POLYAMIDE RESIN COMPOSITION, FILM COMPRISING THE SAME AND POLYAMIDE-BASED...
The invention relates to a polyamide composition for film, comprising a polyamide resin, a vinyl amide-based polymer and a crosslinked poly(N-vinyl lactam), and a film comprising the same. More...
View ArticleREDUCED SUCROSE SUGAR COATINGS FOR CEREALS AND METHODS OF PREPARATION
Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an...
View ArticleMANURACTURING METHOD OF EGG WITH EDIBLE COMPOSITION
A method of manufacturing a processed raw egg having an edible composition agitated therewith comprises cleaning and sterilizing a raw egg, forming a solidified albumin skin layer, forming an injection...
View ArticlePICEATANNOL-CONTAINING COMPOSITION AND METHOD OF PRODUCING...
Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the...
View ArticleRANGE OF ASEPTICALLY PRODUCED INFANT FOODS HAVING LOW CONCENTRATIONS OF...
A range of infant food products wherein each product in the range includes minimal levels of undesired by-products produced during processing as indicated by less than about 15 micrograms furan per kg...
View ArticleREDUCTION OF ACRYLAMIDE FORMATION
The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.
View ArticleMETHOD FOR PRODUCING CLARIFIED JUICE, PACKAGIBLE JUICE, ETHANOL AND SUGAR...
The present invention provides a method and system for manufacturing clarified juice from sugarcane without using sulfitation process and with less heating. The method comprises step of steps of:...
View ArticleSOYBEAN VARIETY A1022841
The invention relates to the soybean variety designated A1022841. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1022841. Also provided by the invention are...
View ArticleStorage and packaging of bulk food items and method
A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container...
View ArticleNUCLEOTIDE SEQUENCES AND CORRESPONDING POLYPEPTIDES CONFERRING MODULATED...
The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of modulated plant size, vegetative growth, organ number, plant...
View ArticleMethod for Increasing Shelf Life of Baked Goods
The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified...
View ArticleSOYBEAN VARIETY A1016011
The invention relates to the soybean variety designated A1016011. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016011. Also provided by the invention are...
View ArticleMETHOD AND HEATING DEVICE FOR THERMOFORMING
The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled...
View ArticleHYBRID PIZZA-LASAGNA FOOD PRODUCT
A hybrid food product combines the elements of pizza with those of lasagna. The hybrid food product may include a typical pizza crust, a ricotta cheese layer on the crust, typical pizza toppings and...
View ArticleCAPSULE FOR PREPARING A BEVERAGE BY CENTRIFUGATION IN A BEVERAGE PREPARATION...
Capsule (1) insert able in a beverage production device (23) for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing liquid through the...
View ArticleCarbonated beverages
Addition of a polyoxyethylene sorbitan fatty acid ester or of a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or...
View ArticlePREPARED FOOD PRODUCT, METHOD OF PREPARATION AND BAKING APPARATUS FOR SAID...
A method of preparing a food product comprising the steps of obtaining an amount of suitable baking dough; placing the dough on a flat surface and shaping it into a rectangle; placing a suitable amount...
View ArticlePROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS
The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.
View ArticleMEANS AND METHODS FOR ACTIVATING VAGUS NERVE
An object of the present invention is to provide an effective means and method for activating vagal afferent nerve. The present invention provides a vagus nerve activator comprising bacterial cells...
View ArticleGRANULAR DELIVERY SYSTEM
A granular delivery system and a method of preparing the same by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a...
View Article