Abstract: The present invention relates to a plant-based yogurt comprising rapeseed protein and pea protein in a total amount of 1 to 10% (w/w) of the plant-based yogurt, wherein the weight ratio of rapeseed protein to pea protein is from 80:20 to 5:95, preferably is from 60:40 to 5:95.

Abstract: The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

Abstract: The present invention describes a method for preparing a fermented food product comprising a plant protein, comprising incubating a solution comprising a plant protein with phytase, and fermenting a solution comprising a plant protein with lactic acid bacteria.

Abstract: A detection arrangement for detecting presence of an analyte in a sample includes a processor, a memory, a display, a color measuring device, and a temperature controller for maintaining a constant temperature or a temperature profile of the sample. A method is also provided for determining the presence or absence of an analyte in a fluid by analysis of image data from an assay that generates an image result on an assay medium.

Abstract: A detection arrangement for detecting presence of an analyte in a sample includes a processor, a memory, a display, a color measuring device, and a temperature controller for maintaining a constant temperature or a temperature profile of the sample.

Abstract: The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent thereof. The present invention relates to a method for improving at least one characteristic of a bean-based product comprising contacting a bean-based product or an intermediate thereof with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent thereof, and optionally preparing from said intermediate a bean-based product.

Abstract: A detection arrangement for detecting presence of an analyte in a sample includes a processor, a memory, a display, a color measuring device, and a temperature controller for maintaining a constant temperature or a temperature profile of the sample. A method is also provided for determining the presence or absence of an analyte in a fluid by analysis of image data from an assay that generates an image result on an assay medium.

Abstract: Provided is a test system, a test method and a test kit for the determination of the presence of an antibiotic in a fluid based on a test medium comprising a test organism, at least one substance that provides a solid state, nutrients and an indicator, wherein the end-pH of said test medium at or after the time required for said determination is equal to or higher than 7.2 Said pH value can be realized by adding oligosaccharides, preferably a disaccharide or trisaccharide (eg. Lactose, gentobiose, maltotriose). Most preferably, said oligosaccharide is a non-reducing oligosaccharide (eg. Raffinose, sucrose or trehalose).

Abstract: Detection arrangement and method for detecting presence of a residue in a sample include determining color values of the sample, associated with the L*a*b color model. A value of a composite parameter Z is calculated as follows: A=wL+waa+wbb where wL, wa and wb are weighting factors having a value depending on the residue and the sample. A determination is made whether or not the sample comprises more or less than a predetermined amount of the residue in dependence on the value of the composition parameter Z. In a preferred embodiment, the arrangement is used to detect antibiotic residues, e.g. penicillin-G, in food products, elg. Milk, or body fluids, e.g. blood, urine.

Abstract: The present invention provides a detection arrangement for detecting presence of an analyte in a sample, comprising a processor, a memory, a display, and a color measuring device, characterized in that a means is present for maintaining a constant temperature or a temperature profile of said sample.

Abstract: The present invention relates to a novel method for the rapid detection of the presence or absence of antimicrobial residues in products preferably food products.

Abstract: Provided is a test system, a test method and a test kit for the determination of the presence of an antibiotic in a fluid based on a test medium comprising a test organism, at least one substance that provides a solid state, nutrients and an indicator, wherein the end-pH of said test medium at or after the time required for said determination is equal to or higher than 7.2 Said pH value can be realized by adding oligosaccharides, preferably a disaccharide or trisaccharide (eg. Lactose, gentobiose, maltotriose). Most preferably, said oligosaccharide is a non-reducing oligosaccharide (eg. Raffinose, sucrose or trehalose).

Abstract: Method and arrangement to locate an object with a predetermined number of marks, the arrangement comprising a light source, a sensor and a processor, by means of the following steps:—illuminating the object with the light source;—receiving an image of the object and generate image pixel data including image pixel locations and image pixel intensities for each image pixel location with said sensor;—receiving the image pixel data and storing them in a memory;—comparing said image pixel intensities with a predetermined threshold;—determining object position based on said comparing;—using a digital match mask that corresponds with said object with said marks;—finding a best match between said digital match mask and said object on said object position;—determining mark positions within said object position from said best match.

Abstract: The present invention relates to a microbioligcal test method for detecting antibacterial compounds in liquid samples such as milk, meat juice, serum and urine. The method employs an acid-base or redox indicator to detect growth of a test organism and is characterised in that a thermophilic strain of Bacillus or Streptococcus, e.g. Bacillus stearothermophilus var. calidolactis C953, is employed at a concentration of above 107 CFU/ml, preferably between 2×107 and 3×108 CFU/ml.

Abstract: Method and arrangement to locate an object with a predetermined number of marks, the arrangement comprising a light source, a sensor and a processor, by means of the following steps:—illuminating the object with the light source;—receiving an image of the object and generate image pixel data including image pixel locations and image pixel intensities for each image pixel location with said sensor;—receiving the image pixel data and storing them in a memory;—comparing said image pixel intensities with a predetermined threshold;—determining object position based on said comparing;—using a digital match mask that corresponds with said object with said marks;—finding a best match between said digital match mask and said object on said object position;—determining mark positions within said object position from said best match.

Abstract: The present invention discloses a method for the preservation of beverages comprising the use of a killer toxin. Specifically, zymocin is used in carbonated drinks. The zymocin is shown to be active against a wide range of different yeast strains. The invention further discloses a DNA fragment encoding zymocin. The DNA sequence is also disclosed.