An animal snack product and processes for making animal snack products is provided. A process includes baking at least one sweet potato to reach a conversion temperature for a time sufficient to generally uniformly convert starch in the at least one sweet potato to sugar; forming a thickened mash from the at least one sweet potato; forming segments of desired shape and thickness from the thickened mash; and applying heat at a drying temperature that is below the burning point of the sugar for a time sufficient to dry the segments to a threshold moisture level.
ANIMAL SNACK PRODUCTS AND PROCESSES
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MEAT PASTE NOODLE
The present invention discloses a meat paste noodle. The meat paste noodle comprises raw materials and auxiliary materials. The raw materials comprise fish, chicken, eggs, fat of swine, starch, soy protein and water. The auxiliary materials comprise salts, sugars, gourmet powders, meat flavor powders, meat flavor oil and ethyl maltol. In the present invention, main raw materials of the fish, chicken and fat of swine and the like are subjected to cutting, grinding and chopping to form fillings, and the fillings are prepared into the meat paste noodle by a noodle forming machine and a filament cutter. The meat paste noodle of the present invention contains a plenty of folic acids and nutrient elements required by human bodies, such as a plenty of proteins, various vitamins and mineral substances.
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UNIQUE SAUSAGE SHAPES AND DEVICES AND METHODS FOR PROCESSING SAUSAGES
This document provides devices and methods for processing elongate generally cylindrical food products. For example, this document provides devices and methods for longitudinally cutting sausages, and the sausage designs as cut thereby.
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CHEMICALLY ACIDIFIED FORMULA
The present invention concerns a directly acidified nutritional formula that prevents growth of pathogenic bacteria in the liquid formula even at room temperature for prolonged time. The invention further relates to a method for preparing the formula and to the use of L(+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6.
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TEXTURED VEGETABLE PROTEIN AS A MEAT SUBSTITUTE AND METHOD AND COMPOSITION FOR MAKING SAME
A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat.
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GLUTAMIC ACID DERIVATIVES
Substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts whereinX is selected from hydrogen, methyl or ethyl,Y is selected from hydrogen, methyl or ethyl,Z is Cl, Br, F or I, andR1 and R3 together with the bonds through which they are connected, forms a 5-membered ring, orR2 and R3 together with the bonds through which they are connected, forms a 3-membered ringare useful to impart, enhance or modify umami- and/or salt taste in a comestible product.
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Simultaneous Food And Fuel Corn Refining
Food grade products are given priority with a sustainable integrated corn based bio grind refining process. Premium fractions are fractionated for human foods and premium fermentable products. The balance food feedstocks are refined for animal feed with no loss of nutritional value. By-products of refining are used to produce ethanol and other energy products. There is no process waste. The integrated processes can be adapted to new continuous refineries or to optimize or retrofit one or more individual process steps.
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METHODS AND SYSTEMS FOR ADJUSTING RUMEN UNDEGRADED PROTEIN IN ANIMAL DIETS
In a ruminant feed, rumen undegraded protein (“RUP”), which is protein orally ingested and passed through the rumen in an undegraded or undigested state, is determined through analysis of feed components in the feed and is used to modify the feed formulation to control a level of RUP exiting the rumen of the ruminant. Additionally the RUP and rumen undegraded neutral detergent fiber (“RUNDF”) content of selected feed components may be received based on an analysis of the feed components and the feed ration may be formulated accordingly. The RUP content may be determined by comparing analysis results with a calibration curve of previously analyzed feed components.
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SSC INDUCTION IN VITIS MUSCADINIA
This invention relates to a method for introgressing a form of seedlessness, viz. stenospermocarpy (SSC) from subgenus Euvitis Planch. across a partial sterility barrier and partial pollen incompatibility barrier into subgenus Muscadinia Planch. and the plants produced by the method.
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SOYBEAN CULTIVAR OW1113014
The present invention is in the field of soybean variety OW1113014 breeding and development. The present invention particularly relates to the soybean variety OW1113014 and its progeny, and methods of making OW1113014.
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SOYBEAN CULTIVAR HI1016703-1
The present invention is in the field of soybean variety HI1016703-1 breeding and development. The present invention particularly relates to the soybean variety HI1016703-1 and its progeny, and methods of making HI1016703-1.
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SOYBEAN CULTIVAR HI1016703-2
The present invention is in the field of soybean variety HI1016703-2 breeding and development. The present invention particularly relates to the soybean variety HI1016703-2 and its progeny, and methods of making HI1016703-2.
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SOYBEAN CULTIVAR HI1019014-1
The present invention is in the field of soybean variety HI1019014-1 breeding and development. The present invention particularly relates to the soybean variety HI1019014-1 and its progeny, and methods of making HI1019014-1.
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SOYBEAN CULTIVAR BY1113148
The present invention is in the field of soybean variety BY1113148 breeding and development. The present invention particularly relates to the soybean variety BY1113148 and its progeny, and methods of making BY1113148.
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SOYBEAN CULTIVAR HI1110907
The present invention is in the field of soybean variety HI1110907 breeding and development. The present invention particularly relates to the soybean variety HI1110907 and its progeny, and methods of making HI1110907.
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SOYBEAN CULTIVAR NE0912640
The present invention is in the field of soybean variety NE0912640 breeding and development. The present invention particularly relates to the soybean variety NE0912640 and its progeny, and methods of making NE0912640.
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SOYBEAN CULTIVAR NE1115163
The present invention is in the field of soybean variety NE1115163 breeding and development. The present invention particularly relates to the soybean variety NE1115163 and its progeny, and methods of making NE1115163.
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SOYBEAN CULTIVAR AR1111663
The present invention is in the field of soybean variety AR1111663 breeding and development. The present invention particularly relates to the soybean variety AR1111663 and its progeny, and methods of making AR1111663.
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SOYBEAN CULTIVAR AR1111926
The present invention is in the field of soybean variety AR1111926 breeding and development. The present invention particularly relates to the soybean variety AR1111926 and its progeny, and methods of making AR1111926.
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SOYBEAN CULTIVAR WN1013689-1
The present invention is in the field of soybean variety WN1013689-1 breeding and development. The present invention particularly relates to the soybean variety WN1013689-1 and its progeny, and methods of making WN1013689-1.
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