The incorporation of this ingredient from tomato has enabled the enhancing of the nutritional quality of products already used given that fibre is an ingredient that has beneficial physiological effects (preventing and protecting against a number of illnesses in the body). That is, fibre enrichment principally augments the added value of foodstuffs nutritionally.
Likewise, the use of tomato fibre creates products with new sensorial attributes, and thus can be used as texture-modifying agents, as an ingredient for pleasant smells and tastes (even to the point of avoiding the use of other additives such as colorants) and the new product can give rise to potentially functional and enriched foodstuffs with new technological characteristics, enabling a number of new properties regarding absorption and/or retention of water, oil, etc.
AZTI-Tecnalia is targeting the obtaining and characterisation of new food bio-molecules based on novel sources. An example of this is obtaining fibre from the vegetable sub-products of the tomato canning industry. Exhaustive research using various techniques for the identifying of the chemical composition of the diet fibre and for its primordial fraction – non-starch polysaccharides, enable a comparison with and a prediction of its subsequent behaviour as a technological and/or functional ingredient in foodstuffs based on these new bio-molecules.
AZTI-Tecnalia recently participated in the International Symposium on the Separation and Characterisation of Natural and Synthetic Macromolecules, where it presented the latest results obtained from this line of research into food fibres, specifically those involving non-starch polysaccharides from tomato fibre.
Irati Kortabitarte | alfa
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In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.
Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...
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A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
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In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
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The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.
The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...
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