Agro-food technologiesScientists have developed and patented a method to activate drought resistance in plants
- Details
- Category: Technological offers
-
13 Mar 2023
Scientists at the Institute of Molecular and Cellular Biology of Plants (CSIC-UPV) and the Rocasolano Institute of Physical Chemistry (CSIC) have managed to stimulate plant resistance to drought by modifying a molecular plant’s receptor, which is activated by a mimetic molecule. The results have been patented.
New project will track pollinator preferences to select more resilient plants
- Details
- Category: Projects
-
01 Mar 2023
DARkWIN will track the preferences of bumblebees (which will be followed by radio frequency) to guide plant natural selection and breeding. The research will be carried out on an experimental crop, exposed to heat and drought, and using Living IoT technology.
Extracting phenolic compounds from 'alperujo' with ecological solvents
- Details
- Category: Technological offers
-
19 Oct 2022
Teams from the CSIC and the University of Seville have developed a methodology to extract phenolic compounds from ‘alperujo’ using natural and ecological solvents (NADES) with an acidic base. With this method, non-toxic 'in vitro' extracts are obtained which can be used for agri-food and nutraceutical products, and which have anti-inflammatory, neuroprotective and antimicrobial properties.
Packaging adhesive with reversible properties to easy recycling
- Details
- Category: Technological offers
-
15 Dec 2022
A team at CSIC's Institute of Polymer Science and Technology has developed a new packaging adhesive that allows adhesion and separation properties to be reversible at will. It combines the advantages of multilayer packaging with improved recycling.
Oleogels to replace solid fats in food processing
- Details
- Category: Technological offers
-
01 Mar 2022
They are obtained from a liquid vegetable oil and gelling agents, which allow the oil to become and behave as a solid fat, but with processes that do not damage the properties of the oil. Oleogels avoid the use of saturated fats, which are associated with cardiovascular problems and diseases.
