Technologies for the food industry Technology Offers

Consejo Superior de Investigaciones Científicas posted this:

Isolation of the unsaponifiable fraction from oils and minor compounds mmeeaassuurreemmeenntt The Spanish Research Council (CSIC) has developed a method to isolate the unsaponifiable fraction of fats and oils using a supported liquid extraction (SLE) column, its later purification with preparative HPLC and its characterization and quantification using gas chromatography (GC). This new procedure implies an important improvement regarding the current methods. Companies of the instrumental analytical chemistry field (scientific and technological equipment) are being sought to collaborate through a patent licence agreement. An offer for Patent Licensing

$Isolation of the unsaponifiable fraction from oils and minor compounds$

University of Vigo posted this:

Valorization of whey and vinasses by producing antimicrobial extracts using biotechnological processes This invention is based on the production of antimicrobial extracts with potential application against pathogenic microorganisms. The biotechnological production of antimicrobial metabolites was carried out using Lactobacillus plantarum strains. Two industrial wastes, whey, and wine distilled lees (or vinasses) were assayed in order to make the process economically competitive with regard to the chemical one. The extracts are mainly composed by lactic acid, 3-phenyllactic and bacteriocins. Whey was enzymatically hydrolyzed and the solutions were fermented sequentially or simultaneously. The bioprocesses were carried out continuously or discontinuously

University of Vigo posted this:

Procedure for the extraction of biosurfactants contained in corn steep liquors Nowadays, 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.

jaume mir posted this:
CEO at Biochemize SL

Production of D-panose through an innovative microbial fermentation process D-panose (α-D-Glucopyranosyl-(1->6)-α-D-glucopyranosyl-(1->4)-D-glucose) is a high value tri-saccharide molecule that has been proposed as a low caloric content sugar (i), as a promoter for probiotics (ii) and having outstanding anti-oxidant. anti-tumoral properties (iii). Currently this rare sugar is obtained by chemical synthesis, and this is the reason for its extremely high cost/ price (1) and poor industrial uses (2). At Biochemize SL we have developed a (very simple) production process that leads the production of high pure (more than 99%) D-panose, through a microbial fermentation process using a recombinant bacteria strain engineered by us, at a significantly lower operational/production cost. We offer this process to be operated by/ be licensed to a manufacturing company operating in this area.

Servei de Gestió de la Innovació posted this:
Licensing Manager at Universitat Politècnica de Catalunya - UPC

Stackable container for selective collection of glass bottles New and customizable system to collect glass bottles. This system allows an easy operation of loading, transporting and unloading the bottles in the treatment plant prior to subsequent reuse. Reduces the contamination caused by the process for the production of new bottles, contributes to reduce the cost of waste management and Implies cost savings for producers of wine and beer bottles.

UACOOPERA University of Aveiro posted this:
Technology Transfer Office at uacoopera

Immunoglobulin Y Purification, Its Products And Uses This invention describes a purification process of immunoglobulin Y from egg yolk in three stages, by applying precipitation methods, liquid-liquid extraction and ultracentrifugation. The present process allows to obtain immunoglobulin Y of high quality and with a purity >95%, in a simple and economic way, and applicable at an industrial scale.

Consejo Superior de Investigaciones Científicas posted this:

Antibodies to measure residual levels of mycotoxin ochratoxin A in food CSIC and the University of Valencia have developed antibodies capable of determining ochratoxin A in food and ensure compliance with legislation on food products regarding the presence of this mycotoxin. Antibodies have been generated using novel functionalized derivatives of ochratoxin A. These immunoreagents have shown their efficacy in both direct and indirect competitive ELISA to detect concentrations close to parts per trillion. We are looking for companies interested in patent licensing for the development of fast, sensitive and portable kits for the analysis of ochratoxin A in foods and beverages based on these antibodies. The license of the patent is offered Effective, fast and accurate detection Ochratoxin A has a higher incidence in cereals, wine, juices and coffee One of the most harmful and frequent mycotoxins in food is ochratoxin A. Its presence is a real problem for human health due to its toxicity, and it causes significant economic losses to various productive sectors. The main fungi producing ochratoxin A belongs to the genera Penicillium and Aspergillus, and the products with the highest incidence are cereals, wine, juices and coffee. The small concentrations at which this potent toxin is usually found commonly require the use of sophisticated chromatographic methods. An alternative is the generation of antibodies against ochratoxin A with superior performance to the existing ones that allow this toxin being recognized with high affinity and specificity. These immunoreagents can be easily implemented in various analytical platforms, from the simplest, such as competitive ELISAs and immunochromatographic strips, to more complex, like chips or biosensors of different types, which allows us to simultaneously analyze a large number of samples in low-resource settings such as warehouses, cellars and even farmlands. Main applications and advantages  Ochratoxin A derivatives functionalized at new positions have been synthesized that faithfully preserve the structure and characteristics of this potent mycotoxin.  These new compounds have proven to be extremely efficient as haptens to generate antibodies capable of recognizing ochratoxin A with an affinity and selectivity not previously described.  Immunoassays developed using these immunoreagents have been shown to be very sensitive, allowing analysis of ochratoxin A at levels close to 10 parts per trillion.  These new methods are faster than instrumental procedures, especially when analyzing complex samples such as wine and coffee.  The generated immunoreagents are easily adaptable to portable methods, such as ELISA kits or immunochromatographic strips. Patent status Prioriy patent application filed suitable for international extension For more information contact with: Mª Jesus Añón Marín Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas (CSIC) Tel.: +34 963900022 E-mail: mjanon@iata.csic.es

