METHOD FOR REDUCING HEADSPACE AND MODIFYING ATMOSPHERE IN A FOOD PACKAGE
Methods are disclosed of assembling a food package using an absorbent pad having an active agent that generates an atmosphere-modifying gas into the headspace after the food package is sealed, to...
View ArticleGENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is...
View ArticleHydroxypropyl Substituted Starches As Source of Soluble Fiber
The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one...
View ArticlePhytase-Containing Animal Food and Method
A method is described for improving the nutritional value of a foodstuff comprising a source of myo-inositol hexakisphosphate by feeding the foodstuff in combination with a phytase expressed in yeast....
View ArticleProcess for the Production of Fine Chemicals
The present invention relates to a process for the production of fine chemicals in a microorganism, a plant cell, a plant, a plant tissue or parts thereof. The invention furthermore relates to nucleic...
View ArticleDISPERSION COMPOSITION AND METHOD FOR MANUFACTURING DISPERSION COMPOSITION
The present invention provides: a dispersion composition including a poorly water-soluble polyphenol compound, an emulsifier including a sucrose fatty acid ester, and a water-soluble polymer, in which...
View ArticleCassava Products
Products that include cassava flour. The products can be dry blends, doughs, and fabricated snack products. The cassava flour can have a total cyanide content of less than 10 mg HCN equivalent/kg, can...
View ArticleBread Product And Method
A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing...
View ArticleTWO-SIDED NONWOVEN ABSORBENT FOOD PAD
An absorbent food pad is disclosed having nonwoven top and bottom layers with an equal percentage surfactant by weight. The pad provides liquid strikethrough and absorbency without drying a food...
View ArticleBread Product And Method
A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener. The...
View ArticleMETHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER
The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder (1), b) treating said...
View ArticleCARBON DIOXIDE REMOVAL SYSTEMS
A system for removing CO2 from air such as atmospheric air is described that uses a cooling tower, a pseudo-cooling tower, or a wind capture device to provide a large volume of atmospheric air. A CO2...
View ArticleMETHOD FOR MANUFACTURING CAPSULE SERIES, AND RELATED CAPSULE SERIES
A method includes separately conveying a first liquid solution (36) containing the first material and a second liquid solution (46) containing a liquid polyelectrolyte. The method includes forming of a...
View ArticleCOMPOSITIONS AND METHOD FOR BLOCKING ETHYLENE RESPONSE IN PLANTS USING...
The present invention discloses a method of inhibiting an ethylene response in a plant, comprising step of applying to at least one portion of the plant an effective ethylene response-inhibiting amount...
View ArticleINSTANT OIL FRIED NOODLE CONTAINING IRON AND ITS PROCESS OF PREPARATION
An instant oil fried noodle comprising an amount of iron between 26 and 35 mg for 100 g of noodles, between 1 and 20% of oil, between 60 and 90% of flour, up to 2% of kansui ingredient and a water...
View ArticleProcess for Producing Cassava Flour
A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots...
View ArticleMethods and Compositions for Reducing Sodium Content in Food Products
The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain...
View ArticleAcidification and Preservation of Food Products
A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food...
View ArticleENZYMATIC GENERATION OF FUNCTIONAL LIPIDS FROM CEREALS OR CEREAL BI-STREAMS
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the...
View ArticleDIETARY SUPPLEMENT
The technology provides a multi-purpose dietary supplement that includes, in nutritionally effective amounts for humans, an orally ingestible combination of antioxidants, naturally-occurring substances...
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