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US20110081446 AERATED BAKED PRODUCTS  
An aerated wafer comprising hydrophobin is provided. A process for producing the product is also provided.
US20140147552 LIPASES WITH HIGH SPECIFICITY TOWARDS SHORT CHAIN FATTY ACIDS AND USES THEREOF  
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high...
US20110274786 ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS  
The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised...
US20110142987 Use of proline specific endoproteases to hydrolyse peptides and proteins  
The present invention relates to a process for the proteolytic hydrolysis of a peptide or a polypeptide, said peptide or polypeptide comprising 4 to 40, preferably 5 to 35, amino acid residues and...
US20070141201 Method of preventing discoloration of dough, dough compositions, and dough products  
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product...
US20160168547 Polypeptides Having Lipase Activity and Polynucleotides Encoding Same  
The present invention relates to isolated polypeptides having lipase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs,...
US20100297292 Reduced Pigmentation Microalgae Strains and Products Therefrom  
The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains....
US20120076893 BAKERY PRODUCT HAVING EXCELLENT TEXTURE AND TASTE AND METHOD OF PRODUCING THE SAME  
An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of...
US20110003031 PREPARATION OF DOUGH OR BAKED PRODUCT  
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough,...
US20130164795 CO-PRODUCTS FROM BIOFUEL PRODUCTION PROCESSES AND METHODS OF MAKING  
The present invention includes methods of generating co-products for animal feed and compositions useful as co-products for animal feed derived from biofuel production processes. More...
US20080095884 Production of Starchy Food Products  
Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the...
US20160192682 FORMULATION AND PROCESS FOR MAKING FERMENTED PROBIOTIC FOOD AND BEVERAGE PRODUCTS  
A process providing a method for production of probiotic functional food products from plant substrates, the method comprising: activation of probiotic bacteria in an agar-agar formulation;...
US20150240223 METHOD OF USING ALPHA-AMYLASE FROM TALAROMYCES EMERSONII FOR SACCHARIFICATION  
A fungal alpha amylase is provided from Talaromyces emersonii (TeAmy1), along with variants of the same. TeAmy1 has an optimal pH of 3.5 and is operable over a temperature range of at least 30 75°...
US20100159071 SYSTEM FOR PRODUCTION OF ETHANOL AND CO-PRODUCTS INCLUDING CORN MEAL  
A system for the production of ethanol and co-products is provided. The system facilitates an overall reduction in the use of energy, for example, by reducing the mass of wet solids supplied to a...
US20110159145 IMPROVED EDIBLE COMPOSITIONS AND METHOD FOR PREPARING IT  
The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products...
US20100183766 CGTASE VARIANTS  
The inventors have developed a method of modifying the amino acid sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis...
US20060246176 Process for preparing an enzyme containing granule  
This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process,...
US20140023748 NOVEL USE OF MALTOTRIOSYL TRANSFERASE  
The present invention is intended to provide a novel use of a maltotriosyl transferase. The present invention provides a method for producing rice cakes or noodles, including a step of...
US20130310302 PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS  
Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for...
US20110091599 METHOD FOR PREPARING NOODLES DOUGH WITH OXIDASE  
The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even...
US20120121758 ALLERGEN-FREE COMPOSITIONS  
The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours,...
US20150313243 NOVEL METHOD TO PRODUCE CAKE  
The invention relates to a novel use of a phospholipase a in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii)...
US20120276075 SYNERGIC ACTION OF A PROLYL PROTEASE AND TRIPEPTIDYL PROTEASES  
The present invention relates to a novel enzyme composition comprising a prolyl protease and tripeptidyl proteases having unique catalytic properties. The present invention further relates to...
US20160050941 A Method For Making A Soft Cake Batter  
This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method...
US20130045195 Proteases for Degrading Gluten  
Gluten-degrading proteases derived from insects, including flour beetles, are isolated, and the purified, and recombinant forms can be used to make gluten-containing food safe for patients...
