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Tritordeum, a novel natural cereal, reaches the market

Agrasys, a spin-off of the CSIC, has launched Tritordeum, a new cereal which has has accreditation as natural crop species and now reaches the market. After 30 years of breeding, Tritordeum is a cereal with good nutritive and agronomic characteristics (high resistance to drought and heat stress).

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Low calorie bread goes on sale

Scientists at the “Instituto de Agroquímica y Tecnología de Alimentos” (IATA) have developed a formula to make bread with up to 45% fewer calories. A restaurant in Madrid will commercialize the product from next Autumn and will offer the customers pizza, bread and bakery products with fewer calories.

 

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New data about D-fagomine, a potential functional food ingredient

Scientists at Bioglane, a Spanish Research Council (CSIC) spin-off company, show now in in the British Journal of Nutrition that iminosugar D-fagomine as a functional agent lowers postprandial blood glucose and selectively modulates bacterial adhesion.

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The genome of a bacteria used in food fermentation has been obtained

A group of scientists led by José Luis Ruiz Barba and Antonio Maldonado at the CSIC has obtained the genome of Lactobacillus pentosus, a bacteria used in food fermentation such as the called “Spanish style” olives. The specific genome sequenced comes from the L.pentosus IG1 strain. The results, published in the magazine Journal of Bacteriology will allow the unveiling of biotechnological and probiotic characteristics of the bacteria.

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First specific starter for Cabrales cheese

A Spanish team has obtained a specific starter for Cabrales cheese that will enable a better control of the fermentation process and a more homogeneous production.

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