Abstract: The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.

Abstract: Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents.

Abstract: The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.

Abstract: A chemical composition and method of use of the composition is described. The chemical composition includes an aza-enediyne, aza-enyne allene, or an aza-diallene. These compound are preferably non-hydrolyzable, cationic compounds that bind to nucleic acids. In addition it is believed that these compounds may undergo chemical reactions in the presence of a nucleic acid to generate reactive intermediates that cleave nucleic acids.

Abstract: Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents.