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SOYBEAN CULTIVAR BY0912931

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The present invention is in the field of soybean variety BY0912931 breeding and development. The present invention particularly relates to the soybean variety BY0912931 and its progeny, and methods of making BY0912931.

SOYBEAN CULTIVAR BY0811143

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The present invention is in the field of soybean variety BY0811143 breeding and development. The present invention particularly relates to the soybean variety BY0811143 and its progeny, and methods of making BY0811143.

SOYBEAN CULTIVAR BY0811023

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The present invention is in the field of soybean variety BY0811023 breeding and development. The present invention particularly relates to the soybean variety BY0811023 and its progeny, and methods of making BY0811023.

SOYBEAN CULTIVAR BY0912810

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The present invention is in the field of soybean variety BY0912810 breeding and development. The present invention particularly relates to the soybean variety BY0912810 and its progeny, and methods of making BY0912810.

PRODUCTION OF HIGH TRYPTOPHAN MAIZE BY CHLOROPLAST TARGETED EXPRESSION OF ANTHRANILATE SYNTHASE

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Novel expression vectors and constructs encoding a chloroplast transit peptide (CTP) operably linked to a monomeric anthranilate synthase are provided. Additionally, novel polynucleotide sequences encoding monomeric anthranilate synthases are provided. Also provided are methods for increasing the levels of free tryptophan in transgenic plants containing the expression vectors and constructs.

PLANT REGULATORY ELEMENTS AND USES THEREOF

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The present invention provides novel DNA molecules and constructs, including their nucleotide sequences, useful for modulating gene expression in plants and plant cells. The invention also provides transgenic plants, plant cells, plant parts, seeds, and commodity products comprising the DNA molecules operably linked to heterologous transcribable polynucleotides, along with methods of their use.

ISOTONIC BEVERAGE WITH CHELATES

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The subject of the invention is an isotonic beverage with chelates containing carbohydrates, mineral amino acid chelates, L-carnitine, sweeteners, flavouring substances, and a diluent, the essential feature of the beverage being the content of up to 0.1 wt % of mineral components in the form of mineral amino acid chelates, preferably bisglycinates and glycinates, from 0.1 to 50 wt % of isomaltulose, up to 15 wt % of L-carnitine and/or its derivatives, from 5 to 84% of carbohydrates, up to 50 wt % of bioactive substances, up to 50 wt % of flavouring substances, up to 80 wt % of polyalcohols, diluents, tableting aids, stabilizers, antioxidants, dyes, and 0.013-25 wt % of sweeteners, whereby its osmolarity is 275-295 mOsm/kg and pH is 2-5.

PARTICULATE UV PROTECTION AGENT

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The present invention relates to particulate UV protection agents which are obtainable by hydrothermal treatment of a particulate metal oxide and subsequent application of a manganese oxide coating, and to the preparation and use thereof. The present invention furthermore relates to novel compositions, in particular for topical application, which are intended, in particular, for light protection of the skin and/or hair against UV radiation and free-radical-induced stress, and to the use thereof in the above-mentioned cosmetic application.

MACRONUTRIENT SENSITIVITY

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The present invention relates to a method and a kit for identifying a subjects macronutrient sensitivity. The method involves assaying a genetic sample from the subject to determine a polymorphism profile, analysing the polymorphism profile to identify risk alleles and determining the macronutrient sensitivity based on the number of risk alleles present. This information can be used for determining an appropriate diet to induce satiety, formulating a diet for inducing satiety, or for treating a range of medical complaints associated with metabolism.

PHASEOLUS VULGARIS AS A FUNCTIONAL FOOD INGREDIENT FOR OBESITY AND ASSOCIATED METABOLIC DISORDERS

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Orally ingestible food compositions for mammals are provided for by using Phaseolus vulgaris L. The food compositions include an effective amount of cooked and dehydrated Phaseolus vulgaris L. in an effective amount are disclosed. Methods for treating obesity and/or associated metabolic disorders in mammals are provided for using and orally ingestible food composition using Phaseolus vulgaris L are also disclosed.

