Bara Prixova posted this:
Commercialization Specialist at Czech University of Life Sciences
Priya Parab posted this:
CEO at Vihaan Natural Healthcare P.Ltd
Research & Technology Organization
FUNDITEC posted this:High-added value products from Agro-Food residuesTechnology for development of valuable products for the food and packaging industry that applies to hygienic design of facilities and food safety and Circular Economy (Life cicle, Eco design, Reuse of food by-products including water) Looking for Research co-operation and Commercial agreement with technical assistance
Universitat de Lleida posted this:New microbial culture to control foodborne pathogens in fresh-cut fruitA new solution based on a microbial culture capable of inhibiting the growth of foodborne human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli in fresh-cut fruit. New microbial culture with demonstrated bio-preservative activity. The use of the proposed technology in the fresh-cut fruit industry prevents the development of food-borne pathogens, ensures food safety and maintains the product quality throughout the product shelf-life. This technology is complementary to existing preventive methods.
IMIM Institut Recerca Hospital del Mar posted this:New phenolic natural extract obtained from olive and herbal spices with proven cardioprotective effect.This product consists of a natural extract wich combines olive oil phenols and other bioactive compounds from herbal species. The bioactive compounds of the natural extract have been characterized and quantified. Its use allows a novel therapeutic approach by means of the combination of complementary antioxidants from different origins that provides additional health benefits. Consumer acceptance has previously been assessed by conducting a panel test. Data from a randomized, controlled, crossover, clinical trial showed an improvement of vivo endothelial function and HDL subclass distribution, in humans. These effects were obtained with a low daily intake of the extract.
Universidad de Alcalá-OTRI posted this:Disposable electrodes based on filtered nanomaterials.A Spanish research Group from Analytical Chemistry, Physical Chemistry and Chemical Departments at University of Alcalá (Spain) has designed and developed different disposable electrodes constituted exclusively by conducted nanomaterials for analytical measurement of electroactive molecules for (bio-) sensoric in relevant areas such as health, agri-food and environmental. The group is looking for companies in the chemistry, clinical, agri-food and environmental sectors to reach licensing agreements or collaboration and commercial agreements for technical assistance.
Universidad de Alicante posted this:New Food Disinfection System Using Ultraviolet Germicidal Radiation• Non transparent liquid foods, having low UV radiation penetration depth, are fully sterilized. • It is an alternative to thermal processes because it provides similar results being less aggressive to the product characteristics. • Superficial disinfection of solid surfaces can be accomplished. • Low cost and effective technology. • UV disinfection can be implemented anyway in the production process.
uacoopera posted this:Innovative process for the production of wine without the addition of sulfur dioxide by using chitosan-based filmsDespite the numerous applications of chitosan, was never described the production of chitosan films with natural compounds with these properties. As well as their use as substitutes for the addition of sulfur dioxide in wines or other food products. The chitosan films have many applications due to their antioxidant and antimicrobial properties. The limitation in their use is that chitosan is soluble in acidic aqueous media. Despite the numerous applications of chitosan, was never described the production of chitosan with natural compounds that are stable in acidic and with high antioxidant activity, maintaining the antimicrobial activity of chitosan. Has never been reported the use of chitosan as a substitute of the addition of sulfur dioxide in wines or other food products, pharmaceutical or other related areas.
Universitat de Lleida posted this:GEL-AID: Gelified isotonic water for hydration in dysphagiaGEL-AID is a new formulation for hydration adapted to different needs of dysphagia. A new formulation based on different types of thickeners that allows the commercialization of an isotonic gelled water ready for its consumption; that shows a uniform consistency, with three different viscosities adapted to different needs of dysphagia; a greater stability of the gel over time (without refrigeration); at a lower price and with a proven hydration capacity.
Barry McGraw posted this:
CEO at Airable Research Lab, business line of Ohio Soybean Council
Servei de Gestió de la Innovació posted this:
Licensing Manager at Universitat Politècnica de Catalunya - UPC
UACOOPERA University of Aveiro posted this:
Technology Transfer Office at uacoopera