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The INBIOTEC (Institute of Biotechnology of Leon) is involved in a project that developed the first prototypes this year that incorporate food some compounds derived from microalgae with immuno-stimulatory functions beneficial to health.
(Food supplement in pills manufactured from cyanobacteria of the species ‘Spirulina Arthrospira’.)
Inmugal The project, which began in May 2009, is one of the few studies that currently are underway worldwide application of microalgae cultures for human food and aquaculture. After the first year of research, Inmugal presented the first results. This initiative is coordinated Ainia technology center. Leia also participate Foundation, AZTI-Tecnalia and INBIOTEC own.
According to Mercedes Villa-Carvajal says project coordinator and specialist in biomanufacturing Aini technology center, “one of the research work has been done has been to select those potential microalgae for use in the project and develop methods for growing and growth, “includes DiCYT.
In this sense, Inmugal has identified two genera of microalgae Chlorella and SpirulinaFor their potential of polysaccharides (sugars) to employ energy reserves. The tests were carried out through cell cultures has allowed its power to assess immunostimulant effect, then confirmed by animal testing zebrafish embryos.
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Researchers from the Polytechnic University of Madrid, in collaboration with other agencies, is studying how to obtain the highest expression of Godello wine oenological potential.
Currently there are many practices and winemaking techniques that can be applied in order to improve the quality of the wines. However, the answer we found in the wines before the application of new techniques may differ depending on their characteristics and not be desired.
This is the reason why researchers E.U.I.T. Agricultural UPM and the Spanish universities, with the collaboration of different stations of our country Oenological (E.E. La Rioja, E.E. Wheel, Viticulture and Enology Station of Galicia), Numerous studies have been conducted based on the optimization of various methods for preparing in wine variety Godello, Valdeorras zone to achieve high quality wines.
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The fishing industry is Often discard the livers of fish, But a team of Researchers from the University of Almeria has Confirmed That They Are A rich source of polyunsaturated fatty acids, Substance beneficial to health. The liver of anchovy is One That contains the Highest amount.
So far the livers of the fish Hardly used, with exceptions Such as cod, Which Occurs in the well-known medicinal oil. In general, the Fishermen Often Entrails throw Into the sea and If They Reach the factory is one of the first parts of fish Are discarded.
However, These compounds hidden teddies Health Benefits, According To a new study confirms That scientists from the University of Almería published in the Journal of Food Composition and Analysis.
“Edible fish livers Are a rich source of polyunsaturated fatty acids of long chain (LCPUFA, for short), Especially the family of omega 3 s, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)” SYNC José Luis Guil-Guerrero, principal investigator of the work.
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The gluten proteins are primarily responsible for the quality of bread wheat, however, are not unique. ETSIA researchers at the Polytechnic University of Madrid (UPM), after two years of testing, have been located in wheat chromosome regions strongly correlated with quality parameters, whose study will identify new genes associated with it.
The bread wheat (Triticum aestivum ssp vulgare L.) is, along with barley, the most important national culture in terms of production and acreage. Products derived from this crop, both the bread and biscuits, pastries and cakes are foods that are an essential part of the diet in every home.
In recent years there has been a proliferation of new products of this kind, the result of the work on quality of wheat flour, which are essential to satisfy the requirements of industry and consumer preferences.
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Fernandez Idoya Pan, agronomist and PhD at the Public University of Navarra, has developed new edible coatings for fresh meat products such as chicken breast. These coatings, which are like a second skin undetectable to the consumer, increase food security of the product and has been effective for 13 days of refrigerated storage.
Edible coatings are thin and continuous layers of material are placed on food surfaces or separating different phases of a food system. Its purpose is to improve quality and increase the shelf life of a variety of products.
According to experts, the demand for higher quality, safer, comfortable in its preparation and friendly environment has made over the last twenty years has promoted the development of edible coatings.
“In the meat sector, the most successful commercial application and known for packaging food, is developed using collagen films and casings for sausages and meat mass, aimed at maintaining the structural integrity of the products. However, the coatings can also be used to preserve the quality of fresh produce, processed and frozen by delaying moisture loss and discoloration, enhancing product appearance and providing food additives, “says the author of the research.
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When one wants to lose weight, is it better to eat in the morning, rather little, or no?