US20130040016 ALLERGEN-FREE COMPOSITIONS  
The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours,...
US20090169676 HOMOFERMENTED PRODUCTS  
The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further...
US20140205587 Proteases for Degrading Gluten  
Gluten-degrading proteases can be used to degrade gluten and for making gluten-containing food safer for patients suffering from gluten intolerance.
US20150296848 Method for Preparing Natural Kokumi Flavor  
The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5′-monophosphate (IMP)...
US20150232813 SACCHARIDE OXIDASE, AND PRODUCTION METHOD FOR SAME AND USE OF SAME  
A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical...
US20140093611 COMPOSITION AND METHOD OF MANUFACTURE  
There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The...
US20100098805 Probiotic Oat-Based Food Product and Process for Making the Same  
The present invention provides a process for preparing a pro-biotic oat-based fluid food product, the process comprising: A) a first fermentation step, involving the fermentation of oat material;...
US20070292561 Ami-Deficient Streptococcus Thermophilus Strains With Reduced Post-Acidification  
The invention relates to Ami-deficient wild-type strains of Streptococcus thermophilus with reduced post-acidification. The invention also relates to the use of said strains for the preparation of...
US20110305795 METHOD OF PREPARING A DOUGH-BASED PRODUCT  
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based...
US20080102162 Prebiotic Preparation  
The present invention relates to a nutritional additive comprising arabinoxylans, which beneficially modulates the human intestinal flora. Furthermore, several food and beverage products...
US20140295023 MYCELIATED GRAIN AND OTHER MYCELIATED AGRICULTURAL MATERIALS TO BE USED AS ANIMAL FOOD SUPPLEMENT  
Animal feedstuff having beneficial properties is obtained by adding to a substrate one or more fungal species of the kind that excretes substances into said substrate during its growth which are...
US20080260902 Process for Increasing Throughput of Corn for Oil Extraction  
Corn oil is extracted from corn to form a corn meal. Processing the corn grain to obtain the oil, meal, and other product streams generally includes dividing the corn kernel by fractionating to...
US20150272186 Method For Preparing Natural Neutral Flavor  
The present invention relates to a method for preparing a natural neutral flavor, and more particularly to a method of preparing a natural neutral flavor using an inosine-5′-monophosphate (IMP)...
US20130280376 ENZYME PREPARATION FROM KOJI FERMENTATION  
The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus. The invention further relates to an...
US20090297659 ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS  
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels...
US20140087023 Method For The Preparation Of A High-Purity Rice Protein Concentrate  
The present invention relates to a process for producing a rice protein concentrate from a rice substrate comprising, enzymatically hydrolyzing a rice substrate with an enzyme having granular...
US20160143298 A METHOD FOR MAKING A SOFT CAKE BATTER  
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: —providing flour,...
US20150223506 METHOD FOR PARTIAL DEGRADATION OF GLUTEN  
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to...
US20140065262 METHOD FOR PARTIAL DEGRADATION OF GLUTEN  
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to...
US20110027415 FLEXIBLE DEPOSITING SYSTEM  
A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream...
US20090214703 Transgenic Plant Expressing Maltogenic Alpha-Amylase  
A transgenic plant cell expressing a maltogenic amylase (such as Novamyl®) or a beta-amylase; a transgenic plant regenerated from said cell, seeds generated from such plant where said seeds...
US20120231114 FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN  
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread...
US20120009300 FAMILY GH 61 POLYPEPTIDES  
The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.
US20150272187 Method for Preparing Natural Beef Flavor  
The present invention relates to a method for preparing a natural beef flavor, and more particularly to a method of preparing a natural beef flavor using an inosine-5′-monophosphate (IMP)...
US20120095595 PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE  
A process and a method for automatically and/or semi automatically making a cereal and a pulse batter having an optimal consistency is described. The method and process also includes the steps for...

Matches 1 - 50 out of 145 1 2 3 >