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8163315 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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8158172 |
Fermented food products containing probiotics strains, and method for preparing same
The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in...
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8153412 |
Variants of Bacillus sp. TS-23 alpha-amylase with altered properties
Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing/cleaning performance,...
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8137944 |
Modified amylases from pseudomonas species, methods of making and uses thereof
Variant polypeptides derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the variant polypeptides comprise an amino acid mutation at one or more positions...
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8128978 |
Method for preventing off-flavor in beverage composition
A beverage composition is disclosed that comprises a mixture of a protein hydrolysate and vitamin B2, and also contains an amount of ascorbic acid sufficient to prevent the generation of an...
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8021704 |
Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or...
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8012733 |
Sialidases
Isolated polypeptide having sialidase activity and having an amino acid sequence which has at least 90% amino acid sequence identity with amino acids 34 to 407 of SEQ ID NO: 3.
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8007843 |
Method for preparing a dairy product
A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined...
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7972638 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7955831 |
Purified lactase
The present invention relates to a lactase solution comprising a lactase solution comprising less than 10 g/kg of poly and oligosaccharides, a process for the production of such a lactase solution...
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7947315 |
Dairy products and method of manufacturing the same
The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme...
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7932078 |
Direct inoculation method using frozen concentrated cultures and associated device
A device for the continuous dosage of frozen starter cultures into a liquid fermentation medium is provided. The device comprises a fermentation unit and a container for the thawing of the starter...
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7927638 |
Fermented milk drinks and foods and process for producing the same
Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among...
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7854952 |
Process for preparing concentrated milk protein ingredient and processed cheese made therefrom
Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of...
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7829130 |
Process for producing a lactose-free milk product
The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF),...
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7794763 |
Bacterium of the genus bifidobacterium and fermented foods using the same
The present invention provides a bacterium belonging to the genus Bifidobacterium, which can exhibit a high viability in the storage under agitation and can produce a fermented food containing a...
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7781001 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7776370 |
Heat-stable flavoring components and cheese flavoring systems incorporating them
Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by...
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7718204 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7579029 |
Process for incorporating whey proteins into foodstuffs
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally...
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7566466 |
Use of food and drink as a delivery system for phytase in humans
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for...
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7553638 |
Candida utilis containing γ-glutamylcysteine
Food containing γ-glutamylcysteine or cysteine is produced by culturing Candida utilis containing 1% by weight or more of γ-glutamylcysteine per dry cells in logarithmic growth phase when c...
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7537921 |
Galactanase variants
Variants of Glycoside Hydrolase family 53 galactanases, e.g. variants of the galactanases from strains of Yersinia, Aspergillus, Humicola, Meripilus, Myceliophthora, Thermomyces, Bacillus,...
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7510735 |
Method of evaluating the extent of reaching the intestine of bifidobacterium in fermented milk food or drink
A Bifidobacterium that is resistant to acid and bile and which retains at least 20% viability after acid and bile treatment. Foods and drinks containing an acid- and bile-resistant Bifidobacterium....
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7399494 |
Quick water-dissolved film product, for treating milk with bacteria and/or enzymes
High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
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7358083 |
Food-grade cloning vector and their use in lactic acid bacteria
Novel food-grade cloning vectors comprising a nonsense mutation suppressor-encoding gene, which vector, when it is present in a lactic acid bacterial strain, permits such a strain to have an...
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7323199 |
Method for the preparation of yoghurt and other fermented milk products
The present invention relates to a method for the production of yoghurt or other fermented milk products, comprising the following steps: inoculation of a starter medium with a starter culture,...
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7291355 |
Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same
The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity...
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7276261 |
Method for preparing a roller dried protein preparation
A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are...
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7255888 |
Method of improving taste and/or flavour of foods and beverages
The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally...
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7235271 |
Cheese-like dairy products and process for producing the same
The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing...
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7195791 |
Method for production of archidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing...
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7186427 |
Method for producing a fermented dairy product
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method...
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7108875 |
Composition and method for preparing basic quark and further processing of the basic quark
The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter ori...
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7108876 |
Shaped cheese reconstruction with transglutaminase
A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of...
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7083816 |
Modified whey, method for preparing same, use and bread-making product comprising modified whey
The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the...
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7078214 |
Aspergillus phenylalanine aminopeptidase
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic...
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7037538 |
Preparation of yogurt containing confectionery pieces and product thereof
Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process...
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7018664 |
Method and apparatus for preparing a dairy product
A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method...
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7008653 |
Method of deamidation of milk protein and method of denaturation of milk protein
A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of...
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7005155 |
Cereal product and process
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to...
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6955828 |
Cheese ripening process
Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or...
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6908633 |
Protein hydrolyzates, process for producing the same and drinks and foods containing the protein hydrolyzates
A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and...
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6890529 |
Lactobacillus helveticus producing antihypertensive di- and tripeptides
The invention relates to a new strain, Lactobacillus helveticus LBK-16 H, DSM 13137, and a bacterial preparation containing the same. The new strain Lactobacillus helveticus LBK-16 H has...
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6881428 |
Process for making a lactose-free milk and milk so processed
This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The...
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6875456 |
Protein hydrolysates
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at...
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6875601 |
Mutant Lactobacillus bulgaricus strains free from β-galactoside activity
The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from β-galactosidase activity, and lactic ...
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6861081 |
Method for making reduced calorie cultured cheese products
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying...
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6861080 |
Dairy products with reduced average particle size
The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have...
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6838100 |
Cultured protein hydrolysate
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one...
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