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Last updateThu, 15 Sep 2022 5pm

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Scientists find out how tomatoes turn to red when seeds are ripe

CSIC scientists at the Center for Research in Agricultural Genomics (CRAG) unveil that tomatoes have ‘recycled’ a light-dependent mechanism to modulate fruit ripening.

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Anti-inflammatory peptid from plant proteins

The Instituto de la Grasa of the CSIC has obtained a peptide from plant proteins that shows anti-inflammatory activity and stimulate the immune system. With a high solubility in a wide range of pH, it can be considered as a hypoallergenic product and could be applied in anti-inflammatory drugs, functional foods or cosmetic formulations.

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Phenolic extracts from the Cat's claw

A process to obtain phenolic extracts from Uncaria tomentosa L. (Cat's claw) has been developed. The extracts have antioxidant, antimicrobial, and anti-proliferative activity, and they are useful for preparing food additives, cosmetic and pharmaceutical compositions.

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Beans can also be a snack

Researchers of the Galicia Biological Mission (MBG) of the CSIC have obtained new varieties of beans. One of them called Pop, or nuñas, which can be prepared as a snack and the Ollo de Pita beans, a traditional variety with high gastronomical and culinary value. This centre has been working for a long time to improve the different crops of the Galician region and for the conservation of its plant genetic resources.

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Lactic acid bacteria improve white wine fermentation

Scientists at the CSIC and the CRSA, in Italy, have isolated two strains of Pediococcus damnosus, a lactic acid bacterium, for malolactic fermentation in white wines. These bacteria improve the organoleptic characteristics of wine which have an increased honey aroma and less acidity.

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