|
Match
|
Document |
Document Title |
|
|
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...
|
|
|
7465571 |
Endoglucanases
In one aspect, the invention provides a purified thermostable enzyme derived from the archael bacterium AEPII 1a. In one aspect, the enzyme has a molecular weight of about 60.9 kilodaltons and has...
|
|
|
7384628 |
Lactic acid bacteria and its use in direct-fed microbials
A composition comprising lactic acid bacteria that are selected from at least one of Lactococcus lactis, Lactobacillus lactis , and Lactobacillus brevis . The composition is suitable for...
|
|
|
7329425 |
Process for natural recycling of protein waste
An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly...
|
|
|
7309602 |
Compositions and methods for producing fermentation products and residuals
The present invention provides compositions and methods designed to increase value output of a fermentation reaction. In particular, the present invention provides a business method of increasing...
|
|
|
7291493 |
Microbially expressed xylanases and their use as feed additives and other uses
The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the...
|
|
|
7256031 |
Enzyme having β-glucosidase activity and use thereof
The invention is to provide a novel β-glucosidase and a gene that codes for the enzyme, and to develop a technique of utilizing the β-glucosidase or a composition that contains the enzyme for...
|
|
|
7250184 |
Composition and method for tenderizing meat
A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin.
|
|
|
7217433 |
Animal feed additives
The present invention relates to animal feed additives, which additives comprise a monocomponent xylanase derived from a strain of Byssochlamus, Chaetomium, Humicola, Malbranchea, Mucor,...
|
|
|
7060482 |
Thermostable xylanases
The present invention is directed to thermostable xylanase enzymes are suitable for feed pelleting applications. The novel xylanase enzymes comprise at least 40% of their optimal activity from a pH...
|
|
|
7037541 |
Alcoholic beverages derived from animal extract, and methods for the production thereof
A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of...
|
|
|
6994876 |
Iron fortification system
An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The...
|
|
|
6989167 |
Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, 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...
|
|
|
6984406 |
Bacillus sp. WL-1 strain producing mannanase
The present invention relates to a Bacillus sp. strain producing a mannanase which is highly active in the neutral and the acidic media. The Bacillus sp. WL-1 strain (KCTC 0800BP), which is...
|
|
|
6926917 |
Dry pet food with increased palatability and method of production
An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of...
|
|
|
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...
|
|
|
6884455 |
Process for producing fermented fish food
Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that...
|
|
|
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...
|
|
|
6849284 |
Meat tenderization with a thermolabile protease
The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein...
|
|
|
6841171 |
Use of oyster flesh enzymatic hydrolysates for preparing compositions eliminating free radicals
The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by...
|
|
|
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...
|
|
|
6833260 |
Lactose hydrolysis
The invention features methods and compositions for rapidly and effectively hydrolyzing lactose using recombinant lactic acid bacteria.
|
|
|
6814989 |
Method for tenderizing pork
A method of tenderizing pork comprising providing an amount of pork and treating the pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.
|
|
|
6803062 |
Process for producing hydrolyzed protein
A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic...
|
|
|
6780628 |
Enzyme treatment
Enzymes of a particular class, characterized by the ability to cleave a linkage that effects release of a cell-surface protein or carbohydrate, which does not contain an anti-infection agent,...
|
|
|
6770310 |
Pickle solution including transglutaminese, method of making and method of using
The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle...
|
|
|
6759075 |
Brown broth
A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a...
|
|
|
6723356 |
High quality fermented bouillon, and method for production thereof
A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation...
|
|
|
6703054 |
Method for treating organic waste
The invention has the object of offering a novel means for making effective use of organic wastes, and offering a method for producing a feed by efficiently treating organic wastes. The invention...
|
|
|
6689403 |
Mixture for reddening meat products
The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×10 8 and 5×10 10 germs of a...
|
|
|
6649199 |
Process for manufacturing a fermented food product using cell extracts
The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is...
|
|
|
6613364 |
Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising...
|
|
|
6589574 |
Process for preparation of protein-hydrolysate from milk protein
The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C....
|
|
|
6537598 |
Method for tenderizing raw beef
An enzyme mixture for tenderizing raw beef comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain. A...
|
|
|
6534100 |
Methods for treating cholesterol-containing foodstuffs using live ciliates
The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a...
|
|
|
6524632 |
Process for recovering feed-grade protein from animal manure
A process is described for recovering the protein values from animal manure, particularly cattle, pigs and poultry, for reuse as animal feed. The process involves the use of an anaerobic digester...
|
|
|
6455273 |
Method for producing a protein hydrolysate with low bitterness
A method for producing a protein hydrolysate with low bitterness by contacting a protein with a protease having a low specificity to cleave a site of a hydrophobic amino acid residue in the protein.
|
|
|
6403084 |
Mixed cultures for improved fermentation and aerobic stability of silage
Methods and compositions for treatment of animal feed or silage by treatment with a mixed culture of heterofermentive lactic acid bacteria and homofermentive lactic acid bacteria of the proper...
|
|
|
6391351 |
Methods for treating foodstuffs using cell free extracts from ciliates
The present invention provides methods for: (a) concentrating cholesterol-desaturase activity in a cell free extract, wherein the cell free extract can be a homogenate fraction, a microsomal...
|
|
|
6383533 |
Enzyme-treated protein-containing food and method for producing the same
A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.
|
|
|
6312919 |
Process for producing a cholesterol-reduced substance
An enzymatic process is presented for reducing the cholesterol level of foods and feeds by converting the cholesterol therein to coprostanol which has a very low intestinal tract absorbability....
|
|
|
6303162 |
Process of injecting heat with a pickle solution
A curing agent comprising transglutaminase and a protein partial hydrolysate, and a pickle comprising same, having a controlled viscosity.
|
|
|
6303326 |
Insect salivary enzyme triggers systemic resistance
The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in...
|
|
|
6284243 |
Physiologically functional food having brain function-improving, learning ability-enhancing, and memory-enhancing functions
A physiologically functional food having brain function-improving, learning ability-enhancing and memory-enhancing functions, which comprises as an active ingredient a lactic acid bacterium...
|
|
|
6271013 |
Aspergillus niger aminopeptidase compositions for making bread doughs and cheese
Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such...
|
|
|
6248383 |
Agent for improving water binding capacity of meat and method of making
The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and...
|
|
|
6242017 |
Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy...
|
|
|
6235338 |
Methods for recovering raw meat from the head-shells of crustaceans, e.g. lobsters and use thereof for stuffed crustaceans, e.g. lobster and stuffing so-provided
Procedures are provided herein for the optimization of the utilization of crustaceans, e.g., whole lobsters, through the inclusion of under-utilized components. The procedure involves firstly,...
|
|
|
6235511 |
Compositions prepared to contain active dextran sucrase produced by Leuconostoc mesenteroides ssp. cremoris
A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of Leuconostoc mesenteroides ssp. cremoris and which synthesize dextran. In addition to...
|
|
|
6221405 |
Method of bonding and tenderizing meat
The method of bonding and tenderizing separate portions of meat to enhance its value. The method is to applying a suitable bonding compound to separate portions of meat and bonding the portions...
|