APPARATUS AND A METHOD FOR ESTIMATING THE AIR HUMIDITY WITHIN AN OVEN CAVITY
The present invention relates to an apparatus for estimating the air humidity within an oven cavity (14) by using ultrasound waves with at least two different frequencies (f1, f2). Said apparatus...
View ArticleSALTINESS-IMPROVING AGENT FOR SALTY FOOD AND DRINK
[Object] To improve saltiness, for example, to reduce feeling of stimulation of saltiness of salty food and drink, without imparting unnecessary taste or aroma to the food and drink. [Solution] A...
View ArticleBIRD FOOD FOR DOMESTICATED PETS
A method of making a packaged food for domesticated birds. The method includes selecting at least one of a plurality of fresh food ingredients having been processed into an easily handled and stable...
View ArticleDurum Wheat Pasta With High Alimentary Bran Content and Process for the...
A hard wheat pasta containing bran which has a total fibre content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced...
View ArticleDISTILLED LIQUORS AND SPIRITS HAVING THE FRESH AND NATURAL FRAGRANCE OF SHISO...
Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and...
View ArticleMETHOD AND APPARATUS FOR HARVESTING OF BACKMEAT OF A CARCASS OR CARCASS PART...
A method and apparatus for harvesting of backmeat of a carcass or carcass part of slaughtered poultry in connection with a process of filleting of the carcass or carcass part is provided. The method...
View ArticleFERMENTATION OF CARBOHYDRATE
A high yield method for fermenting carbohydrate to ethanol, comprising a) treating carbohydrate with a composition containing 10-90 wt. % of an aldehyde selected from the group consisting of an...
View ArticleHYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further...
View ArticleHYBRID ARTICHOKE VARIETY NUN 4060 AR
The present invention provides a new and distinct hybrid variety of globe artichoke NUN 4060 AR. The new variety is to of the Camus type having large flat, pale green heads, and is relatively early...
View ArticleMETHOD OF INHIBITING WATER ADSORPTION OF POWDER BY ADDITION OF HYDROPHOBIC...
Presently described are methods of inhibiting water vapor adsorption of a powder and methods of storing a powder at increased humidity level. The methods comprise providing adding discrete hydrophobic...
View ArticleFREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY...
The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises...
View ArticleCHEWING GUMS HAVING IMPROVED REMOVABILITY BASED ON EXTENSIONAL FLOW PROPERTIES
A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its extensional viscosity strain hardening parameter. Specifically, the cud has a...
View ArticleGUM MANUFACTURING SYSTEM WITH LOAFING AND CONDITIONING FEATURES
Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to...
View ArticleUSE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM...
The invention relates to the use of at least one microorganism belonging to the species Aureobasidium pullulans, selected from among Aureobasidium pullulans DSM 14940 or Aureobasidium pullulans DSM...
View ArticlePASTEURISED AND FERMENTED DAIRY PRODUCT SUPPLEMENTED WITH CALCIUM AND VITAMIN...
The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product,—at least 320...
View ArticleNOVEL NACL SUBSTITUTE AGENT
The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures...
View ArticleENERGY CHIP FORMULATIONS AND METHOD FOR PREPARATION OF SAME
Energy chip formulations may deliver health and/or energy benefits to birds that consume such energy chips. These energy chip embodiments may include vegetable-based fat, as opposed to animal fat, and...
View ArticleSYSTEM AND METHOD FOR PRODUCING A DEHYDRATED FOOD PRODUCT
A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a...
View ArticleMEAL SUBSTITUTE IN FORM OF BREAD TYPE COOKED FOOD AND A SPREAD TYPE CONDIMENT
A meal substitute containing nutrients including energetic and nutritional intake. Said meal substitute takes the form of a combination of bread- or cake-type food to be cooked and a spread- or...
View ArticleBEVERAGE PREPARATION MATERIAL
A beverage preparation material comprising a substantially insoluble and water-permeable filter matrix having a beverage ingredient dispersed therein, wherein a plurality of layers, cells, or...
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