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US20130209610 Method of Preparing Highly Dispersible Whole Grain Flour with an Increased Avenanthramide Content  
A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide...
US20100316765 Method of Preparing Highly Dispersible Whole Grain Flour  
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the...
US20120135108 Grain Compositions Containing Pre-Biotic Isomal To-Oligosaccharides And Methods Of Making And Using Same  
Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain...
US20140273138 Simultaneous Food And Fuel Corn Refining  
Food grade products are given priority with a sustainable integrated corn based bio grind refining process. Premium fractions are fractionated for human foods and premium fermentable products. The...
US20110311678 Antistaling Process For Flat Bread  
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.
US20100323062 BIOPROCESSING OF GRAINS  
A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crap...
US20120058222 Use  
The present invention relates to the use of an amylase and a lipolytic enzyme in combination to improve the stackability of bread, methods of preparing dough and baked products having a...
US20140255547 FOOD BAR MADE WITH HOMOGENIZED GRAINS RETAINING ENDOSPERM AND GERM  
A food bar is formed by a homogenizing of cooked grains including intact endosperm and germ combined with a fermented dairy product and then mixed with other ingredients and then formed into a bar...
US20130149413 OAT-DERIVED SWEETENER  
A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base...
US20120263824 BAKING MIXES AND PROCESSES FOR MAKING THE SAME  
The present invention is related to processes for producing baking mixes in which a whole grain is sprouted and at least a portion of the sprouted whole grain's starch content is enzymatically...
US20140017356 METHOD FOR PROVIDING A WHOLE GRAIN CEREAL BASED EXTRACT  
The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain...
US20120207877 OLIGO-SACCHARIDE ENHANCED OAT-BASED DRINK FOR TREATING HYPERLIPIDAEMIA AND HYPERGLYCEMIA AND IMPROVING GASTROINTESTINAL FUNCTION AND PROCESS FOR PREPARING THE SAME BY TRI-ENZYME HYDROLYSIS AND MICRO-PARTICLE MILLING  
The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving...
US20130259974 INSTANT DRINK POWDERS COMPRISING HYDROLYZED WHOLE GRAIN  
The present invention relates to instant drink powders comprising a primary ingredient of particles or agglomerated particles having a particle size below 500 μm, a hydrolyzed whole grain...
US20150140168 Method of Baking  
The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions...
US20090142448 CEREAL GRAIN TREATMENT AND MASH PREPARATION FOR BY-PRODUCTS  
An apparatus and method for dry treatment of grain comprises a grain peeler for mechanically treating pre-cleaned grain to remove flour bran and coarse bran to a peeling depth of about 4% to 9%...
US20070092604 Enzymatic Treatment Process for Cereal Grains  
An enzymatic treatment process for cereal grains is presented. A cereal grain having at least one layer surrounding an endosperm core is provided. The cereal grain is exposed to a mixture...
US20130183404 METHOD OF PREPARING AN OAT PROTEIN AND FIBER PRODUCT  
A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At...
US20150010675 PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF  
The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is...
US20130266688 INFANT CEREAL PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN  
The present invention relates to an infant cereal product comprising a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no...
US20150104541 Nutritionally Enhanced Isolate from Stabilized Rice Bran and Method of Production  
Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over...
US20120064191 Nutritionally Enhanced Isolate From Stabilized Rice Bran And Method of Production  
Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over...
US20130183405 Method of Processing Oats to Achieve Oats with an Increased Avenanthramide Content  
Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
US20120244253 HYDROLYZED WHOLE GRAIN COMPOSITION  
The present invention relates to a hydrolyzed whole grain composition comprising an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards...
US20110020493 Method For Manufacturing Korean Hot Pepper Paste Using Watermelon  
Provided is a method for manufacturing Korean hot pepper paste using watermelon, and more particularly, a method for manufacturing Korean hot pepper paste using watermelon without using water and...
US20120040412 AMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM  
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
US20110086132 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...
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...
