Where Research Industry and Investors Meet&Match
In this section it is possible to view, also through targeted research, the technologies inserted in the PROMO-TT Database. For further information on the technologies and to contact the CNR Research Teams who developed them, it is necessary to contact the Project Manager (see the references at the bottom of each record card).
Displaying results 1 - 5 of 5
Combined use of High-Resolution Nuclear Magnetic Resonance (NMR) spectroscopy in solution and multivariate statistical analysis for the geographical differentiation of Italian and Chinese concentrated tomato paste. Particularly the metabolites content of acqueos exctrats of concentrated tomato paste is evaluated.
Celiac disease and non-celiac gluten sensitivity affect a large portion of the world population. Furthermore, the percentage of people who adopt the gluten free diet is constantly increasing because it is perceived to be healthier. We have previously developed a food grade enzymatic procedure (transamidation) for wheat flour capable of making gluten unable to induce the inflammatory response in the intestine of celiac disease patients.
The prototype uses soil moisture sensors which, through a measurement of dielectric permittivity, estimate the soil moisture based on which irrigation is started through relay-controlled solenoid valve. The system was developed using Open Source technologies. Specifically, for the hardware components, a small sized board computer Raspberry PI 3B + was used together with a 4G LTE Wi-Fi router and a Modbus rs485 / USB converter.
The software is based on mathematical models able of simulating the time evolution of the different stages of a pest population starting from environmental data collected from weather stations located in an area of interest and information regarding the development stage of the host plant. The models are of two types: phenological, which provides information on the stages population as a function of time and demographic which also allows to know the abundance of each population stage.
Grape pomace, a by-product of wine-making, is rich in polyphenols, metals, organic acids and can become a functional ingredient in food and beverage. The stabilisation of the pomace has been optimised to preserve the anti-inflammatory and antioxidant properties of the molecules present. Isolated grape skins have been reused in purity or in blends with other plant components as a base for: 1) herbal teas, 2) ready-to-drink functional beverages, 3) freeze-dried products.
