You can now view the AGRI-RESVAL webinar stream again
We now have the AGRI-RESVAL webinar available on the YouTube platform [...]
More about the Webinar: last AGRI-RESVAL speaker
We will also have the participation of Chini Porro, Head of R&D of the Nueva Pescanova Group [...]
More speakers from the AGRI-RESVAL Webinar
We will also have the participation of Sonia Losada Barreiro, Professor at the University of Vigo belonging to the AgroBioTech for Health research group. [...]
AGRI-RESVAL in the press
We have AGRI-RESVAL in the press [...]
AGRI-RESVAL presentation webinar
The AGRI-RESVAL presentation Webinar is just around the corner!! [...]
With AGRI-RESVAL we seek to take advantage of the basil we grow as a source of antioxidants to preserve fish
Interview with Samuel López Novoa, head of R&D at Néboda Farms, an entity that is part of the AGRI-RESVAL project in which processes of revaluation of waste from vertical agriculture will be studied to obtain high-value natural extracts and their application in the fishing food industry. [...]
AGRI-RESVAL: Vertical Agriculture Waste Revaluation Processes to obtain High Value Natural Extracts and their application in the Fishing Food Industry
The AGRI-RESVAL project proposes the use of agricultural waste as a source of new natural antioxidant compounds (AOs), for use as inhibitors of lipid oxidation of fishery products, in order to preserve their food quality, their organoleptic properties and prolong their life. useful, responding to the challenge of implementing the circular economy in the agri-food sector. [...]
We present EmulCicloFood, a project focused on the study of computational and experimental strategies for the rational design of emulsions, from conventional to Pickering, for food applications
EmulCicloFood proposes a novel bioinspired approach from a multidisciplinary but inclusive point of view, to address some of these problems by combining the use of food-grade stabilizers, natural AOs and encapsulation technologies. [...]
A thesis develops new strategies to improve antioxidant efficacy in food emulsions enriched with omega 3
Report in the newspaper of the University of Vigo on the Thesis of a colleague of our team, Josefa Freiría. Good work Josefa!! [...]
Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations. Journal of the Science of Food and Agriculture
Background Controlling the interfacial concentrations of antioxidants (AOs) in O/W emulsions can be regarded as an unique approach for increasing the efficiency of AOs in inhibiting the oxidation of lipids. Classical methods to determine the AO distribution in binary systems cannot be employed and their distribution needs to be assessed in the intact emulsion [...]