US20130259973 READY-TO-DRINK BEVERAGES COMPRISING HYDROLYZED WHOLE GRAIN  
The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or...
US20140050819 Soluble Oat Flour And Method Of Making Utilizing Enzymes  
Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.
US20100055238 MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS  
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic...
US20110189341 Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes  
Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
US20130142903 FOOD PRODUCT COMPRISING A LOW TEMPERATURE RICE PROTEIN CONCENTRATE  
Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase...
US20130136824 NUTRITIONAL PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN  
The present invention relates to a nutritional product comprising a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no...
US20080028486 Aluminium Tolerant Barley  
The present invention relates to barley plants comprising an exogenous nucleic acid molecule which confers upon the plants enhanced tolerance to aluminium relative to isogenic plants which do not...
US20150218606 METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS CLAVATUS AND PULLULANASE FOR SACCHARIFICATION  
A fungal alpha amylase is provided from Aspergillus clavatus (AcAmyl). AcAmyl has an optimal pH of 4.5 and is operable at 30-75 C, allowing the enzyme to be used in combination with a glucoamylase...
US20130259975 FROZEN CONFECTIONARY PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN  
The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabiliser and/or...
US20110010807 STARCH BRANCHING ENZYME  
This invention relates to a new starch branching enzyme, and to the gene encoding the enzyme. In particular, the invention provides a new starch branching enzyme type II from wheat, the nucleic...
US20080251067 METHOD AND COMPOSITION FOR STARCH EXTRACTION AND MODIFICATION  
A method of starch extraction, starch modification, and/or malting comprising (a) steeping a starch source in the presence of an aqueous anolyte product, (b) adding an aqueous anolyte product to...
US20140314907 PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE  
The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme...
US20080286411 BREAD AND DOUGH COMPOSITION AND METHOD  
An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer...
US20080008776 Natural Extract Containing Xanthohumol, and Method for the Production Thereof Products Produced Therefrom  
The invention relates to a method for producing an extract containing xanthohumol (XN), which is obtained from toasted cereal products, cereal malt, coffee or cocoa. The XN-content in said extract...
US20120121760 METHOD FOR IMPROVEMENT OF FOODS UTILIZING BETA-AMYLASE  
A novel β-amylase having excellent practical applicability is found, and an object is to provide a practical use of the β-amylase. Provided is a method for improving a food, which is characterized...
US20060280838 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 fibre from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any...
US20090311376 METHOD OF PRODUCING MODIFIED WHOLE GRAIN OAT FLOUR AND PRODUCTS CONTAINING MODIFIED WHOLE GRAIN OAT FLOUR  
A method of producing modified whole grain oat flour that includes the digestion of oat fiber using fiber-digesting enzymes, is described. The resulting modified whole grain oat flour contains the...
US20150079230 METHOD FOR INCREASING YIELD IN THE MALTING PROCESS  
Processes for increasing yield in the malting process are described. Utilization of an extract in the germination stage of the malting process can result in an increased malt yield without...
US20140295025 FILLING COMPOSITION COMPRISING HYDROLYZED WHOLE GRAIN  
The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or...
US20070154594 Food containing wheat germ obtained from wheat seed and process for producing the same  
A processing method is disclosed that provides food or food products which include high oligosaccharide contents by using malt of one or more of wheat, barley, oats and rye as a part of materials...
US20060141095 Method for producing foods from culture of Bacillus natto  
The present invention provides a method for producing a food product containing nattokinase but containing little or none vitamin K2, comprising treating a Bacillus natto culture or culture...
US20150259633 FERMENTATION PROCESSES AND BY-PRODUCTS  
Methods of improving the quality of by-products or residues derived from starch-containing material in a processes for producing fermentation products including adding an enzyme composition...
US20080206401 INCREASED DENSITY PET FOOD PRODUCT AND METHOD OF PRODUCTION  
An increased density dry pet food product is provided having a bulk density of 25 to pounds per cubic food, residual α-amylase activity in the range of 0.1 to 57 NU per gram of the pet food...

Matches 1 - 50 out of 85 1 2 >