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Articles on this Page
- 05/21/15--05:00: _CRYSTALLIZATION ACC...
- 05/21/15--05:00: _PROCESS FOR THE PRE...
- 05/21/15--05:00: _BLADE ASSEMBLY AND ...
- 05/21/15--05:00: _VOLATILE ORGANIC CO...
- 05/21/15--05:00: _ALCOHOLIC FERMENTAT...
- 05/21/15--05:00: _SOLID, COLOR-STABLE...
- 05/21/15--05:00: _METHOD FOR THE MANU...
- 05/21/15--05:00: _SWEET FLAVOR MODIFIER
- 05/21/15--05:00: _FISH AND THE PRODUC...
- 05/21/15--05:00: _MELON VARIETY NUN 3...
- 05/21/15--05:00: _BRASSICA ROD1 GENE ...
- 05/21/15--05:00: _LETTUCE VARIETY 41-...
- 06/25/15--05:00: _HOMOGENIZER VALVE
- 06/25/15--05:00: _HIGH PROTEIN BREAD ...
- 06/25/15--05:00: _METHOD AND APPARATU...
- 06/25/15--05:00: _METHODS AND SYSTEMS...
- 06/25/15--05:00: _VARIANTS OF CHYMOSI...
- 06/25/15--05:00: _Snack-Type Dry Chee...
- 06/25/15--05:00: _Snack-Type Dry Chee...
- 06/25/15--05:00: _ACID WHEY-BASED COM...
- 05/21/15--05:00: CRYSTALLIZATION ACCELERATOR
- 05/21/15--05:00: PROCESS FOR THE PREPARATION OF EDIBLE FAT-CONTINUOUS EMULSIONS
- 05/21/15--05:00: BLADE ASSEMBLY AND METHOD OF MAKING CUT FOOD PRODUCTS
- 05/21/15--05:00: VOLATILE ORGANIC COMPOUND RECOVERY SYSTEM AND METHOD
- 05/21/15--05:00: SOLID, COLOR-STABLE L-ASCORBIC ACID COMPOSITIONS
- 05/21/15--05:00: SWEET FLAVOR MODIFIER
- 05/21/15--05:00: FISH AND THE PRODUCTION THEREOF
- 05/21/15--05:00: MELON VARIETY NUN 35007 MEM
- 05/21/15--05:00: BRASSICA ROD1 GENE SEQUENCES AND USES THEREOF
- 05/21/15--05:00: LETTUCE VARIETY 41-188 RZ
- 06/25/15--05:00: HOMOGENIZER VALVE
- 06/25/15--05:00: HIGH PROTEIN BREAD FORMULATION
- 06/25/15--05:00: VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES
- 06/25/15--05:00: ACID WHEY-BASED COMPOSITIONS
A crystallization accelerator includes a polymer compound that includes, as constituent components, a C18-28 hydroxy saturated fatty acid, which respectively has a hydroxyl group and a carboxyl group at both terminals and may have one carbonyl group in the chain thereof, a glycerin and optionally a fatty acid. The polymer compound is obtained by polymerizing the constituent components to a molecular weight of 3,000 to 100,000.
Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.
A lattice-cut potato product is sliced so that the ridges and grooves on one surface of the slices are oriented transversely to the ridges and grooves on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.
The present invention provides for passive V0C recovery in the fermentation process that does not affect or minimally affects the conditions within the fermentor vessel and does not affect or minimally affects the conditions within the headspace of the fermentor vessel itself while using the production of CO2 emitted during the fermenting process as the source of driving energy to move a portion of the gaseous/vaporous material in the headspace of the fermentor through an appropriately sized conduit to a chilled surface condensing device to condense the V0Cs (principally ethanol) for recovery and to exhaust the CO2 to the atmosphere or to recover the CO2 for other uses. The conduit from the headspace of the fermentor to the condenser is sized to provide a flow restriction in a selected range such that the headspace equilibria are not affected while allowing a portion of the gaseous/vaporous material in the headspace to move through the conduit in response to the generation of the CO2 during the fermentation process.
