegetable producer (primary sector), and a processing company that complements the meat sector. In this case, Embutidos Villamar\u00edn, a producer of cured hams and cured sausages.  <\/p>\n","protected":false},"author":1,"featured_media":13159,"template":"","categories":[113],"class_list":["post-13157","blog","type-blog","status-publish","has-post-thumbnail","hentry","category-blog"],"meta_box":[],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/blog\/13157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/blog"}],"about":[{"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/types\/blog"}],"author":[{"embeddable":true,"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/media\/13159"}],"wp:attachment":[{"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/media?parent=13157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boadas1880.com\/en\/wp-json\/wp\/v2\/categories?post=13157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}