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

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  • 12/31/15--05:00: ALPHA-AMYLASE VARIANTS
  • A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the preparation of a baked product.

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    The present invention relates to lettuce plants (Lactuca sativa L.) which may comprise a genetic determinant, which when homozygously present in a seed, provides the seed in an unprimed state with the capability to germinate at a high temperature, which genetic determinant is obtainable from a lettuce plant which may comprise said genetic determinant, representative seed which was deposited with the NCIMB under accession number NCIMB 41914, NCIMB 41915, NCIMB 41916, NCIMB 41917, NCIMB 41918, NCIMB 41919, NCIMB 41922, NCIMB 41923, NCIMB 41926, and NCIMB 42216.

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    A food storage appliance including a housing, an elongated vacuum trough disposed in the housing, one or more electronic components including a vacuum motor fluidly connected to the vacuum trough and a heat sealing element disposed in proximity of the vacuum trough, an sensor disposed on the housing in proximity to the vacuum trough configured to generate an electrical signal if liquid is detected in a food storage container, the food storage container having a portion inserted into the vacuum trough prior to an evacuation operation, the sensor detecting liquid before it is drawn into the vacuum trough during the evacuation operation, and an integrated electronic circuit connected to the sensor configured to receive the electrical signal and configured to control one of the vacuum motor or the heat sealing element when liquid is detected in the food storage container.

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    The invention provides seed and plants of tomato hybrid SV0599TM and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of tomato hybrid SV0599TM and the parent lines thereof, and to methods for producing a tomato plant produced by crossing such plants with themselves or with another tomato plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

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    The invention provides seed and plants of squash hybrid SV3451YG and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of squash hybrid SV3451YG and the parent lines thereof, and to methods for producing a squash plant produced by crossing such plants with themselves or with another squash plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

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  • 02/25/16--05:00: INBRED CORN LINE IT7EE42
  • An inbred corn line designated IT7EE42 is disclosed. The invention relates to the plants and seeds of inbred corn line IT7EE42 and methods for producing a corn plant produced by crossing the inbred corn line IT7EE42 with itself or with another corn plant. The invention also relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic corn plants and plant parts produced by those methods. The invention also relates to corn cultivars and plant parts derived from inbred corn line IT7EE42 and to methods for producing other corn cultivars, lines, or plant parts derived from inbred corn line IT7EE42, and to the corn plants and parts derived from use of those methods. The invention further relates to hybrid corn seeds, plants, and plant parts produced by crossing inbred corn line IT7EE42 with another corn cultivar.

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  • 02/25/16--05:00: LETTUCE LINE SV1869LG
  • The invention provides seed and plants of the lettuce line designated SV1869LG. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV1869LG, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV1869LG with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV1869LG, including the gametes of such plants.

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  • 02/25/16--05:00: LETTUCE LINE SV7772LG
  • The invention provides seed and plants of the lettuce line designated SV7772LG. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV7772LG, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV7772LG with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV7772LG, including the gametes of such plants.

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  • 02/25/16--05:00: LETTUCE LINE SV4868LG
  • The invention provides seed and plants of the lettuce line designated SV4868LG. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV4868LG, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV4868LG with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV4868LG, including the gametes of such plants.

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  • 02/25/16--05:00: LETTUCE LINE SV6881LG
  • The invention provides seed and plants of the lettuce line designated SV6881LG. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV6881LG, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV6881LG with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV6881LG, including the gametes of such plants.

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  • 02/25/16--05:00: LETTUCE LINE SV3673LD
  • The invention provides seed and plants of the lettuce line designated SV3673LD. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV3673LD, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV3673LD with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV3673LD, including the gametes of such plants.

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  • 02/25/16--05:00: LETTUCE LINE SV3176LG
  • The invention provides seed and plants of the lettuce line designated SV3176LG. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV3176LG, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV3176LG with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV3176LG, including the gametes of such plants.

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    A method for preparing a coated cheese product, includes: a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, andb) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.

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    This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking.

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    An apparatus and method for creating a venturi effect in a food product molding machine. The venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product.

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    A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls.

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    The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.

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    A corrugated metal vent pipe includes a helically corrugated pipe structure formed by helical winding of a corrugated metal strip, wherein the helically corrugated pipe structure has a diameter of between 15 inches and 36 inches and a plurality of vent openings distributed thereon. A first pipe end treatment is located on a first end of the helically corrugated pipe structure, and a second pipe end treatment is located on a second end of the helically corrugated pipe structure.

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    The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.

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    The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition.

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