An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.
FRUIT AND VEGETABLE PRESERVATION PROCESS
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OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF
The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. An oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride, 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride, 8 to 50% by weight of X3 type triglyceride, said oil and fat composition comprising 70 to 100% by weight of the above triglycerides in total.
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PERONOSPORA RESISTANCE IN SPINACIA OLERACEA
The present invention relates to a spinach plant which may comprise a single dominant gene which confers resistance to Peronospora farinosa f. sp. spinaciae races Pfs1, Pfs2, Pfs3, Pfs4, Pfs5, Pfs6, Pfs9, Pfs11, Pfs12, Pfs13 and UA4410, wherein the gene is obtainable by introgression from a plant grown from seeds of which a representative sample was deposited with the NCIMB under NCIMB accession number 41857. The invention further relates to progeny of the plant, to propagation material therefore, such as seed, and to food products which may comprise the spinach leaves.
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FERMENTED SOYA BASED MIXTURE COMPRISING ISOFLAVONES- AGLICONES, EQUOL AND LUNASIL, PROCESS FOR THE PREPARATION AND USES THEREOF IN FOOD, MEDICAL AND COSMETIC FIELDS
The present invention concerns a mixture comprising isoflavones-aglicones, such as daidzein, genistein and glycitein, in addition to equol and lunasin, said mixture being based on soya fermented using lactic acid bacteria isolated from food matrices and use of said mixture for protection of skin and similar and of human intestinal cells with particular reference to prevention of inflammatory state and protection of barrier functions and hair loss treatment.
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CHABAZITE AND CLINOPTILOLITE IN OXYGEN ABSORBERS
This invention relates generally to an oxygen absorber and more particularly, to oxygen absorbers including iron and one or more oxygen and water absorbing feldspars such as Chabazite and Clinoptilolite.
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LETTUCE LINE RX 16883035
The invention provides seed and plants of the lettuce line designated RX 16883035. The invention thus relates to the plants, seeds and tissue cultures of lettuce line RX 16883035, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line RX 16883035 with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line RX 16883035, including the gametes of such plants.
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DUAL PURPOSE POLLENIZER WATERMELONS
The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg.
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WATERMELON VARIETY NUN 01006 WMW
The present invention relates to plants and plant parts of a watermelon variety NUN 01006 WMW, seeds from which the plant can be grown and seedless fruit produced on the plant, as well as vegetative reproductions of NUN 01006. Further, the invention relates to natural or induced phenotypic variants of the plant, such as mutants or somaclonal variants.
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SHADE TOLERANCE IN PLANTS
Materials and Methods for increasing shade tolerance in plants are disclosed. For example, nucleic acids encoding shade-tolerance polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased shade tolerance and plant products produced from plants having increased shade tolerance.
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MINERAL COMPOSITION, AND PREPARATION METHOD THEREOF
Disclosed is a method for preparing a mineral composition by gathering deep sea water, dead sea water, underground salt water, sea water, aboveground salt water, mineral water, drinking water, fresh water, underground water, salt or seaweed which is rich in minerals. The present invention relates to a mineral composition, and a preparation method thereof, wherein the mineral composition is prepared by mixing 100 parts by weight of deep sea water, dead sea water, underground salt water, sea water, aboveground salt water, mineral water, drinking water, fresh water, underground water or water with salt dissolved therein, 1-15 parts by weight of sea weed, 0.1-10 parts of weight of a vegetable oil, 0.1-10 parts by weight of an animal oil, 0.1-10 parts by weight of a soap or saponificated product of a vegetable oil, 0.1-10 parts by weight of a soap or saponificated product of an animal oil, 0.1-5 parts by weight of glycerin, 0.1-5 parts by weight of an alcohol, 0.1-5 parts by weight of baking powder, and 0.1-10 parts by weight of one or more acids of glacial acetic acid, phytic acid, malic acid, erythorbic acid, tartaric acid, citric acid, succinic acid and L-aspartic acid. Therefore, the mineral composition can be used in food, cosmetics, medicine and for disease prevention, and is effective in supplementing minerals.
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FROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS
The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms.
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Food Product
A food product containing high affinity phosphate binders (calcium and magnesium) for the purpose of chelating phosphate forms ingested foods and preventing its absorption. The chelation of phosphate in the intestine is an important part of the management of patients with moderate to severe renal failure including those in the predialysis and the dialysis dependent stages. The medicinal food product is a palatable source of calcium and magnesium which if taken without meals can be used as means to supplement those ions/salts. This concept of “food as medicine” represents a major reinforcement in the prevention and management of the derangements of divalent ion metabolism present at all levels of renal insufficiency. Limiting the gastrointestinal absorption of phosphate and consequently preventing the elevation of plasma phosphate, retards the onset of renal osteodystrophy (a Metabolic Bone Disease) and soft tissue calcification.
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AGENT FOR REDUCING THE USEABLE CALORIE CONTENT OF FOOD AND FOR THERAPEUTIC REDUCTION OF WEIGHT, IN PARTICULAR FOR USE IN THE CASE OF ADIPOSITY (OBESITY)
There are disclosed compositions and methods for treating obesity using 5-D-fructose dehydrogenase. Other embodiments are also described.
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PALATE CLEANER WINE COOKIE
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a process for preparing a palate cleanser wine cookie. The palate cleanser wine cookie is useful for palate cleansing and as a palate-cleansing tool for purposes of correctly tasting a wine.
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FOOD PRODUCT PROVIDING SUSTAINED BLOOD LEVELS OF EXOGENOUS SUBSTANCES
The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least soluble fibre and at least one exogenous substance in the preparation of a food product to avoid short-term peaks of the exogenous substance in serum, for example. Preferably the food product is a bar comprising caffeine.
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AGE-TAILORED NUTRITIONAL FORMULA WITH PARTICULARLY ADAPTED CALORIC DENSITY FOR YOUNG INFANTS
Nutritional formulae which are specifically designed to address the needs of infants and young children up to at least 6 months of age. In particular, the invention 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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Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.
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Method of Preparing a Heat-Treated Product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
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METHOD FOR CURD PRODUCTION
The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small processing plants run by the farmers. According to the invention, the method of curd by standardization of milk composition, thermal processing, coagulation, processing of the resultant milk curd with separation of whey, forming, cooling and packing, is characterized by the specific feature that milk is processed thermally within the range from 90° C. for 50-60 seconds to 135° C. for 3-5 seconds, then cooled down to the temperature of 20-35° C., when enzymatic transglutaminase preparation of 50 to 200 U/g protein reactive power is added in the amount ranging from 1 U/g protein to 10 U/gram protein, after which the milk is incubated at the temperature 20-35 ° C. for 0.5-2.5 hours, then lactic acid bacteria are added to milk kept at the same temperature and after their addition, within 6-16 hours, milk curd ready for further processing with standard methods is obtained.
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PROBIOTICS FOR DIETARY DAIRY PRODUCT
The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus.
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