Consejo Superior de Investigaciones Científicas posted this:Oleuropein obtaining procedure: high purity antioxidantCSIC has developed a reliable and effective method for obtaining oleuropein from olive leaf: comprising a pretreatment that increases the concentration of oleuropein in the extracts over other known methods and achieving this bioactive compound with a purity superior of 70%. Industrial partners from the food and pharmaceutical industry are being sought to collaborate through a patent licence agreement. An offer for Patent Licensing
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
FUNDITEC posted this:Use of proteins from alternative sources for food applicationsAt FUNDITEC we have a wide experience in the valorization of biomass from microalgae (both lipid and protein extracts) to be used in the development of products of interest in the food industry. Looking for Research co-operation, Technical co-operation and Partner Search
Yissum - Research Development Company of the Hebrew University posted this:Novel Methods for Preparing Polymeric or Hybrid Microcapsules Using Oil-in-Oil EmulsionsNovel Methods for Preparing Polymeric or Hybrid Microcapsules Using Oil-in-Oil Emulsions Project ID : 31-2016-4313
UACOOPERA posted this:
Technology Transfer Office at uacoopera
Technology Transfer Office
UNIVERSIDAD DE BURGOS posted this:Electrochemical sensor for the “in situ” detection and measurement of chloride ion in fluid samplesThis patented technology is focused on the development of a sensor for the detection and determination of the chloride ion content in fluid samples. This determination is of interest in the diagnosis of diseases, like for example cystic fibrosis, and in the analysis of samples, both food, pharmaceutical and environmental.
Universitat de Lleida posted this:Bio-preservant solution to control foodborne pathogens in fresh-cut fruitOur technology is based on a microorganism with demonstrated bio-preservative activity. The strain CPA-7 of Pseudomonas graminis, isolated from fruit, is capable of inhibiting the growth of foodborne human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 in fresh-cut fruit. The University of Lleida seeks an industrial partner willing to adopt a new technology for biological control of foodborne pathogenic bacteria in fresh-cut fruit. The type of partner sought is for the regulatory development and commercialization of the protected technology under a license agreement.
University of Vigo posted this:Procedure for the extraction of biosurfactants contained in corn steep liquorsNowadays, most of the pharmaceutical and cosmetic products in the market contain chemically synthesized surfactants in its composition. In many cases, these surfactants are the same as those used in regular cleanup activities. In order to get more natural and biocompatible products, it would be interesting to include natural surfactants instead of chemical surfactants in the preparation of these pharmaceutical and cosmetic products. These biosurfactants are also present in the formulation of greener nanoparticles, replacing the chemical surfactants currently used in the preparation thereof. Most biosurfactants have antimicrobial activity, which would improve the properties of certain nanoparticles, as well as many pharmaceutical and cosmetic products. The main disadvantage of biosurfactants industrial production is related to the high cost compared to chemically synthesized surfactant production. The solution proposed by the Chemical Engineering research group at the University of Vigo, is the development of eco-friendly simple extraction of biosurfactant from a corn wet-milling industry byproduct, such as corn wash liquors, better known as "corn steep liquor (CSL)", which could compete in terms of cost production with its chemical counterparts.
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.
Centre Technology Transfer CITTRU posted this:Manganese-lactoferrin complex stimulating the growth of probiotic bacteriaThe subject of the offer is manganese-lactoferrin complex with properties stimulating the growth of probiotic bacteria in digestive system. Possible applications of the invention include prevention and treatment of bacterial infections (including sepsis in newborns), chronic inflammatory bowel diseases, dietary supplementation in prevention of bacterial infections and some other indications.
Universidad de Alcalá-OTRI posted this:Process for manufacturing and use of brines that eliminates the anisakiosis riskA Spanish research group from the Microbiology and Parasitology Department of Alcalá University has developed a process of manufacture and use of brines that eliminate the anisakiosis risk. These brines contains concentrations equal or superior to 10% of acetic acid, food additive E-260 instead of commercial vinegars, all of them with smaller degrees of acidity able to kill the 100% of the Anisakis sp. larvae. The group is looking for manufacturing agreements.