Lignan Flax Seed Cakes offers consumers a delicious and simple way to consume ground flax seed. This product combines multiple healthy ingredients, such as fruit, oats, and walnuts, with ground flax seed to produce a well-textured and desirable food item. This comestible food product enables individuals to receive a known (controlled) quantity of flax seed, while simultaneously consuming other beneficial ingredients. The enjoyable taste makes it easy to obtain the health benefits provided by flax seed within a consumer's diet.
LIGNAN FLAX SEED CAKES
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Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treated fresh meat product. The low to no oxygen packaging contains the treated fresh meat product, wherein the treated fresh meat product has a fresh meat color before cooking and a uniform, uncured cooked color after cooking to done.
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Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate
The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
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HIGHLY AERATED CONFECTION
This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to 0.1 g/cm3 with an improved soft texture and sensory properties. In the process, nitrogen or equivalent gas is incorporated into the confectionery material at an elevated pressure, the confectionery material deposited at a reduced pressure and then further expanded by reducing the pressure still further as the confectionery material cools.
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BIOSOLIDS-BASED FOOD ADDITIVE FOR ANIMAL FEED, METHODS OF PRODUCTION, AND BUSINESS APPLICATION THEREOF
The present invention is directed to processes and business methods and wastewater treatment units for converting the waterborne residuals from wastewater generated by food processing plants into an ingredient suitable for use in animal feeds. The ingredient produced by the processes of the present invention has a high protein content and can be used as a replacement for conventional sources of animal feed protein such as fish meal.
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POLYENE ANTIFUNGAL COMPOSITIONS
The present invention relates to polyene antifungal compositions and methods for preparing them. In addition, the invention pertains to the use of the compositions to prevent products from fungal growth.
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FILAMENTS COMPRISING AN INGESTIBLE ACTIVE AGENT NONWOVEN WEBS AND METHODS FOR MAKING SAME
Filaments containing a filament-forming material and an additive, such as an ingestible active agent, nonwoven webs, and methods for making such filaments are provided.
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COATED SUBSTRATES AND METHODS OF PREPARING THE SAME
Disclosed herein are coated articles and methods of preparing the same.
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METHOD AND APPARATUS FOR CONTROLLING MICROORGANISMS IN FOOD MATERIALS BY VACUUM AND RESONANT ULTRASONICATION
An object of the present invention is to provide a method for controlling microorganisms in food materials, by which bacterial groups that cause deterioration of the quality of food materials such as poultry and pathogenic microorganisms that cause food poisoning can be efficiently controlled. Specifically, the present invention relates to a method for controlling microorganisms in food materials, comprising a step of subjecting a food material immersed in a sterilizing solution to repeated treatment with negative pressure and ordinary pressure and/or a step of subjecting the food material immersed in the sterilizing solution to resonant ultrasonication.
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JUICE BEVERAGE
A low-calorie beverage includes a base component derived from one or more vegetables. The base component is at least approximately 20% by weight of the low-calorie beverage on a single strength basis. The base component has a first sugar content per unit of the one or more vegetables. The low-calorie beverage also includes at least one fruit juice mixed with the base component. The at least one fruit juice is derived from a flavoring fruit and provides a fruit flavor to the beverage. The flavoring fruit provided the fruit juice with a second sugar content per unit of the flavoring fruit. The second sugar content is substantially unmodified after the at least one fruit juice is derived from the flavoring fruit. The second sugar content is greater than the first sugar content.
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SOYBEAN VARIETY A1024705
The invention relates to the soybean variety designated A1024705. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024705. Also provided by the invention are tissue cultures of the soybean variety A1024705 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024705 with itself or another soybean variety and plants produced by such methods.
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STEAMED CAKE DONUT
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.
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Methods For Quantifying The Complete Nutritional Value Of A Standard Equivalent Unit Of The Nutritional Value Of One Serving Of Fruits & Vegetables (SFV)And For Fortifying A Base Food To Contain Same For Human Consumption
The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food so that the base food contains a standard equivalent unit of nutrition present in at least one serving comprising (i) at least one fruit; (ii) at least one vegetable; or (iii) at least one fruit and at least one vegetable; and a nutritional supplement or food additive comprising a set of nutrititive components wherein the set of nutritive components provides at least one standard equivalent unit of nutrition present in one serving of a composition comprising at least one fruit and at least one vegetable.
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NOVEL FUNGAL ENZYMES
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and genetically modified host cells, and methods of use are described. The invention also relates to a method to convert lignocellulosic biomass to fermentable sugars with enzymes that degrade the lignocellulosic material and novel combinations of enzymes, including those that provide a synergistic release of sugars from plant biomass. The invention also relates to methods to use the novel enzymes and compositions of such enzymes in a variety of other processes, including washing of clothing, detergent processes, deinking and biobleaching of paper and pulp, and treatment of waste streams.
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FABRICATION OF CORE/SHELL CAPSULES OF DIFFERENT GEOMETRIES AND TREATMENT THEREAFTER
Multi-shelled capsules are made by co-extruding a first liquid flavorant composition and a first shell-forming polymeric material to form droplets which are hardened to form an inner shell containing a first liquid flavorant composition, and then coated with a second shell-forming polymeric material which is hardened to form an outer shell. The result is a capsule where the inner surface of the outer shell is separate and/or separable from the outer surface of the inner shell to define a space, wherein a second liquid flavorant composition may be located.
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COFFEE PROCESS
Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.
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Method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients
A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.
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SOYBEAN VARIETY A1024755
The invention relates to the soybean variety designated A1024755. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024755. Also provided by the invention are tissue cultures of the soybean variety A1024755 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024755 with itself or another soybean variety and plants produced by such methods.
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BETA-GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME
A Genomic DNA and a cDNA of a β-glucan-deficient gene in a barley and of a β-glucan synthesis gene in a barley, a barley having the genomic DNA of a β-glucan-deficient gene and a method for breeding the same, a method for producing an alcohol or a fermented food using barley kernels decreasing or deficient in β-glucan, and an animal feed composition are provided. A Genomic DNA of a β-glucan-deficient gene consisting of a base sequence having 90% or more homology to the base sequence of SEQ ID NO: 1 and producing a protein lacking a β-glucan synthesis activity when transcribed and translated, and a breeding method comprising a step of selecting a barley by determining the barley as having a β-glucan-deficient gene when the base corresponding to position 4,275, or corresponding to position 2,385, of the gene consisting of the base sequence of SEQ ID NO: 4 located near the centromere of chromosome 7H of the barley is mutated from G to A.
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IMMUNOPOTENTIATING FERMENTED FOOD OBTAINED FROM FRUCTAN-CONTAINING FOOD
A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium Lactobacillus plantarum S506 strain (NITE BP-643) having fructan-utilizing ability, a mutant strain of the S506 strain having fructan-utilizing ability, or a strain isolated from Lactobacillus plantarum and having the same bacteriological properties as those of the S506 strain; and a fermented food which contains the fermentation product.
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