Abstract: The present inventions relate to micro-fluidic devices and related methods of fractionating samples of analytes, such as peptides or proteins, according to their isoelectric points. The disclosed micro-fluidic devices and related methods provide a fractionation sufficient to enhance the performance of immunochemistry and/or tandem liquid chromatography-mass spectrometry workflows. Such methods and devices are capable of fractionating complex samples in a short time, using a small amount of sample, do not require high voltages and are further characterized by their high degree of reproducibility and ease of use.

Abstract: The present inventions relate to micro-fluidic devices and related methods of fractionating samples of analytes, such as peptides or proteins, according to their isoelectric points. The disclosed micro-fluidic devices and related methods provide a fractionation sufficient to enhance the performance of immunochemistry and/or tandem liquid chromatography-mass spectrometry workflows. Such methods and devices are capable of fractionating complex samples in a short time, using a small amount of sample, do not require high voltages and are further characterized by their high degree of reproducibility and ease of use.

Abstract: A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 .mu., and a process for making the microcrystalline starch-based product consisting of optionally debranching, retrograding and hydrolyzing a starch are disclosed. Also disclosed are food formulations comprising the microcrystalline resistant starch-based product.

Abstract: A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing the starch and optionally drying the product to a powder is described. Granular resistant starch produced by this method and food formulations containing the granular resistant starch are also described.

Abstract: A method, and product thereof, is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying, with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.

Abstract: A continuous edible coating or barrier is formed on a substrate by applying to the substrate a water-based prolamine latex which is substantially free of organic solvent. Additives to the latex may be used to modify the properties of the coating or barrier.

Abstract: A method is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.

Abstract: A process for producing compacted, dehydrated, uncooked cabbage of increa density comprising subdividing fresh cabbage, treating the subdivided cabbage with aqueous sodium metabisulfite solution, removing the excess sodium metabisulfite solution, hot air blanching the cabbage, partially dehydrating the cabbage with heated air until its moisture content is reduced to about 5-8 percent by weight, partially rehydrating the cabbage to a moisture content of about 10 to 20 percent by weight with an aqueous solution of a food grade surface-active agent, equilibrating the solution of surface-active agent throughout the cabbage, compressing the partially rehydrated cabbage at a pressure of about 50 to 200 psi to obtain a compression ratio of about 7:1 to 15:1, redrying the compressed cabbage with heated air at about 55.degree. to 65.degree. C.