Agro-food technologies Technological offers
Antioxidant compounds from coffee silverskin
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- Category: Technological offers
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04 Apr 2013
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.
Scientists obtain three bacterial strains that improve isoflavones assimilation
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- Category: Technological offers
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17 May 2012
The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.
New bifidobacteria with low levels of acetic acid
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02 Nov 2011
CSIC’s scientists at the Instituto de Productos Lácteos de Asturias (IPLA) have patented the use of low acetic acid producing bifidobacteria that can be used for obtaining new fermented functional products.
New method predicts the shelf life of oily fish
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11 Apr 2012
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.
A natural food coating prevents the formation of acrylamide in food
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- Category: Technological offers
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18 May 2011
A Spanish team from the Institute of Food Science and Technology and Nutrition (CSIC) has patented a natural food coating that reduces the formation of acrylamide up to 80% in food and the formation of hydroxymethylfurfural up to 98%. Acrylamide and hydroxymethylfurfural are potentially carcinogenic compounds that naturally occur in certain foods during cooking, frying, baking or roasting, at temperatures of 120oC or higher. This is the first product that avoids these two compounds occurring, and may provide a solution to a problem that has concerned food safety agencies in the last few years.
