DEHYDRATED FRENCH FRIED POTATO SNACK PRODUCT AND METHOD OF MAKING THE SAME
The present invention is a dehydrated French fried potato snack product and methods of producing the same. The dehydrated French fried potato snack product may also be ready-to-eat without requiring...
View ArticleHIGH PROTEIN CRISPY FOOD PRODUCT AND METHOD FOR PREPARING THE SAME
The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between...
View ArticleCOMPOSITION FOR ORAL ADMINISTRATION
A composition for oral administration includes: a water-insolubilized material including a bitter or astringent substance, such as an iso-α acid, and a polyvalent metal salt such as ferric chloride;...
View ArticleMUTANT CELLOBIOHYDROLASE
The invention relates to Mutant cellobiohydrolase, being a mutant of SEQ ID NO:1, having a substitution at position N247(I,F,H,W) of SEQ ID NO: 1, wherein the mutant cellobiohydrolase has at least 50%...
View ArticlePROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble...
View ArticleHUMAN LACTOFERRIN DERIVED PEPTIDES AND THEIR USE
The present invention relates to new peptides and to use thereof, in particular for treatment and/or prevention of infections, inflammations, pain, wounds, scar and/or tumours.
View ArticleSKIN COLLAGEN PRODUCTION-PROMOTING AGENT
A problem of the present invention is to provide a skin collagen production-promoting agent without safety problems. Another problem of the present invention is to provide a skin collagen...
View ArticleSensors For The Detection Of Intracellular Metabolites
The present invention relates to a cell which is genetically modified with respect to its wild type and which comprises a gene sequence coding for an autofluorescent protein, wherein the expression of...
View ArticleWHITE HONEYDEW MELON
The invention relates to the field of Cucumis melo, in particular to honeydew melon plants and honeydew melon fruits. A honeydew melon plant producing fruits having white fruit flesh is provided.
View ArticlePLANTS WITH INCREASED ACTIVITY OF A STARCH PHOSPHORYLATING ENZYME
The present invention relates to plant cells and plants, which are genetically modified, whereby the genetic modification leads to an increase in the activity of a starch-phosphorylating OK1 protein in...
View ArticleBARCODE FOR A BEVERAGE PREPARATION CAPSULE
A beverage preparation system comprising: (i) a capsule (1 1) with side (16), bottom (18) and top (14) walls, said capsule having a shape that is substantially symmetrical around a vertical axis, and...
View ArticleVEGETARIAN FEEDING METHOD FOR CARNIVOROUS FISH AND SHRIMP WITH SPIRULINA AND...
Feeding method and production technology of a vegetarian feed for carnivorous fish prepared from Spirulina and Chlorella algae that are produced by cell proliferation in production tanks in...
View ArticleUSE OF PROBIOTIC ORGANISMS SYNTHESIZING CAROTENOID COMPOUNDS TO ENHANCE HUMAN...
A method is disclosed for increasing systemic carotenoid levels in humans through oral consumption of tablets, capsules, food or beverage products containing organisms capable of synthesizing...
View ArticleENHANCED RELEASE OF LIPOPHILIC INGREDIENTS FROM CHEWING GUM WITH HYDROCOLLOIDS
Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release...
View ArticleGLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER
A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage...
View ArticleBREAD HAVING IMPROVED TEXTURE AND TASTE AND METHOD FOR PRODUCING SAME
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared...
View ArticlePROCESS FOR THE MANUFACTURE OF CHEESE
The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese...
View ArticleMILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the...
View ArticlePROCESS FOR THE PRODUCTION OF YEAST EXTRACTS HAVING LOW TURBIDITY
The present invention describes a process to produce a yeast extract comprising a) subjecting yeast to autolysis; and b) subjecting the autolysate to solid/liquid separation and recovering the soluble...
View ArticleCOMPOSITIONS AND METHODS FOR REDUCING THE PATHOGEN CONTENT OF MEAT OR MEAT...
Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a...
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