| Entries |
| Document | Title | Date |
|---|
| 20080279983 | PROCESS FOR IMPROVING PRODUCTS OF DRY MILLING - Processes for improving the properties of byproducts of dry milling are described. In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ tissue, has increased oil content. In a process, short soak times and lower temperatures are used as compared to traditional wet milling processes, and results in a byproduct that has both increased protein dispersibility index and increased oil content. Lower pH may further increase oil and protein dispersiblity index levels. When a higher pH is used, protein dispersiblity increases, regardless of the temperature of the soaking liquid. | 11-13-2008 |
| 20100055241 | FENUGREEK SEED HAVING REDUCED BITTER TASTE AND METHOD FOR PRODUCING THE SAME - It is an object of the present invention to obtain fenugreek seeds having reduced bitter taste without causing significant changes in non-bitter components contained in fenugreek seeds. | 03-04-2010 |
| 20100203194 | FEMENTED FOOD PRODUCT - The present invention relates to a fermented food product, which comprises defatted flax-seed as main raw material. Suspension of defatted crushed flaxseed or crushed and milled flaxseed, optionally supplemented with other cereals or plant seeds or flaxseed fractions, is fermented by a starter culture which comprises probiotic bacteria, and seasoned and stabilized, whereby a spoonable or thinkable fermented snack product is obtained. | 08-12-2010 |
| 20100310719 | Manufacture of seed derivative compositions - A method is used to separate fractions from a seed. This can be done by:
| 12-09-2010 |
| 20110081448 | PROCESS FOR TREATING VANILLA BEANS - There is provided a process for the preparation of cured vanilla bean pieces comprising steps of: i) blanching vanilla beans; ii) optionally cooling the blanched vanilla beans of step i); iii) comminuting the blanched vanilla beans of steps i) or ii); iv) incubating the comminuted pieces of step iii); and v) drying the incubated pieces of step iv). | 04-07-2011 |
| 20110244078 | Mustard Compositions - A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil. A flour including a mustard flour, wherein the mustard flour is substantially free of sinalbin. | 10-06-2011 |
| 20110262593 | FERMENTATION PROCESS - Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] | 10-27-2011 |
| 20120177781 | METHOD FOR SOFTENING BEANS - A method of softening beans and the beans softened by the said method are provided. The method uses two or more types of enzymes selected from cellulase, hemicellulase and pectinase to produce softened beans having a compressive strength of 6.0×10 | 07-12-2012 |
| 20130337114 | Fermentation Process - Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] | 12-19-2013 |
| 20140302198 | METHOD FOR THE FORMULATION OF A GEL-FORMAT FOODSTUFF FOR USE AS A NUTRITIONAL FOODSTUFF ENRICHED WITH PEPTIDES AND MALTODEXTRINS OBTAINED FROM QUINOA FLOUR - Disclosed is a process to extract peptides and maltodextrins from | 10-09-2014 |
| 20160128357 | COMPOSITIONS COMPRISING FERMENTED SEAWEED AND/OR ALGAE - The present invention relates to compositions comprising fermented seaweed and/or algae. The invention also relates to processes for providing such compositions, wherein the fermentation times are prolonged to increase bioavailability of the nutrients. | 05-12-2016 |
| 20160192695 | EQUIPMENT AND METHOD FOR PRODUCING FIBER FEED BY USING PALM-PROCESSING BY-PRODUCTS | 07-07-2016 |
