Abstract: Extracellular tyrosinases obtainable from Trichoderma spp. and methods for producing them by recombinant technology. The enzymes are particularly useful in cross-linking food proteins.

Abstract: Extracellular tyrosinases obtainable from Trichoderma spp. and methods for producing them by recombinant technology. The enzymes are particularly useful in cross-linking food proteins.

Abstract: Low-ingredient meat products, which contain a reduced amount of salt, phosphate and/or meat, generally have poor texture and water-binding properties. The texture and water binding of such a product may be significantly improved with tyrosinase, which is a protein cross-linking enzyme. The invention is directed to a method of preparing a low-ingredient meat product by adding tyrosinase, and to a low-ingredient meat product modified by tyrosinase.

Abstract: The invention relates to a method that can be used to transfer foodstuffs in a frozen form from the place of manufacture to the application or for further processing. According to the method, the foodstuff is fixed to a base, such as baking paper, which endures freezing and transferring, by means of a fixing agent composition not harmful for human consumption, the base with the foodstuff is frozen and, after freezing, the base with the foodstuff in the frozen state is transferred to be further processed. The fixing agent composition attaches the foodstuff to the base during freezing, but after baking, the foodstuff is easy to detach. The composition comprises a biopolymer and a softening agent.

Abstract: A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are mixed with water or a water mixture to a water content in the cereal grains of 25-60%, the pH value is adjusted to pH 4-7, the mixture is heated to 35-60.degree. C. and is subjected to wet steeping for a period of 0.5-10 hours, eventual excess of water or water solution is drained, and the cereal grains are dry steeped for a period of 0.5-20 hours at a temperature of 35-60.degree. C., whereupon the cereal is finally dried. The cereal can be taken out of the process as whole grains, as flakes, as cut grains or as flour.

Abstract: A process for fractioning crops by using a combined dry and wet milling and extraction methods, whereby extruding or percussive devices and operating methods are used in the dry milling step, and a thermal treatment, solvent extraction and mechanical treatment, which destroy most of the enzymes, are combined in the first wet milling step.

Abstract: The invention relates to a method of dividing blood hemoglobin into heme and globin by suspending blood cells, separated from blood, in an acid aqueous solution, by precipitating the heme by means of carboxymethyl cellulose, and by separating the precipitated heme-CMC complex out from the aqueous solution of globin. The obtained heme-CMC complex can be used as such as raw material for the preparation of medicinal iron supplements, and the globin fraction can be used as an additive in fodder or food.