Agro-food technologies Technological offers
Meat products with algae and little salt
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- Category: Technological offers
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13 Jan 2011
CSIC researchers have developed a procedure based on the addition of algae, which allows to reduce the salt content in meat products maintaining a good quality and organoleptic properties.
Method prevents Anisakis infection and risk of allergy
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- Category: Technological offers
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29 Jun 2010
Researchers at the CSIC's Instituto del Frio and Hospital Carlos III, in Madrid, have developed a method for detecting Anisakis allergens in fish.
Method to elaborate restructured foods from fisheries by-products
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- Category: Technological offers
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16 Mar 2010
CSIC has developed a method to elaborate restructured foods from by-products from the fish and mollusc processing industry and a natural fibre (glucomannane). Fish fillet, crab meat, squid rings and smoked salmon analogues have been manufactured and many other food analogues can be designed. Industrial partners to license agreement are sought.
High pressures and low temperature improves concentrate juice
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- Category: Technological offers
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29 Apr 2010
A group of researchers from the CSIC has developed a process to obtain concentrated juices with improved taste, colour and nutritional qualities.
Nuevo puré de patatas congelado
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- Category: Technological offers
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16 Mar 2010
Un grupo de investigadores del CSIC ha desarrollado un nuevo puré de patata congelado con características similares a las del puré de patatas fresco. El puré se produce directamente de patata, se estabiliza añadiendo un polisacárido, tal como la goma xantana, unido a otro o a una proteína, y se congela rápidamente. Se conserva envasado al vacío y congelado, y se prepara para su consumo mediante calentamiento en microondas. Ahora los investigadores buscan socios industriales interesados en la licencia de la patente.
