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US20120294977 SOLVENT EXTRACTION OF OIL FROM DISTILLERS DRIED GRAINS AND METHODS OF USING EXTRACTION PRODUCTS  
A process for extraction of crude oil from DDGS and producing corn distillers meal that may be used as a livestock supplement is disclosed. For example, the corn distillers meal may be used as a...
US20110014319 Utilization of Non-Nutritive Adsorbents to Sequester Mycotoxins During Extraction of Protein or Other Value Added Components From Mycotoxin Contaminated Cereal or Seed Oil Meal  
A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition...
US20140348981 FOOD PRODUCTS WITH YOGURT WHEY  
A food product comprising a neutralized yogurt whey.
US20120151635 METHODS OF AFFECTING NITROGEN ASSIMILATION IN PLANTS  
Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or...
US20110179519 Methods of Affecting Nitrogen Assimilation In Plants  
Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or...
US20130309360 METHOD FOR PRODUCING ETHANOL USING RAW STARCH  
The present invention is directed to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention is also...
US20130156922 Food product comprising a base ingredient comprising cereal seeds  
A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted...
US20110097446 METHOD FOR PRODUCING ETHANOL USING RAW STARCH  
Disclosed are methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced.
US20100303989 Microalgal Flour  
Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain...
US20130136845 FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME  
A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and...
US20150104398 TASTE MODULATOR AND METHOD OF USE THEREOF  
The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an Angelica root extract, which shows unexpected effectiveness in reducing an...
US20130189392 Food-based Supplement Delivery System  
A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items...
US20120093995 Heat-Stable Filling With Cereal-Derived Ingredients  
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a...
US20150135365 PLANTS HAVING ONE OR MORE ENHANCED YIELD-RELATED TRAITS AND METHOD FOR MAKING SAME  
A method for enhancing various economically important yield-related traits in plants is provided. More specifically, a method for enhancing one or more yield-related traits in plants is provided,...
US20130064942 PROCESS FOR PREPARING A HEAT PROCESSED BLEND FROM TWO OR MORE FRESH PLANT MATERIALS  
The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second...
US20110002911 METHOD FOR FERMENTING NATURAL MATERIALS WITH SALT AND FERMENTED EXTRACTS PREPARED THEREFROM  
The present invention relates to a method for fermenting natural products with salt and fermented extracts prepared thereby. The method comprises: adding a predetermined amount of salt to at least...
US20130309391 Method for Preparing Cooked Oatmeal into a Solid Composition for Food Consumption  
A method for preparing cooked oat cereal into a cold, cohesive mass for convenient, ready-to-eat serving and consumption using traditional eating utensils. This food product contains two base...
US20140107067 COMPOSITIONS COMPRISING DIETARY FAT COMPLEXERS AND METHODS FOR THEIR USE  
This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat,...
US20120309712 Compositions Comprising Dietary Fat Complexer and Methods for Their Use  
This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat,...
US20120009307 PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS  
The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.
US20130261183 OPTIMIZED NUTRITIONAL FORMULATIONS, METHODS FOR SELECTION OF TAILORED DIETS THEREFROM, AND METHODS OF USE THEREOF  
Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that...
US20110293810 WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME  
This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided...
US20130122148 PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME  
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume...
US20130115330 PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME  
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume...
US20130084364 Dairy-Based Foods Having High Levels Of Lactose  
A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels...
US20090081337 Enhanced Easy to Handle Fruits & Produce  
The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and...
US20140283217 Methods of Affecting Plant Growth With MicroRNA  
Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding microRNA167...
US20120183656 AGGLOMERATES AND PREPARATION THEREOF  
Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based...
US20130078360 WHEAT CULTIVAR HY 319-SWW AND COMPOSITIONS AND METHODS OF USING THE SAME  
A wheat cultivar designated HY 319-SWW is disclosed. The invention relates to the seeds and plants of wheat cultivar HY 319-SWW, and to methods for producing wheat seeds and plants by crossing...
