POTYVIRUS RESISTANCE IN POTATO
The present invention is drawn to novel genes from wild plants, such as wild potato and pepper plants, that confer potyvirus resistance to plants, such as in transformed cultivated plants. Also...
View ArticleMALTOTRIOSYL TRANSFERASE, PROCESS FOR PRODUCTION THEREOF, AND USE THEREOF
The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the...
View ArticlePackage for Browning and Crisping Dough-Based Foods in a Microwave Oven
A microwave heating construct includes a base for underlying a food item and a cover for overlying the food item. The cover may include a plurality of resilient, deformable tabs extending from an...
View ArticleOXYGEN SCAVENGING TERPOLYMERS
A method and system for oxygen molecule scavenging is disclosed. The system employs as a novel terpolymer as the reducing agent for oxygen molecules. The terpolymer is the polymerization product of...
View ArticleBEVERAGES WITH ENHANCED FLAVORS AND AROMAS
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods...
View ArticleCONTROL OF BUBBLE SIZE IN A CARBONATED LIQUID
Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation.
View ArticleCAPSULE FOR THE PREPARATION OF A BEVERAGE COMPRISING AN IDENTIFICATION ELEMENT
The invention relates to a capsule for the preparation of a beverage. The capsule includes first and second covering walls connected at a peripheral seam for forming a cavity containing a beverage...
View ArticleREDUCTION OF ACRYLAMIDE FORMATION
The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.
View ArticlePRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS
A method for producing cottage cheese by using Streptococcus thermophilus bacteria.
View ArticleREDUCED-FAT CHOCOLATE COATINGS FORMED BY SPRAYING
A method for making a frozen confectionary product having a reduced-fat chocolate coating is disclosed. The method includes spraying a liquid chocolate composition into a target area, wherein the...
View ArticleMETHOD FOR SYNTHESISING 2-ACETYL-1-PYRROLINE AND THE STABLE PRECURSOR...
The present invention relates to a method for synthetizing a compound of the following formula (I): wherein R is a methyl or ethyl group, n is 1 or 2, and X is a CH2 or CD2 group, from a compound of...
View ArticleBEVERAGES WITH ENHANCED FLAVORS AND AROMAS
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods...
View ArticleFOOD COMPOSITIONS COMPRISING ORGANOGELS
The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the...
View ArticlePRODUCTION OF NATURAL TRUFFLE FLAVOURS FROM TRUFFLE MYCELIUM
The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the...
View ArticlePOLYIONIC DENDRIMER AND HYDROGEL COMPRISING SAME
Provided is a hydrogel which comprises water as the main component at a high water content and has mechanical strength suitable for practical use and which exhibits high transparency and self-healing...
View ArticlePREPARATION AND USE OF FISH SKIN FERMENTATION PRODUCT
The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation product obtained from the method in inhibiting the activity of...
View ArticlePROCESS USING AGRICULTURE RESIDUE BIOMASS FOR PRODUCING FEED PELLETS
A process is provided for creating feed pellets from agricultural residue material having substantially no food value, such as corn stover. The agricultural residue material is harvested and baled for...
View ArticlePROCESS FOR ANALYZING AND ESTABLISHING DOSAGE SIZE IN AN INGESTIBLE FILM
The present invention is directed to a method of analyzing and establishing a proper dosage size in ingestible films for providing a more precise dosage delivery of an active ingredient.
View ArticleSEAFOOD PHYSICAL CHARACTERISTIC ESTIMATION SYSTEM AND METHOD
Systems and methods for estimating a physical characteristic of a seafood product are provided. In one system, the estimate is based on a slope defined by a ratio of changes in peak resonant amplitude...
View ArticleFOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND...
A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is...
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