Wed01272021

Last updateWed, 13 Jan 2021 10am

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Looking for the perfect package

Consumers, scientists, and companies will meet in Innovacciones 360º, to find out the food package adapted to consumer needs.

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Antioxidant compounds from coffee silverskin

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.

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Scientists obtain three bacterial strains that improve isoflavones assimilation

The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.

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Low calorie bread goes on sale

Scientists at the “Instituto de Agroquímica y Tecnología de Alimentos” (IATA) have developed a formula to make bread with up to 45% fewer calories. A restaurant in Madrid will commercialize the product from next Autumn and will offer the customers pizza, bread and bakery products with fewer calories.

 

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New method predicts the shelf life of oily fish

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.

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