Sun08142022

Last updateMon, 01 Aug 2022 12pm

Back You are here: Inicio Agro-food technologies Technological offers

Antibodies to measure fungicide residues

Scientists at the CSIC and the University of Valencia have generated antibodies to determine the fungicides boscalid, cyprodinil, pyrimethanil and fludioxonil thus ensuring that maximum residue limits in food crops are met. This scientific team has expertise in obtaing virtually any antibody for toxin detection in food at the request of companies.  

Read more ...

Drink of wine and hops with cardiovascular benefits

Spanish scientists at the CSIC, the Universidad Autonoma de Madrid and at the Hospital de La Paz have developed a functional drink that combines hops extracte and wine without alcohol. The drink, that looks like wine, has antioxidants and anti-inflammatory properties. Also, in vivo essays have shown that the drink helps to reduce tryglicerids. It is an interesting alternative for the prevention of cardiovascular diseases. Companies interested in the developement and commercialisation of this drink, under a patent licence, are sought for.

Read more ...

Scientists obtain three bacterial strains that improve isoflavones assimilation

The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.

Read more ...

Antioxidant compounds from coffee silverskin

CSIC has developed and patented a procedure for the extraction of antioxidant compounds from coffee silverskin, a residue of roasted coffee beans. The extracts obtained contain high amounts of bioactive compounds such as chlorogenic acid and caffeine, with applications in cosmetics, food and health. Industrial partners interested in the development and commercialization of this technology, are sought.

Read more ...

New method predicts the shelf life of oily fish

A scientific team at the Instituto de Investigaciones Marinas de Vigo has developed a methodology to predict the shelf-life of oily fish. The new method can be applied shortly after fish have been caught and before it is processed or frozen. It will optimize the use of fish catches, which is essential now that global stocks are becoming smaller.

Read more ...