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US20090263549 |
Mold Control and Odor Prevention in Production of Pelletized Feedstuffs
A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to...
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US20090238935 |
PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding...
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US20090068319 |
UNBAKED CHINESE DUMPLINGS, BAKED CHINESE DUMPLINGS AND PROCESS FOR PRODUCING THE SAME
The present invention provides fried Chinese dumplings, such as fried jiao-zi, shao-mai, won-ton, and steamed bread, unfried Chinese dumplings, and methods for producing the same, wherein...
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US20080260922 |
METHOD FOR TREATING RAW AND PROCESSED GRAINS AND STARCHES
A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield...
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US20080152770 |
Method for Decontaminating Grains
The invention concerns a method for decontaminating berries, in particular wheat berries, by contacting the berries with a decontaminating solution, characterized in that the solution comprises at...
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US20080145497 |
Food Ingredients With Reduced Sourness At Low pH
Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than...
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US20080069928 |
Preservative Systems for Extending Shelf Life of Food Intermediates Through Microbial and Enzymatic Control in Non-Modified Atmosphere
A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an...
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US20080063766 |
PROCESS TO IMPROVE THE TASTE AND EXTEND THE SHELF-LIFE OF SOYBEANS AND PRODUCTS DERIVED THEREFROM
A method of processing soy beans includes providing soy beans in a vacuum tumbler equipped with lifting ribs and tumbling the soy beans in an alternating environment of a vacuum and an acidic...
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US20080050485 |
ACIDIFIED FOOD METHODS AND COMPOSITIONS
A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in...
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US20080008781 |
COLD INFUSION PROCESS FOR FORTIFYING COFFEE BEANS
This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid,...
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