Abstract: The present invention relates to a process for the production of fine chemicals in a microorganism, a plant cell, a plant, a plant tissue or parts thereof. The invention furthermore relates to nucleic acid molecules, polypeptides, nucleic acid constructs, vectors, antisense molecules, antibodies, host cells, plant tissue, propagtion material, harvested material, plants, microorganisms as well as agricultural compositions and to their use.

Abstract: A method for improving the health of a plant, which method comprises treating the plant and/or the locus where the plant is growing or is intended to grow and/or the plant propagules with a plant health improving amount of at least one benzoyl-substituted alanine compound (A) of the formula I. in which the variables are defined in the description.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: The process of producing a melon extract by the following steps: providing at least one whole melon comprising flesh; steaming the outside surface of the whole melon to thereby soften the outside surface of the melon and remove microbials from the outside surface of the melon; reducing the size of the whole melon to form melon pieces; and introducing the melon pieces into the first finisher and utilizing the finisher to remove the melon flesh from the melon pieces such that at least from about 1/16 inch of flesh remains on the melon pieces and form melon extract from the flesh that is removed from the melon pieces.

Abstract: The invention relates to dietary fibre for human and animal nutrition and more particularly to roughage consisting of a fibre formulation containing lignocellulose. Said formulation contains a fraction of a fibrous substance that is fermentable in the digestive tract and a fraction of a fibrous substance that is poorly or non-fermentable in the digestive tract.

Abstract: The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste.

Abstract: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.

Abstract: The present invention relates to nucleic acid molecules useful for conferring broad and durable resistance to grapevine fanleaf virus in plants. The invention also relates to methods of enhancing resistance to plant pathogens and plants or plant components (such as grape plants) expressing such nucleic acid molecules. In addition, the invention relates to products (e.g., foodstuffs including beverages such as wine or juice) derived from grape plants transformed with such nucleic acids.

Abstract: A series of independent human-induced, non-transgenic mutations found in at least one non-ripening (NOR) gene of tomato; tomato plants having these mutations in at least one of their NOR genes; and a method of creating and identifying similar and/or additional mutations in the NOR gene by screening pooled and/or individual tomato plants. The tomato plants of the present invention exhibit fruit that ripen more slowly, rot more slowly, are firmer, and have a longer shelf life post-harvest as a result of non-transgenic mutations in at least one of their NOR genes.

Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

Abstract: Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them, generate internal heat in the human body, such as ginseng and Yin nature ginger, sulfur and Yang nature reishi mushroom and intermediate nature intermediate staghorn. So as the proposed feeding type is suitable for the treatment of general symptoms of disease in males and females as their constitution and to provide heat to the body in both cases the proportion of cereals is increased up to 70-80 per 100, while that of fruits and vegetables is from 5 per 100, meats and fishes from 10-15 per 100, condiments 5-10 per 100 and is added 5 per 100 of hot substances.

Abstract: An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal origin, that may range from 5-50% (mass/mass, regarding the powder mass used), with drying temperature ranging between 100-400° C., thickness between 0.05-2.50 mm and vegetal film humidity between 8 and 20%; being said agglutinant compound formed only by a mixture of polymers of hydroxylated organic acids, such as lactic acid and malic acid, and it may contain agents improving its agglutinant and sensorial properties.

Abstract: The present invention provides a transgenic soybean event MON87701, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a biological sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a biological sample, and methods for detecting the presence of said soybean event nucleotide sequences in a biological sample. The invention further provides methods of growing the seeds of such soybean event into soybean plants, and methods of breeding to produce soybean plants comprising DNA diagnostic for the soybean event.

Abstract: A wasabi leaf food is provided in which an eating texture of which can be enjoyed while keeping the inherent fragrance in wasabi is provided. Therefore, the wasabi leaf food contains a wasabi leaf in an amount of 95% by mass, wherein a content of a leaf part of the wasabi leaf is 5 to 10% by mass, a content of a stem part of the wasabi leaf is 75 to 80% by mass, and a remaining part is composed of a root part, as well as grain diameters of the leaf, the stem, and the root of the wasabi leaf are 1 mm to 5 mm.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention relates to tomato plants that are resistant to pathogenic plants of the Orobanchaceae family, to methods for producing said plants and to the use thereof. The invention further relates to a method of controlling parasitic plants of the Orobanchaceae family, particularly O. aegyptiaca, in tomato crops and for securing tomato fruit production.

Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

Abstract: The present invention refers to a method for olive smoking, comprising the following steps: pre-treating olives until they reach a salt content comprised between 1 and 4%; smoking salted olives through exposure to smoke coming from the burning without flame of wood sawdust; packaging smoked olives. Further, the invention concerns the smoked olives obtained according to said smoking method.

Abstract: According to the invention, there is provided seed and plants of the corn variety designated CV112211. The invention thus relates to the plants, seeds and tissue cultures of the variety CV112211, and to methods for producing a corn plant produced by crossing a corn plant of variety CV112211 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV112211 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV112211.

Abstract: The present invention relates to a process for crosslinking proteins, according to which the crosslinking agent is a ketose containing 3 to 5 carbon atoms and said proteins are chosen from the group comprising proteins from animal tissues, from milk or from blood, such as in particular casein, gelatin or collagen; proteins from cereals, such as in particular maize, wheat or rice proteins; protein from high-protein plants, such as in particular pea, alfalfa, lupin, barley, millet or sorghum proteins; proteins from oleaginous plants, such as in particular soybean proteins, for instance soybean cakes, rapeseed or flax proteins, for instance rapeseed cakes, sunflower, groundnut or cotton proteins; and proteins from tubers, such as in particular from potato or manioc.

Abstract: The invention relates to the use of lactobionic acid, lactobionic-?-lactone, a salt of lactobionic acid or a mixture thereof as flavour enhancer, in particular where the flavour that is enhanced is chosen from the group consisting of: acidic flavours, fruit flavours, sweet flavours, savoury flavours, and salt flavours. The invention further relates to a food composition comprising a flavour-enhancing system, characterised in that the flavour-enhancing system comprises lactobionic acid, lactobionic-?-lactone, a salt of lactobionic acid or a mixture thereof.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large mechanical load is not necessary, so the food is easily softened or pulverized. Moreover, it is not necessary to heat the food, so the food is softened or pulverized in a short time without losing nutrients in the food due to heat during heating.

Abstract: A method for peeling fruits and vegetables, particularly those having thin skins, such as tomatoes includes immersing the fruit or vegetable in a boiling solution comprising carbamide and one of carborane and hydrogen chloride to loosen a peel thereof. In a particular embodiment, the carborane comprises trifluoromethanesulfonic acid. The fruit or vegetable is removed from the solution after a predetermined time period. The fruit or vegetable is cooled, and the loosened peel is removed from the fruit or vegetable.

Abstract: The present invention provides a foodstuff and methods and systems of making the same.

Abstract: The present invention provides a foodstuff and methods and systems of making the same.

Abstract: Compositions having whole soybean powders and soymilks produced therefrom are described.

Abstract: The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of modulated plant size, vegetative growth, organ number, plant architecture, sterility or seedling lethality in plants. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

Abstract: The invention relates to a kohlrabi plant carrying a genetic trait that leads to petioles, stems and bulb having an extra white colour at harvest stage as compared to the petioles, stems and bulb of a kohlrabi plant not carrying the said genetic trait. The extra white colour may be a colour graded in the white group for example the colour 155 A or B or C or NN 155 A or B or C or D and in the greed-green group for example the colours 190 D or 191 D or 192 D or 193 D according to The RHS Colour Chart, fifth edition. The plant may be obtainable by crossing a first kohlrabi parent plant with a second kohlrabi parent plant, wherein one of the parents is a plant grown from seeds of which a representative sample was deposited with the NCIMB under deposit accession number NCIMB 41530 or a progeny plant thereof and selecting for plants which have the genetic trait that leads to an extra white colour of the petioles, stems and bulb as compared to the petioles, stems and bulb of a plant not carrying the genetic trait.

Abstract: The present invention relates to a method for producing frozen and dehydro-frozen vegetables and fruits, wherein the method includes the method of cryogenically freezing the fruits or vegetables.

Abstract: A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: (A) a mixture of water and calcined shell powder, (B) a non-spore bearing plant, (C) a spore bearing plant, and (D) salt.

