Saffromfood: the benefits of saffron beyond colouring
Hidden inside a flower, the most coveted spice in the world is found: saffron. It is used as a colourant in recipes such as paella, but its properties go beyond this. This is what Saffromfood, a project of the Department of Agriculture and Food Technology of the Higher Polytechnic School of Orihuela of the Miguel […]
Higher quality tomatoes with more flavour and heightened resistance to viruses
Achieving tomatoes with higher quality, more flavour and heightened resistance to viruses and budding diseases. This is the goal of a European project coordinated from Valencia, specifically, from the Institute of Plant Molecular and Cellular Biology (IBMCP), mixed centre of the Polytechnic University of Valencia (UPV) and the Spanish National Research Council (CSIC). Called Harnesstom, […]