Consejo Superior de Investigaciones Científicas posted this:Test for oral tolerance to triglycerides in humansThe Instituto de la Grasa of CSIC and University of Seville have developed a fast and simple procedure to evaluate the tolerance to dietary fats (triglycerides) in humans. A novel emulsified composition, easy to take and digest, is supplied to patients, and then the peak of triglycerides in blood and their clearance are determine in a short period of 4 hours. Companies interested in exploiting this technology under a patent license are sought. An offer for patent licensing
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.
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.
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.