METHOD FOR THE PRODUCTION OF MAIZE PROTEINS AND USE OF SAID PROTEINS FOR THE...
A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and/or its sub-derivatives, such as for example...
View ArticleKOJI MOLD HAVING LARGE-SCALE GENOMIC DUPLICATION
The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination...
View ArticlePLANT EXTRACTS, COMPOSITIONS CONTAINING SAME, AND USES THEREOF
This disclosure relates to plant extracts selected from Bacopa plant extracts, Centella plant extracts, Jatropha plant extracts, Aegle plant extracts, Terminalia plant extracts, Phyllanthus plant...
View ArticleHEAT EXCHANGE APPARATUS AND METHOD
A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a...
View ArticlePOLYPEPTIDES WITH XYLANASE ACTIVITY
Polypeptides with xylanase activity modified to increase bran solubilization and/or xylanase activity. The modification comprises modification of one or more amino acids in position 12 or 13 in...
View ArticlePrion-specific peptoid reagents
The invention relates to peptoid reagents that interact preferentially with a pathogenic form of a conformational disease protein as compared to a nonpathogenic form of the conformational disease...
View ArticleMethod for Culturing Lactic Acid Bacterium and Method for Producing Fermented...
Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous...
View ArticleDAIRY PRODUCT AND PROCESS
The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process,...
View ArticleMETHOD OF PREPARING A GRANULAR DELIVERY SYSTEM
A method of preparing a granular delivery system by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a low dextrose...
View ArticleCARBONATED JELLY BEVERAGE WITH INCLUSIONS
A carbonated gelatinous beverage containing inclusions and methods for making same.
View ArticleFLAVOR COMPOSITION IMPARTING ORAC VALUE TO FOOD
The present invention provides a flavor composition that can impart an ORAC value of 1 μmolTE/g or more to foods. The flavor composition is prepared by mixing natural essential oils and flavor...
View ArticleFood Heating System
A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid...
View ArticleTARTARIC SALT STABILIZER FOR WINE
The present application relates to tartaric salt stabilizers for wine, comprising carboxymethyl cellulose agglomerates which, in dry form, readily disperse in wine without formation of lumps, and...
View ArticleMethod for producing an instant ground meat product and instant ground meat...
A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried....
View ArticleCHUNKS IN GRAVY FOOD COMPOSITIONS
The invention provides chunks in gravy food compositions comprising chunks in gravy in a chunks to gravy ratio of from about 25:75 to about 60:40, wherein the gravy comprises from about 0.01 to about...
View ArticleFOOD COMPOSITION AND RELATED METHODS FOR FRIED GNOCCO
A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing...
View ArticleHigh Pressure Homogenization In Combination With Functionalized Egg For...
An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable emulsion...
View ArticleDecorating System for Edible Products
A system for decorating edible media with licensed and non-licensed digital images is disclosed. The system includes a printer, a user interface element, a central control device hosting a number of...
View ArticlePREPARATION OF OYSTER FLESH EXTRACTS
The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or...
View ArticlePROTEIN PARTICLES AND THEIR USE IN FOOD
The invention relates to oil-comprising protein particles, oil-free protein particles, and a method for preparation thereof. The invention is also concerned with the use of such protein particles for...
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