Matches 1 - 50 out of 208 1 2 3 4 5 >


Match Document Document Title
US20100316762 LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME  
By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.
US20130017294 METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS  
The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected...
US20110129569 METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS  
The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected...
US20120288587 Method 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...
US20110081450 Method for Producing A Wheat Protein Hydrolysate  
The present invention relates to a method for producing a wheat protein hydrolysate using a microbial endopeptidase.
US20130216652 INTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS  
The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient...
US20110151056 Method of enzymatically degrading raw whole vegetables  
A method of enzymatically degrading raw whole vegetables that includes providing a raw whole vegetable composition having a first outer layer to which a plurality of enzymes that includes...
US20130337108 STARTER CULTURE COMPOSITIONS  
The present invention relates to frozen and freeze dried starter culture compositions comprising microorganisms. The invention also relates to methods of producing the frozen and freeze dried...
US20110064847 METHOD OF DENATURING PROTEIN WITH ENZYMES  
A method of denaturing a protein by treating the protein with a protein glutaminase and a transglutaminase, a food containing a protein having been denatured with these enzymes, and an enzyme...
US20120070539 Crispy french fries  
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include...
US20140088049 METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS  
An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed...
US20140057020 METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY  
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking...
US20140044833 METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY  
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking...
US20120034343 PREVENTION OF EXTRACT DARKENING AND MALODOR FORMATION DURING SOLUBILIZATION OF PLANT CELL WALL MATERIAL  
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material, such a ceral bran, in particular...
US20110159147 METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE  
Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has...
US20120164270 Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside  
The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide...
US20140356481 BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE  
The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or...
US20130059035 CAPSAICIN COMPOSITION AND METHOD RELATED THERETO  
A weight reduction composition is provided including capsaicin bound by a glycoprotein matrix, green tea leaves, ginger powder, garlic powder, and turmeric powder. By binding capsaicin to a...
US20110091603 METHOD OF REDUCING THE PURINE CONTENT OF AN EDIBLE MATERIAL  
Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of...
US20090074916 Frozen or Chilled Vegetable Objects  
Frozen vegetable objects capable of retaining their shape upon heating to room temperature may be prepared using a covalently cross-linked ferulyolated compound such as pectin.
US20110038985 BLACK SOYBEAN HULL EXTRACT, METHOD FOR OBTAINING, AND USE THEREOF  
Methods for preparing black soybean hull extracts and uses thereof. The methods can comprise: (1) extracting crushed black soybean hull with aqueous solution containing enzyme and filtering the...
US20110064851 METHOD OF PRODUCING FERMENTED TEA DRINK RICH IN THEAFLAVINS  
The present invention provides a convenient and economical process for preparing a fermented tea drink that exhibits little bitterness and astringency and that has an excellent aroma and...
US20100281765 EFFICIENT BIOMASS FRACTIONATING SYSTEM FOR AN ENERGY PULSE CROP  
An efficient biomass fractionating system for an energy pulse crop is provided. Pulses include, e.g., peas, beans, and lentils. A method and ecosystem model applies a premium utilization to each...
US20110280992 TEA EXTRACT AND METHOD FOR PRODUCING SAME  
Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea...
US20110250315 METHOD FOR PREPARING FERMENTED TEA USING BACILLUS SP. STRAINS (As Amended)  
Disclosed is a method for manufacturing fermented tea having superior flavor using Bacillus sp. strains isolated from Korean traditional fermented foods.
US20110293778 NOVEL YEAST STRAIN AND METHODS OF USE THEREOF  
The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented...
US20120244255 METHOD FOR PRODUCING PURIFIED TEA EXTRACT  
Provided is a method for producing a purified tea extract, which can satisfy both the yield of the non-polymer catechins and the removal rate of gallic acid at high levels. The method is...
US20110135721 PREPARATIONS WITH ROSEHIP EXTRACTS, AND METHOD OF PRODUCING ROSEHIP EXTRACTS  
Composition comprising an anti-inflammatory plant extract from rosehips together with a cartilage-protective substance, and a method of producing the rosehip extract.
US20080020094 Activated cranberry powder  
An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if...
US20130337507 Xylanases, Nucleic Acids Encoding Them and Methods for Making and Using Them  
The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have...
US20110003033 METHOD FOR THE PRODUCTION OF PINK COLORED CABBAGE  
The invention relates to pink Brassica oleracea capitata (cabbage) plants and a production method thereof. The invention relates furthermore to the use of pink cabbage for the production of pink...
US20150223504 Method for Preparing IMP Fermented Broth or Glutamic Acid Fermented Broth as Raw Material for Preparation of Natural Flavor  
The present invention relates to a method for preparing an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor,...
US20100310718 LIQUID STARTER CULTURES HAVING AN IMPROVED STORAGE STABILITY AND USE THEREOF  
Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and...
US20090142445 Methods for producing a vegetable product  
The present invention relates to methods for producing vacuum packed pre-boiled vegetable products as well as to for packaging a vegetable product. TIhe invention further relates to vacuum packed...
US20110274788 TEA EXTRACT AND METHOD FOR PRODUCING THE SAME  
To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw...
US20120231114 FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN  
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread...
US20150173408 Method of Producing Nanofibrillar Cellulose with High Absorptivity to Fat and Cholate  
The invention provides a method for making nanofibrillar cellulose with high absorptivity to fat and cholate. According to the invention, dietary fiber material is activated by steam flash...
US20110256267 STABILIZATION OF ASPARAGINASE  
The present invention relates to stabilization of asparaginase enzymes.
US20120121761 METHOD FOR PRODUCTION OF TEA EXTRACT  
This invention relates to a process for producing a tea extract. The process includes subjecting a first tea extract solution, which has been obtained from tea, to solid-liquid separation so that...
US20130209607 Enzymatic Flour Correction  
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
US20140287097 TOMATO DERIVED COMPOSITION CONTAINING ENHANCED LEVELS OF 5'INOSINE MONOPHOSPHATE  
The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert...
US20130344544 Amylases, Nucleic Acids Encoding Them and Methods for Making and Using Them  
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
US20120183646 CARBOHYDRATE-ENRICHED PLANT PULP COMPOSITION  
The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose,...
US20130059036 PROCESS  
In one aspect, provided herein is a process for refining a plant oil, comprising a step of contacting the oil with an enzyme which is capable of hydrolysing chlorophyll or a chlorophyll...
US20130253055 POWDEROUS FORMULATIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS  
Stable powderous formulations containing a fat-soluble active ingredient, e.g., vitamin A, in a matrix of a native lupin protein composition are disclosed.
US20120059070 POWDEROUS FORMULATIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS  
Stable powderous formulations containing a fat-soluble active ingredient, e.g., vitamin A, in a matrix of a native lupin protein composition are disclosed.
US20090202677 METHOD FOR MANUFACTURING HEALTH FOOD CONTAINING ENZYME, AND HEALTH FOOD  
According to the present invention there is provided a method for manufacturing a health food containing enzymes. Ingesting the health food yields a variety of exceptional effects derived from the...
US20120135110 COMPOSITION FOR LOW-SALT FOOD OR BEVERAGE  
It is possible to adjust the balance of taste of a low-salt food or beverage and to impart good taste to the low-salt food or beverage for general purposes without the need of imparting a salty...
US20150093472 ASPARAGINASE FROM BASIDIOMYCETES  
An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method...
US20130209608 ASPARAGINASE FROM BASIDIOMYCETES  
An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method...

Matches 1 - 50 out of 208 1 2 3 4 5 >