Abstract: A cooked rice food having improved physical properties and eating quality and an enzyme preparation for a cooked rice food can be produced by using transglutaminase and/or ?-glucosidase and glucose oxidase.

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: 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: Provided is an oil or fat composition including the following components (A) and (B): (A) a tetracyclic triterpene alcohol selected from the group consisting of 24-methylene cycloartanol and cyclobranol; and (B) an oil or fat containing diacylglycerol at 5 weight % or more.

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: The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from non-tannin sorghum, low tannin sorghum, high tannin sorghum, black sorghum, black tannin sorghum and mixtures thereof.

Abstract: Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been introduced. Methods for producing the polypeptides and methods of use for the polypeptides of the invention are further disclosed.

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: A method of making a cereal product in one embodiment includes mixing at least the following ingredients together to form a primarily granular mixture: between about 50% and about 90% oats, a non-sugar sweetener present in a volumetric ratio of from about 1:1000 to about 1:3000, between about 1% and about 10% ground flaxseed meal, between about 1% and about 7% olive oil, and between 0% and about 3% salt. The method further includes spreading the mixture on a cooking surface; baking the mixture on the cooking surface until the mixture is toasted; and disrupting the mixture at least once during the baking. Various embodiments of a baked cereal product are also disclosed.

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 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

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: This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.

Abstract: Disclosed are methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced.

Abstract: The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.

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: A non-cooked cereal bar containing inulin and having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk is described. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. In another embodiment, a method for manufacturing a non-cooked cereal bar containing inulin is described.

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: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.

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: An isolated polysaccharide has the structure [-?(1,3)-D-GalpNAc-?(1,4)-D-Glcp-]n The polysaccharide may be from a Bifidobacterium strain NCIMB41003. The polysaccharide exhibits immunomodulatory activity.

Abstract: A process for drying a particulate plant material for use in a food product is provided which includes the step of subjecting the particulate plant material suspended in a fluid stream to an elevated temperature to dry the particulate plant material. The invention also provides food products comprising said dried particulate plant materials.

Abstract: An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor, a shaft coupled with the rotor and a prime mover for rotating the shaft. Fluid within the housing cavitates as the rotor rotates and the protrusions move through the fluid. Cavitation causes joined components within the fluid to separate, kills undesirable organisms within the fluid, promotes interaction of components within the fluid and improves combustion of a liquid fuel. The fluid and components may also be subjected to abrasion and centrifugal and impact forces for separating the components, purifying the fluid, promoting interaction of the components and improving combustion.

Abstract: Provided is a method for preparing a stick-shaped instant flavored glutinous rice. The method takes advantage of a retort process where sterilization and cooking processes are performed at the same time. Also, a stick-shaped instant flavored glutinous rice according to the method is disclosed.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract: A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

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 present invention relates to a method for fermenting natural products with salt and fermented extracts prepared thereby. The method comprises: adding a predetermined amount of salt to at least one of natural products, including medicinal herbs and cereals; naturally fermenting the salted material; and extracting the fermented salted material with a solvent. Accordingly, the method can prevent the growth of various bacteria, including putrefactive bacteria, E. coli and anaerobic bacteria, which are harmful to the human body, in the natural product, and it also can prevent the generation of bed smells in the natural product. The fermented extract prepared by the method has fewer side effects and is safer than fermented extracts prepared by conventional fermentation methods.

Abstract: A method for enriching rice, comprising the steps of: providing an amount of rice grains; providing an amount of vegetable germs, for instance germs of rice, wheat and/or maize; mixing said rice grains and said germs so as to make at least part of said germs adhere to and/or become at least partially incorporated into said rice grains. The invention also concerns a rice mixture enriched with vegetable germs, at least part of said germs being at least partially incorporated into the rice grains.

Abstract: Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high ? glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.

Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.

Abstract: The application relates, in particular, to a salting composition comprising at least two potassium salts at least one of which is a potassium organic salt. The application likewise relates to a method of preparing a food product comprising at least one step consisting of adding said composition to a food product. Finally, the application also relates to the use of said composition as a salting agent.

Abstract: Raw material rice (brown rice and partially-milled rice) is subjected to a preliminary pressurized steam-boiling process to form an alpharized layer on the surface of the raw material rice, and then a moisture adding process is performed. Since the surface of the raw material rice is alpharized to become stiff with the preliminary pressurized steam-boiling process, even rapid moisture addition does not cause a crack in the raw material rice. Therefore, water absorption can be quickly achieved to a target moisture content, thereby reducing a moisture adding time. Also, with no crack, quick-cooking rice with an excellent outer appearance of rice as a product and without a drain of nutrients in rice grains at the time of rice cooking.

Abstract: The invention provides lubricant compositions comprising magnesium stearate dihydrate. The lubricant compositions may be used to lubricate a variety of solid materials that are used in industrial or consumer products.

Abstract: A nutritional supplement specifically designed to lower cholesterol that addresses multiple mechanisms including hepatic synthesis and release, intestinal absorption of cholesterol, while, at the same time, including ingredients that mitigate the side effects of the constituents and increase their efficacy by affecting emotional factors that influence compliance such as a sense of well-being and euphoria on the one hand, or an increased overall metabolism and desire for the product stemming from its coloration on the other hand. The nutritional supplement can be prepared as a powder that can be added to a food item by a human subject, a concentrate that can be mixed with water or another beverage, or incorporated into a baked good for ingestion by the human subject.

