INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME
Instant dried noodle, which has been prepared by a method wherein a dough is made under a degassing condition, the dough is formed into noodle strips an usual manner, gelatinizing the noodle strips,...
View ArticleNutritionally Enhanced Pasta
The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced...
View ArticleMETHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES
A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank...
View ArticlePROCESS FOR THE PREPARATION OF AJOENE
A process for the preparation of ajoene, and of ajoene having a relatively high purity which may be obtained by the process. This invention also relates to processes for the preparation of allicin, and...
View ArticleFOOD PRODUCTS ENRICHED WITH METHYLXANTHINES
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and...
View ArticleCAPSULE WITH FLOW CONTROL AND FILTERING MEMBER
Capsules for use in a beverage production machine. One capsule includes a base body having a flange-like rim and containing beverage-forming ingredients therein, the ingredients being sealed in the...
View ArticleCHEWABLE POUCH FOR FLAVORED PRODUCT DELIVERY
Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch...
View ArticlePRODUCTION OF BEADLETS COMPRISING PROBIOTIC COMPOUNDS
The present invention relates a process of production of beadlets comprising probiotic compounds in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of...
View ArticleMethod For Improving Plant Health
A method for improving the health of a plant, which method comprises treating the plant and/or the locus where the plant is growing or is intended to grow and/or the plant propagules with a plant...
View ArticleFERMENTATION METHOD AND APPARATUS ADAPTED FOR THE METHOD
A method for treating a vegetable product in the form of crushed material includes the steps of (i) storing the crushed material in a first vat to let it ferment and form a cap of solid parts floating...
View ArticleSystem and Method for Pasteurizing Milk
Systems and methods are provided for pasteurizing milk or other fluids, and for cleaning and disinfecting processing passageways prior to and after the milk processing. The disclosed pasteurization...
View ArticleFRUCTOSE-BASED ANTI-DIABETIC ALCOHOLIC BEVERAGE AND METHOD OF MAKING SAME
An alcoholic beverages made from topinambour bulbs that does not contain sugar syrups, glucose or vinegar acids. The topinambour bulb-based beverages utilize a specific acid-hydrolysis utilizing...
View ArticleNUTRITIONAL BEVERAGE AND A METHOD OF MAKING THE SAME
A refreshingly acidic beverage which is a potent mineralizing drink and a method of making it is described. It is made from grains, preferably barley and soy and contains physiological supplements of...
View ArticlePROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL
The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating...
View ArticlePERACID AND 2-HYDROXY ORGANIC ACID COMPOSITIONS AND METHODS FOR TREATING PRODUCE
Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an...
View ArticleTHERMOPHILIC MICRO-ORGANISMS FOR ETHANOL PRODUCTION
A thermophilic micro-organism comprising a modification that increases amylase expression and starch hydrolysis compared to wild-type, wherein the modification is insertion of a heterologous amylase gene.
View ArticleBARBECUE CHOCOLATE DIP SET
A set for preparing molten chocolate or a chocolate dip on a barbecue which includes chocolate and a suitable cooking container for melting the chocolate using the heat of a burning barbecue, whereby...
View ArticleLOW FAT CONTENT CHIP-LIKE CEREAL SNACK
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking,...
View ArticleFLAVOURING COMPOSITIONS AND METHODS FOR MAKING SAME
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or...
View ArticleMethod and Apparatus For An Ice Cream Scooper
A method and apparatus for an ice cream scooper. The apparatus includes at least four tines. The four tines are mechanically coupled to a retractable handle, and the retractable handle has a first...
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