To find out, Volker Schusdziarra and colleagues Else Kroner Fresenius Center for Nutritional Medicine in Munich for 15 days after the caloric content of all meals of 280 obese and 100 normal weight individuals. They found that those who take a “big breakfast” have, throughout the day, a higher average caloric intake of about 400 kcal compared to the average catch in the sample studied (daily calorie intake Recommended ranges from 2 000 to 2 500 kilocalories depending on weight and age). In other words, a hearty breakfast does not a lunch and dinner the lightest.
However, a previous study conducted in 2004 by John de Castro, University of Texas at El Paso, had certified the opposite idea. To understand why the team of V. Schusdziarra has scrutinized the methodology of this study past and found a major difference. Instead of reasoning from one average daily caloric intake, J. Castro was based on the ratio of the average calorie breakfast (mp) And the average calorie intake of the day (mj). In groups of which he had been watching the diet, he found a correlation between daily caloric intake mj reduced and a high value of this report mp/mj, Suggesting that taking a hearty breakfast (and a report mp/mj high) tends to reduce daily caloric intake.
The team of V. Schusdziarra applied the methodology of the study spent his own sample. She then found that the sub-population of big eaters at breakfast (mp high) contributes very little to the increase in the ratio mp/mj through the sample, while the subpopulation of people who eat little during the day (mj low) contributes a lot.
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Wineries can now have a new tool to analyze the anthocyanins (red pigments that color blue red grapes) at different stages of wine making (wine, wine racking and final). The details of the methodology, it helps to know quickly the quality and aging of wines, presented in a thesis the researcher Miriam Romero at the University of the Basque Country (UPV / EHU).
A thesis defended at the Faculty of Science and Technology of the UPV / EHU by Miriam Romero Fernandez allows wineries to have a tool for analysis of individual anthocyanins in red wines at different stages of production (wine, wine racking and end .) This methodology of routine testing is quick, cheap and easy to implement in the laboratories of the wineries, so well, can quickly provide analytical information closely related to the quality of the wines.
For the development of the research took into account the existing competition within the wine industry, which is pushing to wineries seeking to differentiate its products, to include new techniques in both the development and the control of wine and to develop new studies to monitor the quality factors influencing end.
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The AZTI-Tecnalia technology center in project made to the dairy companies and Llet TECNOLAT de Catalunya in the project FUTURALChecked that, as an alternative to traditional heat treatment for the decontamination of various dairy products, high pressure technology is highly recommended. In fact, according to the company TECNOLAT communicated in a press release, the results, especially in fruit preparations for the inactivation of molds and yeasts in other dairy products “have been very positive and promising.”
Research and testing by AZTI-Tecnalia stated that, for example, sweetened fruit preparations, once subjected to different high pressure treatments of varying intensity, evidenced a total inactivation of the bacteria tested. The technology also proved in this case be a good technique for conservation, because the evolution of the treated samples was excellent, showing no microbial growth throughout their useful life.
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A team of researchers led by Dr. Akiko NANRI of the research institute of the National Center for Global Health and Medicine has conducted a large prospective study has highlighted a link between high consumption of white rice (cereal the basis of Japanese food) and the onset of diabetes among Japanese women.
Type 2 diabetes is a disease characterized by the development of resistance to insulin (a hormone that regulates blood sugar) or a failure to produce it. To prevent the best long-term complications resulting from hyperglycemia, which include the development of cardiovascular disease, renal failure or blindness to, patients must monitor their blood sugar through exercise The adoption of a suitable diet and if necessary, medication.
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The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) has announced the introduction of fiscal year 2011 [1] DNA testing to verify the origin of beef sold for consumption. The method has been developed by the team of Professor Hideyuki Mannen of Kobe University. It is his view of the first genetic testing technique in the world to be used to determine the origin of the beef.
The Japanese public is particularly sensitive to issues of food safety and traceability. The beef is a particularly important issue. In 2002 in particular, it was discovered that several Japanese companies had sold imported beef by posing as Japanese beef. Moreover, fears about mad cow disease have led Japan to ban imports of beef from the United States twice in 2003 and 2006.
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To find out, Volker Schusdziarra and colleagues Else Kroner Fresenius Center for Nutritional Medicine in Munich for 15 days after the caloric content of all meals of 280 obese and 100 normal weight individuals. They found that those who take a “big breakfast” have, throughout the day, a higher average caloric intake of about 400 kcal compared to the average catch in the sample studied (daily calorie intake Recommended ranges from 2 000 to 2 500 kilocalories depending on weight and age). In other words, a hearty breakfast does not a lunch and dinner the lightest.