Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.

Abstract: A process of producing whole wheat flour including the steps of (1) coarsely grinding wheat kernels, (2) separating the resulting ground product into a fine fraction with an average particle size less than a size ranging from 150 to 200 ?m and a coarse fraction with an average particle size more than that of the fine fraction and at or above a size ranging from 150 to 200 ?m, (3) pulverizing the coarse fraction by impact grinding, (4) fractionating the resulting ground product obtained in step (3) to collect a fine fraction with an average particle size less than a size ranging from 150 to 200 ?m, and (5) combining the fine fraction from step (2) and the fine fraction obtained in step (4). Preferably, the coarse fraction obtained in step (2) is subjected to a heat-moisture treatment, and the heat-moisturized fraction is pulverized by impact grinding in step (3).

Abstract: A process and plant for the production of precooked and gelatinized cereal-based food flours, particularly rise, corn and buckwheat flours, for use in the production of pasta and other food products. The raw untreated flour, possibly with ingredients added thereto, undergoes hydration after being mixed with a metered amount of water, in a fast mixer. Then, the hydrated flour is formed into a layer on a substrate to undergo precooking and gelatinization by steam treatment. The gelatinized flour may be dried into a half-processed flour for later processing or may be processed, after a cooling step, with other ingredients and/or water for the production of fresh or dry pasta or other food products.

Abstract: The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

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 process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating ?,?-trehalose or maltitol into the rice grains, partially drying the resulting rice grains, and milling the partially dried rice grains; rice flours obtainable by the process; and uses thereof for producing bakery products and noodles.

Abstract: Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.

Abstract: The invention relates to wheat lines and improved food compositions. In preferred embodiments, the invention relates to flour made from a wheat grain comprising genetic material with a null allele at one or more loci encoding a protein selected from the group consisting of glutenins and gliadins. In even more preferred embodiments, the invention relates to a tortilla made from said flour.

Abstract: The present invention is directed to plants that display an altered oil content phenotype due to altered expression of a HIO1004 nucleic acid. The invention is further directed to methods of generating plants with an altered oil content phenotype.

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: Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding microRNA167 (miR167), or precursor thereof, operably linked to a plant pericycle-specific promote, wherein the miR167 is ectopically overexpressed in the transgenic plants, and wherein the promoter is optionally a constitutive or inducible promoter. In some embodiments, the transgenic plant has an improved agronomic or nutritional characteristic when cultivated in nitrogen-rich conditions as compared to a wild type plant cultivated in the same conditions. 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: A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed into the mixer. The second whole grain has an exposed second starch that is different from the first starch. A third starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain. Water is added to the mixer to form a mixture that is cooked to form cooked cereal grains containing high levels of whole oats. The cooked grains are shredded and layered to form a shredded wheat-like biscuit.

Abstract: The invention provides method and compositions for the modulation of anthocyanin and proanthocyanidin production in plants. The methods of the invention allow creation of plants having novel phenotypes. Increased expression of anthocyanins and proanthocyanidins in plants may be used to increase the nutritional value of food plants for both human and animal consumption. Increased proanthocyanidin content also reduces the potential for bloat in animals fed certain forage plants low in condensed tannin content. The invention may also be used to modify plant pigmentation, and for nutraceutical and food colorant production.

Abstract: The present invention relates to a corn plant and seed with enhanced levels of protein and amino acids. The invention also relates to DNA constructs that provide expression in transgenic corn cells of an asparagine synthetase enzyme. The DNA constructs are used in a method to produce transgenic corn plants and seeds and to select for plants and seeds with enhanced levels of protein and amino acids.

Abstract: Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, and 0.1 to 7 parts by weight of (C) an emulsifier, incorporated into 100 parts by weight of cereal flour containing primarily wheat flour containing crude protein in an amount of 9% by weight or more and less than 11.5% by weight.

Abstract: Methods for processing beta-glucan sources to obtain compositions comprising a high bulk density of beta-glucan are provided. High-bulk density compositions comprising particles of beta-glucan and products comprising the high bulk density beta-glucan compositions are also disclosed.

Abstract: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.

Abstract: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.

