Abstract: A method for manufacturing an optical waveguide, in which a waveguide structure including a waveguide layer of ZnS—SiO2 is deposited on a first layer, wherein a first refractive index of the first layer is lower than the refractive index of the waveguide layer. A sensor arrangement includes a planar optical waveguide, a light source, a sensor, an application unit for applying an analyte on top of the planar waveguide and a processor connected to the sensor.

Abstract: The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for the preparation of a composition to deliver compounds, for example nutrients, to specific regions of a body.

Abstract: A method for manufacturing an optical waveguide, in which a waveguide structure including a waveguide layer of ZnS—SiO2 is deposited on a first layer, wherein a first refractive index of the first layer is lower than the refractive index of the waveguide layer. A sensor arrangement includes a planar optical waveguide, a light source, a sensor, an application unit for applying an analyte on top of the planar waveguide and a processor connected to the sensor.

Abstract: The current invention is directed to a method and optical storage media reading device for restoring data stored along a data storage path of an optical storage media, the data being stored on the optical storage media and being at least in part unreadable by a conventional optical storage media reading device due to chemical or physical changes within a recording layer or a reflective layer of the optical storage media. The method and device includes detecting deformations of a shape of a groove and lands of the groove extending along the data storage path, the deformations having been generated by a laser beam during a recording process of the optical storage media, and determining the data to be restored from the detected deformations and lands.

Abstract: A method for restoring data stored along a data storage path on an optical disc (1) which is unreadable for conventional optical disc drives due to undesired chemical or physical changes within a recording layer (3) of the optical disc comprises the following steps: detecting deformations (14) of a groove (6) extending along the data storage path, the deformations (15) being generated by a laser beam (7) during a recording process, determining the data to be restored from the detected deformations (14) and lands (8?).

Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: A method of introducing a property of a particular yeast strain, based on a recessive allele, into the genetic background of an industrial baker's yeast; as well as yeast strains obtainable according to the method. In particular, a method is disclosed to introduce an lti-property into the genetic background of industrial baker's yeast. The novel strains obtained according to the method may be used for the preparation of a dough and for the manufacture of baked products therefrom, such as on an industrial scale.

Abstract: A hypocholesterolaemic agent and a process for its preparation by extraction from edible fungi, along with methods of use of the agent for preventing the synthesis of cholesterol in a person. These methods include the administration of the agent alone or in a food or beverage. The foods or beverages that contain this agent are another feature of the invention.

Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: An isolated, naturally occurring microorganism which is incapable of producing a toxin and which produces at least one compound which can be ingested by a human to lower serum cholesterol concentrations. The microorganism can be used to prepare an edible product such as a fermented food product or a medicament that includes the at least one compound and that can be safely ingested by the human to reduce serum cholesterol concentrations.

Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: A method of introducing a property of a particular yeast strain, based on a recessive allele, into the genetic background of an industrial baker's yeast; as well as yeast strains obtainable according to the method. In particular, a method is disclosed to introduce an lti-property into the genetic background of industrial baker's yeast. The novel strains obtained according to the method may be used for the preparation of a dough and for the manufacture of baked products therefrom, such as on an industrial scale.

Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.

Abstract: Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9.degree.-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Abstract: Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium.

Abstract: The freezing point of a food product subjected to freezing temperatures is increased by adding to the food product a juice obtained from berries of sea buckthorn or an aqueous extract obtained from sea buckthorn berry or leaf tissue. The food product containing the added sea buckthorn substance is then cooled to freeze the product.

Abstract: Sea buckthorn berry juice and aqueous extracts obtained from sea buckthorn berry and leaf tissue provide an ice nucleating agent and thereby operate, upon addition of the juice and/or extract to a freezeable food product, to increase the freezing temperature of the food product. A protein and a protein-lipid aggregate having the ice-nucleating activity may be isolated from the juice and/or extract. The extracts may be obtained by extracting the tissue with an aqueous solution containing a saccharide, particularly pectin alone or in combination with another saccharide.

Abstract: Ice nucleation is promoted in an ingestible biological material by treating the material with an ice-nucleating protein carried by a yeast or lactococcal GRAS microorganism, or a fraction thereof, transformed by a plasmid vector carrying a gene coding for the ice-nucleating protein.

Abstract: Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.