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Diffusion and dissemination activities of the Institute of Food Science, Technology and Nutrition (ICTAN) include a series of conferences about the distinct scientific topics of the research lines currently underway in the Institute. Besides promoting diffusion of the most novel aspects of scientific research developed by ICTAN research groups, this activity aims to attract other […]
The objective is to elaborate fish restructured products based in minced fish muscle that due to a previous processing, its protein has lose thir functionality which invalid the possibility of gelation which is importan to make structures. For that purpose aqueous dispersions of glucomannan (AGD) were prepared at 3 and 6% (w/v) total polysaccharide concentration […]
The present patented nvention (ES 2 340 978 B1) relates to a method for removing fish parasite allergens from, and detecting said allergens in, samples of food for human or animal consumption. According to the invention, for removal purposes, various types of fresh or processed fish are subjected to steps comprising the application of low-ionic-strength […]
A study led by scientists of the Spanish Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), published in Molecular Nutrition & Food Research supports the idea that cocoa contributes to the prevention of intestinal pathologies related to oxidative stress, such as onset of colon carcinogenesis. Cocoa is a rich source of antioxidant flavonoids that are […]
Patent 200600735, “Procedure for the protection and stabilization of the color of meat and processed meat, fresh, marinated or partially dehydrated, treated by high pressure.” Ownership by the CSIC, IRTA, UAB and Espuña, SA. Due to safety reasons, meat products have to be processed above 2000 bar. However, at these pressure figures meat loses its […]
There is an important trend in favor of the use of biodegradable films made from edible biopolymers from renewable sources to combat the environmental impact of plastic waste. In this sense, gelatin has been extensively studied on account of its film-forming ability and its usefulness as an outer film to protect food from drying and […]
Researchers from the team of Quality, Safety and Bioactivity of thermally processed foods (Biomaillard) at ICTAN-CSIC and in collaboration with researchers from EEZ-CSIC and University of Granada have estimated the exposure to the toxic acrylamide in a group of boys (males, 11-14 age, n=20) consuming a traditional diet within 14 days. Acrylamide monomer is processing […]
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