Soy protein products are provided which lack the characteristic beany flavour of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavour.
SOY PROTEIN PRODUCTS OF IMPROVED WATER-BINDING CAPACITY
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Fermentation Processes
The present invention provides a fermentation process for producing a fermentation product from starch-containing material wherein one or more antibacterial agents are added before and/or during fermentation.
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POROUS CARBON MATERIAL, ADSORBENT, ORAL ADSORBENT, MEDICAL ADSORBENT, FILLER FOR BLOOD PURIFICATION COLUMN, WATER PURIFICATION ADSORBENT, CLEANSING AGENT, CARRIER, SUSTAINED RELEASE PHARMACEUTICAL, CELL CULTURE SCAFFOLD, MASK, CARBON/POLYMER COMPOSITE, ADSORBENT SHEET AND FUNCTIONAL FOOD
[Object] To provide a porous carbon material that is able to adsorb desired substances efficiently. [Solving Means] A porous carbon material of the present invention uses peat as a raw material, and has a total of volumes of fine pores having a diameter of from 1×10−8 m to 2×10−7 m, obtained by non-localized density functional theory method, of 0.5 cm3/g or more, or has a volume of fine pores obtained by BHJ method of 0.5 cm3/g or more.
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PEARL SUGAR PARTICLE, COMPOSITION, AND PROCESS FOR PREPARING A PEARL SUGAR
A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles and a process for preparing a pearl sugar are also disclosed.
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SOYBEAN CULTIVAR S110129
A soybean cultivar designated S110129 is disclosed. The invention relates to the seeds of soybean cultivar S110129, to the plants of soybean cultivar S110129, to the plant parts of soybean cultivar S110129, and to methods for producing progeny of soybean cultivar S110129. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S110129. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S110129, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S110129 with another soybean cultivar.
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SOYBEAN CULTIVAR 19091245
A soybean cultivar designated 19091245 is disclosed. The invention relates to the seeds of soybean cultivar 19091245, to the plants of soybean cultivar 19091245, to the plant parts of soybean cultivar 19091245, and to methods for producing progeny of soybean cultivar 19091245. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar 19091245. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 19091245, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar 19091245 with another soybean cultivar.
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SOYBEAN CULTIVAR S110130
A soybean cultivar designated S110130 is disclosed. The invention relates to the seeds of soybean cultivar S110130, to the plants of soybean cultivar S110130, to the plant parts of soybean cultivar S110130, and to methods for producing progeny of soybean cultivar S110130. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S110130. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S110130, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S110130 with another soybean cultivar.
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LETTUCE VARIETY 41-144 RZ, "RALPH RZ"
The present invention relates to a Lactuca sativa seed of the Latin type designated 41-144 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae) races Bl:1 to Bl:27 and CA-I to CA-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, corky root race CA1, and lettuce mosaic virus (LMV) race LMV:1. The present invention also relates to a Lactuca sativa plant produced by growing the 41-144 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-144 RZ.
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EXTENDING JUVENILITY IN GRASSES
The present invention relates to compositions and methods for modulating the juvenile to adult developmental growth transition in plants, such as grasses (e.g. maize). In particular, the invention provides methods for enhancing agronomic properties in plants by modulating expression of GRMZM2G362718, GRMZM2G096016, or homologs thereof. Modulation of expression of one or more additional genes which affect juvenile to adult developmental growth transition such as Glossy15 or Cg1, in conjunction with such modulation of expression is also contemplated. Nucleic acid constructs for down-regulation of GRMZM2G362718 and/or GRMZM2G096016 are also contemplated, as are transgenic plants and products produced there from, that demonstrate altered, such as extended juvenile growth, and display associated phenotypes such as enhanced yield, improved digestibility, and increased disease resistance. Plants described herein may be used, for example, as improved forage or feed crops or in biofuel production.
