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US20100005537 |
MAIZE WITH GOOD DIGESTIBILITY AND DISEASE RESISTANT
The present invention relates to the field of the improvement of the digestibility and the tolerance of maize to fungal pathogens and especially to fusariosis by modification of the C4H gene.
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US20090317511 |
PROCESS FOR PRODUCING FLAVOR ENHANCER FOR BEER AND BEER-LIKE BEVERAGE AND BEVERAGE OF A ROAST MATERIAL
The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal,...
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US20090311374 |
INTEGRATED CORN PROCESSING
The invention provides an integrated corn processing model and plant which can be used to generate grits, ethanol, energy, starch, sweeteners, gluten, fermentation products, corn meal and oil in a...
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US20090304861 |
LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS
Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked...
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US20090304860 |
Enzymatic Replacement of Emulsifiers on the Basis of Monoglycerides
The present invention relates to the use of an α-amylase obtainable from Thermoactinomyces vulgaris for the production of dough and/or bakery products in which emulsifiers on the basis of...
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US20090297659 |
ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels...
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US20090285933 |
Product and Process
The present invention concerns a new α-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum . The α-galactosidase is capable of converting mellibiose to...
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US20090280213 |
Production and use of Anka-polyphenol containing broth
The present invention is related to a process for producing an Anka-polyphenol containing broth with high antioxidant activity, comprising saccharifying and then fermenting raw rice with a ...
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US20090264518 |
LIQUID KOJI AND QUICK-BREWED MISO-LIKE FOOD
The present invention provides a method for producing a salt-free miso-like food having strong umami and rich flavor with strong taste. As a means to solve the problem, a liquid koji is prepared by...
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US20090226564 |
BACTERIAL ALPHA-AMYLASE VARIANTS
The present invention relates variants of parent Bacillus amyloliquefaciens alpha-amylases, notably variants exhibiting altered pH-profile, which are advantageous with respect to applications of...
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US20090226563 |
FAT-AND-OIL CONTAINING COMPOSITION FOR BAKERY PRODUCT
The present invention provides a fat and oil composition for bakery products, containing 20 to 60% by weight of the following components (A) and 3 to 20% by weight, on the dry-weight basis, of the...
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US20090214703 |
Transgenic Plant Expressing Maltogenic Alpha-Amylase
A transgenic plant cell expressing a maltogenic amylase (such as Novamyl®) or a beta-amylase; a transgenic plant regenerated from said cell, seeds generated from such plant where said seeds...
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US20090208606 |
Thermostable Lactobacillus Strains
The present invention relates to the Lactcobacillus genus that have the ability to survive in high temperature environments. These thermostable microorganisms have the ability to produce viable...
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US20090181124 |
PROTEINS
The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that...
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US20090169676 |
HOMOFERMENTED PRODUCTS
The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further...
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US20090162477 |
High yield maize derivatives
A Method for producing triploid corn seeds and plants is described. The method comprises combining two parent inbreds of different ploidy levels, wherein one parent inbred is a tetraploid (4N) and...
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US20090130252 |
REFRIGERATED, CHEMICALLY-LEAVENED DOUGH IN LOW PRESSURE PACKAGE
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.
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US20090117080 |
Beta-Galactosidase with Transgalactosylating Activity
The present invention concerns a new β-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum . The β-galactosidase is capable of converting lactose to a mixture...
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US20090004327 |
Enzyme Product for Ruminants
A method is described for improving the digestibility of a forage diet for ruminant animals. A forage, including alfalfa, Chinese wildrye, corn silage, straw silage, corn stover, ryegrass or TMR,...
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US20080311241 |
Breadmaking Improver
The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker's...
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US20080286411 |
BREAD AND DOUGH COMPOSITION AND METHOD
An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer...
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US20080260902 |
Process for Increasing Throughput of Corn for Oil Extraction
Corn oil is extracted from corn to form a corn meal. Processing the corn grain to obtain the oil, meal, and other product streams generally includes dividing the corn kernel by fractionating to...
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US20080248159 |
Bread-Making Improver
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after...
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US20080213427 |
ENZYME TREATMENT OF FOODSTUFFS FOR CELIAC SPRUE
Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of...
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US20080206399 |
Method and Use of a Laccase Enzyme in a Baked Product
The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of...
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US20080187622 |
Method for manufacturing alpha-glycosylisoquercitrin, intermediate product and by-product thereof
The present invention provides a method for producing isoquercitrin, α-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the...
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US20080166450 |
Methods for reducing asparagine in a dough food component using water activity
Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing...
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US20080145480 |
Preparation of Dough-Based Product
A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread...
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US20080107773 |
Polypeptide
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the...
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US20080102162 |
Prebiotic Preparation
The present invention relates to a nutritional additive comprising arabinoxylans, which beneficially modulates the human intestinal flora. Furthermore, several food and beverage products comprising...
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US20080095884 |
Production of Starchy Food Products
Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the...
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US20080095885 |
Apparatus and method for manufacturing a loaf of bread
A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further...
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US20080089879 |
PHYTASES AND METHODS OF MAKING AND USING THEM
A purified, isolated, synthetic or recombinant phytase enzyme (e.g., SEQ ID NO:2) derived from Escherichia coli B. The enzyme has a molecular weight of about 47.1 kilodaltons and has phytase...
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US20080064075 |
METHOD OF TREATING WASTE FROM ALCOHOL PRODUCTION
A method of treating a plurality of byproducts generated in the process of producing alcohol using corn as a raw material, and making effective use of them, particularly as feed compositions. The...
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US20080044518 |
Production Of Gluten-Free Food Products Using Timothy Grass
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass ( P. pratense L.) seeds, for making gluten-free food products and the food products produced...
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US20080003327 |
Prolamin-Reduced Beverages and Methods for the Preparation Thereof
A process for the preparation of a beverage, a beverage base, a beverage concentrate or a beverage additive having a reduced prolamin content from prolamin-containing raw materials, comprising the...
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