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Last updateMon, 26 Jul 2021 2pm

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CSIC co-develops a “vegetable meat” using a Mediterranean legume

This ingredient is low in saturated fat, rich in dietary fibre and its composition is based on carob. The product, called Leggie, has been developed by researchers from the Spanish National Research Council (CSIC) and the Francisco de Vitoria University (UFV), and will be marketed by the Spanish company MRM.

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Fruit preservation through an edible pectin gel with a low glycemic index

CSIC has developed a fruit coating gel consisting of low methoxyl and calcium pectins. The gel is an edible protective coating that increases the shelf life of fruits during storage, slows down microbial growth and has a low glycemic index. 

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A new project will use laser technology to get rid of weeds on crops without pesticides

The WeLASER project will create an autonomous robot with intelligent vision for detecting weeds and later applying a strong laser to exterminate them and prevent them from spreading.

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Drip irrigation regulator

CSIC has developed a drip irrigation regulator consisting of a container with a pipe inside, where water flows, and a blocker made of hydrophilic material. It enables the irrigation automatically and controls the amount of water supplied.

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Simple and non-polluting CO2 treatments improve the conservation of table grapes

A team from the Institute of Science and Technology of Food and Nutrition (ICTAN-CSIC) of Madrid and the University of Almería is studying viable and non-polluting solutions for improving the preservation of table grapes, which can be applied in a way simple in postharvest processes.

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