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[vc_row][vc_column][vc_column_text]Name of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text] Molecular Biology Unit (UBM) [/vc_column_text][vc_empty_space][vc_column_text]Description of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text]The Molecular Biology Unit (UBM) works on the identification and adaptation of new applications and technological innovations in the field of Molecular Biology, and in order to respond to the needs and demands of the business fabric. At the equipment level, the UBM has state-of-the-art technology among which stands out a state-of-the-art massive sequencing equipment with the...

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[vc_row][vc_column][vc_column_text]Name of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text] Culture Cell Laboratory [/vc_column_text][vc_empty_space][vc_column_text]Description of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text]The AINIA cell culture laboratory has the necessary infrastructure for the maintenance and manipulation of cell cultures such as: 2 CO2 incubators for cell growth and maintenance, 2 laminar flow cabinets Biosafety class II to maintain the necessary aseptic conditions for handling cell cultures, two centrifuges with different sizes, an inverted microscope for observing cell cultures, a...

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[vc_row][vc_column][vc_column_text]Name of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text] Culture Cell Unit [/vc_column_text][vc_empty_space][vc_column_text]Description of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text]Se entiende por cultivo celular al conjunto de técnicas que permiten el mantenimiento de las células 'in vitro', manteniendo al máximo sus propiedades bioquímicas, fisiológicas y genéticas. Existen 4 tipos de cultivo celular, siendo el cultivo celular primario el más utilizado. En el cultivo celular primario se pierden las interacciones célula-célula y las interacciones de la célula con la matriz extracelular, sin...

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[vc_row][vc_column][vc_column_text]Name of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text] Laboratories: physicochemical, instrumental, microbiology and molecular biology, sensory [/vc_column_text][vc_empty_space][vc_column_text]Description of the infrastructure[/vc_column_text][vc_empty_space][vc_column_text]AZTI offers a comprehensive service to the food industry to design, develop and validate functional and nutraceutical foods that incorporate ingredients with health properties, which have been identified through omics studies. Both the functionality of these ingredients in the body as well as the elaboration, processing and conservation techniques that guarantee the...

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[vc_row][vc_column][vc_column_text] Authors  Iris Samarra, Clara Masdevall, Elisabet Foguet-Romero, Maria Guirro, Marc Riu, Pol Herrero, Núria Canela*, Antoni Delpino-Rius  Abstract  One hundred UHT milks (52 conventional/ 48 organic) where analyzed by chromatographic methods coupled to mass spectrometry. Several oxylipins allowed to distinguish between organic and conventional origin. Arachidonic and linoleic acid derived do not correlate with their fatty acid precursors; therefore, these oxylipins could be promising as not only diet-dependent biomarkers but also for organic milk assessment. [/vc_column_text][vc_empty_space height="19px"][/vc_column][/vc_row][vc_row][vc_column css=".vc_custom_1605866005580{padding-top: 20px !important;}"][qodef_button size=""...

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[vc_row][vc_column][vc_column_text] Authors  Bryszewska, M. A., Tomás-Cobos, L., Gallego, E., Villalba, M., Rivera, D., Taneyo Saa, D. L., & Gianotti, A. (2019). In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron. LWT, 99, 431–437.  Abstract  Iron deficiency is the most prevalent mineral deficiency in the world. Food fortification offers an alternative to standard oral iron therapy, which often causes unpleasant side effects. In this study, bread...

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[vc_row][vc_column][vc_column_text] Authors  Barbara Walther, Aaron M. Lett, Alessandra Bordoni, Lidia Tomás-Cobos, Juan Antonio Nieto, Didier Dupont, Francesca Danesi, Danit R. Shahar, Ana Echaniz, Roberta Re, Aida Sainz Fernandez, Amélie Deglaire, Doreen Gille, Alexandra Schmid, and Guy Vergères. GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract. Mol. Nutr. Food Res. 2019, 63. DOI: 10.1002/mnfr.201900677  Abstract  Nutritional research is currently entering the field of personalized...

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Ciencias ómicas Eurecat Red Tecnomifood

[vc_row][vc_column css=".vc_custom_1605866005580{padding-top: 20px !important;}"][qodef_button size="" type="" hover_animation="" target="_self" icon_pack="" font_weight="" text="Download the presentation" link="https://redtecnomifood.es/wp-content/uploads/2021/01/RedTecnomifood_Webinar_EUT.pdf" background_color="#0033a1" border_color="#0033a1" color="#ffffff"][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Omics Sciences and Functional Nutrition  Today, the use of omics sciences in the food industry is essential to address the trend towards personalisation of nutritional recommendations and to promote health, the maintenance and optimization of physiological functions and the prevention of diseases. However, despite their enormous potential, the incorporation of omics...

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Partners of the Red Tecnomifood have presented the project during the "Technology Transfer Conference of the Centro Nacional de Tecnología y Seguridad Alimentaria" (CNTA) celebrated in an online way on December 15th. The event was focused on the trend towards immunoalimentation, its challenges and its potential for the food industry, and featured a round table focused on the activity of the Red Tecnomifood and functional...

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[vc_row][vc_column][vc_column_text] Inventor  Al-Murrani Samer (Topeka, KS)   Publication Number  US 20150242566   Applicant  HILLS PET NUTRITION INC [US]   Abstract  A method for preparing a food composition for animals comprising (a) accessing at least one database relating functional genomic profile of a biofluid or tissue sample from an animal to physiological condition and optionally genotype of the animal; (b) accessing at least one database relating to effects of bioactive dietary components on functional genomic profile; (c) by use of...

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