Entries |
Document | Title | Date |
20080213455 | Intercalated Clays - The invention relates to interspersed clay, comprising clay and a seaweed extract used as an interspacing component, particularly an ulva extract. The invention also relates to a method for the preparation thereof and to foodstuffs and nanocomposites comprising said interspersed clay. | 09-04-2008 |
20080260932 | Corn Plant and Seed Corresponding to Transgenic Event MON89034 and Methods For Detection and Use Thereof - The present invention provides a transgenic corn event MON89034, and cells, seeds, and plants comprising DNA diagnostic for the corn event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said corn event in a sample, methods for detecting the presence of said corn event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said corn event in a sample, growing the seeds of such corn event into corn plants, and breeding to produce corn plants comprising DNA diagnostic for the corn event. | 10-23-2008 |
20080274260 | Sclerotinia-resistant Brassica - The invention provides | 11-06-2008 |
20080274261 | Sclerotinia-resistant Brassica - The invention provides | 11-06-2008 |
20080280011 | Sclerotinia-resistant Brassica - The invention provides | 11-13-2008 |
20080280012 | Sclerotinia-resistant Brassica - The invention provides | 11-13-2008 |
20080280013 | Sclerotinia-resistant Brassica - The invention provides | 11-13-2008 |
20080280014 | Sclerotinia-resistant Brassica - The invention provides | 11-13-2008 |
20080280015 | Sclerotinia-resistant Brassica - The invention provides | 11-13-2008 |
20080280016 | Sclerotinia-Resistant Brassica - The invention provides | 11-13-2008 |
20080280017 | Sclerotinia-resistant Brassica - The invention provides | 11-13-2008 |
20080280018 | Sclerotinia-Resistant Brassica - The invention provides | 11-13-2008 |
20080286434 | Sclerotinia-resistant Brassica - The invention provides | 11-20-2008 |
20080292773 | Stable starches for contributing dietary fiber to food compositions - The present invention relates to the use of a modified starch to increase the dietary fiber content of food compositions processed under harsh conditions. By using certain modified starches, food formulations may be harshly processed while retaining substantial dietary fiber. Further, such modified starches provide dietary fiber without the negative effects on textural or organoleptic properties of the food compositions which are typically associated with the addition of other dietary fiber sources. | 11-27-2008 |
20080305238 | Sclerotinia-resistant Brassica - The invention provides | 12-11-2008 |
20090011113 | DIACYLGLYCEROL ACYLTRANSFERASE NUCLEIC ACID SEQUENCES AND ASSOCIATED PRODUCTS - The present invention is directed to polypeptides and nucleic acid sequences related thereto, and methods to purify, obtain, and use such molecules in genetic engineering applications. More specifically, the present invention relates to polypeptides associated with the production of triacylglycerols in plants and fungi. | 01-08-2009 |
20090022876 | PROCESS FOR PREPARATION OF PLANT TISSUES OF PROCESSED BEANS, GRAINS, UNUTS/SEEDS, VEGETABLES OR FRUITS, PLANT TISSUES OF PROCESSED BEANS, GRAINS, NUTS/SEEDS, VEGETABLES OR FRUITS, AND PROCESSED FOOD PREPARED USING THE PLANT TISSUES - The main purpose of this invention is to provide a simple and effective method of manufacturing plant tissues of “processed beans and so on” containing abundant cell tissues without using enzyme such as pectinase, which makes possible that dispersing cells of plant tissues of “beans and so on” as single cells without destruction of cell membrane, can maintain intracellular nutrients of plant tissues of “beans and so on” in the cell, and a smell characteristic to plant tissues of “beans and so on” is hardly present. | 01-22-2009 |
20090130290 | Flavored Licorice Root Segments - Disclosed herein is a method of preparing flavored licorice root segments for consumption. Licorice roots are segmented to a predefined length to obtain licorice root segments. A flavoring mixture for flavoring the licorice root segments is prepared by mixing a flavoring substance and a carrier substance. The flavoring mixture may comprise about 1 part to about 40 parts by weight of the flavoring substance and about 100 parts by weight of the carrier substance. The flavoring substance contains flavoring elements. The carrier substance receives the flavoring elements from the flavoring substance in the prepared flavoring mixture. Flavor is imparted to the licorice root segments by immersing the licorice root segments in the prepared flavoring mixture. The received flavoring elements are transferred from the carrier substance to the licorice root segments. The transferred flavoring elements are absorbed by the immersed licorice root segments to yield flavored licorice root segments for consumption. | 05-21-2009 |