Consejo Superior de Investigaciones Científicas posted this:

Biocatalysts for the food, pharmaceutical and cosmetic industry made from used batteries The CSIC has developed a system that use the black mass of the used batteries to synthesize biocatalysts with a great capacity to synthesize products widely used in the food, pharmaceutical and cosmetic industry, such as aromas and flavorings. Companies interested in exploiting the technology under a patent license are sought. An offer for Patent Licensing

Consejo Superior de Investigaciones Científicas posted this:

Stress and metabolic monitoring system to improve fish production CSIC through the Instituto de Acuicultura “Torre de la Sa l” and the Instituto de Microelectrónica de Barcelona - Centro Nacional de Microelectrónica, and the Universidad de las Palmas de Gran Canaria have developed a novel smart system which warns about changes on the fish behavior responding to external factors which are controllable in a fish farm. The system is a small, less invasive and harmless device that allows fish farmers to identify stressed fish and to perform selective breeding in a more efficient manner. This helps to set more strict and reliable welfare fish standards. Industrial partners dedicated to the manufacture or development of fish farming (vaccines, feed) and/or fish farms monitoring products are being sought to collaborate through a patent licence agreement. An offer for Patent Licensing

Consejo Superior de Investigaciones Científicas posted this:

New antioxidant compounds: Polyphenols amide derivatives CSIC has synthetized and studied unknown polyphenolic compounds possessing high antioxidant activity, comparable and in some cases even higher than those of known natural polyphenols, as resveratrol and hydroxytyrosol. We are seeking for Pharmaceutical, Biotechnological, Food or Cosmetics companies interested in developing and marketing these compounds as drugs, cosmetics ingredients or dietary supplements under patent licensing. An offer for Patent Licensing

Consejo Superior de Investigaciones Científicas posted this:

Chimeric protein with high antimicrobial activity Researchers from CSIC have developed a chimeric protein (ClyRODI-H5) with an improved lytic activity against Staphylococcus sp. and higher stability than the parental endolysins of the state of the art. Thus, the invention relates to this chimeric protein and its use as an antimicrobial for treating and/or preventing staphylococcal infections without generation of resistant bacteria; for removing and/or preventing staphylococcal biofilms formation on abiotic surfaces, or for removing and/or preventing staphylococcal contamination of foods. Thus, the present invention belongs to the field of the treatment of bacterial contamination and/or infections. Industrial partners or companies from the food or pharmaceutical field are being sought to collaborate through a patent license agreement. An offer for Patent Licensing

Consejo Superior de Investigaciones Científicas posted this:

Microorganism and method to produce urolithins Professor Francisco Tomas group at CEBAS-CSIC has isolated and characterized the first urolithins- producing microorganism from ellagic acid and ellagitannins present in the diet. A urolithin producing method based on the use of the mentioned microorganism has been developed and both, the microorganism and the method are part of a Spanish priority patent application assigned to CSIC. Biotech companies, functional food or nutraceutical companies are sought for license and/or development agreements. An offer for Patent Licensing

Consejo Superior de Investigaciones Científicas posted this:

Obtaining of food-grade natural prebiotic oligosaccharides by enzymatic synthesis from disaccharides CSIC has developed an enzymatic synthesis procedure of lactosil-fructosilated derivatives obtained from natural disaccharides. Lactosil-fructosilated derivatives are prebiotics potentially usable in healthy food compositions to prevent diseases of the gastrointestinal system. Looking for food or pharmaceutical companies to develop and produce the compound under patent license. An offer for Patent Licensing

Consejo Superior de Investigaciones Científicas posted this:

Oleuropein obtaining procedure: high purity antioxidant CSIC 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

Yissum - Research Development Company of the Hebrew University posted this:

A Novel Biosensor for Detecting Wine Spoilage In the proposed research we describe a novel, efficient and low-cost approaches for detection of acetic acid in wines. The first technique is based on the interaction of acetic acid volatiles with a specific receptor from the bacterium Bacillus subtilis. The receptor, which is encoded within a bacterial biosensor, will activate a reporter gene in the presence of volatiles of acetic acid. Project ID : 8-2018-4662

Technologies for the food industry Technology Offers

Innovation Resources

Sitemaps

Support

Company

Top Posts Categories

Recognitions

Technologies for the food industry Technology Offers

Recognitions

Follow us