Abstract: The invention relates to a method for improving one or more functional properties of a protein product, said method having the adjustment of the pH of the protein product to a value higher than 7. The invention further relates to a product having such a protein product and to the use of a protein product in a food product in order to improve one or more functional properties of the food product.

Abstract: Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has uniform softness even in the interior thereof and which can maintain its original shape. The method comprises steps of: (1) a step for freezing a vegetable food ingredient and then thawing the food ingredient to thus form a thawed food ingredient; (2) a step for immersing the thawed food ingredient in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure to form an enzyme-processed vegetable food ingredient; (3) a step for removing the enzyme-processed vegetable food ingredient from the enzyme-containing dispersion; (4) a step for subjecting the enzyme-processed vegetable food ingredient separated in the preceding step to a low temperature processing carried out at a temperature ranging from 0 to 10° C.

Abstract: Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.

Abstract: The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.

Abstract: The present invention provides a series of independent human-induced, non-transgenic mutations found in at least one tomato ?-galactosidase 4 gene, tomato plants having these mutations in at least one of their tomato ?-galactosidase 4 genes, and a method of creating and identifying similar and/or additional mutations in the tomato ?-galactosidase 4 gene by screening pooled and/or individual tomato plants. Tomato plants identified and produced in accordance with the present invention have fruit that are firmer when ripe with reduced post-harvest softening compared to fruit from wild type tomato plants as a result of non-transgenic mutations in at least one of their tomato ?-galactosidase 4 genes.

Abstract: A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.

Abstract: A taste-modified consumable product, such as food product (including but not limited to fruit juice concentrates, fruit purées, and dairy products such as yogurt and ice cream), medical product, romance product, or entertainment product, comprising of a taste-modifying substance, such as extract from a miracle berry, and a method for production thereof.

Abstract: The invention provides for identification and use of certain chloroplast transit peptides for efficient processing and localization of dicamba monooxygenase (DMO) enzyme in transgenic plants. Methods for producing dicamba tolerant plants, methods for controlling weed growth, and methods for producing food, feed, and other products are also provided, as well as seed that confers tolerance to dicamba when it is applied pre- or post-emergence.

Abstract: The present invention relates to lettuce plants and heads that are resistant to Nasonovia ribisnigri biotype 1 (also called herein Nr:1) as well as to progeny of the plants and propagation material for producing the plants. The invention further relates to a source of the resistance for use in breeding.

Abstract: The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The purity of the Reb A final product, up to 99+% purity, can be selected based on a starting material assay.

Abstract: The invention includes embodiments of berry oils, cold pressed, and products incorporating the berry oils.

Abstract: A series of independent human-induced non-transgenic mutations found in an expansin gene (LeExp1) of tomato; tomato plants having these mutations in their LeExp1 genes; and a method of creating and identifying similar and/or additional mutations in the LeExp1 gene by screening pooled and/or individual tomato plants. The tomato plants of the present invention exhibit fruit that soften more slowly post-harvest without having the inclusion of foreign nucleic acids in their genomes.

Abstract: The present invention is directed to controlling nematode infestation. The invention discloses methods and compositions for use in controlling nematode infestation by providing recombinant DNA molecules to the cells of a plant in order to achieve a reduction in nematode infestation. The invention is also directed to methods for making transgenic plants that express the recombinant DNA molecule for use in protecting plants from nematode infestation.

Abstract: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing ?-starch prepared by the gelatinization of a part of starch.

Abstract: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a nectarine juice solution and (d) combining the nectarine juice solution with one or more plant cell wall degrading agents to produce a nectarine juice drink.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.

Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I).

Abstract: Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

Abstract: Barley having a reduced level of SBEIIa activity produces grain having a high relative amylose content. The barley might additionally have reduced levels of SBEIIb activity. The barley grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway.

Abstract: The invention relates generally to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the desaturase enzymes are Tetraselmis suecica delta 6 desaturases. Also provided are improved soybean oil compositions having GLA and SDA.

Abstract: The invention relates to using substentially insoluble vegetable fibres embodied in the form of microparticles at least 90% in weight of which has a size less than 700 ?m as ingredients for preparing a nutritional composition for reducing a mycotoxin bioavailability in a human being or an animal during ingestion of a food contaminated by said micotoxins.

Abstract: A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the steps of dissolving, in water, a water-soluble dietary fiber material and a thickening polysaccharide such that the mixing ratio of the former to the latter, by mass, ranges from 95:5 to 80:20 and then drying the resulting aqueous solution. The composition has a low solubility in water and therefore, can be incorporated into various foods, while maintaining desired excellent quality thereof without being accompanied by the reduction of the working characteristics of the raw materials for these foods.

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: A method to change development of a plant or plant part, when compared to the wild-type plant or plant part, by increasing or decreasing expression in a plant or plant part of a cdc27a nucleic acid sequence and/or increasing or decreasing levels and/or activity in a plant of a CDC27A protein; a plant obtained by this method; a genetic construct for enacting the method; a food including the plant or plant part; an enzyme or pharmaceutical produced by the plant or plant part; and a method of making an enzyme or pharmaceutical by the plant or plant part.

Abstract: The present invention relates to a method for preparing a satiety inducing food composition based on a dry food powder composition which upon reconstitution in a liquid, e.g. water, and subsequent consumption, induces satiety. The resulting food compositions have an optimised combination of protein and fibres, consistency, energetic value which together promote an optimised fullness sensation upon consumption. The present invention thus also relates to the use of the dry food powder for the preparation of a satiety inducing food composition.