US20120171351 Amorphous Protein Extrudates  
The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein...
US20100310716 METHOD FOR PRODUCING FERMENTED PRODUCT USING NATURAL MATERIAL, AND FOOD OR MEDICINE CONTAINING FERMENTED PRODUCT MADE FROM SAME  
The present invention relates to a method for producing a fermented product of natural materials comprising nucleic acids in an amount of 3 to 4 g or less on the basis of 70 g of protein content...
US20140093620 READY TO EAT COLD CEREAL CAKES WITH INGREDIENTS  
Cold and ready to eat cereal cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such...
US20120034343 PREVENTION OF EXTRACT DARKENING AND MALODOR FORMATION DURING SOLUBILIZATION OF PLANT CELL WALL MATERIAL  
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material, such a ceral bran, in particular...
US20130273232 CEREAL FOOD AND PRODUCTION METHOD THEREOF  
A method of producing a cereal food containing catechins in an amount of 0.1 mass % or more with respect to the dry mass of the cereal food, the method including spraying an aqueous solution of a...
US20120100248 NUTRITIONAL COMPOSITION COMPRISING CEREAL BETA-GLUCAN AND SALACIA EXTRACT  
Disclosed are nutritional compositions comprising a synergistic combination of cereal beta-glucans, including oat and or barley beta-glucans and Salacia extract, including Salacia oblonga, that...
US20150132438 READY TO EAT COLD VEGETABLE CAKES WITH INGREDIENTS  
Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can...
US20150257354 BARLEY LIPOXYGENASE 1 GENE, SELECTION METHOD FOR BARLEY, MATERIALS FOR MALT ALCOHOLIC BEVERAGES AND METHOD FOR PRODUCTION OF MALT ALCOHOLIC BEVERAGES  
A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity
US20130196027 BARLEY LIPOXYGENASE 1 GENE, SELECTION METHOD FOR BARLEY, MATERIALS FOR MALT ALCOHOLIC BEVERAGES AND METHOD FOR PRODUCTION OF MALT ALCOHOLIC BEVERAGES  
A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.
US20130236626 MEAT SUBSTITUTE PRODUCT  
A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.
US20150047076 PESTICIDAL TOXIN ACTIVE AGAINST COLEOPTERAN AND/OR HEMIPTERAN INSECTS  
The present invention provides novel insecticidal proteins active against a Coleopteran and/or Hemipteran species pest, which include, but are not limited to, TIC3131, TIC3400 and TIC3407...
US20130078193 Sweetener Compositions, Methods of Making Same and Consumables Containing Same  
In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged...
US20110143011 GRANOLA CEREAL AND METHODS OF MAKING THE SAME  
A method of making a cereal product in one embodiment includes mixing at least the following ingredients together to form a primarily granular mixture: between about 50% and about 90% oats, a...
US20100316758 Nutritional supplement  
A nutritional supplement specifically designed to lower cholesterol that addresses multiple mechanisms including hepatic synthesis and release, intestinal absorption of cholesterol, while, at the...
US20140220218 CRUNCHY GRANOLA CLUSTERS AND PRODUCTS PREPARED THEREFROM  
Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long...
US20130129862 BARLEY LIPOXYGENASE 1 GENE, METHOD OF SELECTING BARLEY VARIETY, MATERIAL OF MALT ALCOHOLIC DRINKS AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK  
A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor...
US20130045304 BRAN MODIFICATION  
The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production...
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...
US20140023750 GLUCOSYLATED STEVIOL GLYCOSIDES COMPOSITION AS A FLAVOR MODIFIER  
A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of...
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...
US20150225736 SEQUENCES INVOLVED IN PLANT YIELD AND METHODS OF USING  
Nucleic acid sequences involved in plant yield are provided, as are methods of using such nucleic acid sequences.

Matches 1 - 50 out of 426 1 2 3 4 5 6 7 8 9 >