NOVEL ASPARAGINASE ENZYME
The present invention relates to a protein which exhibits asparaginase activity and which has an amino acid sequence according to SEQ ID NO. 2-SEQ ID NO.10. The advantage of the protein of the present...
View ArticleJERK CURRY POWDER
A composition for a jerk curry powder includes a combination of natural ingredients including turmeric, pepper, wheat, salt, coriander, fenugreek, cumin, allspice, and cinnamon. The amounts of these...
View ArticleMUTATION THAT INCREASES THE OLEIC ACID CONTENT IN SOYBEAN OIL AND RESPONSIBLE...
[Problem] Providing soybean including oleic acid that will exceed the heretofore developed high-oleic soybean without using gene engineering technology.[Means to Solve the Problem]The present invention...
View ArticlePET CHEW TOY AND METHOD FOR MAKING THE SAME
A method of making a pet chew toy contains steps of: A. processing raw materials, wherein various raw materials are mixed together and ground; B. pressing a mold, wherein the mold is used to press a...
View ArticleOmega-3 Fatty Acid Enriched Beverages
The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions...
View ArticleCAPSULE FOR THE PREPARATION OF A BEVERAGE EMBEDDING AN IDENTIFICATION ELEMENT
The invention relates to a capsule for the preparation of a beverage. The capsule includes first and second covering walls connected for forming a cavity containing a beverage ingredient and a...
View ArticleThermally Stable, High Tensile Strength Encapsulated Actives
In some embodiments there is a composition including a thermally stabilized active composition and a high molecular weight polymer. The thermally stabilized active composition is resistance to...
View ArticleCooking Score Thermometer
A method and apparatus for monitoring and controlling a cooking process, which includes a process for determining doneness using a single parameter as a combination of temperature and time applicable...
View ArticleNOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER,...
The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid...
View ArticleCONTROLLABLE BREWER
The present disclosure relates to apparatus, systems, and methods of use for producing beverages. The apparatus includes components and methods for facilitating beverage production applying water or...
View ArticlePROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM
A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly...
View ArticleLOW FLUID VOLUME ANTIMICROBIAL MOLD REDUCTION SYSTEM AND METHOD
A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the...
View ArticlePackaging Articles, Films and Methods That Promote or Preserve the Desirable...
Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food...
View ArticlePerformance Enhancing Composition and Method of Delivering Nutrients
An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises ribose, a saccharide such as glucose or dextrose, coenzyme Q10, and D-pinitol in...
View ArticleCAPSULES FOR OBTAINING INFUSIONS SUCH AS ESPRESSO OR BEVERAGES FROM...
The present invention relates to a capsule (1) for obtaining infusions, such as espresso, or beverages from water-soluble products, comprising an internal out flow duct (3) and being adapted to be...
View ArticleACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY
A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry...
View ArticleFOOD EMULSIONS
A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion,...
View ArticleCarbohydrate Oxidases
The present invention relates to carbohydrate oxidases. The present invention also relates to polynucleotides encoding the variant carbohydrate oxidases and to nucleic acid constructs, vectors, and...
View ArticleACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY
A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The...
View ArticleNUTRITIONAL COMPOSITION COMPRISING CEREAL BETA-GLUCAN AND SALACIA EXTRACT
Disclosed are nutritional compositions comprising a synergistic combination of cereal beta-glucans, including oat and or barley beta-glucans and Salacia extract, including Salacia oblonga, that are...
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