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8182849 |
Fermented tea beverage and tea beverage
The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of...
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8173409 |
Acid fungal proteases
The present invention is directed to novel acid proteases and more specifically to NSP24 family proteases and NSP25 family proteases including biologically active fragments thereof and to nucleic...
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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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8153175 |
Method of producing GABA-containing fermented product
It is intended to provide a method of efficiently producing a fermented fruit or vegetable product which contains GABA at an elevated concentration without damaging the inherent flavor of the fruit...
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8124396 |
Asparaginases and method of preparing a heat-treated product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of...
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8119172 |
Microorganism for biological detoxification of mycotoxins, namely ochratoxins and/or zearalenons, as well as method and use thereof
A microorganism for the biological inactivation or detoxification of mycotoxins, in particular ochratoxins, which is selected from bacteria and/or yeasts, which cleaves the phenylalanine group of...
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8114449 |
Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH
Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen...
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8097442 |
Laccases, nucleic acids encoding them and methods for making and using them
The invention provides laccases, polynucleotides encoding these enzymes, the methods of making and using these polynucleotides and polypeptides.
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8003153 |
Green leaf tea product and a process for the manufacture thereof
A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in ...
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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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7935378 |
Nectarine juice drink
A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated...
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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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7914832 |
Method for producing chlorella fermented food
An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide...
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7910143 |
Soluble dietary fibre from oat and barley grains, method for producing a fraction rich in B-glucan and use of the fraction in foods, pharmaceuticals and cosmetics
The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm...
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7867529 |
Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of...
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7815951 |
Method for producing blasting fermentation-treated bagasse
The invention is related to a method for producing a steamed, exploded, and fermented dietary fiber, comprising the steps of: subjecting a hemicellulose-containing plant resource to a steam...
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7803412 |
Enzymatic treatment of spent vanilla beans
A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying...
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7794774 |
Long shelf-life high moisture content cereal products
A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product.
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7790208 |
Process for producing rich-flavor soy sauce
A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in...
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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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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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7709033 |
Process for the fractionation of cereal brans
A process for the fractionation of valuable fractions from cereal brans (e.g. wheat, barley and oat brans, and rice polish) is described. In particular, this invention describes a two step process,...
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7691425 |
Method for manufacturing α-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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7662418 |
Preparation of high viscosity beta-glucan concentrates
This invention relates to methods for secondary processing of plant material and in particular for the recovery of valuable products such as fiber including beta-glucan, starch, and ethanol...
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7659098 |
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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7625745 |
Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH
Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen...
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7587974 |
Food processor appliances
A food processor appliance includes various types of adaptors for permitting both liquid and solid food ingredients to be separately or concurrently fed into the appliance for processing therein,...
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7579037 |
Isotonic energy drink and procedure for obtaining it
Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first...
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7566470 |
Grain fractionation methods and products
The invention generally relates to a method for fractionating plant material into valuable components including beta-glucan. The method uses an organic solvent and water instead of water alone,...
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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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7527815 |
Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises...
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7524519 |
Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of...
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7517543 |
Process for the preparation of a vegetable yogurt
There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In...
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7514109 |
Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji
A method for producing a koji of a hot pepper paste with reduced capsaicin and/or dihydrocapsaicin content through action of enzymes secreted from a koji fungus includes adding a koji fungus to...
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7494676 |
Process for the pre-treatment of vegetable oils for physical refining
The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase...
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7488501 |
Enzymatic process for generation of foods, feedstuffs and ingredients therefor
A method for processing organic materials into highly soluble food products is provided by treating the organic material with one enzyme at pH and temperature conditions optimal for reaction...
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7485447 |
Proteases and methods for producing them
A secreted proteolytic polypeptide comprising at least three non-polar or uncharged polar amino acids within the last four amino acids of the C-terminus of the polypeptide, encoding...
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7407678 |
Method for enzymatic treatment of a vegetable composition
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...
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7396549 |
Method for producing oenological tannins and enzymatic composition
The invention concerns an enzymatic method for making oenological tannins starting with lumps of wood and an enzymatic method for transforming tannins into tannins for wine-making purposes. The...
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7396670 |
Asparaginases and method of preparing a heat-treated product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of...
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7371423 |
Method for preparing flour doughs and products made from such doughs using lipase
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase...
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7300680 |
Soy protein products and methods for producing soy protein products
A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically...
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7297354 |
Protein material
A method of treating a proteinaceous material having a first concentration of β-conglycinin, the method including combining the proteinaceous material with an enzyme to form a reaction mixture, ...
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7255890 |
Continuous direct enzymatic protein solubilization process for industrial wastes
Continuous direct enzymatic protein solubilization process for industrial wastes. The present invention involves a sequential enzymatic process which enables solubilizing proteins that are present...
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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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7241462 |
Process for the preparation of malted cereals
Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the m...
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7238378 |
Phytase variants
The present invention relates to phytase variants derived from a parent phytase which is homologous to a Peniophora lycii phytase and comprises at least one substitution in at least one of a number...
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7160564 |
Fermented product based on an oat suspension
A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy ...
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7097867 |
Process of extracting chili (capsicum) oleoresin
The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with...
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7091001 |
Process for the preparation of high arginine peptides
A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%.
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