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Last updateWed, 13 Jan 2021 10am

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Meat products with algae and little salt

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.

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Method prevents Anisakis infection and risk of allergy

Researchers at the CSIC's Instituto del Frio and Hospital Carlos III, in Madrid, have developed a method for detecting Anisakis allergens in fish.

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Method to elaborate restructured foods from fisheries by-products

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.

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High pressures and low temperature improves concentrate juice

A group of researchers from the CSIC has developed a process to obtain concentrated juices with improved taste, colour and nutritional qualities.

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Nuevo puré de patatas congelado

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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.

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