Patents
- Process for the preparation of brandy chestnut. Ref. P200100419
- Process for xilitol purification from fermented media obtained by bioconversion of vegetal biomass hydrolizates. Ref. P200502866
- Procedure for the elaboration of acorn nougat. Ref. P200702155
- Process for the use of distilled vine lies, with or without extraction of tartaric acid, as an economical and nutritional supplement of Debaryomyces hansenii yeasts during the conversion of xilose in xilitol. Ref. P200801882
- Termophylus estarase from Thermus thermophilus. Ref. P200801767
- Process for obtaining products with prebiotic power from sugar beet pulp. Ref. P200803026
- Termophylus esterase. Ref P200801767
- Termophylus lipase. Ref P200900613
- Process for preparing a gellable protein extract water from cooking fish. Ref. P200931170
- Process for obtaining a gelling myofibrillar extract from fish offal. Ref. P200931171
- Composition for increasing protein content in fish meat and procedure for application. Ref. P200931172
- Food product made from fish and glucomannan, and preparation process. Ref. P201030032
- Process based on ion exchange to separate streams in the recovery of lactic acid and oligomeric carbohydrates from fermenting process means. Ref. P201000046
- Optimized procedure for peptides that inhibit the activity of ACE from whey peptides ACE inhibitors and food comprising the same procedure. Ref. P201131001
- Process for upgrading and whey stillage by producing antimicrobial extracts by biotechnological processes. Ref. P201200456
- Process for hydroxymethylfurfural production from hemicelluloses pine and spruce woods. Ref. P201200549
Patents licensed and operating
- Process for the preparation of brandy chestnut. Ref. P200100419, Marrón Glacé S.L.
- Termophylus estarase from Thermus thermophilus. Ref. P200801767, Zurko Research S.L.
- Process for preparing a gellable protein extract water from cooking fish. Ref. P200931170, Jealsa Rianxeira
- Process for obtaining a gelling myofibrillar extract from fish offal. Ref. P200931171, Jealsa Rianxeira
- Composition for increasing protein content in fish meat and procedure for application. Ref. P200931172, Jealsa Rianxeira
