Abstract: The present invention is directed to a method of replacing collagen broken down during physical activity using a novel dietary supplement. The supplement composition of the present invention comprises collagen, glutamine, taurine, and, optionally, the nine essential amino acids. The uptake of collagen is enhanced using this combination of components to levels substantially near the pre-workout levels.

Abstract: The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.

Abstract: A plant for the automatic production of baked goods using a dough strand has a kneading device to knead dough from prepared starting products. An extruder is used to extrude the dough to form the dough strand. A portioning device is used to divide the dough strand into dough strand portions of a predetermined weight. A post-preparation device is used to finish the baked goods from the dough strand portions. The post-preparation includes the supplying of the dough strand portions to associated receivers in at least one transporting mould, fermenting the dough strand portions in the transporting mould and baking the fermented dough strand portions. The result is a production plant with an increased throughput in the production of baked goods and simultaneously a plant outlay which is as low a possible.

Abstract: The present invention relates to conjugates of a drug and an amino acid or an amino acid derivative or analog, pharmaceutical compositions that include the conjugates and methods of use thereof. In particular, the present invention relates to conjugates of anti-proliferative drugs and asparagine and glutamine and analogs thereof as compositions for treatment of cancer, and conjugates of imaging agent carriers and amino acids for the diagnosis of tumors and metastases.

Abstract: A functional beverage that can be used by athletes and bodybuilders for restoring human growth hormones using an HGH precursor. The composition includes water, sweeteners, acids, gums, natural colorants, natural flavors, including pantothenic acid, chromium, copper, choline, and boron. The composition also includes selected amino acids such as L-Leucine, L-Isoleucine, L-Valine, and L-Arginine.

Abstract: Isolated polypeptide with an amino acid sequence that is at least 95% identical to the amino acid sequence according to SEQ ID NO: 8 or 9.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: The present invention provides compositions comprising at least one GHB moiety bonded to at least one physiologically compatible carrier molecule. The compositions can enhance the uptake of the drug, deliver effective therapeutic doses in a time-delayed fashion, or can target specific organs.

Abstract: This invention relates to molecular and cellular biology and biochemistry. In one aspect, the invention provides polypeptides having cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used in a variety of pharmaceutical, agricultural, food and feed processing and industrial contexts.

Abstract: The present invention to newly identified polynucleotide sequences comprising genes that encode novel lipolytic enzymes LIP01-LIP03. The LIP01 enzyme may be isolated from Magnaporthe grisae, the LIP02 and LIP03 may be obtained by mutating the polynucleotide sequence encoding for LIP01. The invention features the full length coding sequence of the novel gene, which is suitable for expression in a suitable host cell as well as the amino acid sequence of the full-length functional protein and functional equivalents of the gene or the amino acid sequence. The invention also relates to methods of using these proteins in industrial processes, for example in baking industry, vegetable oil degumming, production or modification of food emulsifiers and the production of glucose from wheat gluten.

Abstract: A jumping window based fast pattern matching method using TCAM includes TCAM entries containing all possible sub-patterns independent of position. Due to these sub-patterns, the method can search for all patterns appearing within the window at once. If a match is not found, the method jumps to the next window (shift size of M bytes), opposed to the sliding window method that shifts to the next byte (shift size of 1 byte). This incurs a pattern match that is M times faster, despite requiring a larger TCAM size to be able to represent all possible redundant sub-patterns in the TCAM; here, M is the size of a jumping window. In addition, the present invention employs a two-phase pattern matching sequence for a large number of long patterns such as virus and worm signatures. In the first phase, the fixed prefix will be searched with TCAM; then, only the CRC value for the remaining pattern is examined to confirm the existence of the entire pattern.

Abstract: Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are provided. The present invention further provides methods for treating a variety of disease states characterized by alterations to the mucin levels, such as, intestinal inflammatory and bacterial infections or other like disease states.

Abstract: The present invention relates to a process for separating from an aqueous mixture one or more organic substances containing at least one positively charged and/or chargeable nitrogenous group by means of extraction via at least one porous membrane, wherein use is made of an extraction agent which contains at least partially relatively long-chain organic compounds and at least one liquid cation exchanger, and of a membrane that is wettable by either the aqueous mixture or by the extraction agent.

