Last updateFri, 03 Feb 2023 11am

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New data about D-fagomine, a potential functional food ingredient

Scientists at Bioglane, a Spanish Research Council (CSIC) spin-off company, show now in in the British Journal of Nutrition that iminosugar D-fagomine as a functional agent lowers postprandial blood glucose and selectively modulates bacterial adhesion.

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El Instituto de Ganadería de Montaña, acreditación ISO para el análisis de pienso animal

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El Instituto de Ganadería de Montaña (IGM), centro mixto del CSIC y de la Universidad de León, acaba de acreditar parte de los laboratorios del Departamento de Nutrición y Producción de Herbívoros de acuerdo a la Norma Internacional ISO/IEC 17025:2005. De esta forma, se convierte en un laboratorio con acreditación oficial para poder realizar análisis de piensos destinados a la alimentación de ganado.

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First specific starter for Cabrales cheese

A Spanish team has obtained a specific starter for Cabrales cheese that will enable a better control of the fermentation process and a more homogeneous production.

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A natural food coating prevents the formation of acrylamide in food

A Spanish team from the Institute of Food Science and Technology and Nutrition (CSIC) has patented a natural food coating that reduces the formation of acrylamide up to 80% in food and the formation of hydroxymethylfurfural up to 98%. Acrylamide and hydroxymethylfurfural are potentially carcinogenic compounds that naturally occur in certain foods during cooking, frying, baking or roasting, at temperatures of 120oC or higher. This is the first product that avoids these two compounds occurring, and may provide a solution to a problem that has concerned food safety agencies in the last few years.

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System to control common foodborne pathogens

Spanish scientists at CSIC have developed a new system to control common foodborne pathogens, such as salmonella, E.coli or listeria, in ready to eat fresh vegetables products.

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