FRUIT AND VEGETABLE PRESERVATION PROCESS
An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two...
View ArticleOIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF
The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of...
View ArticlePERONOSPORA RESISTANCE IN SPINACIA OLERACEA
The present invention relates to a spinach plant which may comprise a single dominant gene which confers resistance to Peronospora farinosa f. sp. spinaciae races Pfs1, Pfs2, Pfs3, Pfs4, Pfs5, Pfs6,...
View ArticleFERMENTED SOYA BASED MIXTURE COMPRISING ISOFLAVONES- AGLICONES, EQUOL AND...
The present invention concerns a mixture comprising isoflavones-aglicones, such as daidzein, genistein and glycitein, in addition to equol and lunasin, said mixture being based on soya fermented using...
View ArticleCHABAZITE AND CLINOPTILOLITE IN OXYGEN ABSORBERS
This invention relates generally to an oxygen absorber and more particularly, to oxygen absorbers including iron and one or more oxygen and water absorbing feldspars such as Chabazite and Clinoptilolite.
View ArticleLETTUCE LINE RX 16883035
The invention provides seed and plants of the lettuce line designated RX 16883035. The invention thus relates to the plants, seeds and tissue cultures of lettuce line RX 16883035, and to methods for...
View ArticleDUAL PURPOSE POLLENIZER WATERMELONS
The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small,...
View ArticleWATERMELON VARIETY NUN 01006 WMW
The present invention relates to plants and plant parts of a watermelon variety NUN 01006 WMW, seeds from which the plant can be grown and seedless fruit produced on the plant, as well as vegetative...
View ArticleSHADE TOLERANCE IN PLANTS
Materials and Methods for increasing shade tolerance in plants are disclosed. For example, nucleic acids encoding shade-tolerance polypeptides are disclosed as well as methods for using such nucleic...
View ArticleMINERAL COMPOSITION, AND PREPARATION METHOD THEREOF
Disclosed is a method for preparing a mineral composition by gathering deep sea water, dead sea water, underground salt water, sea water, aboveground salt water, mineral water, drinking water, fresh...
View ArticleFROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS
The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These...
View ArticleFood Product
A food product containing high affinity phosphate binders (calcium and magnesium) for the purpose of chelating phosphate forms ingested foods and preventing its absorption. The chelation of phosphate...
View ArticleAGENT FOR REDUCING THE USEABLE CALORIE CONTENT OF FOOD AND FOR THERAPEUTIC...
There are disclosed compositions and methods for treating obesity using 5-D-fructose dehydrogenase. Other embodiments are also described.
View ArticlePALATE CLEANER WINE COOKIE
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine...
View ArticleFOOD PRODUCT PROVIDING SUSTAINED BLOOD LEVELS OF EXOGENOUS SUBSTANCES
The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least...
View ArticleAGE-TAILORED NUTRITIONAL FORMULA WITH PARTICULARLY ADAPTED CALORIC DENSITY...
Nutritional formulae which are specifically designed to address the needs of infants and young children up to at least 6 months of age. In particular, the invention provides a set of nutritional...
View ArticleFood And Beverage Products Containing 1,3-Propanediol And Methods Of...
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to...
View ArticleMethod of Preparing a Heat-Treated Product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting...
View ArticleMETHOD FOR CURD PRODUCTION
The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large...
View ArticlePROBIOTICS FOR DIETARY DAIRY PRODUCT
The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the...
View Article