Matches 1 - 50 out of 55 1 2 >


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US20150159179 METHOD FOR PRODUCING BIOFUELS AND FOOD CO-PRODUCTS USING EXTRACTS OF MICROALGAE CULTURES  
The present invention relates to a method for the production of biofuels and food co-products which, thanks to the addition of microalgae culture extracts, optimizes the production of biofuel, in...
US20110064850 METHOD OF PRODUCING FERMENTED TEA DRINK  
Disclosed is a process for preparing a fermented tea drink comprising the steps of: adding water to fresh tea leaves and milling the mixture; removing a solid fraction from the mixture; and...
US20080069923 Vegetable processing  
A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded...
US20150044748 Method for Processing Plant Remains  
The invention relates to a method and to a system for processing plant remains, in particular shells of seeds and nuts, even more in particular shells of cocoa beans, shells of grain seeds, and...
US20080063752 Product Which is Fermented Without Lactose From a Shake Comprising Non-Vegetable Dried Fruits and/or Orgeat  
The invention relates to products which are fermented with probiotic lactic bacteria from milk or a shake comprising almonds (Prunus Amygdalus, var. dulcis), other tree nuts or orgeat obtained...
US20120301577 METHOD OF PACKAGING FRESH MEAT PRODUCTS IN A LOW OXYGEN ENVIRONMENT, MEAT COLOR IMPROVEMENT SOLUTION AND PRE-PACKAGED FOOD PRODUCT  
A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the...
US20090196953 Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same  
Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and...
US20120108673 PROCESS FOR ISOLATION OF LUTEIN AND ZEAXANTHIN CRYSTALS FROM PLANT SOURCES  
The present invention provides for a process for isolation of carotenoids crystals comprising drying a plant part to obtain a meal and extracting the meal with alcohol at a temperature in the...
US20140127357 Method of Manufacturing Artichoke Tea  
The present invention provides a method of manufacturing artichoke tea comprising the steps of separating leaf stems, drying the leaf stems at low temperature and performing fermentation,...
US20070092451 Time indicating containers for dental compositions  
A system for storing a dental composition having a given shelf-life. The storage system includes a container (e.g., a syringe) and activatable time sensitive marking means disposed on or within...
US20140079846 PROCESS FOR MANUFACTURING GREEN TEA  
Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of: a) providing fresh tea material comprising catechins and active endogenous enzymes, wherein...
US20120100255 PRODUCTION OF NATURAL TRUFFLE FLAVOURS FROM TRUFFLE MYCELIUM  
The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the...
US20110070333 NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS  
The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products...
US20090148558 METHOD OF PRODUCING MUSHROOM MYCELIA BASED MEAT ANALOG, MEAT ANALOG PRODUCED THEREBY, LOW CALORIE SYNTHETIC MEAT, MEAT FLAVOR AND MEAT FLAVOR ENHANCER COMPRISING THE MEAT ANALOG  
Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat...
US20050053694 Method for making kimchi  
A method for making kimchi includes the steps of before the liquefied dressing is poured into raw materials for kimchi and the raw materials are fermented, an adjusted amount of dried red pepper...
US20150132435 QUICK PICKLE FERMENTATION CURE  
The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium...
US20150110922 QUICK PICKLE FERMENTATION CURE  
The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium...
US20120003356 Process for Producing Cassava Flour  
A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava...
US20100215798 FREEZE-DRIED AERATED FRUIT OR VEGETABLE COMPOSITIONS AND METHODS OF MAKING THEREOF  
The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
US20060210670 Kimchi containing puerh tea leaves  
Kimchi containing 0.001-15% by weight of puerh tea leaves based on the total weight of the kimchi is provided. The kimchi containing puerh tea leaves does not undergo flavor changes, such as...
US20080299256 PROCESS FOR STARCH LIQUEFACTION AND FERMENTATION  
The presently disclosed subject matter provides improved processes for processing starch from plant sources, including processes for starch liquefaction, for simultaneous liquefaction and...
US20100143540 METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES  
A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration...
US20090202676 Process for manufacturing a tea product  
Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply...
US20060083823 Process for producing fermentation feedstock from extruded cereal material  
There is disclosed a process for producing a fermentation feedstock from a cereal material that is extruded. The cereal material extrudate is liquefied and separated into streams. Furthermore, of...
US20090186125 Process for purifying compounds from tea  
Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture;...
US20090029003 Process for Tea Manufacture  
The present invention provides a process for manufacturing a leaf tea product. The process comprises the steps of providing fresh tea leaf, recovering aroma from the fresh tea leaf, and drying the...
