Abstract: The invention relates to processes for manufacturing stable functional protein-containing beverage compositions, such as dairy-based beverages. A functional ingredient, such as yeast beta-glucan, is stabilized in the protein-containing composition by subjecting the composition to intense agitation, e.g. homogenization or sonication. Advantageously, these processes permits heat-treatment of the functional beverage composition for extended shelf-life of the final product. Stable functional beverage compositions prepared by these processes are also provided.

Abstract: After-cooking darkening is a gray-black discoloration of the potato tuber, formed after cooking by the oxidation of an iron-chlorogenic acid complex. Cinnamic acid 4-hydroxylase (C4H) is a key enzyme involved in the biosynthesis of chlorogenic acid. The full-length c4h gene was cloned and sequenced from both genomic DNA and cDNA of Russet Burbank tuber tissue by PCR and 5? and 3? RACE. The gene expression levels of c4h were examined by Northern hybridization, relative quantitative RT-PCR and real time quantitative RT-PCR in potato cultivars and wide selection of diploid clones varying in susceptibility to after-cooking darkening. Results suggest that there is a relationship between the levels of c4h gene expression and the degree of after-cooking darkening in potato tubers. The inhibition of C4H gene expression and over expression of C4H expression were also examined.

Abstract: The present disclosure relates to value-added non-fried, crispy apple food products and a consumer-friendly process for manufacturing these products that does not use deep-frying in oil.