A new method using a chiral ligand-exchange chromatography (CLEC) and S-trityl-Lcysteine (L-STC) as the stationary phase, for the direct determination, without previous derivatization, of D-amino acids (D-aa) in ripened and fresh cheeses was developed. The occurrence of D-aa in foods … Read more
Beta cell failure in pancreatic islets of Langerhans and insulin resistance at peripheral tissues are the two critical landmarks in the development of type 2 diabetes mellitus (T2D). This disease in experimental animals and humans is associated with reductions in … Read more
AMC Innova and Nature Bisse have jointly launched the beverages line Beauty & Go, Feed your Skin. These drinks are the first enriched in Macro-antioxidants, compounds obtained from the skins of fruits that minimize the effect of free radicals causing … Read more
Welcome to the electronic portal of the Institute of Food Science, Technology and Nutrition (ICTAN). Our web site aims to serve as a rapid communication channel of our activities to the most diverse sectors of society, such as consumers, industry (food & drink, product development, applied nutrition, food supplements, dietetics, nutraceuticals, pharmacology, clinical, etc.), administration, and scientific community as well.
ICTAN was created in June 2010 as Institute of CSIC (Spanish National Research Council) and belongs to the Scientific Area of Food Science and Technology. ICTAN headquarters is placed in the premises of CSIC Campus at the Ciudad Universitaria in Madrid.
Our ongoing mission is the generation, dissemination of new fundamental and applied scientific knowledge of quality and its transfer to the productive sector at local, national and European scales. Our commitment is also to promote excellence for new professionals demanding training, and/or for established scientists requiring to broaden or update their knowledge. ICTAN is willing to deploy R&D activities in the forefront of international knowledge and become a worldwide reference center to meet society needs in the area of food production and human well-being through nutrition.