The present invention relates to a Lactuca sativa var. longifolia Lam. seed designated as 41-101 RZ, which has leaves with a hollow main vein, broad base leaves, and exhibits resistance against downy mildew (Bremia lactucae Regel.), and currant-lettuce aphid (Nasonovia ribisnigri). The present invention also relates to a Lactuca sativa var. longifolia Lam. plant produced by growing the “41-101 RZ” seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-101 RZ.
LETTUCE VARIETY 41-101 RZ
↧
↧
CORN PLANTS AND SEED ENHANCED FOR ASPARAGINE AND PROTEIN
The present invention relates to a corn plant and seed with enhanced levels of protein and amino acids. The invention also relates to DNA constructs that provide expression in transgenic corn cells of an asparagine synthetase enzyme. The DNA constructs are used in a method to produce transgenic corn plants and seeds and to select for plants and seeds with enhanced levels of protein and amino acids.
↧
SOLID/LIQUID EXTRACTION
The invention relates to a method for the solid/liquid extraction of an oil or butter, particularly having a high unsaponifiable content, contained in at least one solid vegetable matter or a micro-organism. The method includes at least the following steps: solid/liquid extraction of at least one solid vegetable matter or a micro-organism using a first solvent system comprising a concentration of solvent selected from among fluorinated aromatic solvents, particularly trifluorotoluene (BTF) and hexafluorobenzene (BHF), tert-butyl ethers, particularly 2-ethoxy-2-methylpropane, also known as ethyl-tert-butyl-ether (ETBE), and 2-methoxy-2-methylpropane or methyl-tert-butylether (MTBE), solvents comprising at least one silicon atom, particularly hexamethyldisiloxane (HMDS) and tetramethylsilane (TMS), methyl-tetrahydrofuran (MeTHF), and mixtures thereof, representing at least 50 vol.-% in relation to the total volume of the solvent system; and, optionally, recovery of a fraction comprising the oil or butter, particularly unsaponifiable enriched. The invention also relates to an unsaponifiable fraction, oil or butter obtained using this method and to compositions containing said oil or fraction.
↧
EDIBLE JELLY-FORM COMPOSITION, JELLY-FORM PREPARATION AND METHOD FOR PRODUCING JELLY-FORM PREPARATION
The present invention aims to provide a jelly (as a result, easy-to-swallow), intraorally soluble edible jelly composition although it is preferably free of water. The present invention relates to an edible jelly composition including: a gelling agent; and a nonvolatile organic solvent compatible with the gelling agent.
↧
METHOD FOR MANUFACTURING ALOE POWDER
A technique for efficiently performing pulverization of a dried aloe gel using an air flow type mill is provided. 1) A dried aloe gel is treated by supercritical extraction, an extract is removed from the dried aloe gel to obtain an extraction residue, and then 2) the extraction residue is pulverized with an air flow type mill to produce an aloe powder.
↧
↧
SOLVENT EXTRACTION OF OIL FROM DISTILLERS DRIED GRAINS AND METHODS OF USING EXTRACTION PRODUCTS
A process for extraction of crude oil from DDGS and producing corn distillers meal that may be used as a livestock supplement is disclosed. For example, the corn distillers meal may be used as a crude protein supplement for use in a livestock feed diet or a poultry feed diet.
↧
Enzymes For Starch Processing
The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid enzyme or the variant in starch liquefaction.
↧
DAIRY PRODUCT AND PROCESS
The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.
↧
NOVEL PREBIOTICS
The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, andfree sialic acid.
↧
↧
PROCESS FOR FORMING TREATED BACKSET AND PRODUCING ETHANOL
A process for obtaining a treated backset for use in ethanol production, the process involving treating waste material from an ethanol fermentation process with microorganisms to remove or decrease microbial cell growth inhibitors present in the waste material; and removing microbial biomass from the treated waste material to form a treated backset. The treated backset can be used in a process for producing ethanol from a fermentable biomass. Recovered microbial biomass can be used in as an animal feed or as a dietary supplement.
↧
SAUSAGE PRODUCTS
The present invention relates in particular to a raw material for producing minced meat, to a method for producing food items therefrom, to the food items thus obtained and to the use thereof.
↧
Nutritional Formulation
The present invention relates to nutritional supplements that provide an adult with essential vitamins and minerals that may be lacking in the adult's diet and prevent chronic diseases, such as osteoporosis. A number of combinations of nutrients in set ratios are provided to increase the body's ability to absorb and use the nutrients. These combinations are important in helping the body reach the proper balance required for maximized function. Because adults over the age of 50 years have different nutritional needs, nutritional supplements specifically designed for them are also provided.
↧
TEA LEAVES FOR EXTRACTION OF A GREEN TEA BEVERAGE
Provided is a tea leaves for extraction of a low-caffeine green tea beverage, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provided is a tea leaves for extraction of a green tea beverage having a caffeine content with respect to the total mass of the dried leaves that falls within the range of 0.2 to 2.5 mass %, and the relation between the ratio of the mass content of theanine to the entire mass of dried leaves X (%) and the mass ratio of the content of monosaccharides to the fiber content Y satisfies the following condition (1). (1) −0.007X+0.024≦Y≦−0.011X+0.039
↧
↧
CURVED BREAD BUN
A baked dough food product includes a body having a free-rise side and an opposite bottom side and first and second opposite ends. The body forms a curved construction. In one example, the baked dough food product is a bun for holding a sausage product that is in a curved shape that generally matches the curved construction of the bun. A method of making a baked dough food product includes providing a dough composition; forming, from the dough composition, an elongate dough body; arranging the dough body on a baking pan and then curving the dough body to form a non-overlapping curved construction; proofing the dough body; and then baking the dough body.
↧
CONFECTIONERY PRODUCTS WITH PEA PROTEINS
The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery product obtained after this substitution.
↧
SYSTEMS AND METHODS FOR MAINTAINING PERISHABLE FOODS
Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably employee a high headspace and flexible architecture and may use a fuel cell to maintain a reduced oxygen level in a high carbon dioxide environment surrounding the foodstuff. Also disclosed are methods useful in extending the storage-life of foodstuff such as fresh fish. The methods can be used to transport or store the foodstuff for an extended period of time. The methods preferably use a low oxygen gas source to maintain a reduced oxygen level in the environment surrounding the foodstuff.
↧
Cooling a Foodstuff
A method of facilitating the cooling of a foodstuff is disclosed. The foodstuff is placed in a container so that it surrounds a ventilation shaft in a central part of the container. The ventilation shaft has an opening or openings open to the foodstuff so that heat from the foodstuff at inner medial parts of the container escapes from the container via the shaft.
↧
↧
Container With Taste Sensation Enhancement Delivery
The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.
↧
INDUCTION-BASED FOOD HOLDING/WARMING SYSTEM AND METHOD
A system and method for holding and warming food held in pans or trays having a low relative magnetic permeability, such as 300-series stainless steel, using induction heating.
↧
PEPPER DE-STEMMING METHODS AND APPARATUS
A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.
↧
More Pages to Explore .....