Abstract: A multi-sensory teaching kit includes one or more edible items in symbolic shapes, a handbook including a glossary of meanings for the shapes, and a spiritual lesson. In some embodiments, a souvenir such as a jewelry bead is provided, with an optional text explaining the significance of the souvenir. A method of production of a multi-sensory teaching kit is provided, comprising, forming a cookie into a symbolic shape, writing a handbook including a glossary of meanings of the symbolic shapes, printing a lesson on a spiritual principle, optionally providing a souvenir, and optionally enclosing the cookie, handbook, lesson, and optional souvenir in a container.

Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Abstract: A method of manufacturing starch-free flour includes the steps of grinding a starch-free rice bran to form a bran powder; finely grinding the bran powder under a predetermined circumstance to form nano bran fine particles carrying positive charges and having water and oil absorbing ability; and mixing the nano bran fine particles with protein powders and gluten powders to form the starch-free flour.

Abstract: A powdered health food contains at least one selected from a group consisting of powders of a plurality of vegetables. A Fischer ratio which is a molar ratio (BCAA/AAA) of a branched chain amino acid (BCAA) to an aromatic amino acid (ARA) contained in the powdered health food is 2.1 or higher.

Abstract: The invention provides compositions for feline consumption and methods of preparing such compositions. The compositions comprise at least about 65% by weight meat and have an essentially solid mass which assumes the shape of its container. The compositions are characterized as having a moisturized appearance and visually recognizable discrete food particles upon slicing the mass after removal from a container.

Abstract: A method for producing a milk replacer composition formulated for young livestock includes mixing glycerol with a powder base composition or a fluid base composition.

Abstract: Corn oil is extracted from corn to form a corn meal. Processing the corn grain to obtain the oil, meal, and other product streams generally includes dividing the corn kernel by fractionating to create a higher oil fraction and a lower oil fraction, forming a solvent extractable structure from the higher oil fraction, and extracting the oil from the higher oil fraction. The extracted corn oil is useful for making nutritionally enhanced edible oil or cooking oil, lubricants, biodiesel, fuel, cosmetics and oil-based or oil-containing chemical products. The extracted corn meal is useful for making enhanced animal feed rations, snack food, blended food products, cosmetics, and fermentation broth additive. The lower oil fraction is useful for one or more processes such as fermentation, wet-milling, animal feed production, sweetener production, and starch production, making enhanced animal feed rations, snack food, blended food products, and cosmetics.

Abstract: Methods for using or incorporating glycerin in animal feeds are disclosed. Animal feeds including the glycerin are also disclosed, as well as methods of feeding such animal feeds to animals.

Abstract: A molded animal chew toy or pet treat that is formed by molding of textured vegetable protein (TVP). The TVP may include fibrous material and may be combined with a resin (binder) and a plasticizer and formed by a heating molding machine, such as an injection molding or extrusion operation. The resin and plasticizer content may be selected to optimize the molding process.

Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

Abstract: A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall element to the flat base element; and a second curved element interconnecting the second sidewall element to the flat base element. Methods of fabrication are disclosed.

Abstract: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil, ammonia, and methane streams are obtained by a modified ethanol dry milling process that includes a subsequent anaerobic digestion of the oil cake residue obtained from extracting oil from the germ of a grain. Modified de-oiled distillers dried grains that include stillage obtained from anaerobic digestion of the oil cake are provided. In various embodiments, the modified de-oiled distillers dried grains may be the stillage from anaerobic digestion of the oil cake only, may also include the ordinary DDGs obtained from fermentation of the endosperm portion of the grain, or may include stillage obtained from further anaerobic digestion of the ordinary DDGs.

Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can be used for producing an ultrafine-milled coarse fraction. Further, using the process with a variety of other grains is discussed.

Abstract: A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for making a cooked, ready-to-eat, color-stable, color-based food product. The food product may be a ready-to-eat cereal or a snack food, for example. In addition, a color-stable, cooked, ready-to-eat, flour-based food product that can be colored red with natural ingredients is provided.

