LIGNAN FLAX SEED CAKES
Lignan Flax Seed Cakes offers consumers a delicious and simple way to consume ground flax seed. This product combines multiple healthy ingredients, such as fruit, oats, and walnuts, with ground flax...
View ArticleFresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh...
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the...
View ArticleMethods for Processing Meat Using Phosphate Free High pH Compositions...
The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and...
View ArticleHIGHLY AERATED CONFECTION
This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to...
View ArticleBIOSOLIDS-BASED FOOD ADDITIVE FOR ANIMAL FEED, METHODS OF PRODUCTION, AND...
The present invention is directed to processes and business methods and wastewater treatment units for converting the waterborne residuals from wastewater generated by food processing plants into an...
View ArticlePOLYENE ANTIFUNGAL COMPOSITIONS
The present invention relates to polyene antifungal compositions and methods for preparing them. In addition, the invention pertains to the use of the compositions to prevent products from fungal growth.
View ArticleFILAMENTS COMPRISING AN INGESTIBLE ACTIVE AGENT NONWOVEN WEBS AND METHODS FOR...
Filaments containing a filament-forming material and an additive, such as an ingestible active agent, nonwoven webs, and methods for making such filaments are provided.
View ArticleCOATED SUBSTRATES AND METHODS OF PREPARING THE SAME
Disclosed herein are coated articles and methods of preparing the same.
View ArticleMETHOD AND APPARATUS FOR CONTROLLING MICROORGANISMS IN FOOD MATERIALS BY...
An object of the present invention is to provide a method for controlling microorganisms in food materials, by which bacterial groups that cause deterioration of the quality of food materials such as...
View ArticleJUICE BEVERAGE
A low-calorie beverage includes a base component derived from one or more vegetables. The base component is at least approximately 20% by weight of the low-calorie beverage on a single strength basis....
View ArticleSOYBEAN VARIETY A1024705
The invention relates to the soybean variety designated A1024705. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024705. Also provided by the invention are...
View ArticleSTEAMED CAKE DONUT
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%....
View ArticleMethods For Quantifying The Complete Nutritional Value Of A Standard...
The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at...
View ArticleNOVEL FUNGAL ENZYMES
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes,...
View ArticleFABRICATION OF CORE/SHELL CAPSULES OF DIFFERENT GEOMETRIES AND TREATMENT...
Multi-shelled capsules are made by co-extruding a first liquid flavorant composition and a first shell-forming polymeric material to form droplets which are hardened to form an inner shell containing a...
View ArticleCOFFEE PROCESS
Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee...
View ArticleMethod for producing a freeze-dried instant meat product from at least one...
A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking...
View ArticleSOYBEAN VARIETY A1024755
The invention relates to the soybean variety designated A1024755. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024755. Also provided by the invention are...
View ArticleBETA-GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME
A Genomic DNA and a cDNA of a β-glucan-deficient gene in a barley and of a β-glucan synthesis gene in a barley, a barley having the genomic DNA of a β-glucan-deficient gene and a method for breeding...
View ArticleIMMUNOPOTENTIATING FERMENTED FOOD OBTAINED FROM FRUCTAN-CONTAINING FOOD
A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high...
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