Agro-food technologiesPhenolic extracts from the Cat's claw
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- Category: Technological offers
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20 Jun 2014
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.
Lactic acid bacteria improve white wine fermentation
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- Category: Technological offers
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27 Jan 2014
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.
Antibodies to measure fungicide residues
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- Category: Technological offers
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16 Dec 2013
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.
Plant biology: meeting day between scientists and companies
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- Category: Projects
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17 Dec 2013
With more than 60 participants, it took place in Barcelona the Workshop “Plant scientists and technological companies”, created as a meeting day to promote collaboration between public and private sectors.
Scientists find out a pheromone of the crop pest Moroccan locust
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- Category: Projects
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28 Oct 2013
Scientists at the CSIC and at the Centro de Investigación y Tecnología Agroalimentaria, in Zaragoza, have identified a pheromone component of the Moroccan locust Dociostaurus maroccanus, a harmful crop pest. They are conducting field trials in order to develop a method to control this plague based on this pheromone
