The present invention relates to polypeptides with xylanase activity and uses thereof. The present invention also relates to method of modifying polypeptides with xylanase activity to affect, preferably to increase, xylanase activity and/or bran solubility.
POLYPEPTIDES WITH XYLANASE ACTIVITY
↧
↧
TARGET GENES FOR CONTROL OF PLANT PARASITIC NEMATODES AND USE OF SAME
The invention relates to identifying and evaluating target coding and non-coding sequences for control of plant parasitic nematodes by inhibiting one or more biological functions, and their use. The invention provides methods and compositions for identification of such sequences and for the control of a plant-parasitic nematode population. By feeding one or more recombinant double-stranded RNA molecules provided by the invention to the nematode, a reduction in disease may be obtained through suppression of nematode gene expression. The invention is also directed to methods for making transgenic plants that express the double-stranded RNA molecules, and the plant cells and plants obtained thereby.
↧
Stable Food Coating
Formulations and methods for managing variable fat mobility when foods are exposed to temperature cycling, as during transportation and storage. Stability of the fat within the food may be influenced by, for example, using primarily non-polymorphic fats, limiting the aqueous content of the fat, using dry additives in the fat (if additives are used), or modifying the food itself.
↧
FEED INTAKE OF RUMINANTS USING GREEN FODDER FLAVORS
The invention relates to the use of natural or synthetic green fodder flavors as feed additive for livestock, in particular for affecting the eating behavior of livestock, corresponding methods for affecting the eating behavior of livestock, and also feedstuff additives usable therefor.
↧
Flavour-Infused Maple Syrup
A flavour-infused maple syrup comprising: from about 70% to about 99% by weight of maple syrup produced from maple sap, and from about 1% to about 30% by weight of one or more ingredients selected from the group consisting of herbs, seeds, flowers, spices, fruits, liquid smoke and fermented products, wherein the flavour-infused maple syrup is free of bacteria and mold. Furthermore, a process for producing flavour-infused maple syrup comprising combining maple syrup produced from maple sap with one or more ingredients to form a mixture; heating the mixture to a temperature that eliminates bacteria and mold; allowing the mixture to cool to ambient temperature; maintaining the mixture at ambient temperature for a period of time to allow for infusion of the maple syrup; and reheating the infused maple syrup to eliminate mold and bacteria. The temperature for both heating steps is less than the caramelization temperature of the maple syrup.
↧
↧
YEAST FERMENTATION OF RICE BRAN EXTRACTS
Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and/or activity of beneficial intestinal bacteria (probiotic) when consumed by an animal or human. The prebiotic and/or probiotic compositions can afford substances having desirable health effects when consumed. The yeast fermented, and the probiotic fermented extracts and residues will have several nutraceutical compounds including protein, phenolics, phytic acid, arabinose, bioactive isoflavones, dietary fibers and several others that will have health benefits. Inclusion of legumes during fermentation can synergistically enhance the bioactivities of HDRB. HDRB can be a source of growth medium for yeast/mold/microorganisms.
↧
APPARATUS AND RELATED METHODS FOR PREPARING POPCORN
A heated air popcorn popper and related methods of popping popcorn in which unpopped kernels are retained in a heating zone and are prevented from being expelled before they have been exposed to a heated air stream for sufficient time to result in popping of the kernels. The popcorn popper can have a popping portion including a retention mechanism capable of moving in response to physical contact with popped kernels that experience a dramatic volumetric increase in size following popping. As the number of popped kernels within the popping portion increases, the level of the popped kernels rises until they physically contact the retention mechanism, whereby the retention mechanism is forced to transition from a covering disposition to an open disposition in which popped kernels are allowed to exit the heating zone.
↧
Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method
The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.
↧
METHOD FOR MAKING MINERAL SALT AND MINERAL SALT PRODUCT
A method for making a chloride based mineral food salt that contains sodium, potassium and magnesium comprises combining a carnallite-containing concentrated solution and a potassium chloride in an amount that corresponds to the desired potassium content in the final product. Sodium chloride is added a calculated amount to the formed salt mass for absorbing water, and the product is dried.
