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USPTO Class 426 Food or edible material: processes, compositions, and products

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  • 03/05/15--05:00: SOYBEAN VARIETY XB28T13
  • The invention relates to the soybean variety designated XB28T13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB28T13. Also provided by the invention are tissue cultures of the soybean variety XB28T13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB28T13 with itself or another soybean variety and plants produced by such methods.

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  • 03/05/15--05:00: SOYBEAN VARIETY XB33Z13
  • The invention relates to the soybean variety designated XB33Z13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB33Z13. Also provided by the invention are tissue cultures of the soybean variety XB33Z13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB33Z13 with itself or another soybean variety and plants produced by such methods.

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  • 03/05/15--05:00: SOYBEAN CULTIVAR UA 5213C
  • A soybean cultivar designated UA 5213C is disclosed. The invention relates to the seeds of soybean cultivar UA 5213C, to the plants of soybean cultivar UA 5213C, to the plant parts of soybean cultivar UA 5213C, and to methods for producing progeny of soybean cultivar UA 5213C. 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 UA 5213C. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar UA 5213C, 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 UA 5213C with another soybean cultivar.

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    A method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin.

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    Disclosed herein are novel variant bacterial cold shock proteins and recombinant DNA for expressing such proteins to produce transgenic plants with enhanced stress tolerance and/or enhanced yield.

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    A capsule includes a first container provided with a first closed cavity containing a first product and a second container provided with a second closed cavity containing a second product. The first container and the second container include a first interface element facing the first cavity and a second interface element facing the second cavity, respectively. The first interface element is provided with a first connecting device having a first conduit and the second interface element is provided with a second connecting device having a second conduit. In an assembled configuration of the capsule, in which the first container is associated with the second container, the first connecting device is engaged with the second connecting device so as to couple the first conduit with the second conduit to make a flow connection between the first cavity and the second cavity and enable at least the first product to pass into the second cavity and join the second product to make a final product.

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    A pre-fermented symbiotic matrix based on a cereal suspension (e.g., oat) containing encapsulated probiotics and prebiotics is pre-fermented with encapsulated probiotics and free and/or encapsulated prebiotics.

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  • 03/12/15--05:00: Sodium Bicarbonate Product
  • A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 μm. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension.

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    A method of controlling body weight in humans by administering an amount of decaffeinated green coffee extract effective to treat a subject. A preferred green coffee extract contains a ratio of 4-caffeoylquinic acid (4-CQA) to total chlorogenic acids (tCGA) (5-CQA/tCGA) of from about 0.1 to about 0.2. More preferably, the green coffee extract comprises from about 6% to about 8% of 4-caffeoylquinic acid and has a total chlorogenic acid concentration that exceeds about 45%. A preferred method of administration consists of administering the green coffee extracts is a dosage of about 200 mg twice a day prior to meals on an empty stomach.

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    Using NMR/MS based metabonomics and targeted lipidomics approaches the inventors have explored the metabolic phenotypes of aging and longevity in a cohort compromising centenarians, elderly and young adults. The inventors have identified biomarkers for a reduced risk of developing ageing related chronic inflammatory disorders and propose a method of diagnosing a lifestyle that allows delaying and/or avoiding ageing related chronic inflammatory disorders using 9-oxo-HODE as biomarker.

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  • 03/12/15--05:00: Process for Producing Beer
  • Described is a process for producing beer, the process having the following steps: a) production of a CO2-sparse, in particular CO2-free, beer intermediate; b) racking of the beer intermediate into at least one pressureless or barely pressurizable vessel; and c) adding CO2 to the beer intermediate in a dispensing facility, as a result of which, the ready-to-consume, CO2-containing end product beer arises.

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    A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to improve yield and facilitate clarification and concentration. The resulting juice concentrates contain no additives or preservatives. Said concentrates have no FDA Standards of Identity, and can be used in percentage juice calculations.

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    An edible seed butter composition and consumable food products including the seed butter composition are disclosed. Method for preparing the edible seed butter composition and food products are also disclosed.

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    The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last one rib 8 extending across at least one of the frangible portions 6 and interconnecting the adjacent product sections 4. The invention further provides a mould for making the products of the invention, and also a method for making them.

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    The invention relates to a method for preparing a pet food product for a pet, in which pet-specific information is provided and processed, a set of pet-specific food compositions is created from the processed information on the basis of the processed pet-specific information, and a pet food product is produced on the basis of the set of pet-specific food compositions. According to the invention, the pet food product consists of a combination of a plurality of rations, each having an assigned time.

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  • 03/12/15--05:00: Beverage Brewing System
  • A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

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    Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl acetate.

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    The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

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  • 03/12/15--05:00: CAPSULE FOR BEVERAGE
  • A capsule includes a deformable and/or compressible casing that is provided with a base wall and with a side wall that define a cavity containing an initial product to be combined with a fluid to obtain a final product and with a nozzle provided with a plurality of openings for the passage of the fluid. The nozzle engages an outflow portion of the base wall and is arranged for exiting from the cavity through the outflow portion when the casing is compressed and/or crushed. The nozzle includes a first portion abutting on and sliding with interference inside the outflow portion in a sealed manner so that the final product exits the cavity at least initially only through at least one further opening of the nozzle.

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    Capsule (9) for use in a beverage preparation machine (1), said capsule comprising side (10), bottom (12) and top (11) walls defining a closed chamber, said chamber containing an ingredient to be dissolved and/or extracted by a fluid injected under pressure within said capsule, said fluid being provided through an injection element (20) of the machine that is able to pierce an injection wall of the chamber, said capsule further comprising a beverage dispensing wall able to open for releasing a beverage prepared from said ingredient and said fluid, said capsule comprising a separating wall (14) within the chamber that separates, in a leak-tight manner:—an ingredient-containing compartment (15), and—a fluid injection compartment (16), said separating wall (14) comprising a one-way valve (17) able to let fluid under pressure flow only from the injection compartment (16) towards the ingredient-containing compartment (15).

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