CO-EVOLUTIONARY PRODUCT OPTIMIZATION
A system, method and program product for enhancing individualized and safe food production using an iterative co-evolutionary approach. A system is disclosed that includes a production system for...
View ArticleBEVERAGES HAVING REDUCED TURBIDITY AND METHODS FOR MAKING SAME
Methods of producing a clarified beverage may involve combining a first beverage component having one or more proteins with a second beverage component having one or more polyphenols. At least one of...
View ArticlePolymer Particles Prepared From Polymerisable Alkylene Glycol (Meth) Acrylate...
The invention provides polymer particles that are obtainable by a method selected from emulsion methods, diffusion methods and evaporation methods carried out in the presence of surface-engineering...
View ArticleMETHOD OF PREPARING A DOUGH-BASED PRODUCT
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products...
View ArticleFermented Milk With Low Lactose Content And A Method For Manufacturing The Same
[Object] An object of the present invention is to provide a method for manufacturing fermented milk that can keep good taste and quality regardless of the condition of lactobacillus and enzymes. [Means...
View ArticleTREATMENT OF ANIMAL CARCASSES
Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one...
View ArticleSpreadable Butter Formulations
A spreadable butter product, with a method of production, wherein vegetable oil is combined with already churned butter. The vegetable oil, which is preferably canola oil, contains low levels of a...
View ArticleSTABILIZATION OF OMEGA-3 FATTY ACIDS IN MILK
A food or beverage composition suitable for human consumption includes a cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing milk supplementation oil, in which a...
View ArticleMethod for Separating Protein from Food
The present invention relates to a method for separating protein from food by using an iso-electric point precipitation, comprising: obtaining a protein extract by adjusting pH of a raw material food...
View ArticleCOMPOSITION CONTAINING GLUCOSYLGLYCEROL
The invention relates to a composition containing 20 to 80% w/w of glucosyl-glycerol and 0.5 to 20% w/w of one or several mono- and/or disaccharides. Surprisingly, it has been found that an especially...
View ArticleFOOD COMPOSITION AND METHOD FOR PRODUCING THE SAME
The present invention provides a means for preventing syneresis and imparting freeze/thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of...
View ArticleProcess for producing boneless poultry wings
The present invention is directed toward a method of making a food product from the mid-joint wing portion of a three joint bird wing. After the wing tip and drumette are removed from the mid-joint...
View ArticleSYSTEM FOR PREPARING A BEVERAGE SUITABLE FOR CONSUMPTION, AND EXCHANGEABLE...
A system (1) for preparing a predetermined amount of beverage suitable for consumption, provided with an exchangeable holder (2) and an apparatus (4) provided with a fluid dispensing device (6) which...
View ArticleUMAMI ACTIVE FRACTION, METHOD TO PREPARE THE SAME, METHOD OF ENHANCING UMAMI...
The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste.
View ArticleSINGLE BREW BEVERAGE CARTRIDGE SYSTEM INCLUDING SAME AND METHOD OF USE
Disclosed is a single brew beverage cartridge for use in a brewing apparatus. The cartridge includes a lid and a cup shaped filter suspended below the lid and in which a beverage brewing ingredient is...
View ArticleBREADING AND BATTER SYSTEMS AND METHODS TO PREPARE AND USE THE SAME
Breading and batter systems and methods to prepare and use the same. In at least one embodiment of a breading and batter system of the present disclosure, the system comprises at least one first...
View ArticleSYSTEM AND METHOD FOR CONTINUOUS CITRUS PEEL CELLULAR EXPANSION
A method for treating citrus peel by processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages; rupturing at least some of the...
View ArticleWHOLE GREEN COFFEE BEAN PRODUCTS AND METHODS OF PRODUCTION AND USE
Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans. Methods include selecting...
View ArticleCOOKING APPARATUS AND METHOD OF COOKING
An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the...
View ArticleMETHOD OF PRODUCING 3-MERCAPTOHEXAN-1-OL AND ALCOHOL CONTAINING SOLUTION
The present invention relates to a method of production of a solution containing an abundance of 3-mercaptohexan-1-ol (3MH) and alcohol and having a desirable aroma by employing a grape skin extract;...
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