↧
↧
PRODUCTION OF TAMARI SOY SAUCE
Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.
↧
GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER
A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.
↧
Transglucosylated rubus suavissimus extract and methods of preparation and use
Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.
↧
High-Purity Mogrosides And Process For Their Purification
The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. The process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initial solution of mogrosides, passing the initial solution through a column system, wherein the column system comprises a plurality of columns, and each column is packed with a sorbent having different affinities to impurities and mogrosides so that one or more columns retains more mogrosides than other columns, washing the columns to remove impurities with an acidic aqueous solution, a basic aqueous solution, and an aqueous alcoholic solution successively, eluting the columns with an aqueous alcohol solution that contains higher alcohol content than the aqueous alcohol solution used in the washing step, wherein the eluate from the columns with high content of mogrosides are combined, and drying the combined eluate to obtain high purity mogrosides with the content of the total mogrosides are more than 70% (w/w). The present invention also provides a sweetener mixture and product comprising high purity mogrosides.
↧
↧
OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS
An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed.
↧
PRETERM MILK FORMULA
The present invention relates to a protein fortifier for use in varying the amount of protein in preterm infant nutrition, thereby adapting the formula or human milk to the nutritional needs of very low birth weight infants and extremely low birth weight infants.
↧
PEDIATRIC NUTRITIONAL COMPOSITION WITH HUMAN MILK OLIGOSACCAHRIDES, PREBIOTICS AND PROBIOTICS
The present disclosure generally relates to pediatric nutritional compositions including a prebiotic mixture of galacto-oligosaccharide and/or polydextrose, a probiotic, such as Lactobacillus rhamnosus GG, and human milk oligosaccharides. More particularly, the present disclosure relates to a nutritional composition having: (i) a protein source, (ii) a lipid source, (iii) a carbohydrate source, (iv) a human milk oligosaccharide or a precursor thereof, (v) polydextrose and/or galacto-oligosaccharides, and (vi) a probiotic. The disclosed nutritional compositions advantageously promote the gut-brain axis.
↧
PEDIATRIC NUTRITIONAL COMPOSITION WITH HUMAN MILK OLIGOSACCAHRIDES, PREBIOTICS AND PROBIOTICS
The present disclosure generally relates to pediatric nutritional compositions including a prebiotic mixture of galacto-oligosaccharide and/or polydextrose, a probiotic, such as Lactobacillus rhamnosus GG, and human milk oligosaccharides. More particularly, the present disclosure relates to a nutritional composition having: (i) a protein source, (ii) a lipid source, (iii) a carbohydrate source, (iv) a human milk oligosaccharide or a precursor thereof, (v) polydextrose and/or galacto-oligosaccharides, and (vi) a probiotic. The disclosed nutritional compositions advantageously promote the gut-brain axis.
↧
↧
COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION
Compositions for nutritional supplementation and methods for administering such compositions are disclosed. These compositions provide greater patient compliance. These compositions can be used to administer one or more vitamins, minerals, or trace elements.
↧
NUTRITIONAL COMPOSITION WITH NON DIGESTIBLE OLIGOSACCHARIDES
The present invention relates to the use of non digestible oligosaccharides above a certain threshold for improving health of the small intestine, in particular in infants and small children, by increasing the luminal fluid volume and reducing the protease activity or density.
↧
PROCESS FOR SEPARATING TALLOW AND LEAN BEEF FROM A SINGLE BONELESS BEEF SUPPLY
A method for the separation of fat from beef. The method includes reducing the size of beef into particles, wherein the particles are either predominantly fat particles or predominantly lean particles; combining the fat and lean particles with a fluid, wherein a density of the fluid is greater than fat particles, and a temperature of the fluid is greater than a temperature of the lean particles, and the fluid density is adjusted to provide a predetermined proportion of lean particles to sink in the fluid; allowing the fat and lean particles to rise or fall in the fluid, while the temperature of the lean particles equilibrates with the temperature of the fluid, and increases the density of the lean particles; separating the fat particles from the lean particles to produce a lean beef product.
↧
More Pages to Explore .....
