Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

Abstract: According to the invention, there is provided seed and plants of the hybrid corn variety designated CH685922. The invention thus relates to the plants, seeds and tissue cultures of the variety CH685922, and to methods for producing a corn plant produced by crossing a corn plant of variety CH685922 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH685922.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: Dietary nutritional supplements specially formulated for use by high school, college and professional athletes, especially wrestlers. The nutritional supplements provide a natural, clean, safe and non-toxic way to promote health and aid athletes in training and competition. The nutritional supplements build strength, endurance and stamina, replenish electrolytes lost during intense sweating, provide essential nutrients, and increase and sustain energy. The nutritional supplements can be mixed with each other in various combinations to provide athletes with essential nutrients as necessary based on the activity undertaken. While designed primarily for athletes with demanding workout routines, the nutritional supplements can benefit persons of all ages by providing essential nutrients, vitamins and minerals.

Abstract: According to the invention, there is provided seed and plants of the corn variety designated CV720132. The invention thus relates to the plants, seeds and tissue cultures of the variety CV720132, and to methods for producing a corn plant produced by crossing a corn plant of variety CV720132 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 CV720132 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 CV720132.

Abstract: The invention provides DNA compositions that relate to transgenic insect resistant maize plants. Also provided are assays for detecting the presence of the maize DP-004114-3 event based on the DNA sequence of the recombinant construct inserted into the maize genome and the DNA sequences flanking the insertion site. Kits and conditions useful in conducting the assays are provided.

Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.

Abstract: A method of producing a cereal food containing catechins in an amount of 0.1 mass % or more with respect to the dry mass of the cereal food, the method including spraying an aqueous solution of a purified preparation of a catechins-containing plant extract after forming a cereal food, the purified preparation of a catechins-containing plant extract having a turbidity of 30 FTU (formazin) or less at an aqueous solution of 0.5% solid content.

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: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.

Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.

Abstract: A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight.

Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.

Abstract: A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.

Abstract: The present invention relates to rice oil, rice bran and rice seeds which have altered levels of oleic acid, palmitic acid and/or linoleic acid. The present invention also provides methods for genetically modifying rice plants such that rice oil, rice bran and rice seeds produced therefrom have altered levels of oleic acid, palmitic acid and/or linoleic acid. Specifically this is achieved through modulation of Fad2 and/or FatB expression.

Abstract: Methods, devices, and compositions relating to processed grain products are shown for ground corn flour, soybean meal, cottonseed meal, and wheat middlings. An exemplary method shown is a fiber separation process for the ethanol industry corn products of Distillers Dried Grains (DDG) and Distillers Dried Grains with Solubles (DDGS) resulting from the widely used dry grind technology. A shown process and apparatus allows the removal and separate recovery of fiber-reduced products with expanded potential for use as a non-ruminant feed product in addition to the removal and separate recovery of a fiber-enriched product. The fiber enriched and fiber reduced products each have uses in the feed industry. The specific processes, devices, and compositions shown are readily adaptable to feed mills.

Abstract: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.

Abstract: The present invention applies to the field of plant improvements, in particular to the modification of the blooming date thereof, by manipulation of the Prec31 gene.

Abstract: A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

Abstract: The present invention describes compositions having aqueous corn flour and saccharification enzyme mixtures. In this composition all of the corn flour has particle size of 0.5 mm or less.

Abstract: It is to provide a method for producing cooked rice with improved loosening properties, anti-aging property, and/or water retentivity, comprising adding and mixing a quality improving agent which is a degradation product of substituted modified starch with a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and 3000 mPa·s or lower at 10% by mass in an aqueous solution, wherein the degradation product of substituted modified starch is obtained by using, as a base material, one or more substituted modified starches selected from the group consisting of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate, and is prepared by subjecting substituted modified starch to hydrolysis treatment with an enzyme in the process of rice cooking for preparing cooked rice.

Abstract: A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

Abstract: A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.

Abstract: Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ?about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.

Abstract: The invention provides seed and plants of the sweet corn line designated SYW-6R07086. The invention thus relates to the plants, seeds and tissue cultures of sweet corn line SYW-6R07086, and to methods for producing a sweet corn plant produced by crossing a plant of sweet corn line SYW-6R07086 with itself or with another sweet corn plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of sweet corn line SYW-6R07086, including the seed, pod, and gametes of such plants.

Abstract: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics.

Abstract: A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product a food substitute character, to provide, for example, a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations suitable to be used as such or in industrial or home-made preparations and/or a vegetable drink.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.

Abstract: Methods and compositions for improving plant resistance by expression of NPR homolog 3 (NH3) polypeptides are provided.

Abstract: A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.

Abstract: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: The present invention provides herbicide-tolerant plants. The present invention also provides methods for controlling the growth of weeds by applying an herbicide to which herbicide-tolerant plants of the invention are tolerant. Plants of the invention may express an acetyl-Coenzyme A carboxylase enzyme that is tolerant to the action of acetyl-Coenzyme A carboxylase enzyme inhibitors.

Abstract: A wheat cultivar, designated SJ907-229, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ907-229, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ907-229 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ907-229, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ907-229, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ907-229 with another wheat cultivar.

Abstract: Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.

Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

Abstract: A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.

Abstract: In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a prolonged sweetening sensation to the consumer. The pregelatinized starch comprises particles having a plurality of pores having a specific average pore diameter. The sweetener is disposed in at least one of the pores. At least 50% of the particles has an average particle size of at least 50 microns.

Abstract: A wheat cultivar designated HY 319-SWW is disclosed. The invention relates to the seeds and plants of wheat cultivar HY 319-SWW, and to methods for producing wheat seeds and plants by crossing wheat cultivar HY 319-SWW with itself or another wheat cultivar or wheat plant not designated a cultivar. The invention also relates to methods for producing seeds and plants of wheat cultivar HY 319-SWW containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to methods for producing seeds and plants by mutagenesis of wheat cultivar HY 319-SWW. The invention also relates to hybrid wheat seeds and plants produced by crossing wheat cultivar HY 319-SWW with another wheat cultivar.

Abstract: A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

Abstract: A wheat variety designated MSU Line E0028, the plants and seeds of MSU Line E0028, methods for producing a wheat plant produced by crossing the variety E0028 with another wheat plant, and hybrid wheat seeds and plants produced by crossing the variety E0028 with another wheat line or plant, and the creation of variants by mutagenesis or transformation of variety E0028. The present technology also relates to methods for producing other wheat varieties or breeding lines derived from MSU Line E0028 and to wheat varieties or breeding lines produced by those methods.

Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.

Abstract: A wheat cultivar, designated YU908-017, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar YU908-017, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar YU908-017 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar YU908-017, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar YU908-017, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar YU908-017 with another wheat cultivar.

Abstract: A wheat cultivar, designated SJ909-371, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-371, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-371 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-371, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-371, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-371 with another wheat cultivar.

Abstract: A wheat cultivar, designated LAW08-860W, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar LAW08-860W, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar LAW08-860W with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar LAW08-860W, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar LAW08-860W, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar LAW08-860W with another wheat cultivar.

Abstract: The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Also a method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.