BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME
The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a...
View ArticleCHUNKS IN JELLY FOOD COMPOSITIONS
The invention provides a chunks in jelly food composition comprising chunks in jelly in a chunks to jelly ratio of from about 25:75 to about 60:40, wherein the jelly comprises from about 0.01 to about...
View ArticlePROCESS OF BREWING TEA LEAVES CONTAINED IN A CAPSULE
The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in...
View ArticleMETHOD FOR PREPARATION OF FROZEN MICROWAVE INSTANT FOOD
The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or crushing,...
View ArticleCentral Vacuum Cooling Plant
Described is a method as well as an apparatus for vacuum cooling of food produce through moisture removal, which method comprising the steps of loading the food produce to be cooled into a vacuum...
View ArticleTRANSGENIC BRASSICA EVENT MON 88302 AND METHODS OF USE THEREOF
The invention provides plants comprising transgenic event MON 88302 that exhibit tolerance to glyphosate herbicide. The invention also provides seeds, plant parts, cells, commodity products, and...
View ArticleSandwich Holder and Knife Guide
A sandwich holder and knife guide for cutting a sandwich in half while maintaining the ingredients in place include a base and a pair of upwardly extending parallel walls with an aligned slit in each...
View ArticleMethod for Producing Fatty Acid Esters of Monovalent or Polyvalent Alcohols...
The present invention relates to a method for producing fatty acid esters from fats and/or oils of biogenic origin by transesterification with monovalent or polyvalent alcohols in the presence of a...
View ArticlePROTEIN PREPARATION PRODUCED FROM RAPE SEEDS
The protein preparation produced from rape seeds has a protein content of less than 90% based on the dry mass, has a brightness L*, determined according to CIE-L*a*b* color scale, of at least 70 and...
View ArticleCOMPOSITIONS SUITABLE FOR BOTRYTIZATION
A highly viable source of conidia of Botrytis cinerea, suitable for the botrytization of grapes is described. The invention relates to an aqueous composition comprising: conidia of Botrytis cinerea, at...
View ArticleMAIZE VARIETY AND METHOD OF PRODUCTION
The disclosure relates to a maize plant, seed, variety, and hybrid. More specifically, the disclosure relates to a maize plant containing a Cal-1 allele, whose expression results in increased cell...
View ArticleCOOKING DEVICE AND METHOD OF MEAL PREPARATION
A pre-loadable cartridge for retaining and dispensing of ingredients of a meal to be subsequently cooked, the cartridge including an ingredient separating portion of at least two compartments, one for...
View ArticleWATER PURIFYING AND FLAVOR INFUSION DEVICE
A water purifying and flavor infusion device that includes a lower reservoir for storing filtered water, and a pitcher top removably affixed to the lower reservoir. The pitcher top includes a lid, an...
View ArticlePROCESS FOR PREPARING CHOCOLATE CRUMB
A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together...
View ArticlePOLYPEPTIDES HAVING CELLOBIOHYDROLASE II ACTIVITY
Provided herein are improved variants of polypeptides having cellobiohydrolase II activity, nucleic acids encoding the polypeptides, vectors, host cells containing the nucleic acids and methods for...
View ArticlePan release compositions for preparation of long shelf life, bakery products
The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by...
View ArticlePROCESS FOR PREPARING CHOCOLATE CRUMB
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar...
View ArticlePRODUCTION OF MONATIN ENANTIOMERS
Methods for preferentially hydrolyzing one stereoisomer of an isoxazoline diester over another, as well as an enzyme for facilitating the preferential hydrolysis are provided. Also provided are methods...
View ArticlePoultry feed and method of making same
A poultry feed in the form of weather resistant blocks or logs with the blocks or logs being comprised of ground dry mature sweet corn, water and whole grain.
View ArticleMethod for the preparation of oil-containing meat-based products comprising a...
The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pate and fresh (raw) sausages,...
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