THICKENER COMPOSITION FOR DYSPHAGIA PATIENTS

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The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.

Process for Treating Vegetable Material with An Enzyme

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The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.

VINEYARD CULTURE METHOD ENABLING THE YEASTS THEREOF TO BE OBTAINED FOR HIGH SUGAR AND ALCOHOL CONTENT FERMENTATION

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Method for culturing resistant vineyards that selects indigenous vines, with natural stock, the fertilizer for which comprises local grasses/weeds, without other nutrients, harvesting being in the autumn. Fermentation method that is based on pressed grapes, in 20-25% of the vats, the wild yeasts thereof being produced and, in initial states, 3.5-6% vol. alcohol being achieved, with subsequent topping-up every 7-15 days; the total added sugar undergoes stepwise fermentation. Three different yeasts are obtained: white yeast (1), slow-growth yeast (2) and yellow yeast (3). Said yeasts make it possible directly to obtain high-quality beverages, such as cider, beers, cognacs, rums, vodkas, etc., with products having an alcohol content of up to 60% vol./vol. Fermentation also takes place with highly concentrated solutions of sucrose, molasses, sugars resulting from starch hydrolysis, and various plant materials. The production of bread, pastries and quality derived products is facilitated.

Method For Producing Fractions of a Milk Composition

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The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase.

Method for Producing an Acidified Milk Drink

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The present invention relates to a method for producing an acidified milk drink using an enzyme having transglutaminase activity.

METHOD FOR PRODUCING CLEAR, CONCENTRATED SWEET POTATO JUICE

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A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

ANIMAL FEED COMPOSITIONS AND PROCESSES FOR PRODUCING

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The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.

Compositions and Methods for an Appetite Suppressant and a Nutrient Absorption Blocker with Treatment To Raise Metabolic Rate

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Combining treatments to reduce caloric intake, such as an appetite suppressant and/or a nutrient absorption blocker with treatment to raise metabolic rate to compensate for its reduction due to caloric restriction. Enhancers focus upon the body's natural production of neurotransmitters, mainly serotonin and dopamine, and the body's efficiency in utilizing energy to increase the effectiveness of both treatments. Formulas are based on Green Tea extract, a standardized level of caffeine from coffee beans or coffee bean extract, a blend of B-vitamins, one of either of the following: coleus forskohlii extract, one of the following: 5-hydroxtryptophan or phenethylamine, and only specific formulas will include yohimbe bark extract standardized to 6% yohimbine or gugglesterones. Additional formulations combined with 2 g-5 g of any of the following glycomannans (fenugreek gum, tara gum, or locus bean gum) divided into two to three servings a day or the inclusion of reservatrol as a substitute for the galactomannan.

Nutritional Supplement Without Vitamin A

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This invention relates to a dietary supplement that is specifically designed for use in three categories of patient type; patients undergoing treatment with oral or topical forms of retinoids such as Isotretinoin, Tretinoin and Retinoic Acid; patients with medical conditions/treatments that are aggravated by the consumption of Vitamin A; individuals in the prenatal period wishing to avoid the consumption of Vitamin A in supplements. The dietary supplement is not limited by the inclusion of specific vitamins, minerals or other nutrients, but rather the exclusion specifically of Vitamin A and/or its precursors for the purpose outlined above.

Cold-Brew Green Tea Composition and Method of Brewing Cold-Brew Green Tea

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The present application is directed to various embodiments of cold-brew green tea compositions, methods of preparing a cold-brew green tea beverage, an infusion bag for cold brewing green tea, and a green tea cold brewing system. In at least one embodiment, the cold-brew green tea composition comprises a mixture of green tea leaf pieces and powdered green tea leaves. Mixing the cold-brew green tea composition in chilled water may produce a green tea beverage having a high concentration of catechins.
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