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7597916 |
Livestock anti-acid composition
Acid compositions for ruminants containing a plurality of acid-neutralizing salts with pK a 's effective at different ruminant gastrointestinal pH ranges and an active probiotic culture capable of...
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7563469 |
Method of aerating yeast prior to pitching
Disclosed is a method of efficiently aerating yeast prior to pitching. In the method, yeast are aerated in an aqueous sugar solution containing zinc.
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7410790 |
Method for producing γ-glutamylcysteine
The yeast which has γ-glutamylcysteine-producing ability and is auxotrophic for pantothenic acid is proliferated in a medium containing a sufficient amount of pantothenic acid, and then it is...
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7341753 |
Dough composition
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough...
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7309505 |
Using mutations to improve Aspergillus phytases
The present invention invention relates to an isolated nucleic acid molecule encoding a mutant phytase and the isolated mutant phytase itself. The present invention further relates to methods of...
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7297355 |
Baked type aromatizing compositions
A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of...
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7288370 |
Baker's yeasts and strains for their preparation
New baker's yeasts which have good general performances in not-delayed bread-making, i.e., in bread-making processes which do not comprise a freezing or a deep-freezing step, are resistant with...
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7186428 |
Method of oxygenating yeast slurry using hydrophobic polymer membranes
Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous...
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7182969 |
Apparatus and method for continuous rework fermentation
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed....
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7172776 |
Dough product and method for making same
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that...
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7115293 |
Dough compositions for the preparation of baked products
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough...
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7108884 |
Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent
Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material...
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7101544 |
Cholesterol-lowering agents, secondary bile acid production inhibitors, and foods and drinks
Secondary bile acid production inhibitors and cholesterol-lowering agents containing a yeast as the active ingredient.
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7052724 |
Method of producing active dry yeast
A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has...
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7048937 |
Methods and compositions for control of coccidiosis
Feeding yeast cell wall-containing compositions, including those compositions comprising mannanoligosaccharide(s), to animals exposed to or infected with coccidia, especially poultry exposed to...
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7014878 |
Refrigerated extended shelf-life bread products
A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the...
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6881431 |
Microwave heatable bread-based fast food
Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white...
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6863918 |
Infant formula with improved protein content
An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than...
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6858240 |
Carbon dioxide-hydrate product and method of manufacture thereof
A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said...
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6830770 |
Polydextrose as anti-staling agent
A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight...
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6827953 |
Compositions comprising saccharomyces cerevisiae and lactic acid bacteria
The present invention provides a composition comprising an untreated or treated culture of a mixed microorganism and a functional food comprising said composition. A composition comprising an...
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6783780 |
Preparation that contains oligosaccharides and probiotics
A preparation having a health-promoting action for the prevention and/or treatment of disorders of the digestive tract, contains one or more probiotics and one or more non-digestible...
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6783777 |
Method of feeding swine
A method of feeding young, weaned swine, that includes applying a liquid digest onto a feed substance to form a feed material, the liquid digest including an enzymatically-processed material, and...
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6767571 |
Flavoring agent from filamentous fungus
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6764700 |
Deep dish pizza crust
A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat...
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6761916 |
Method for producing breads with a recombinant yeast which expresses a photoprotein
A method for producing breads by use of a yeast which has been transformed with a photoprotein expression recombinant vector, the vector containing a fragment of a yeast-derived agglutinin gene and...
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6743457 |
Reprocessed batter and method for continuous rework fermentation
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are, formed into a batter into which a catalyst is placed....
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6733803 |
Dough containing, valved package
The invention relates to an combination ( 1 ) containing a dough to be kept under refrigeration and including a packaging system ( 2, 7 ) provided with a one-way valve ( 8 ), a dough ( 4 ) based on...
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RE38507 |
Antistaling process and agent
The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
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6682765 |
Method for producing cereal bread
According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least...
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6663903 |
Methods for using xyloglucan endotransglycosylase in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties...
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6649197 |
Dry bakery products and a process for their preparation
Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic...
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6616954 |
Solvent released encapsulated yeast
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast...
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6596301 |
Anti-stress drugs and functional foods having anti-stress effects
An anti-stress agent and functional food containing the anti-stress agent and having an anti-stress effect, which contain as an effective ingredient fermented sour milk prepared by, for example,...
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6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
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6579553 |
Flavoring materials from filamentous fungi
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6579547 |
Method of making refrigeratable dough compositions for the preparation of baked products
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough...
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6521272 |
Sugar super-tolerant yeast for confectionery and bakery
The invention provides (1) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high sugar tolerance (osmotic pressure tolerance), and (2) yeasts with high...
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6511685 |
Dietary supplement derived from fermented milks for the prevention of osteoporosis
A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a “mix” at a 18° Centigrade...
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6503544 |
Animal feed additives
The present invention relates to an animal feed additive, which comprises at least two components selected from the group consisting of the following three components (a), (b) and (c): (a) at...
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6489158 |
Non-lactate-assimilating yeast for improving aerobic stability of silage
A method for treating silage to enhance aerobic stability by inhibiting growth of yeast strains associated with spoilage of silage is disclosed. The method comprises treating silage or feed with a...
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6468567 |
Malt beverage having stabilized flavor and methods of production thereof
The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents...
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6465027 |
Ready-to-use long conservation baker's leaven
The present invention relates to a baker's leaven ready-to-use comprising at least one non malted grain flour, water and at least one preparation of heterofermentative lactic bacteria, said baker's...
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6458351 |
Naturally extracted and synthetic hypoglycemic or hypolipidemic compositions
Chromium containing natural compositions are isolated and purified from natural sources including yeast. Compositions of chromium containing natural compounds are formulated for use in animals and...
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6444448 |
Production of β-glucan-mannan preparations by autolysis of cells under certain pH, temperature and time conditions
There is provided a method of production of an immunostimulatory β-glucan-mannan preparation, comprising the step of autolysis of cells of a microorganism at a pH of 5 to 6 and a temperature of 35...
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6444246 |
Cake-resistant, hygroscopically sensitive materials and process for producing the same
The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average...
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6436382 |
Underarm products with water lock component
A suspension cosmetic product for reducing wetness under the arm which product is a stick or a soft solid comprising: (a) 0.01-20 weight % of a water lock superabsorbent polymer selected from the...
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6432459 |
Process for the preparation of flavoring compositions and use of these compositions in bakery products
A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a...
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6420146 |
Process for the preparation of stable yeast crystals for enhanced production of ethanol
The invention provides a process for the preparation of stable yeast crystals for enhanced production of ethanol, said process comprising the steps of culturing yeast Sacchromyces spp. in a growth...
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6403128 |
Bakery products containing fructo-oligosaccharide
Bakery products such as bread obtained by adding the functions of fructo-oligosaccharide so as not to impair tastes and eating feeling. By eating such bakery products, the functions of...
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