Abstract: The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the xylanase expression construct for high levels of protein expression. The invention also relates to the use of xylanases as feed or food additives. The invention also relates to methods of expression of enzymes to increase thermotolerance by expressing them in organisms that glycosylate proteins compared to expression that the same enzyme without the glycosylation. Further, the invention relates to methods of preparing feed, enzyme feed additives, and methods of reducing the feed conversion ration or increasing weight gain of animals.

Abstract: A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner

Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).

Abstract: A beverage composition comprising dry grain-based powder derived from a cereal mixture. The cereal mixture was cooked during manufacture without enzymes. When mixed with liquid, the dry grain-based powder forms a stable solution with little or no sedimentation for a sufficient duration of time for consumption.

Abstract: Described are methods of treating wheat materials, including reducing the amount of active enzymes in a wheat material by treating with steam; as well as wheat flour, dough, and other compositions and food ingredients prepared from the treated wheat material.

Abstract: A dry, whole grain hot cereal product which readily hydrates into a creamy, non-gritty, non-pasty, whole grain hot cereal is produced by milling whole cereal grains or combining separate streams or sources of endosperm, bran and germ to obtain a milled whole grain mixture having a particle size distribution of 100% by weight through a No. 16 (1,190 micron), preferably a No. 18 (1,000 micron), most preferably a No. 20 (841 micron) U.S. Standard Sieve, and less than or equal to about 7% by weight through a No. 100 (149 micron) U.S. Standard Sieve. The endosperm, the bran and the germ may be stabilized before or after milling of the whole grains or the endosperm, the bran and the germ, to avoid insect infestation and to at least substantially inactivate lipase and lipoxygenase. The dry, whole grain hot cereal product may be a cook-on-stove or instant hot cereal product.

Abstract: The invention provides methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing and feed or food products comprising a thermotolerant phytase.

Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

Abstract: A processing method and an apparatus for producing ethanol that reduces the number of separation steps to the maximum extent possible and simplifies the production configuration while enabling the grits, pericarp and germ to be extracted with ease. The method includes a tempering step of wetting corn grains with a certain amount of water, a dehulling step of dehulling the corn grains while maintaining their shape without breaking the wetted grains, a pulverization step of pulverizing the dehulled corn grains into pieces, a separation step of separating grits and bran from the broken pieces, and a milling step of further milling the separated grits.

Abstract: A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.

Abstract: The present invention is generally related to the treatment of hyperphosphatemia in domestic animals. It is specifically directed to compositions containing phosphate binders that are palatable to domestic animals and methods using such compositions. In a composition aspect, the present invention provides a composition that includes: a rare earth compound (e.g., lanthanum oxycarbonate or lanthanum carbonate hydroxide), calcium salts (e.g, calcium carbonate or calcium acetate), aluminum salts (e.g., aluminum hydroxide or a hydrophilic exchange resin; and an ingredient of domestic animal food, wherein the ingredient is selected from a group consisting of chicken, beef, lamb, chicken meal or lamb meal, corn, rice, bone meal, fish meal, fish, egg product, beef, beef meal, corn gluten meal, poultry by-product meal, wheat flour, beef tallow, maple syrup, honey, apple, flaxseed, flaxseed meal, rice bran and germ, oats, barley, and wheat bran.

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: 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: A pet treat includes an outer layer of meat and an inner layer of rawhide that is surrounded by the outer layer of meat. During a dehydration step that is performed for more than twenty-four hours, the rawhide is flavored by liquid seeped from the meat.

Abstract: The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.

Abstract: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil streams are obtained by extraction during conventional corn dry milling. De-oiled whole grain products are disclosed.

Abstract: Stabilized whole grain corn products and a method and system of preventing rancidity in whole grain corn products are provided. Whole kernels of corn are fractured into a plurality of pieces and heat treated to inactivate rancidity causing enzymes to produce whole grain corn products of which more than about 40% by weight passes through a size 8 screen. The stabilized whole grain corn products can be milled to produce whole grain grits, meal and flour.

Abstract: A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is described. Moreover, the vectors containing such sequence, that having regulation elements activated in a controlled way determine its tissue- and stage-specific expression are further described. The vegetal cells and the plants transformed with the afore mentioned vectors, as well as the production processes of functional foods, vegetal milks, and human lactoferrin, utilizing them are also described.