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DEPOSITION OF MATERIALS FOR EDIBLE SOLID FREEFORM FABRICATION
Technologies are provided herein for processing edible materials using tools associated with a fabrication system. In one aspect, a fabricator includes a control module and a drive assembly controlled by the control module. The fabricator also includes at least one food processing tool head coupled to the drive assembly that can process material for fabricating an edible structure on a build surface.
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INACTIVATION OF BACTERIOPHAGES IN A LIQUID
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
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MILK-BASED PRODUCT AND A METHOD FOR ITS PREPARATION
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.
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GELATIN-FREE, ISOMALTULOSE-CONTAINING SOFT CARAMEL
Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free. It can be made by providing a noncrystalline sweetener phase by dissolving at least one soluble sweetener in water, adding polysaccharide hydrocolloid, fat component, emulsifier and a part of the total amount of the isomaltulose to the noncrystalline sweetener phase, steam heating the mixture to a temperature of at least 100° C., adding the remaining isomaltulose to the heated mixture while stirring, incorporating air into the mixture and cooling.
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BEER BREWING SYSTEM AND METHOD
The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first heating element in communication with the boil kettle and configured to selectively heat fluid contained in the boil kettle, and a mash tun positioned on the base, the mash tun configured to receive one or more solid or fluid materials therein. A pumping system positioned at least partially within the base can be connected to the boil kettle and the mash tun, the pumping system being operable to selectively pass fluid into, out of, and among the boil kettle and the mash tun. In addition, a control system can be positioned at least partially within the base and configured to selectively control the first heating element and the pumping system.
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BREAD-MAKING WITH A HIGH YEAST CONTENT
The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparing a bakery product and a method of selecting yeast strains giving yeasts suitable for breadmaking using a large amount of yeast.
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METHOD FOR PROVIDING A WHOLE GRAIN CEREAL BASED EXTRACT
The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain cereal; (ii) subjecting the whole grain cereal to a first grinding; (iii) subjecting the ground whole grain cereal to an hydrolysis of the macromolecular elements providing a modified whole grain cereal; (iv) separating a soluble fraction of the modified whole grain cereal from an insoluble fraction of the modified whole grain cereal; and (v) subjecting the insoluble fraction of the modified whole grain cereal to a second grinding and/or enzymatic modification obtaining a cereal based fraction having improved suspension properties, and comprising particles having a particle size of at the most 100 μm, such as at the most 50 μm, e.g. at the most 30 μm; and (vi) reincorporating at least part of the cereal based fraction obtained from step (v) into at least part of the soluble fraction obtained from step (iv) obtaining the whole grain cereal based extract.
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CHEESE AND PREPARING THE SAME
The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where the microfiltration is performed prior to orsimultaneously with the pre-acidification, concentrating the acidified casein concentrate to produce full concentrated pre-cheese, processing the full concentrated pre-cheese to a cheese product. The invention also relates to cheese having a ratio of total content of β-lactoglobulin and α-lactalbumin to glycomacropeptide of at most about 1.35.
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SAUCE COMPOSITION
A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the aspartic acid is from 0.7 to 4 parts by mass with respect to 100 parts by mass of the gluten.
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BEVERAGE SUBSTANCE, PORTION CAPSULE AND METHOD FOR PRODUCING A BEVERAGE
A beverage substance for producing a tea beverage is proposed, wherein the beverage substance is intended to be stored in a portion capsule and to be infused in the portion capsule by means of hot water introduced under pressure into the portion capsule, wherein the beverage substance is substantially particulate and at least in part comprises tea, and wherein the beverage substance has a mean particle size of between 500 micrometres and 1,500 micrometres.
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DRINKING STRAW AND METHOD AND DEVICE FOR MANUFACTURING A DRINKING STRAW
A drinking straw comprises a thermoplastic tube and an active ingredient in the tube, releasable in a liquid drawn through the tube. The active ingredient is held in place between branched portions of the straw defined by neighbouring recesses formed in the tube and an inner seam connecting the neighbouring recesses. The branched portions are spaced from the ends of the straw. A device and method for making the drinking straw are disclosed as well.
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