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7563943 |
Generation of plants with altered oil, protein, or fiber content
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is...
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7534458 |
Process for producing rice flour and use thereof
A process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating α,α-trehalose or maltitol into the rice...
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7528296 |
Generation of plants with altered oil content
The present invention is directed to plants that display an altered oil content phenotype due to altered expression of a HIO1004 nucleic acid. The invention is further directed to methods of...
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7524522 |
Kernel fractionation system
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry...
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7455871 |
Starch-free flour for noodles, bread and the like
A method of manufacturing starch-free flour includes the steps of grinding a starch-free rice bran to form a bran powder; finely grinding the bran powder under a predetermined circumstance to form...
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7425344 |
Process for producing a milled whole-grain wheat flour and products thereof
A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance...
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7419694 |
Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance...
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7413757 |
Method of making a colored, flour-based food product and product thereof
A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour...
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7393551 |
Denatured carob flour (DCF) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it
The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1...
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7364766 |
Toasted flavor additive and method of making
A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive...
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7348036 |
Flours and starch with a very high amylopectin content and methods for the production and uses thereof
A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial...
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7316827 |
Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom
The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta...
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7276646 |
Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it
A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is...
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7258888 |
Flour and dough compositions and related methods
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat...
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7220443 |
Method for making instant masa
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas,...
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7186807 |
Process for extracting the components of pea flour
The present invention relates to a process for extracting and refining the components of pea flour, characterized in that it consists of the steps of preparing a flour by grinding dried peas...
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7150892 |
Method of thermally treating flour for hygienic purposes
This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer ( 4 )...
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7141267 |
High oleic/high stearic sunflower oils
Meal from sunflower plants that produce seeds with an extractable oil having an oleic acid content of more than 40% by weight and a stearic acid content of more than 12% by weight is disclosed.
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7041329 |
Fast cooking flours
Fast cooking flours for making breads, cakes, pancakes, biscuits, tortillas, muffins, cookies, patties, pizzas, nans, brioches, etc. by heat treating the grain which is dry heated for a time and...
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7033627 |
Production of enzymes in seeds and their use
A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form,...
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7014875 |
Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla
Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and...
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7001939 |
High amylose wheat starch and wheat containing the same
Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of...
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6887509 |
Process for tempering and milling grain
A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed....
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6872417 |
Nixtamalization process
A method of saving water, wastewater, lime, and energy while increasing productivity and enhancing product quality in a nixtamalization process. More specifically, during the grain cook and steep...
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6866880 |
Cereal grit food product having enhanced shelflife and high protein content
The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production...
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6818232 |
Oat extracts: refining, compositions and methods of use
A simple and efficient method for the production of a stable, clear and high-potency oat extract, containing avenanthramide, is disclosed. The method employs the use of a differential dissociation...
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6797307 |
Method for preparing an oat product and a foodstuff enriched in the content of β-glucan
The invention relates to a method for preparing an oat product enriched in the content of β-glucan as well as a method for preparing a foodstuff incorporating such an enriched oat preparate. The...
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6761923 |
Method and composition related to low glycemic index foods
The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because,...
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6753023 |
Rice-flour hydrolysates fat substitute
A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated...
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6743461 |
Salt substitute compositions
A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.
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6737099 |
Process for the deagglomeration and the homogeneous dispersion of starch particles
Slurries of amylaceous flour from milled seed of cereals, beans, and legumes containing dispersed particles of starch-protein agglomerates are subjected to high pressure processing to obtain...
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6733815 |
Food ingredient containing wheat gluten, soy grits and soy flour
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a...
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6733811 |
Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air
A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced...
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6723370 |
Products comprising corn oil and corn meal obtained from corn
Methods of manufacturing and processing corn oil and corn meal obtained from whole corn are included in useful products. The corn oil is extracted from the whole corn to form the corn meal. The...
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6713099 |
Masa based food products modified with an enzyme or a reducing agent
The invention provides a masa foodstuff, methods of making and uses thereof.
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6664381 |
Process for producing pure guarseed flour
The object of the present invention is a process for producing pure guarseed flour which produces a transparent and highly viscous solution when dissolved in water. Despite extensive purification,...
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6645545 |
Heat treated cereals and process of making
Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has...
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6638558 |
Masa flavored cereal germ and a process for making same
The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked...
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6638554 |
Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking...
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6638552 |
Glutenin genes and their uses
The present invention is directed to methods of improving flour by altering glutenin content in seeds of plants, particularly wheat. The invention relates to methods of introducing a recombinant...
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6616957 |
Method of stabilizing graham flour, and cracker produced from said flour
A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries...
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6610867 |
Corn oil processing and products comprising corn oil and corn meal obtained from corn
Corn oil and corn meal obtained from corn are included in useful products. The corn oil is extracted from the corn to form the corn meal. The corn grain process generally includes the steps of...
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6610349 |
Milled cereal by-product which is an additive for increasing total dietary fiber
The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products...
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6589584 |
Food ingredient
The present invention includes a food ingredient that comprises soy flour and gluten wherein the ratio of gluten to soy flour in the additive is greater than a natural ratio of gluten to flour in...
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6562397 |
Canola meal having reduced glucosinolates
A canola line has been stabilized to produce seeds having an α-linolenic acid content of less than that of generic canola oil, more preferably less than or equal to about 7% α-linolenic acid...
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6558937 |
Cellulose degrading enzymes of aspergillus
Two cellobiohydrolase polypeptides (CBHA and CBHB) derived from Aspergillus are described and can be used to degrade cellulose. Variants of these peptides are described as well as DNA encoding the...
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6547711 |
Production of improved rapeseed exhibiting yellow-seed coat
Rapeseed in plants producing rapeseed which have a yellow-seed coat are provided. The yellow-seed coat is controlled by a single locus mutation. Plants from the rapeseed are useful for transferring...
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6503555 |
Composition related to low glycemic index foods
A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not...
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6495191 |
Wheat flour for mineral-enhanced bakery products
A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight...
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6482459 |
Method for processing corn grit and product
Corn grit is continuously processed to corn collects, or corn flour, by first treating the corn grit in a conditioner at a basic pH and a temperature in the range of about 180° F. to about 200°...
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