Food and Agriculture

Food and Agriculture

A thesis of the Department of Analytical Chemistry wins the XXII “San Alberto Magno” Prize of doctoral thesis

Sonia Cortacero Ramírez´s thesis shows that the analytical technique known as capillary electrophoresis can be implemented in the brewing laboratories for a fast control of the production processes and quality of the final product. This experimental work proves that this process allows an easy and fast characterization of the nutritional and healthy properties of different… Seguir Leyendo A thesis of the Department of Analytical Chemistry wins the XXII “San Alberto Magno” Prize of doctoral thesis

Food and Agriculture

Researchers from Granada clarify the status of Guadalquivir sturgeons

The Acipenser naccarii is an indigenous species of the Guadalquivir. That is the main conclusion of the study, recently published by the prestigious journal Conservations Genetics, presented this morning in the Science Park by the persons in charge of the work, Manuel Ruiz-Rejón and José Antonio Lorente. That means that a sturgeon species which was… Seguir Leyendo Researchers from Granada clarify the status of Guadalquivir sturgeons

Food and Agriculture

A compound from olive remains produces faster growth in trouts

Mónica Fernández Navarro´s doctoral thesis, presented recently in the Department of Biochemistry and Molecular Biology of the University of Granada, arises as a result of the teorethical research works of Professor José Antonio Lupiáñez Cara on molecular aspects and the protein manipulation in living organisms. Using such knowledge and maslinic acid isolation from olive remains… Seguir Leyendo A compound from olive remains produces faster growth in trouts

Food and Agriculture

A UGR group studies the uses of the alpechín (seepage from olives pressings) in the drug and food industries

The Paenibacillus jamilae bacterium is a microorganism capable of developing in alpeorujo, and was described as a new species in the year 2001. The interest of the research of the group directed by Alberto Ramos Cormenzana is due, to a great extent, to the jamilano, a substance produced by this bacterium. At the moment, according… Seguir Leyendo A UGR group studies the uses of the alpechín (seepage from olives pressings) in the drug and food industries

Food and Agriculture

Chemists from Granada do research to guarantee honey quality and its geographical origin

At the beggining of November, it was known that the European Union had banned the importation of Chinese honey. Health authorities decided so since it had a high pollutant substances content. Honeybee plays a central role in the honey-making process. Harmful antibiotics for the human being are used to prevent diseases which affect bees from… Seguir Leyendo Chemists from Granada do research to guarantee honey quality and its geographical origin

Food and Agriculture

A thesis of the UGR tackles the question of the sturgeon, one of the treasures of ecological production in Granada

This thesis, supervised by Ana Sanz Rus and Manuel García Gallego, finishes a wide research work developed by Alberto Domezain Fau, director of the department of R&D of the company Piscifactoría Sierra Nevada of Riofrío (Granada). In an attempt to diversify the supply of Spanish continental aquaculture, they have chosen the Acipenser naccarii, a species… Seguir Leyendo A thesis of the UGR tackles the question of the sturgeon, one of the treasures of ecological production in Granada

Food and Agriculture

UGR researchers warn about the use of sewage in crop irrigation

A doctoral thesis carried out by a researcher of the Institute of Water of the University of Granada has concluded that crop soils do not retain in a definite way inorganic pollutants, but they are released again with the passing of time. As a consequence, some compounds, like ammonia, potassium, sulfate, nitrate or phosphate, which… Seguir Leyendo UGR researchers warn about the use of sewage in crop irrigation

Food and Agriculture

A group of scientists proves the poor reliability of the official method for colour in olive oil

A group of scientists of the University of Granada, the University of Sevilla and the Fat Institute (CSIC) has proved the poor reliability of the current official method in Spain to measure the colour of virgin olive oil and has lied the foundations for a new and more accurate system which allows to use this… Seguir Leyendo A group of scientists proves the poor reliability of the official method for colour in olive oil

Food and Agriculture

Virgin olive oil and blue fish reduce intestinal inflammation

A study carried out by researchers of the Departments of Biochemistry and Molecular and Cell Biology of the University of Granada affirms that the continual use of a diet rich in olive oil and a supplement of fish oil can be useful for treating ulcerative colitis, since it improves inflammation and intestinal mucosa. According to… Seguir Leyendo Virgin olive oil and blue fish reduce intestinal inflammation

Food and Agriculture

Researchers from Granada manage to turn alpeorujo into natural manure

Researchers José Martínez and Teresa de la Rubia of the Department of Microbiology of the Faculty of Pharmacy have finished a research work that could put an end to the problem of toxic waste in oil production. The lecturers of the University of Granada have managed, thanks to a research project of Egmasa Company in… Seguir Leyendo Researchers from Granada manage to turn alpeorujo into natural manure