Abstract: The invention relates to a food supplement comprising at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. The invention further relates to food compositions comprising the food supplement as well as uses of both.

Abstract: The invention relates to a food supplement comprising at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. The invention further relates to food compositions comprising the food supplement as well as uses of both.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8° C. or lower. Also disclosed is a process for preparing a batter of this kind.

Abstract: In automatic evaluation of cereal kernels or like granular products handled in bulk, the kernels are conveyed on a vibrating conveyor belt (15). Owing to the vibrations, the kernels are spread and settled in grooves (14) in the belt so as to be oriented in essentially the same direction. A video camera (40) produces digital images of all the kernels on the belt. The kernels are identified in the images, and for each kernel input signals are produced and then sent to a neural network based on picture element values for the picture elements representing each kernel. A neural network then determines which of a plurality of predetermined classes that each kernel belongs.

Abstract: The flour yield, protein content and bulk density of cereal kernels can be determined by producing images of the cereal kernels, at least one color parameter and/or at least one geometric parameter are determined for the cereal kernels, and input signals to a neural network are produced by means of the color parameter and/or the geometric parameter. If the neural network is trained in some suitable manner, it can determine the flour yield, protein content and bulk density on the basis of the input signals.

Abstract: A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact .beta.-glucans from the starting material and is prepared byA) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal,B) suspending the oatmeal in water, if the meal has been produced by dry grinding,C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles,D) treating the suspension with .beta.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1,E) treating the suspension with .alpha.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.