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08 Jun

Application of (multi-)omics approaches for advancing food allergy: an updated review

by miriam.vendrell
in Artículos científicos – AZTI
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[vc_row][vc_column][vc_column_text] Authors  Qiaozhi Zhang, Yanbo Wang, Linglin Fu,  Abstract  Food allergy (FA) has become a significant food safety and public health issue, with evidence of increasing prevalence worldwide. Considering the complexity and multifactorial nature of FA, the use of high-throughput technologies, collectively called omics, would benefit the in-depth understanding of the disease etiology and clinical management.[/vc_column_text][vc_empty_space height="19px"][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Consult the article " link="https://www.sciencedirect.com/science/article/abs/pii/S221479932200056X#fig0015" background_color="#0033a1"...

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08 Jun

Children nutrition genome detection kit and application

by miriam.vendrell
in Patentes – AZTI
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[vc_row][vc_column][vc_column_text] Inventor  HUANG BISHENG; HU YONGWU +  Publication number  CN113637735 (A)  Applicant  UBAOUBAO HEALTH TECH NINGBO CO LTD +  Abstract  The invention discloses a children nutrition genome detection kit and application. The children nutrition genome detection kit comprises probes or primers of genes and loci listed in a table 1, reagents required by PCR amplification and other consumables. The invention relates to the technical field of gene engineering. According to the children nutrition...

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08 Jun

Personalized pediatric nutrition products comprising human milk oligosaccharides

by miriam.vendrell
in Patentes – AZTI
Comments

[vc_row][vc_column][vc_column_text] Inventor  CHICHLOWSKI MACIEJ [US]; BERG BRIAN [US] +  Publication number  US2022110357 (A1)  Applicant  MEAD JOHNSON NUTRITION CO [US] +  Abstract  The present disclosure generally relates to personalized nutritional compositions for pediatric subjects, wherein the nutritional composition can include one of three distinct profiles of human milk oligosaccharides (HMOs). The present disclosure also relates to methods for determining the composition of HMOs present in or that would be present in the breast milk of the mother …[/vc_column_text][vc_empty_space...

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24 May

17-19/05 The Red Tecnomifood present at the Food4Future – ExpoFoodTech congress held in Bilbao

by miriam.vendrell
in Eventos
Comments

[vc_row][vc_column][vc_column_text]The Technology Center of Catalonia - Eurecat, coordinator of the Red Tecnomifood, participated in the Food 4 Future World Summit - ExpoFoodTech 2022 event, which was held at the Bilbao Exhibition Center (BEC) from May 17 to 19. Throughout the three days of the congress, Eurecat had its own stand from which it showed the main projects, research and results of the center in the sector...

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24 May

Superbrewed Food Postbiotic Protein Achieves GRAS (Recognized As Safe) Status By The FDA

by miriam.vendrell
in Notícias – CNTA
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Superbrewed Food's postbiotic protein offers nutritional and functional benefits, plus it's non-GMO and free of animals and allergens. This protein has achieved GRAS (Recognized As Safe) status by the US Food and Drug Administration (FDA), a milestone for a protein derived from the microbiome.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://www.prnewswire.com/news-releases/new-whole-food-protein-ingredient-achieves-self-affirmed-gras-status-for-use-in-foods-and-beverages-301550438.html" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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24 May

Investigadores del CSIC desarrollan un salmorejo probiótico

by miriam.vendrell
in Notícias – CNTA
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[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]A multidisciplinary team made up of researchers from the CSIC of the Institute of Fat (IG CSIC) in Seville, the startup Oleica and the Córdoba-based company Culinary Concepts Group (Salmoreteca) have developed, after more than two years of study, a probiotic vegetable cream ready to consumption. Probiotics are living organisms that have potentiating effects in people, and they can be ingested through food. The new...

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24 May

Probiotics survival and betalains stability in purple pitaya juice

by miriam.vendrell
in Artículos científicos – CNTA
Comments

[vc_row][vc_column][vc_column_text] Authors  Jessie Usaga, Daniela Barahona, Laura Arroyo, Patricia Esquivel  Abstract  The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and goal driven by current consumer demand for health-promoting foods. Pitaya probiotic juice is a beverage with functional appeal and is an appropriate food matrix to house probiotics. In the study, it was shown that Lactobacillus rhamnosus survives longer than Lactobacillus paracasei in pitaya juice.  Relevance...

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24 May

Microalgae trends toward functional staple food incorporation

by miriam.vendrell
in Artículos científicos – CNTA
Comments

[vc_row][vc_column][vc_column_text] Authors  Aline Kirie Gohara-Beirigo, Marcelo Chuei Matsudo, Eleane Almeida Cezare-Gomes, Joao Carlos Monteiro de Carvalho, Eliane Dalva Godoy.  Abstract  The environmental and social problems associated with increasing world population and industrial development have brought concerns related to water and atmospheric pollution, climate change, as well as the production of staple food. In addition, concerns about healthy food for improving life quality have also increased.  Relevance of the article for...

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18 May

Genomics, metagenomics and Artificial Intelligence will lead society to a New Nutrition

by miriam.vendrell
in Notícias – EUT
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Personalized nutrition, based on genomics, metagenomics and artificial intelligence, can promote a beneficial diet for the activity of the immune system, as well as for the prevention and treatment of various pathologies. The INNOHEALTHFOOD project, recently promoted by IMDEA Food is an example of this.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://revistaalimentaria.es/industria/alimentacion-especial/la-genomica-metagenomica-e-inteligencia-artificial-llevaran-a-la-sociedad-a-una-nueva-nutricion" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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18 May

They obtain a natural and sustainable persimmon flour to enrich healthy foods

by miriam.vendrell
in Notícias – EUT
Comments

[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]Studies and pilot tests carried out with persimmon flour offer promising results in terms of the possibilities of this ingredient in the agri-food industry, largely due to its high concentration of bioactive compounds and its production from by-products.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="More information" link="https://www.agronewscomunitatvalenciana.com/obtienen-una-harina-de-caqui-natural-y-sostenible-para-enriquecer-alimentos-saludables" color="#ffffff" background_color="#0033a1" border_color="#0033a1"][/vc_column][/vc_row]...

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