PLANTS AND SEEDS OF HYBRID CORN VARIETY CH291635
According to the invention, there is provided seed and plants of the hybrid corn variety designated CH291635. The invention thus relates to the plants, seeds and tissue cultures of the variety...
View ArticlePLANTS AND SEEDS OF CORN VARIETY CV652404
According to the invention, there is provided seed and plants of the corn variety designated CV652404. The invention thus relates to the plants, seeds and tissue cultures of the variety CV652404, and...
View ArticlePLANTS AND SEEDS OF CORN VARIETY CV024124
According to the invention, there is provided seed and plants of the corn variety designated CV024124. The invention thus relates to the plants, seeds and tissue cultures of the variety CV024124, and...
View ArticlePLANTS AND SEEDS OF CORN VARIETY CV104435
According to the invention, there is provided seed and plants of the corn variety designated CV104435. The invention thus relates to the plants, seeds and tissue cultures of the variety CV104435, and...
View ArticleVariants of A Lysozyme And Polynucleotides Encoding Same
The present invention relates to variant lysozymes. The present invention also relates to polynucleotides encoding the variant lysozymes and to nucleic acid constructs, vectors, and host cells...
View ArticleMethods of Producing GH8 Xylanase Variants
The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors,...
View ArticlePRODUCTION OF CHEESE WITH S. THERMOPHILUS
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or...
View ArticleMethod for Preparing a Proteinaceous Vegetable Flavor Enhancer
This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases...
View ArticleFUNCTIONAL CEREAL FORMULATION
Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and...
View ArticleMETHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN DRIED MUSHROOM POWDER
An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with one or more pulses of UV light with wavelengths in the range of about 200 to about 800...
View ArticleEdible Surface-Modifying Particles and Methods for Their Manufacture
Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the...
View ArticleFILM COATED CONFECTIONERY PRODUCT
A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these...
View ArticleMICROWAVEABLE BATTER
A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component...
View ArticleAPPARATUS AND METHOD FOR PREPARING EGG PRODUCTS IN A MICROWAVE OVEN
An apparatus and method is disclosed for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a...
View ArticleMETHOD AND PLANT FOR PACKAGING FRESH FOOD PRODUCTS, SUCH AS FRUIT AND...
A method for packaging a fresh food product, such as fruit and vegetables, provided externally with a protective peel, having at least a peeling step, in which the peel is removed from the product....
View ArticleClosed Loop Adaptive Control System for Cooking Appliance
A cooking application (10) is provided having an adaptive control system (50) to control the cooking temperature of a food product. The adaptive control system (50) includes cooking profiles for select...
View ArticleCOOKING APPARATUS WITH DOWNWARD OPENING LID
Provided is a cooking/grilling apparatus, primarily for outdoor use, providing smoking and/or direct or indirect heat cooking capability, and offering the user enhanced cooking flexibility, temperature...
View ArticleMETHOD OF FRYING SHRIMP TO MAINTAIN SHAPE THEREOF
A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a...
View ArticleFIBER FORTIFIED CEREALS, CEREAL BARS AND SNACKS AND METHODS FOR MAKING
The disclosure relates to a method of fortifying a processed cereal piece with external fiber comprising: providing said processed cereal piece; using coating means, accritively coating said processed...
View ArticleGrain endosperm extraction system
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn...
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