SOY PROTEIN PRODUCTS OF IMPROVED WATER-BINDING CAPACITY
Soy protein products are provided which lack the characteristic beany flavour of conventional soy protein isolates and can replace conventional isolates in various food products to provide food...
View ArticleFermentation Processes
The present invention provides a fermentation process for producing a fermentation product from starch-containing material wherein one or more antibacterial agents are added before and/or during...
View ArticlePOROUS CARBON MATERIAL, ADSORBENT, ORAL ADSORBENT, MEDICAL ADSORBENT, FILLER...
[Object] To provide a porous carbon material that is able to adsorb desired substances efficiently. [Solving Means] A porous carbon material of the present invention uses peat as a raw material, and...
View ArticlePEARL SUGAR PARTICLE, COMPOSITION, AND PROCESS FOR PREPARING A PEARL SUGAR
A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a...
View ArticleSOYBEAN CULTIVAR S110129
A soybean cultivar designated S110129 is disclosed. The invention relates to the seeds of soybean cultivar S110129, to the plants of soybean cultivar S110129, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR 19091245
A soybean cultivar designated 19091245 is disclosed. The invention relates to the seeds of soybean cultivar 19091245, to the plants of soybean cultivar 19091245, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR S110130
A soybean cultivar designated S110130 is disclosed. The invention relates to the seeds of soybean cultivar S110130, to the plants of soybean cultivar S110130, to the plant parts of soybean cultivar...
View ArticleLETTUCE VARIETY 41-144 RZ, "RALPH RZ"
The present invention relates to a Lactuca sativa seed of the Latin type designated 41-144 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae)...
View ArticleEXTENDING JUVENILITY IN GRASSES
The present invention relates to compositions and methods for modulating the juvenile to adult developmental growth transition in plants, such as grasses (e.g. maize). In particular, the invention...
View ArticleDEPOSITION OF MATERIALS FOR EDIBLE SOLID FREEFORM FABRICATION
Technologies are provided herein for processing edible materials using tools associated with a fabrication system. In one aspect, a fabricator includes a control module and a drive assembly controlled...
View ArticleINACTIVATION OF BACTERIOPHAGES IN A LIQUID
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
View ArticleMILK-BASED PRODUCT AND A METHOD FOR ITS PREPARATION
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter...
View ArticleGELATIN-FREE, ISOMALTULOSE-CONTAINING SOFT CARAMEL
Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by...
View ArticleBEER BREWING SYSTEM AND METHOD
The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first...
View ArticleBREAD-MAKING WITH A HIGH YEAST CONTENT
The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention...
View ArticleMETHOD FOR PROVIDING A WHOLE GRAIN CEREAL BASED EXTRACT
The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain...
View ArticleCHEESE AND PREPARING THE SAME
The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an...
View ArticleSAUCE COMPOSITION
A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the...
View ArticleBEVERAGE SUBSTANCE, PORTION CAPSULE AND METHOD FOR PRODUCING A BEVERAGE
A beverage substance for producing a tea beverage is proposed, wherein the beverage substance is intended to be stored in a portion capsule and to be infused in the portion capsule by means of hot...
View ArticleDRINKING STRAW AND METHOD AND DEVICE FOR MANUFACTURING A DRINKING STRAW
A drinking straw comprises a thermoplastic tube and an active ingredient in the tube, releasable in a liquid drawn through the tube. The active ingredient is held in place between branched portions of...
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