Abstract: Nutritional supplement for alcoholic fermentation medium based on carbohydrate starting materials, in particular starchy starting materials, comprising, and preferably consisting of, an active ingredient derived from a fermentation with a mould. It can be in liquid or solid form.

Abstract: The present invention relates to a method for producing a fermented product of natural materials comprising nucleic acids in an amount of 3 to 4 g or less on the basis of 70 g of protein content or 24 g of dietary fiber content in the fermented product by adding microorganisms and fermenting the mixture to reduce carbohydrate content and to increase beta-glucan content in natural materials, a fermented product of natural materials produced by said method, and a food product or a medicine product which comprises said fermented product.

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: A food product comprising a source of at least one metal ion selected from Fe and Cu ions and an ascorbic acid derivative substituted in the 2-position, wherein the molar ratio of the metal ion or metal ions in the source of metal ions to the ascorbic acid derivative is from 1:0.5 to 1:15.

Abstract: A process for producing a composition comprising at least 3% by weight of total tocopherols and tocotrienols comprises: providing a product obtained from palm oil comprising tocopherols and tocotrienols, together with free fatty acids and monoglycerides and diglycerides of fatty acids; hydrolysing at least part of the monoglycerides and diglycerides with a lipase to form the corresponding free fatty acids; removing at least part of the free fatty acids after hydrolysis; and recovering a composition comprising a higher level of tocopherols and tocotrienols than are present in the product obtained from palm oil.

Abstract: According to the invention, there is provided seed and plants of the hybrid corn variety designated CH345220. The invention thus relates to the plants, seeds and tissue cultures of the variety CH345220, and to methods for producing a corn plant produced by crossing a corn plant of variety CH345220 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 CH345220.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The invention presents novel corn fermentation processes that remove the oil-rich fraction either during or after fermentation instead of before fermentation as usual. Besides recovery of high value oil-rich fraction of the corn, the processes also produce other value-added co-products such as that with high fiber or high protein but low oil contents.

Abstract: A method of making a cereal product according to one embodiment includes mixing at least the following ingredients together to form a primarily granular mixture: between about 50% and about 85% oats, between about 5% and about 12% sweetener, between about 1% and about 7% ground flaxseed meal, between about 1% and about 5% oil, and between 0% and about 2% salt. The mixture is spread on a cooking surface. The mixture on the cooking surface is baked until the mixture is toasted. The mixture is disrupted at least once during the baking. A baked cereal product according to one embodiment includes a primarily granular baked mixture of the following ingredients: between about 50% and about 85% oats, between about 5% and about 12% sweetener, between about 1% and about 7% ground flaxseed meal, between about 1% and about 5% oil, and between 0% and about 2% salt. Additional methods and products are also presented.

Abstract: The invention relates to a cereal-based bar composition of the chewy type, comprising a cereal part and a binder part, wherein the binder part comprises a vital wheat gluten composition. The invention furthermore relates to a method for preparing a cereal-based bar composition of the chewy type, wherein the cereal-based bar composition comprises a cereal part and a binder part, wherein in order to produce cereal-based bar composition according to any one of the preceding claims, the method comprises the steps of dry mixing a cereal part and a vital wheat gluten composition forming part of the binder part; adding a plasticizer composition forming part of the binder part to the dry mixture and mixing sufficiently in order to distribute the plasticizer composition homogeneously; shaping and cold pressing the homogenised mass, and—conditioning the shaped and pressed mass, until a stable cereal-based bar composition structure is obtained.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C1-C4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.

Abstract: Cereal-based semi-liquid and/or semi-solid compositions suitable for supporting the transition period wherein the infant changes from a diet consisting of breast milk or liquid infant formula to solid adult foods, comprising uronic acid carbohydrates with a degree of polymerisation (DP) between 10 and 300 and also uses thereof are disclosed.

Abstract: A rice bran-like composition having higher bioactivity is provided by modifying rice bran. A rice bran-like composition contains a mixture of (1) defatted rice bran obtained by pressing rice bran to remove oil and (2) rice bran oil obtained by refining pressed rice bran oil, wherein a weight ratio of defatted rice bran content to rice bran oil content is 85:15 to 60:40. A food contains (1) defatted rice bran and (2) rice bran oil in a weight ratio of 85:15 to 60:40. Preferable components of the rice bran-like composition are as follows: the fat content is 20 to 40 wt. %, the protein content is 10 to 17 wt. %, the carbohydrate content is 5 to 21 wt. %, the ash content is 7 to 13 wt. %, and the fiber content is 20 to 32 wt. %.

Abstract: The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different times ti and ti+1 the intensity I consumed by the motor, the rotation speed of said at least one extrusion screw being increased if the intensity difference ?I between ti and ti+1 is positive and higher than a predetermined value.

Abstract: The present inventions are characterized by providing a processing device, processing method and saccharifying method for extrusion cooked beer adjunct so that the saccharification and filtration of mash for the extrusion cooked beer adjunct may be carried out smoothly in the actual production for brewing beer. As compared with the double-mash saccharifying method (including the saccharifying method with additional enzymes) applied currently now, it may omit the mash cooking procedure and the cooking kettle and put the malt grist and the grist of extrusion cooked beer adjunct together into water in the brew kettle or the grist of extrusion cooked beer adjunct, malt grist and water are together put into the brew kettle to carry out the saccharifying. The single-mash saccharifying method of this invention may reduce the energy consumption, decrease the cost of beer production, increase the recoverable ratio of wort extract and raise the beer output.