The present invention relates to a protein which exhibits asparaginase activity and which has an amino acid sequence according to SEQ ID NO. 2-SEQ ID NO.10. The advantage of the protein of the present invention is that it exhibits asparaginase activity (EC 3.5.1.1) with a specific activity at acidic, neutral and alkaline pH which is many times higher than the specific activity of wild-type asparaginase.
NOVEL ASPARAGINASE ENZYME
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JERK CURRY POWDER
A composition for a jerk curry powder includes a combination of natural ingredients including turmeric, pepper, wheat, salt, coriander, fenugreek, cumin, allspice, and cinnamon. The amounts of these ingredients may be altered to create variations of the composition, such as mild and hot variations. The jerk curry powder composition is used in the preparation of foods.
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MUTATION THAT INCREASES THE OLEIC ACID CONTENT IN SOYBEAN OIL AND RESPONSIBLE GENE THEREOF
[Problem] Providing soybean including oleic acid that will exceed the heretofore developed high-oleic soybean without using gene engineering technology.[Means to Solve the Problem]The present invention provides a GmFAD2-1b gene loss of function mutation and a type of soybean that includes a GmGAD2-1b gene loss of function mutation.
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PET CHEW TOY AND METHOD FOR MAKING THE SAME
A method of making a pet chew toy contains steps of: A. processing raw materials, wherein various raw materials are mixed together and ground; B. pressing a mold, wherein the mold is used to press a ground mixer from the step of A, forming a semi-finished product; C. pasting ground meat, wherein at least one fluidic ground meat layer formed by applying the ground meat repeatedly is pasted on an upper and a bottom surfaces of the semi-finished product; D. dehydrating and drying the semi-finished product by heat, wherein the semi-finished product pasted the ground meat layer is heated by a drying machine to eliminate excessive moisture; E. cutting the semi-finished product wrapped by the meat slice to form a finished product, wherein after the semi-finished product pasted the ground meat layer is heated to eliminate excessive moisture, it is cut in a certain shape to form the finished product.
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Omega-3 Fatty Acid Enriched Beverages
The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.
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CAPSULE FOR THE PREPARATION OF A BEVERAGE EMBEDDING AN IDENTIFICATION ELEMENT
The invention relates to a capsule for the preparation of a beverage. The capsule includes first and second covering walls connected for forming a cavity containing a beverage ingredient and a contactless identifying element for identifying the capsule by detecting the identifying element using the detector of a beverage producing device. The identifying element is preferably disposed in the cavity.
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Thermally Stable, High Tensile Strength Encapsulated Actives
In some embodiments there is a composition including a thermally stabilized active composition and a high molecular weight polymer. The thermally stabilized active composition is resistance to degradation at higher temperatures such as those used for conducting extrusion with high molecular weight polyvinyl acetate.
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Cooking Score Thermometer
A method and apparatus for monitoring and controlling a cooking process, which includes a process for determining doneness using a single parameter as a combination of temperature and time applicable to a class of foods and specifically configured to be a robust measurement of doneness, parameter which will be referred to as “cooking score”.
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NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF
The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like.
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CONTROLLABLE BREWER
The present disclosure relates to apparatus, systems, and methods of use for producing beverages. The apparatus includes components and methods for facilitating beverage production applying water or other liquid in combination with a brewing substance and controlled aeration and pressurization of a mixing vessel or column. The aeration of the water and brewing substance can be accomplished with a vacuum system, a positive pressurization system, and a combination of such systems. The apparatus, systems, and methods can be used with a variety of beverage making devices such as a device which might be used to controllably produce volumes of beverage to a reservoir. The methods include controllable aeration and pressurization of the vessel for brewing which may include controlling extraction time, steep time, active controllable agitation of the brewing substance, as well as other brewing characteristics, features, and actions.
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PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM
A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.
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LOW FLUID VOLUME ANTIMICROBIAL MOLD REDUCTION SYSTEM AND METHOD
A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the conveyor and at least one lower spray nozzle located below the conveyor. In an embodiment of the invention, one or more end spray nozzles are provided to spray one or more vertical end surfaces of the food product. A fluid supply system for supplies pressurized fluid to the spray nozzles. In an embodiment of the invention, the fluid supply system includes a recirculating reservoir for maintaining the mold inhibitor in suspension. The spray guns are controlled via pulse width modulation such that the instantaneous flow rate and the time averaged flow rate are equal to respective predetermined allowable flow rates.
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Packaging Articles, Films and Methods That Promote or Preserve the Desirable Color of Meat
Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.
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Performance Enhancing Composition and Method of Delivering Nutrients
An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises ribose, a saccharide such as glucose or dextrose, coenzyme Q10, and D-pinitol in conjunction with minerals, electrolytes, and creatine. The orally-consumed liquid composition may be sold in solid form, such as a powder, granulate, or tablet to be added to water or other fluid, or it may be sold as a shelf-stable ready-to-drink liquid. The liquid composition physiologically enhances essential energy stores and provides a supply of ingredients which support physiological generation and regeneration of ATP.
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CAPSULES FOR OBTAINING INFUSIONS SUCH AS ESPRESSO OR BEVERAGES FROM WATER-SOLUBLE PRODUCTS AND CORRESPONDING MACHINES USING SAME
The present invention relates to a capsule (1) for obtaining infusions, such as espresso, or beverages from water-soluble products, comprising an internal out flow duct (3) and being adapted to be hermetically sealed by means of a sealing element (10), wherein, by injecting water under pressure into the capsule (1), the sealing element (10) is lifted becoming detached from the top (7) of the internal out flow duct, opening the internal through hole (4) of the internal out flow duct (3) so that the infusion or beverage flows outwards through the internal through hole (4). Moreover, the present invention relates to a machine (17) for using capsules (1) according to the present invention and comprising housing means for housing at least one capsule during the dispensing phase and injection means (11) for injecting water under pressure into the capsule through the sidewall (2) of the capsule so as to obtain an infusion or beverage flowing out from the capsule through the internal through hole of the capsule.
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ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY
A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
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FOOD EMULSIONS
A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion.
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Carbohydrate Oxidases
The present invention relates to carbohydrate oxidases. The present invention also relates to polynucleotides encoding the variant carbohydrate oxidases and to nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variant enzymes, such as, in preparing dough and dough product compositions.
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ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY
A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
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NUTRITIONAL COMPOSITION COMPRISING CEREAL BETA-GLUCAN AND SALACIA EXTRACT
Disclosed are nutritional compositions comprising a synergistic combination of cereal beta-glucans, including oat and or barley beta-glucans and Salacia extract, including Salacia oblonga, that are particularly useful in controlling the blood glucose response in a diabetic or other appropriate individual. The nutritional compositions are especially useful when formulated in powder form and then reconstituted with an appropriate liquid or sprinkled onto food during a meal, to thus control the postprandial blood glucose response to that meal.
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