Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Abstract: This invention relates to a method for preservation of food products, especially vegetables, acidification, pasteurization, and refrigeration. In one embodiment, this invention relates to a method for obtaining a preserved food product comprising (1) placing a food product in a sealable, heat stable container; (2) adding an amount of an edible acid to the container, wherein the amount is sufficient to achieve a pH of less than about 5 in the preserved food product; (3) sealing the container; (4) thermally treating the food product in the sealed container at a temperature and for a time effective to pasteurize the food product; (5) cooling the thermally treated food product to rapidly reduce the temperature to below about 55° F.; and (6) storing the cooled food product under refrigerated conditions to obtain the preserved food product.