Abstract: A thymus growth stimulating baby food is provided, substantially composed of a fat component, as well as a carbohydrate component and a protein component of animal or vegetable or animal and vegetable but not human origin, whereby the protein component is composed of intact proteins, hydrolyzed proteins, peptides or the constituents thereof, or of amino acids or a mixture thereof not bound to peptides or proteins. This type of baby food is characterized in that the total amount of arginine is at least 3.7 g per 100 g of the amino acids present in toto, and that it contains zinc (calculated as elementary zinc) in an amount of at least 40 mg per 100 g of the amino acids present in toto.

Abstract: Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the, Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase) from either E. coli or wheat germ. When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin.

Abstract: Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from specific barley cultivars (barley cultivars with waxy starch characteristics and high levels of fibre) as the flour source and with modifications to the die-cut or hot press tortilla methods. Tortilla chips (i.e. taco chips, sopapillas) also produced from specific types of barley flour using the previously described methods can be baked or fried. Barley tortillas and chips can also be I produced from barley masa which is produced by cooking and steeping waxy barley in an alkali solution (nixtamalization).

Abstract: Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours are analyzed by derivatizing the amino acids therein and measuring derivatized tyrosine content. In the case of dough analyses, the dough samples are periodically fluorometrically analyzed to determine tyrosine bond levels therein. Such data is then compared with preestablished standards and modifying additives such as oxidizing agents or free tyrosine can be added to adjust the tyrosine bond formation rate and tyrosine bond content of the dough.

Abstract: Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase). When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin.

Abstract: A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.

Abstract: The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt % of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to unexpected results (s.v. and/or ovenspring of baked products made from the doughs). As gelatin relating compounds gelatin, hydrolysed gelatin, collagen hydrolysate and/or gelatin precursors can be used.

Abstract: A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solids, and optionally including one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.

Abstract: The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

Abstract: A process for the production of sparkling wine, wherein during secondary fermentation a second yeast portion having a reduced autolysis stability is added.

Abstract: Mutant microorganisms comprising Lactobacillus fermentum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values. Cultures of the microorganisms in admixture with yeast may be used as a bread starter.

Abstract: Mutant microorganisms comprising Lactobacillus ferementum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values.

Abstract: A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim milk and whey protein mixture being added to the dough in an amount in the range of about 2.5 to 5%, by weight, of flour in non croissant dough-containing products i.e. those having less than about 30%, by weight, of butter, and 2.2% , by weight, of the flour content for a croissant having about 30%, by weight, of butter. The skim milk-whey protein mixture is added to the dough along with an equal amount of water at about 60.degree. F. The shelf life-improved, pre-proofed, frozen unbaked dough product and the croissant product made according to the method are also disclosed. The whey protein component of the added mixture is obtained by coagulating skim milk by an organic culture, preferably Rennet.

Abstract: A composition for use in yeast-fermented foods to modify the food and improve its softness during storage is disclosed. The composition comprises (by weight) 1 part of protein, 0.5 to 4 parts of edible fat and oil, 3.5 to 13 parts of water, 0.5 to 2 parts of at least one material selected from the group consisting of mashed potato powder, sweet potato powder and starch; and 0.3 to 4.5% of a phosphate and/or citrate based on the total weight of said protein, edible fat and oil, water and at least one material selected from the group consisting of mashed potato powder, sweet potato powder and starch.

Abstract: Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.

Abstract: A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting the dough and baking same.

Abstract: A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as herein defined, cystine, methionine, alums and nicotinic acids, allowing the thus kneaded dough to ferment and then baking the thus fermented dough.

Abstract: Shortening-containing protein enriched biscuits are obtained by using as protein fortifier, a whey protein concentrate wherein the whey protein is substantially oxidized.

Abstract: A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving center section of predetermined thickness, height and density, and this center section is surrounded by an edge portion which is formed integrally with the center section portion. The edge portion is of increased height and decreased density with respect to the respective height and density of the center section portion. The edge portion has an inner sidewall which serves to confine the filling portion to the center section of the pizza product. The method includes the steps of permitting limited rise of the dough during crust formation, and then depressing or debossing the center section of the dough sheet to increase its density and reduce its height, while permitting the outer margin of the sheet to rise naturally to greater height and to assume a reduced density.

