Last updateTue, 28 Mar 2023 5pm

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Method prevents Anisakis infection and risk of allergy

Researchers at the CSIC's Instituto del Frio and Hospital Carlos III, in Madrid, have developed a method for detecting Anisakis allergens in fish.

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High pressures and low temperature improves concentrate juice

A group of researchers from the CSIC has developed a process to obtain concentrated juices with improved taste, colour and nutritional qualities.

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Method to elaborate restructured foods from fisheries by-products

CSIC has developed a method to elaborate restructured foods from by-products from the fish and mollusc processing industry and a natural fibre (glucomannane). Fish fillet, crab meat, squid rings and smoked salmon analogues have been manufactured and many other food analogues can be designed. Industrial partners to license agreement are sought.

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A CSIC spin-off commercializes a natural molecule to weight control

Bioglane, a spin-off company from the CSIC,  has developed several original biotechnological processes for the competitive production of novel iminosugars, particularly fagomine, which will open up an array of possibilities for the design and formulation of new tasty functional foods. 

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Nuevo puré de patatas congelado

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Un grupo de investigadores del CSIC ha desarrollado un nuevo puré de patata congelado con características similares a las del puré de patatas fresco. El puré se produce directamente de patata, se estabiliza añadiendo un polisacárido, tal como la goma xantana, unido a otro o a una proteína, y se congela rápidamente. Se conserva envasado al vacío y congelado, y se prepara para su consumo mediante calentamiento en microondas. Ahora los investigadores buscan socios industriales interesados en la licencia de la patente.

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