Abstract: Fiber-water is a composition containing water and soluble fiber that tasted, looks smells and feels like pure water. The RDA of fiber is contained within the recommended 64 ounces of daily water intake. The water composition is supplemented with an acidulate that extends it's shelf life. Optionally, the composition also includes minerals. The RDA of minerals is contained in the recommended 64 ounces of fiber water.

Abstract: The invention provides methods for transforming grass plants with Agrobacterium. The invention allows creation of transgenic grass plants without the need for callus as a target tissue for transformation, thus providing a rapid method for the production of transgenic grass plants. Transgenic grass plants produced by this method are also provided.

Abstract: Compositions containing microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Abstract: The invention relates to pink Brassica oleracea capitata (cabbage) plants and a production method thereof. The invention relates furthermore to the use of pink cabbage for the production of pink pickled cabbage and pink salad.

Abstract: Semi-finished product of edible mushrooms, mainly industrially grown, contains fibre in de-aromatised edible mushrooms without typical taste and odour, with reduced water contents in dry matter. The semi-finished product of edible mushrooms is produced in such a way that the mushrooms are boiled at least once in hot water. Then the broth is poured off, the mushrooms are rinsed and then wrung and they can be used for various food products.

Abstract: This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More particularly, the invention relates to a process for preparing cooked rice in aseptic package prepared by a process comprising soaking long grain rice in solution of emulsified oil, filling the rice automatically in a heat-resisting plastic container, sterilizing the rice 4˜10 times repeatedly for 4˜8 seconds at high temperature of 130˜150° C. and high pressure, cooking said sterilized long grain rice in a measured amount of liquid, and packaging the resultant cooked rice in aseptic so that cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Abstract: An Apium graveolens L. var. dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow-celery tube. The edible, hollow-celery is mild in taste and more resistant to rupturing than celeriac and leaf celery with hollow petioles. The present invention also includes methods for increasing the product quality of celery limb products including a unique method for sanitizing, cutting, and packaging Apium graveolens L. var. dulce celery limbs.

Abstract: According to the invention, there is provided seed and plants of the corn variety designated CV402930. The invention thus relates to the plants, seeds and tissue cultures of the variety CV402930, and to methods for producing a corn plant produced by crossing a corn plant of variety CV402930 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 CV402930 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 CV402930.

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, growth rate, seedling vigor and/or biomass in plants.

Abstract: Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes.

Abstract: Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed.

Abstract: The subject invention provides low fiber, yellow-seeded canola, and related canola meal and animal feed. Oil produced from this seed has at least 68% oleic acid and no more than 3% linolenic acid, relative to the total fatty acids in the oil. Specific canola lines exhibiting these characteristics are also provided.

Abstract: Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.

Abstract: A process to use partial hydration of certain mucilaginous hydrocolloids to produce a starch-free, high-fiber baked food product is disclosed. The method includes blending a fiber component comprising soluble, non-digestible hydrocolloid fibers, a protein component, a fat component and at least one additive to form a dough, and baking the dough to allow the internal network to encapsulate hot gases released during the baking process to inflate the dough into a baked food product. The water addition is controlled in the blending process so that the soluble hydrocolloid fibers are partially hydrated to form an elastic internal network of mucilage, The dough is free from digestible starch and gluten and is baked without the use of yeast.

Abstract: The present invention provides for use of a composition comprising black tea flavonoids as a prebiotic and/or for the treatment or prevention of conditions associated with poor gut health or low immunity. The flavonoids comprise thearubigin in an amount of at least 82% by weight of the tea flavonoids. Also provided is an edible product comprising the black tea flavonoids.

Abstract: According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage.

Abstract: A method is described for improving the nutritional value of a foodstuff comprising a source of myo-inositol hexakisphosphate by feeding the foodstuff in combination with a phytase expressed in yeast. The method comprises the step of feeding the animal the foodstuff in combination with a phytase expressed in yeast wherein the phytase can be selected from the group consisting of AppA1, AppA2 and a site-directed mutant of AppA. The invention also enables reduction of the feed to weight gain ratio and an increase bone mass and mineral content of an animal. A foodstuff and a feed additive comprising AppA2 or a site-directed mutant of AppA are also described.

Abstract: It is intended to provide a method of efficiently producing a fermented fruit or vegetable product which contains GABA at an elevated concentration without damaging the inherent flavor of the fruit or the vegetable. A method of producing a fermented product containing ?-aminobutyric acid which is characterized by comprising fermenting a plant or its press juice by using Enterococcus avium in the presence of glutamic acid or its salt and sake cake or its extract.

Abstract: Disclosed are compositions and methods related to a eukaryote of the order Thraustochytriales and family Thraustochytriaceae which when cultured produce quantities of unsaturated fatty acids, such as omega 3 (n-3) and/or omega 6 (n-6) oils, such as DHA, EPA and DPA, capable of being purified and used as all such compositions are used and more, because of their means of production.

Abstract: There are provided a fermentation product of aloe, a method of manufacturing the same and functional foods using the same. More particularly, the present invention relates to a method of manufacturing a fermentation product of aloe by culturing mushroom mycelia in an aloe natural medium containing many effective ingredients and thus having diverse bioactive effects, and a method of manufacturing functional foods having various pharmacological effects of improving stomach function, enhancing immunity and having effectiveness against cancer by using the fermentation product of aloe.

Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.

Abstract: A method for preparing processed vegetable foodstuffs according to the present invention includes a step of finely cutting vegetables by physical processing in the presence of enzymes, in which the enzymes are a plant tissue separating enzyme containing substance and a plant tissue degrading enzyme containing substance, and the vegetables are physically processed under a reduced pressure atmosphere of 100 Torr or less.