Abstract: Processes using Allium tissue homogenates and extracts in a simple and cost-effective manner to maximize the yields and recovery of thiosulfinates from Allium tissues and related organisms possessing alliinase, LF synthase and/or S-alk(en)yl-L-cysteine sulfoxides are disclosed.

Abstract: Processes using Allium tissue homogenates and extracts in a simple and cost-effective manner to maximize the yields and recovery of thiosulfinates from Allium tissues and related organisms possessing alliinase, LF synthase and/or S-alk(en)yl-L-cysteine sulfoxides are disclosed.

Abstract: Extracts prepared from red and high-pigment beetroots (Beta vulgaris L.) with a solvent, such as a water-containing solvent, possess antioxidant activity as demonstrated by a panel of assays. These extracts also have an ability to induce quinone reductase in Murine hepatoma cell (Hepa 1c1c7) cultured in vitro. Fractions purified from the active extracts also possess antioxidant activity and retain quinone reductase-inducing activity in the Hepa 1c1c7 cell line. The active extracts, purified by column, thin layer, and high-performance liquid chromatographic techniques, include betalains. A method of extracting a betalain includes steps of freeze-drying a source containing the betalain; grinding the freeze-dried source; and extracting the betalain from the ground source with the solvent. Additionally, the betalain extract can be isolated betalain components, such as by chromatography.

Abstract: The current invention provides antioxidative peptide fractions. The invention includes antioxidative peptides of casein having sequences of SEQ ID NOS:1-5. The invention includes methods for making or generating the peptides, isolated nucleic acids encoding the peptides, and expression. vectors comprising these nucleic acids. The invention includes food additives for preventing oxidation in situ. The invention includes stabilized products with improved storage for products ingredients that are subject to oxidation. Finally, the invention includes methods for isolating peptide fractions having antioxidative activity from protein samples.

Abstract: A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a partial cook and preserve color stability; then 3) deep frying the potatoes in oil to further partially cook the potatoes; then 4) applying a cellulose derivative coat to the potatoes; then 5) at least partially drying the potatoes to at least partially fix the cellulose derivative coat; and then 6) deep frying the potatoes to further fix the cellulose derivative coat for frozen storage and subsequent reheating in the microwave oven. The preferred cellulose derivative is methylcellulose.