Abstract: The present invention provides a method for altering the tryptophan content of a plant by introducing and expressing an isolated DNA segment encoding an anthranilate synthase in the cells of the plant. Transgenic plants transformed with an isolated DNA segment encoding an anthranilate synthase, as well as human or animal food, seeds and progeny derived from these plants, are also provided.

Abstract: The object of the present invention is a novel transformation process of fruits and vegetables for manufacturing industrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individuals suffering from OAS (Oral Allergy Syndrome) following the consumption of traditional industrial derivatives, but also for general consumption to prevent sensitization in atopic patients. In a second aspect, the present invention also relates to the products obtainable by means of said process.

Abstract: Provided is a packaged beverage which can be discharged from the beverage container uniformly because precipitates containing effective components derived from vegetables or fruits can be dispersed quickly by mild shaking, though the formation of precipitates during long-term storage is allowed from the viewpoint of incorporating the effective components in the beverage without damaging them; is excellent in desorption and re-dispersibility of the precipitates; and is easy to drink. A packaged beverage contains a vegetable juice and/or a fruit juice, which contains the following components (A) to (D): (A) from 0.5 to 12 wt. % of polydextrose, (B) from 0.5 to 12 wt. % of (b1) indigestible dextrose or (b2) a degraded guar gum, (C) from 2 to 30 vol. % of an insoluble solid, and (D) 50 wt. % or greater of water; and satisfying the following conditions: (1) ((A)+(b1))/(C)?8 (wt. %/vol. %) or ((A)+(b2))/(C)?3.4 (wt. %/vol.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: A range of shelf stable baby food products wherein the content of undesirable ingredients is controlled according to a stage of infant development. Methods for assessing the safety of a baby food product ingredient are also provided.

Abstract: A range of infant food products comprises a plurality of products wherein each product in the range has less than about 10% total energy of the product provided by added sugar. The resulting range of infant food products has the advantage that each food product in the range has a natural taste which results from the components in the product rather than a sweet taste provided by added sugar.

Abstract: A vegetable drink composition is provided. The vegetable drink composition is free of cooked odor attributable to heat sterilization treatment, is excellent in taste and also in the feeling as it passes down the throat when swallowed, and is possible to consume over a long period of time. The vegetable drink composition has been subjected to heat sterilization treatment and has a vegetable solid content of from 0.001 to 0.09% by weight and a pH of from 3 to 5. It contains the following ingredients (A) and (B): (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber and indigestible oligosaccharide, and (B) 65% by weight or more of water.

Abstract: The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

Abstract: The present invention relates to dietary fiber compositions comprising fenugreek dietary fibers. The present invention also relates to use of these compositions as dietary supplements, functional foods or pharmaceutical preparations for promoting satiety and weight loss, lowering cholesterol, controlling blood glucose, maintaining colon health and modulating inflammation.

Abstract: Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or bZIP1, operably linked to a plant-specific promote, wherein the CCA1, GLK1 or bZIP1 is ectopically overexpressed in the transgenic plants, and wherein the promoter is optionally a constitutive or inducible promoter. In other embodiments, transgenic plants in which express a lower level of CCA1, GLK1 or bZIP1 are provided. Also provided herein are commercial products (e.g., pulp, paper, paper products, or lumber) derived from the transgenic plants (e.g., transgenic trees) produced using the methods provided herein.

Abstract: The invention features a food product containing a probiotic and ?-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product.

Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is fractionated into a coarse and fine oat bran sub-streams. The oat bran sub-streams are each is subjected to second roller milling step and then bolted. The second bolting of oat bran is then subjected to a third round of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour.

Abstract: An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. The supplement can exist as a liquid, semi-solid, or solid comestible. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

Abstract: The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

Abstract: The invention provides a new and distinct hybrid variety of globe artichoke, NUN 4006 AR or Symphony F1, which is characterized by producing high quality, green heads for the fresh market and/or the processing industry.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The disclosed embodiments herein include methods and apparatus for processing vegetables having a root crown including applying opposing forces to the vegetables to separate the roots or portions thereof at or near the root crown from the vegetable, and packaging the vegetables in a container.