DRIED NOODLE AND PROCESS FOR PRODUCING THE SAME
Provided is a dried noodle having a porosity in the cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization...
View ArticleFOAMABLE OIL-IN-WATER EMULSIFIED OIL COMPOSITION FOR CHILLED-DISTRIBUTION...
A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides...
View ArticleEDIBLE FAT POWDERS
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The...
View ArticleHIGH AMYLOSE WHEAT - II
Wheat grain (Triticum aestivum) comprising an embryo and starch, wherein the embryo comprises two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical...
View ArticleOIL-BASED GEL-LIKE COMPOSITION
There is provided a gel-forming agent which is easily prepared and has all of high safety in the living body and the environment, good gel-forming capability, excellent use feeling, and good...
View ArticleNANOPARTICLES FOR ENCAPSULATION OF COMPOUNDS, THE PRODUCTION AND USES THEREOF
The present invention relates to nanoparticles for the encapsulation of compounds, the obtaining and uses thereof. The nanoparticles comprise a zein matrix and a basic amino acid. Said nanoparticles...
View ArticleBUCKWHEAT EXTRACT ENRICHED IN D-FAGOMINE
The buckwheat extract comprises a extract of buckwheat which are enriched in D-fagomine and including 3,4-di-epifagomine, a process for their preparation, pharmaceutical or veterinary compositions,...
View ArticleSALT-RESISTANT EMULSIONS
The invention relates to methods of modulating the stability of emulsions, especially the stability of emulsions to flocculation and coalescence. The use of peptide emulsifiers comprising at least one...
View ArticleWheat variety XW10Q
A wheat variety designated XW10Q, the plants and seeds of wheat variety XW10Q, methods for producing a wheat plant produced by crossing the variety XW10Q with another wheat plant, and hybrid wheat...
View ArticleTRANSGENIC PLANTS EXPRESSING A VIRAL ANTIFUNGAL PROTEIN
Transgenic plants expressing the KP4 antifungal protein are provided which exhibit high levels of antifungal resistance. Such transgenic plants contain a recombinant DNA construct comprising a...
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 ArticleCrustacean Bait with Selectable Longevity
A bait cake for a crustacean trap, the bait cake comprising a mixture of animal collagen, water, gelatin, gelling agents, fish meal, and fish oil, molded and cured into a cylindrical cake; a method of...
View ArticleMETHOD FOR SEPARATING COMPONENTS IN NATURAL OIL
Different components of natural oils are separated by forming solid complexes of components of the natural oil with a solvent, and then separating the solid complexes from the remaining liquids. The...
View ArticleComposition in the Form of an Emulsion, Comprising a Hydrophobic Phase...
The present invention relates to a composition in the form of an emulsion, advantageously a Pickering emulsion, comprising a hydrophobic phase dispersed in an aqueous phase, which composition contains...
View ArticleDELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the...
View ArticleMULTI-COMPARTMENT PRODUCTS CONTAINING WET AND DRY FOOD COMPONENTS
The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial...
View ArticlePUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING...
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition...
View ArticleAlkaline Mineral Booster With Antioxidants
A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water,...
View ArticleFLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF
Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion...
View ArticleFermentation Pressure Relief, Anti-Oxidation and Visual Observation Apparatus...
A fermentation pressure relief, anti-oxidation and visual observation apparatus and related method, comprising: a collar with an opening therethrough capable of sealably mating to a fermentation vessel...
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