Agro-food technologiesLow calorie bread goes on sale
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28 Sep 2012
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.
Scientists obtain three bacterial strains that improve isoflavones assimilation
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17 May 2012
The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.
The genome of a bacteria used in food fermentation has been obtained
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16 Dec 2011
A group of scientists led by José Luis Ruiz Barba and Antonio Maldonado at the CSIC has obtained the genome of Lactobacillus pentosus, a bacteria used in food fermentation such as the called “Spanish style” olives. The specific genome sequenced comes from the L.pentosus IG1 strain. The results, published in the magazine Journal of Bacteriology will allow the unveiling of biotechnological and probiotic characteristics of the bacteria.
New method predicts the shelf life of oily fish
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11 Apr 2012
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.
New bifidobacteria with low levels of acetic acid
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02 Nov 2011
CSIC’s scientists at the Instituto de Productos Lácteos de Asturias (IPLA) have patented the use of low acetic acid producing bifidobacteria that can be used for obtaining new fermented functional products.
