Abstract: Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Abstract: A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an edible alkaline or base substance into the sauce. Methods of providing the meal including packaging of the pasta/rice separately from the sauce are also disclosed.

Abstract: Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Abstract: Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, and/or functionality to soy protein materials may be removed, in accordance with the present invention, by treating the materials with an adsorptive resin selective for the relatively low molecular weight components in a contact vessel.

Abstract: A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a lard gel strength of at least about 560.0 grams and a protein content of at least about 65.0 wt. % on a moisture free basis. The high gel strength protein concentrate is obtained by removing soluble components from an alcohol washed soy protein concentrate after a pH adjustment to less than 6.0, readjusting the pH to more than 7.0, and subjecting the resulting concentrate to heat treatment and optionally to shearing to form a product, and thereafter optionally drying the resulting product.

Abstract: The present invention relates to a testing tool for testing of complex software systems having a plurality of interrelated system components and a suite of test scenarios for testing the performance of the plurality of interrelated system components. The testing tool includes an Automated Multidimensional Traceability Matrix system for determining linkages between interrelated system components, a means for identifying a change in one or more of the interrelated system components, a means for applying the Automated Multidimensional Traceability Matrix, a means for executing all of or a subset of the test scenarios associated with the interrelated system components that may be affected by the change and a means for evaluating the results of the executed test scenarios.

Abstract: A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an edible alkaline or base substance into the sauce. Methods of providing the meal including packaging of the pasta/rice separately from the sauce are also disclosed.

Abstract: A liner composition for a potable fluid container closure element which includes an inorganic sulfite such as sodium sulfite and/or a tocopherol compound such as dl-.alpha.-tocopherol (vitamin E) for preventing off-flavors due to the presence of aldehydes in the fluid. Also, a potable fluid container of a reservoir element for containing a potable fluid, the reservoir element having an opening, a closure element capable of being attached to the opening, and the liner composition associated with the closure element. Also, a method of improving the taste of a potable fluid such as bottled water by use of the container and one of the previously described liner compositions associated therewith. Also, an improved method for processing the composition into closure liners based upon the prevention of the development of off-flavor-causing substances therein.

Abstract: A liner composition for a potable fluid container closure element which includes an inorganic sulfite such as sodium sulfite and/or a tocopherol compound such as dl-.alpha.-tocopherol (vitamin E) for preventing off-flavors due to the presence of aldehydes in the fluid. Also, a potable fluid container of a reservoir element for containing a potable fluid, the reservoir element having an opening, a closure element capable of being attached to the opening, and the liner composition associated with the closure element. Also, a method of improving the taste of a potable fluid such as bottled water by use of the container and one of the previously described liner compositions associated therewith. Also, an improved method for processing the composition into closure liners based upon the prevention of the development of off-flavor-causing substances therein.

Abstract: A liner composition for a potable fluid container closure element which includes an inorganic sulfite such as sodium sulfite and/or a tocopherol compound such as a dl-.alpha.-tocopherol (vitamin E) for preventing off-flavors due to the presence of aldehydes in the fluid. Also, a potable fluid container of a reservoir element for containing a potable fluid, the reservoir element having an opening, a closure element capable of being attached to the opening, and the liner composition associated with the closure element. Also, a method of improving the taste of a potable fluid such as bottled water by use of the container and one of the previously described liner compositions associated therewith. Also, an improved method for processing the composition into closure liners based upon the prevention of the development of off-flavor-causing substances therein.