20090142471 | PLANT ISOFLAVONOID HYDROXYLASES AND METHODS OF USE THEREOF - The invention provides plant isoflavonoid hydroxylase coding sequences. Also provided are constructs comprising these sequences, plants transformed therewith and methods of use thereof. In certain aspects of the invention, plants transformed with the nucleic acids are provided exhibiting improved pest and disease resistance. Plants provided by the invention may also exhibit improved nutritional qualities. | 06-04-2009 |
20090196976 | NOVEL USE OF CAPSAICIN - The invention concerns a new application of capsaicin found in peppers. More precisely, the invention is based on a system with the help of which capsaicin present in peppers is introduced into foodstuff that is suitable for human consumption, for example water, mineral water, fruit juices, dairy products or wines. The invention also deals with the process that introduces capsaicin into foods, as well as with the capsaicin-containing products produced this way. | 08-06-2009 |
20090208633 | Protein Composition for Meat Products or Meat Analog Products - This invention relates to a protein composition and to the use of the protein composition in meat products, vegetable products, and fruit products. This invention also relates to a process for preparing the protein composition. Further, this invention relates to a meat product containing the protein composition and the process for making the same by the combination of the protein composition, a meat source, and water, such that a meat product is obtained having a texture similar to that of intact muscles. | 08-20-2009 |
20090220670 | PROMOTER-BASED SILENCING - The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide. | 09-03-2009 |
20090280234 | Tomatoes Having Reduced Polygalacturonase Activity Caused by Non-Transgenic Mutations in the Polygalacturonase Gene - A series of independent non-transgenic mutations found in the fruit PG gene of tomato; tomato plants having these mutations in their fruit PG gene; and a method of creating and identifying similar and/or additional mutations in the PG gene by screening pooled and/or individual tomato plants. The tomato plants of the present invention exhibit reduced PG enzyme activity and fruit that soften more slowly post harvest without having the inclusion of foreign nucleic acids in their genomes. | 11-12-2009 |
20090291190 | HYBRID CORN PLANT AND SEED PP79702 - This invention provides hybrid maize plant designated PP79702. This invention further provides hybrid seed of PP79702, hybrid plants produced from such seed, and variants, mutants, and trivial modifications to hybrid PP79702, as well as methods of using the hybrid and products produced from the hybrid. | 11-26-2009 |
20090317534 | HYBRID CORN PLANT AND SEED PP59601 - This invention provides hybrid maize plant designated PP59601. This invention further provides hybrid seed of PP59601, hybrid plants produced from such seed, and variants, mutants, and trivial modifications to hybrid PP59601, as well as methods of using the hybrid and products produced from the hybrid. | 12-24-2009 |
20090324797 | MODULATING PLANT OIL LEVELS - Methods and materials for modulating (e.g., increasing or decreasing) oil levels in plants are disclosed. For example, nucleic acids encoding oil-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased oil levels and plant products produced from plants having increased oil levels. | 12-31-2009 |
20100047429 | METHOD OF PRODUCING SAUTEED VEGETABLES - Sautéed vegetables are used as a building block in the preparation of sauces, soups and meal solutions and are easily prepared on a kitchen scale. On scaling up the same method used at kitchen scale to industrial scale, the problem of heat transfer results in vegetables either not browning and developing the savoury and caramelised flavour of sautéed vegetables or becoming soggy and limp from over cooking. This problem is solved by using a process for the preparation of a food composition, such as sautéed vegetables, comprising the steps of: (a) comminuting a first portion of the composition of 70-97% by weight to a particle size of 1-20 mm in diameter, wherein the first portion comprises at least one raw vegetable selected from the group consisting of alliums, carrots, mushrooms, celeriac, fennel and Jerusalem artichoke; (b) comminuting a second portion of the composition of 30-3% by weight to a particle size of less than 1 mm in diameter, wherein the second portion comprises at least one raw allium; (c) heating the second portion in oil to a temperature of 100-140 degrees Centigrade thereby to reduce the water content of the said portion to less than 20% by weight; and then (d) combining the first portion and the second portion, wherein the weight ratio of the second portion and the oil is at least 75:25. | 02-25-2010 |
20100068371 | Stable, tasty, and attractive gourmet culinary item based upon air-dried and genuine caviar and method of making - A stable, tasty, and attractive gourmet culinary item and method of making. The item includes a foodstuff and caviar. The caviar is air-dried for preventing a need for refrigeration that could damage the foodstuff, is genuine, and is combined with/disbursed in the foodstuff. | 03-18-2010 |