The invention relates to an alcoholic fermentation process in the presence of one or more high alcohol tolerant yeast and one or more maltotriose positive yeast. The process of the present invention can be a fermentation process for the production of ethanol, for the production of beer, for the production of wine and the like, in a preferred embodiment, the present invention relates to a process for the production of ethanol in the presence of distiller's yeast and baker's yeast.
The present invention relates to solid, color-stable L-ascorbic acid compositions, which are in the form of a powder or granule. These improved compositions have a high amount of vitamin C and they have excellent color stability.
The invention relates to a method for the production of a solid bio-product wherein at least 80% of the original indigestible oligosaccharide (raffmose, stachyose and verbascose) content has been degraded into digestible mono- and disaccharides, comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and optionally polysaccharides and further comprising proteinaceous plant parts, water and one or more enzyme preparations containing α-galactosidase(s); 2) reacting the mixture resulting from step (1) under continuous mixing and under conditions where the water content in the initial mixture does not exceed 65% by weight, for 0.15-36 hours at a temperature of about 20-65° C.; 3) incubating the reacted mixture from step (2) at a temperature and in a time period which inactivate said α-galactosidase(s), as well as solid bio-products obtainable by such method. The invention further relates to uses of the bio-product and a food, a feed, a cosmetic or pharmaceutical product or a nutritional supplement containing the solid bio-product.
The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.
This invention is directed to the composition, method of production, aid rrse of improved edible fish, crustacean, or mollusk products enriched with one or more components that provide health benefits to humans or other animals consuming the product.
The invention relates to the field of Cucumis melo, in particular to a new variety of melon designated NUN 35007 MEM as well as plants, seeds and melon fruits thereof.
The present invention relates to Brassica juncea ROD1 nucleic acid sequences and proteins and the use thereof to create plants with increased levels of C18:1 and reduced levels of saturated fatty acids in the seeds.
The present invention relates to a Lactuca sativa seed designated 41-188 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae) races Bl:1 to Bl:31 and Ca-I to Ca-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, and to corky root rot (Sphingomonas suberifaciens), as well as having solid main veins and narrow base leaves. The present invention also relates to a Lactuca sativa plant produced by growing the 41-188 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-188 RZ.
A homogenizer valve includes two or more pressurized, movable valve cones, two or more valve seats and a valve housing which surrounds the valve cones and the valve seats. The valve cones and the valve seats are disposed so that throttles occur between them, which constitute homogenization gaps, which have a gap height h. The homogenization gaps are disposed at an angle in relation to the horizontal plane. The homogenizer valve is intended to be used in existing homogenizers and has been particularly produced to be able to obtain an efficient homogenization for liquids which are processed at a lower pressure and with a greater flow, such as, for example, pasteurized milk.
The present invention relates to a high protein bread and bread mixtures which include novel combinations of obscure ingredients.
an inductive disk or plate containing an etched, printed or glued conductive material in the form of a coil having a specific geometric shape, arranged such that the natural flow of electrically charged particles, such as electrons or protons, that are plentiful in biological systems, activate the inductive properties of the inductive disk or antenna, and thus generate an induced electromagnetic signal in the coil.
Methods and systems for applying peracetic acid and/or other decay inhibitors to post-harvest crops stored in controlled atmosphere storage facilities are disclosed herein. In one embodiment, a method of applying a decay inhibitor includes forming an aerosol of particles comprising peracetic acid and directing at least a portion of the aerosol into a controlled atmosphere storage facility to provide a substantially uniform distribution of the decay inhibitor over the crops stored therein.
Variants of chymosin with improved milk-clotting properties.
The present invention relates to a snack-type dry cheese or dairy foodstuff and to its process of manufacture.
The present invention relates to a snack-type dry cheese food product and to the process for manufacturing same.
Acid whey-based compositions and the end products resulting therefrom, and methods for the production of the products are proposed.