Abstract: The present invention provides a modified gluten product useful in baking applications. The product comprises the reaction product of vital gluten and xanthan gum. The invention also provides a process for the production of the product on baking processes utilizing same.

Abstract: An inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material, which is rich in protein capable, when interposed between the gluten particles, of interfering with and preventing the hydrogen bonding between protein molecules of the gluten which would otherwise cause the gluten particles to agglomerate. Soy flour is particularly effective as the agglomeration-inhibiting additive and can be introduced by pre-mixing with the gluten. The invention is particularly useful in inhibiting agglomeration of vital wheat gluten in the production of yeast-leavened baked goods.

Abstract: A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt.% edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

Abstract: A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality and crust color. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and a quantity of deproteinized whey; these components have been shown to synergistically maintain or enhance loaf volumes while giving good crust color and crumb quality, notwithstanding the fact that deproteinized whey alone has deleterious effect when used alone in doughs. In preferred forms, the substitute serves as both a functional and at least a partial nutritional replacement for NFDM in yeast-leavened doughs, but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes.

Abstract: The shortening requirement of leavened baked goods can be at least partially replaced with a whey protein concentrate wherein the protein is substantially undenatured and non-oxidized. Protein enriched, lower fat content products such as biscuits are prepared.

Abstract: Process for the preparation of a loaf of bread, in which yeast extract, or a mixture of the yeast extract and hydrolyzed egg white is added to wheat flour, and then the material is kneaded, fermented and baked in accordance with conventional procedures. According to this invention, the time for baking is reduced and the resulting bread has good qualities improved in external appearance, crumb, flavor and compressibility.

Abstract: Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources of vitamin C even when added to the dough or batter during preparation thereof and subjected to baking or frying temperatures. The additives hereof are also functional as dough conditioners, anti-staling agents, and shortening sparing agents, and also serve to maintain or even enhance loaf volume in resultant breads and the like and permit incorporation of protein supplements such as soy flour into such products without deleteriously affecting desirable organoleptic properties thereof.

Abstract: A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and crumb quality. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and in preferred forms includes a quantity of deproteinized whey, a protein supplement such as soy isolates, and where necessary a base for controlling the pH of the substitute. In the preferred form the substitute serves as both a functional and nutritional replacement for NFDM in yeast-leavened doughs but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes.

Abstract: A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products in the form of a very soft and fine-grained texture together with a low specific volume. The developer composition consists of a mixture of (a) amino acid reducing substance containing free sulfhydryl groups (b) ascorbic acid and (c) monocalcium phosphate, in combination with a proportion of dry blending agent. The proportion of monocalcium phosphate in the developer composition is much lower than customary levels.

Abstract: The composition for preparing a high protein wheat bread includes six sources of protein and an amino acid, some of the proteins are complete and others incomplete. This is accomplished by blending the six sources of protein and lysine in critical proportions to give an optimum balance of essential amino acids.

Abstract: The present invention is concerned with a process for treating foodstuffs low in lysine, such as cereals, which comprises adding to the foodstuff an effective amount of at least one metabolic substitute for L-lysine. This substitute may be chosen in the group comprising the .epsilon.-aminoacyl-L-lysines, the .alpha., .epsilon.-diaminoacyl-L-lysines and the Schiff's bases of L-lysine.

Abstract: The bread composition includes six different proteins and an amino acid. Some of the proteins are complete and others incomplete. The individual proteins are blended according to the method in a proper combination to produce a bread product having a high complete protein composition.

Abstract: Bread made from white wheat flour and having magnesium added in amounts of from about 45 to 120 mg. per six-ounce serving to restore magnesium removed from the wheat by processing into white flour. The bread also includes L-lysine monohydrochloride in amounts of from 0.5 to 6.0 parts by weight per part by weight of added magnesium, and the bread is of good commercial quality with no bitter taste.

Abstract: An additive composition for a flour containing dough, the additive composition consisting essentially of the following ingredients: (a) L-cysteine; and (b) ascorbic acid wherein the proportions of said ingredients are based upon the weight of 100 pounds of the flour in the dough and are in the following amounts: (a) 0.001 to 0.012 pound; and (b) 0.0015 to 0.04 pound.