20100092652 | APPARATUS AND METHOD FOR TREATING ORGANIC WASTE AND ORGANIC MATERIAL OBTAINED BY THE TREATMENT METHOD - A technique by which various types of organic waste can be easily treated so as to obtain a reusable material. An apparatus is provided which comprises a vessel ( | 04-15-2010 |
20100098829 | FRUIT AND VEGETABLE SNACKS - The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying. | 04-22-2010 |
20100112184 | Coating solution, and manufacturing method and apparatus thereof - There is provided a coating solution which can efficiently take in dietary fiber at high concentration. A manufacturing method and apparatus of the coating solution are provided. According to this method, the coating solution having high viscosity can be obtained. According to this apparatus, even if the added amount is larger compared to the amount of rice, a large amount of coated rice can be continuously manufactured without causing the clogging in the flow of rice and the coating solution in the apparatus and the binding of rice. | 05-06-2010 |
20100143568 | SPREADABLE FOOD PRODUCT AND A MANUFACTURING PROCESS THEREFOR - Processes for producing a spreadable food product which has a nut-like taste but is allergen-free or has low-allergenicity are provided. The processes includes the steps of grinding a plant material to produce a flour with a mean particle size of less than 100 m and subjecting the flour to an elevated temperature. Typically, the plant material is a non-nut plant material. Also provided are compositions for a spreadable food product produced according to the processes of the invention. A particular application of this process is a spreadable food product which is suitable for consumption by individuals with allergies and in particular, nut allergies. | 06-10-2010 |
20100159112 | Method and System for Producing Viscous Fruit Product - Described herein are a method and system for cooking viscous fruit product composed of a high proportion of fruit from a fruit based slurry. The method includes heating the slurry in a heat exchanger, and subjecting the slurry to a vacuum in a vacuum chamber. The vacuum removes moisture from the slurry. The system includes a heat exchanger for heating the slurry to promote evaporation, and a vacuum chamber fluidly coupled to the heat exchangers. The vacuum chamber generates a vacuum that removes moisture from the slurry. Using the described method and system, a viscous intermediate fruit product composed of a high proportion of fruit, as high as 100% fruit, can be made. The viscous intermediate fruit product can subsequently be formed into consumable end fruit products. | 06-24-2010 |
20100196582 | SOYBEANS WITH REDUCED ISOFLAVONES - Non-naturally occurring soybean plants and seeds having reduced isoflavones are provided. A series of independent non-transgenic human-induced mutations found in one or more isoflavone synthase genes of soybean; soybean plants having these mutations in one or more isoflavone synthase genes; and a method of creating and finding similar and/or additional mutations of the isoflavone synthase gene by screening pooled and/or individual DNA of soybean plants. The results are soybean plants and seeds having reduced isoflavones. | 08-05-2010 |
20100227041 | PEPPER PLANT - The present invention generally relates to seedless pepper (SLP); and more specifically, it pertains to male sterile pepper plants having unique characteristics including the capability of growing edible seedless fruits, wherein the “seedless” trait is controlled by a genetic determinant independent of exogenous factors. | 09-09-2010 |
20100330252 | Semi-finished product of edible mushrooms, method of its production and use - 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. | 12-30-2010 |
20110159168 | Non-transgenic Tomato Varieties Having Increased Shelf Life Post-Harvest Due to Alterations in Beta-Galactosidase 4 - The present invention provides a series of independent human-induced, non-transgenic mutations found in at least one tomato β-galactosidase 4 gene, tomato plants having these mutations in at least one of their tomato β-galactosidase 4 genes, and a method of creating and identifying similar and/or additional mutations in the tomato β-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 β-galactosidase 4 genes. | 06-30-2011 |
20110217445 | MUSHROOM FOOD ARTICLE AND PROCESS OF MAKING THE SAME - The present invention provides a foodstuff and methods and systems of making the same. | 09-08-2011 |
20110318470 | Method For Improving Plant Health - A method for improving the health of a plant, which method comprises treating the plant and/or the locus where the plant is growing or is intended to grow and/or the plant propagules with a plant health improving amount of at least one benzoyl-substituted alanine compound (A) of the formula I. | 12-29-2011 |
20110318471 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation. | 12-29-2011 |