US20080063733 Product of Vegetal Origin Comprising Proanthocyanidines and its Preparation Process  
A product of vegetal origin with a high percentage of proanthocyanidines with molecular weight of greater than 6000 daltons, a very high percentage of which proanthocyanidines have a molecular...
US20100015283 Method of Preparing Powder Kimchi and Kimchi Composition Using the Same  
Disclosed herein are a method for preparing kimchi powder and a kimchi composition containing said kimchi powder. The preparation method comprises the steps of: adding one or more selected from...
US20140234921 Novel cutinases, their production and uses  
The present invention relates to novel polypeptides, or fragments of polypeptides, genes encoding them and means for producing said polypeptides. In detail the invention relates to polypeptides...
US20070086990 Table olives containing probiotic microorganisms  
The invention relates to table olives enriched with probiotic microorganisms, in particular lactobacilli and bifidobacteria, food products containing them and a method for their preparation. The...
US20060110492 Preparation and food product comprising an active phytase  
The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound...
US20100272856 METHOD FOR PREPARING PROCESSED VEGETABLE FOODSTUFFS AND PROCESSED VEGETABLE FOODSTUFFS  
A method for preparing processed vegetable foodstuffs according to the present invention includes a step of finely cutting vegetables by physical processing in the presence of enzymes, in which...
US20070264390 Bush Tea Product  
A bush tea product is provided in which a bush tea prepared in substantially conventional manner by chopping harvested tea; subjecting the tea to wetting, fermenting and drying, optionally...
US20100316763 METHOD FOR PRODUCING FERMENTED EDIBLE PLANTS OR EDIBLE ANIMAL/PLANTS, FERMENTED EDIBLE PLANTS OR EDIBLE ANIMAL/PLANTS PRODUCED BY SAME, AND FOODS CONTAINING SAME  
The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods...
US20100119650 Pourable Food Composition with High Natural Fiber Content and Methods of Production  
The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole...
US20060204616 Tea production process  
The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at...
US20100285176 FERMENTATION PRODUCT OF ALOE, METHOD OF MANUFACTURING THE SAME AND FUNCTIONAL FOODS USING THE SAME  
There are provided a fermentation product of aloe, a method of manufacturing the same and functional foods using the same. More particularly, the present invention relates to a method of...
US20050074521 Method for the production of natural botanical extracts  
Methods for producing natural botanical extracts, such as natural vanilla extracts and natural cocoa extracts, with low processing times and high efficiencies are provided. The methods include a...
US20080020090 Novel Fermentation Process and Uses Therefore  
A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural...
US20080057156 Porphyrin containing lactic acid bacterial cells and use thereof  
Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is...
US20070275122 Process for Controlling Foam  
Foam is controlled by the addition of a hydroxy-functional polydiorganosiloxane of viscosity 10 to 150 mPa┬Ěs during a fermentation process such as an aqueous alcoholic fermentation process, or...
US20050220937 Novel food and the production method thereof  
The present invention relates to a seasoning and a processed food which are obtained by processing a fermented soybean paste-like foodstuff, and a method of the production thereof.
US20050266120 Method for producing beer-like and alcohol-free fermented beverage  
A method for producing a beer-like and alcohol-free fermented beverage that contains very small amount of alcohol mainly employs the fermentative fungi such as a genus of Monascus that can slowly...
US20090214708 PREPARATION OF DOUGH AND BAKED PRODUCTS  
The invention relates to a process for preparing dough or a baked product prepared from the dough by incorporating into the dough a polypeptide comprising a carbohydrate binding module (CBM) and...
US20090092706 Food Product and Process for Preparing it  
Starch containing food products having controlled energy release properties are provided, wherein at least 25% by weight of the starch is contained within intact plant cells.
US20100260891 Dehydration Method  
The present invention relates to a method of dehydrating pieces of intact plant or animal tissue, said pieces containing at least 30 wt. % of water, the method comprising (i) contacting the pieces...
US20080131558 Process for producing theaflavins  
Provided is a process for producing a product enriched in theaflavins. The process comprises contacting a first and a second material to form a reaction mixture with a specific weight ratio of...
US20080274231 Enzyme with xylanase activity  
The present invention is related to an isolated and purified enzyme with xylanolytic activity having more than 70% homology, preferably more than 80% homology with the amino acid sequence SEQ ID...
US20060099301 Modified lupin proteins for preparation of water dispersible product forms of fat soluble compounds  
The present invention relates to a process for the manufacture of a modified lupin protein, which comprises adjusting an aqueous solution or suspension of lupin proteins of native origin having a...
US20170006905 NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF  
The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic...

Matches 1 - 50 out of 55 1 2 >