The present invention provides an inbred corn line designated FF7354, methods for producing a corn plant by crossing plants of the inbred line FF7354 with plants of another corn plant. The invention further encompasses all parts of inbred corn line FF7354, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line FF7354, and plants produced according to these methods.
VARIETY CORN LINE FF7354
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VARIETY CORN LINE ID6053
The present invention provides an inbred corn line designated ID6053, methods for producing a corn plant by crossing plants of the inbred line ID6053 with plants of another corn plant. The invention further encompasses all parts of inbred corn line ID6053, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line ID6053, and plants produced according to these methods.
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VARIETY CORN LINE KIJ7023
The present invention provides an inbred corn line designated KIJ7023, methods for producing a corn plant by crossing plants of the inbred line KIJ7023 with plants of another corn plant. The invention further encompasses all parts of inbred corn line KIJ7023, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line KIJ7023, and plants produced according to these methods.
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VARIETY CORN LINE FF6224
The present invention provides an inbred corn line designated FF6224, methods for producing a corn plant by crossing plants of the inbred line FF6224 with plants of another corn plant. The invention further encompasses all parts of inbred corn line FF6224, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line FF6224, and plants produced according to these methods.
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VARIETY CORN LINE IID3528
The present invention provides an inbred corn line designated IID3528, methods for producing a corn plant by crossing plants of the inbred line IID3528 with plants of another corn plant. The invention further encompasses all parts of inbred corn line IID3528, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line IID3528, and plants produced according to these methods.
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METHODS OF IMPROVING MENTAL OR PHYSICAL HEALTH CONDITIONS IN AN INDIVIDUAL
Methods of improving mental or physical health conditions of an individual are provided. In a general embodiment, the method provides administering to an individual in need of an improved mental or physical health condition a decaffeinated coffee product comprising an unroasted coffee. The mental or physical health condition can be, for example, sustained attention in the individual, improvement in the individual's mood or alertness, reduced headaches in the individual, and/or improved relaxation in the individual.
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ENHANCED BIOAVAILABLE IODINE MOLECULES
This invention relates to supplementation of the diets of domesticated animals (livestock and poultry) with iodine in an enhanced bioavailable manner, that is to say the iodine is more available to the animal than when using conventional sources of iodine, such as calcium iodate. The supplementary compound are alpha amino acid metal iodide complexes.
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AGE-TAILORED NUTRITIONAL FORMULA WITH PARTICULARLY ADAPTED CALORIC DENSITY FOR INFANTS AND CHILDREN
Nutritional formulae which are specifically designed to address the needs of infants and young children up to at least 2 years of age. In particular, the inventionv provides a set of nutritional compositions for infants and young children, each nutritional composition having an age-specific caloric density. The set of the invention is specifically aimed at providing long-term benefits to the infants and young children such as reducing obesity and reducing cardiovascular diseases later in life.
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ROYAL JELLY SOLUTION AND METHOD FOR PRODUCING SAME
A method for producing a royal jelly solution, comprising subjecting an aqueous royal jelly suspension to an enzymatic reaction catalyzed by an enzyme having cysteine protease activity at 20° C.˜70° C.
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LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF
A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling.
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MILK PRODUCT AND PREPARATION METHOD
The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.
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TREATMENT OF PLANT BIOMASS
Lignocellulosic biomass is treated to increase accessibility of the material to enzymes and fermentative processes. Accessibility is increased by physical pre-treatment of the biomass using ultrasound and/or microwave and/or cool plasma. The physical treatments degrade the waxy cuticle of the biomass facilitating enzyme accessibility to cellulose and hemicellulose for conversion to utilizable matter, in nutritive and chemical or biofuel industries. These physical treatments improve enzyme accessibility to cellulose and hemicellulose, for enhancing conversion into a range of feed stocks amenable to further processing.
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PAD WITH COVERING FILLED WITH PRODUCT TO BE EXTRACTED, ASSEMBLY OF A FIRST AND A SECOND PAD AND METHOD FOR PREPARING A SMALL OR LARGE AMOUNT OF BEVERAGE
A pad with a covering filled with product to be extracted and/or to be dissolved, wherein, in use, a fluid such as water is supplied under pressure to the pad, so that the fluid is pressed through the pad for obtaining a beverage which, thereupon, leaves the pad. The pad is provided with a spout opening for generating, with the spout opening, a jet of the beverage which leaves the pad for obtaining the fine bubble froth layer on the beverage with the aid of the beverage.
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Electric Skillet with Magnetic Self-Reversing Stirrer That is Removable
A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle. A controlling box is used to control the power to the motor and provides a resisting sensor or reversing circuit to reverse the rotational direction of the stirring system as necessary.
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APPARATUS AND METHODS RELATING TO DISPENSATION FROM BEVERAGE MACHINES
The present invention provides a device (1), suitable for use with a beverage machine of the type comprising a code reader, the device (1) comprising: an inlet (40) for receiving, in use, heated water from a water supply of the beverage machine; and an outlet (43) through which said heated water can be dispensed; the device (1) further comprising a plurality of codes (19), each other plurality of codes (19) containing information relating to one or more dispensation parameters of the beverage machine; the device (1) being configurable by a user such that the user can choose one of the plurality of codes (19) to be read by the code reader of the beverage machine during a dispensation operation in order to set one or more dispensation parameters o the beverage machine.
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INSTANT BEVERAGE PRODUCT
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
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METHOD OF MANUFACTURING PROTEIN BEVERAGES AND DENATURIZING LOOP APPARATUS AND SYSTEM
A method and system for forming a beverage mixture comprising protein is disclosed. The method comprises heating the beverage in a heat exchanger, transferring the beverage to a hold loop located outside of the heat exchanger, and denaturizing the protein within the hold loop for a residence time, after the beverage is heated in the heat exchanger such that the denaturizing occurs outside of the heat exchanger to prevent fouling of the heat exchanger. The system comprises a beverage forming tank, a heat exchanger for heating the beverage, and a first hold loop separate from the heat exchanger, which is configured to hold the beverage for a residence time to denaturize a protein in the beverage.
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OIL OR FAT COMPOSITION
A fat or oil composition comprising from 0.02 to 0.65 mass % of a free type triterpene alcohol and 0.18 mass % or less of a γ-oryzanol.
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POWDER MIX
A powder mix containing soluble pectin which easily dissolves in cold water at about 5° C. is provided. A powder mix including pectin in which the calcium content in pectin has been adjusted to 500 ppm or less is provided. The cold water-solubility of pectin is further enhanced by adjusting the pectin such that 80% by mass or more has a particle size of 150 μm or less, or by dissolving the pectin together with one kind or two or more kinds of sodium salts, potassium salts, and magnesium salts.
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PROCESS FOR PRODUCING LACTOSE-FREE MILK
The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate;b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate;c) Mixing said first retentate with said second permeate to obtain a mixture; andd) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.
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