Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture characteristics. Certain exemplary embodiments are directed to formulations that may be used to produce non-dairy analogs as well as non-dairy cheese analogs comprising high acyl gellan gum. Also provided are processes for production of such non-dairy cheese analogs and formulations.

Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: The present invention provides a method of identifying an enzyme, the method generally involving contacting a sample containing an enzyme with a selected enzyme substrate, where the contacting provides for covalent binding of the substrate to an amino acid of the enzyme to form a covalently modified enzyme; and determining the amino acid sequence of at least a portion of the covalently modified enzyme, using any available peptide sequencing technology, such as tandem mass spectrometry. The present invention further provides methods of identifying a nucleic acid encoding an enzyme, the methods generally involving identifying an enzyme; and, based on the amino acid sequence of at least a portion of the enzyme, designing nucleic acid probes or primers that hybridize to the nucleic acid encoding the enzyme.

Abstract: A fuel composition comprises farnesane and/or farnesane derivatives and a conventional fuel component selected from diesel fuel, jet fuel, kerosene or gasoline. The farnesane or farnesane derivative can be used as a fuel component or as a fuel additive in the fuel composition. The fuel composition may further comprise a conventional fuel additive. Methods of making and using the fuel composition are also disclosed.

Abstract: A fuel composition comprises at least a C5 isoprenoid compound or its derivative and a conventional fuel additive. The C5 isoprenoid compound or its derivative can be used as a fuel component or as a fuel additive in the fuel composition. The fuel composition may further comprise a conventional fuel component selected from a diesel fuel, jet fuel, kerosene or gasoline. Methods of making and using the fuel composition are also disclosed.

Abstract: A fuel composition comprises farnesane and/or farnesane derivatives and a conventional fuel component selected from diesel fuel, jet fuel, kerosene or gasoline. The farnesane or farnesane derivative can be used as a fuel component or as a fuel additive in the fuel composition. The fuel composition may further comprise a conventional fuel additive. Methods of making and using the fuel composition are also disclosed.

Abstract: The present invention provides a method of identifying an enzyme, the method generally involving contacting a sample containing an enzyme with a selected enzyme substrate, where the contacting provides for covalent binding of the substrate to an amino acid of the enzyme to form a covalently modified enzyme; and determining the amino acid sequence of at least a portion of the covalently modified enzyme, using any available peptide sequencing technology, such as tandem mass spectrometry. The present invention further provides methods of identifying a nucleic acid encoding an enzyme, the methods generally involving identifying an enzyme; and, based on the amino acid sequence of at least a portion of the enzyme, designing nucleic acid probes or primers that hybridize to the nucleic acid encoding the enzyme.

Abstract: The present invention relates to methods for the conversion of amorpha-4,11-diene to artemisinin and various artemisinin precursors.