Match Document Document Title
8974843 mTOR pathway optimized nutritional compositions  
Method of reducing the mTOR pathway stimulating activity of amino acid containing nutritional materials. This method comprises treating an enzymatically hydrolyzed protein material such as casein,...
8956670 Method for the control of the formation of acrylamide in a foodstuff  
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid...
8889120 Method for constructing novel bacterium belonging to the genus Bifidobacterium  
A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to...
8865445 Polypeptides having cellulolytic enhancing activity and polynucleotides encoding same  
The present invention relates to isolated polypeptides having cellulolytic enhancing activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid...
8865446 Polypeptides having cellulolytic enhancing activity and polynucleotides encoding same  
The present invention relates to isolated polypeptides having cellulolytic enhancing activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid...
8865447 Polypeptides having xylanase activity and polynucleotides encoding same  
The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs,...
8859023 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...
8859253 Cellobiohydrolase variants and polynucleotides encoding same  
The present invention relates to variants of a parent cellobiohydrolase II. The present invention also relates to polynucleotides encoding the variants; nucleic acid constructs, vectors, and host...
8859254 Polypeptides having beta-glucosidase activity and polynucleotides encoding same  
The present invention relates to isolated polypeptides having beta-glucosidase activity, beta-xylosidase activity, or beta-glucosidase and beta-xylosidase activity and isolated polynucleotides...
8828462 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...
8802170 Method of manufacturing liquid koji  
An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable α-amylase...
8784856 Meadowfoam-based bioherbicide products  
Particular aspects provide methods for converting glucosinolate in a glucosinolate-containing plant material to glucosinolate breakdown products (GBPs), comprising: providing an amount of...
8785727 Desaturase and method for the production of polyunsaturated fatty acids in transgenic organisms  
The present invention relates to a polynucleotide from Emiliana huxleyi which codes for a desaturase and which can be employed for the recombinant production of polyunsaturated fatty acids. The...
8728552 Process for the preparation of a hydrolysate  
A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat...
8728556 Hydrolysed protein-polysaccharide complexes  
The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by...
8691302 Peptide-containing seasoning  
A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented...
8685475 Method for manufacturing fermented tea using Bacillus SP. strains  
Disclosed is a method for manufacturing fermented tea having superior flavor using Bacillus sp. strains isolated from Korean traditional fermented foods.
8663720 Process for preparing fermented tea and composition  
The present invention provides a process for preparing fermented tea, by which fermented tea is prepared over a short period of time, while maintaining the physiological activity thereof, and...
8613964 Method for making shelf-stable poi food products from dryland and wetland taro  
A method and composition for making food products for benefiting health, including: inoculating dryland taro poi with fermented wetland taro poi; fermenting the inoculated dryland taro poi;...
8507246 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...
8492444 Biogenic silica from silica-containing plant material such as rice hulls  
A biogenic silica from a plant material such as rice hulls, rice straw and so forth containing a significant amount of silica for use as an anti-caking agent, excipient or flavor carrier. When the...
8460724 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...
8449933 Method for extracting juice from plant material containing terpene glycosides and compositions containing the same  
Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant...
8409640 Methods and systems for producing ethanol using raw starch and fractionation  
The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the...
8409639 Methods and systems for producing ethanol using raw starch and fractionation  
The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the...
8343559 Furanocoumarin removal from grapefruit juice by edible fungal hyphae  
A method for removing furanocoumarins from a liquid includes the steps of incubating the liquid with fungal hyphae for at least about two hours and removing the hyphae from the liquid by a...
8309147 Method for selecting lipolytic enzyme  
A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method...
8241685 Processing method and device for extrusion of raw materials with enzymes added for production of starch syrup, and saccharogenic method for extruded raw materials  
This invention relates generally to the field of starch syrup production, specifically to a processing method and a device for the extrusion of raw materials with enzymes added for starch syrup,...
8192771 Fermented food or drink product, and method for producing the same  
The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium...
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...
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...
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...
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...
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...
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...
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,...
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.
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...
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...
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...
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...
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...
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...
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...
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...
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...
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.
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...
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...
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...