20120064222 | FOOD ADDITIVE - The present invention relates to a food additive, and more particularly to a food additive that can be used to reduce the sodium content of a food additive or foodstuff. The food additive may include potassium and/or sodium citrate, sodium gluconate, potassium chloride, and optionally disodium inosinate or guanylate. | 03-15-2012 |
20120121792 | Ready to Cook Instant Cooking Indian Curry Masala Preparation - A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required. | 05-17-2012 |
20120128860 | PREPARATION OF VEGETABLE MATERIAL AND FOOD PRODUCTS - The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as food products comprising the vegetable material. The advantage of the method is that the vegetable material remains green longer during storage of the food product. | 05-24-2012 |
20120135127 | DISPERSION HAVING PARTICLES OF GANODERMA LUCIDUM - A dispersion includes a liquid medium and particles of a fruit body of | 05-31-2012 |
20120164303 | FERTILISATION INDEPENDENT FRUIT FORMATION IN TOMATO - The invention relates to tomato plants which may comprise the trait fertilization independent fruit formation, which may be obtainable by introgression from a plant, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631. Such tomato plant may be obtainable by crossing plants, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631, with a plant not showing the trait to obtain an F1 population; selfing plants from the F1 population to obtain an F2 population; preventing pollination of the F2 plants and allowing fruit formation to occur; and selecting plants producing fruits as plants showing fertilization independent fruit formation. The invention further relates to parthenocarpic fruits, seeds of the plants and propagation material of the plant. | 06-28-2012 |
20120164304 | CELERY MORPHOLOGY - The invention relates to a celery plant ( | 06-28-2012 |
20120207911 | LETTUCE VARIETY MULTIRED 54 - The present invention relates to plants of a lettuce variety NUN 09054 LT (referred to as “MULTIRED 54”) and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding methods. Moreover, the invention relates to a method for producing a lettuce plant containing in its genetic material one or more transgenes. | 08-16-2012 |
20120258233 | GENE SILENCING - The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide. | 10-11-2012 |
20120295011 | BANANA PROMOTERS - This invention provides promoter sequences that are useful for modulating transcription of a desired polynucleotide and/or in the construction of recombinant genes for plant transformation to enable expression of foreign or endogenous coding sequences in plants. The promoters are functional in a both monocotyledonous and dicotyledonous plant species and are active in a wide range of vegetative or generative plant organs. The invention also provides a polynucleotide construct comprising a promoter of the invention operably linked to a foreign or endogenous polynucleotide encoding a protein of interest or a transcript capable of modulating expression of a target gene. The invention is further concerned with transformed plant cells, as well as differentiated plants, plant parts, plant tissues or plant seeds containing the construct. | 11-22-2012 |
20120308713 | NOPAL KIMCHI - The present invention relates to nopal kimchi which is prepared with the addition of nopal and tuna juice which are familiar to Americans or Central and South Americans, thereby facilitating consumption by foreigners due to the alleviation of the spicy taste and smell unique to kimchi and enhancing the health of a person eating the same due to the nutrients contained in nopal and tuna. According to the present invention, the nopal kimchi comprises salted Chinese cabbage, salted nopal, and a kimchi seasoning containing tuna juice. The salted Chinese cabbage is prepared by adding 90-120 parts by weight of sea salt to 600-800 parts by weight of Chinese cabbage and salting the same for 5-7 hours. The salted nopal is prepared by adding 12-18 parts by weight of sea salt to 120-160 parts by weight of nopal, and salting the same for 0.5-1.5 hours. The kimchi seasoning containing tuna juice comprises 120-160 parts by weight of chopped radish, 40-50 parts by weight of Welsh onion, 20-25 parts by weight of chopped garlic, 10-13 parts by weight of chopped ginger, 24-30 parts by weight of chopped undried red pepper, 35-30 parts by weight of cooked rice, 22-25 parts by weight of myeolchi aekjeot (anchovy-based fish sauce), 6-9 parts by weight of saeujeot (salted fermented shrimp), 25-30 parts by weight of powdered hot pepper, 60-70 parts by weight of tuna juice, and 2-5 parts by weight of dried sesame seeds mixed with salt. | 12-06-2012 |
20120328764 | LETTUCE VARIETY 79-190 OR 79-107 RZ - The present invention relates to a | 12-27-2012 |
20130071544 | Food Products, Seasonings and Processing Methods Thereof - The systems and methods described herein relate generally to food processing, and more specifically to commercial processes for preparing foods. A homogeneous liquid seasoning salt composition described herein comprises a diluent, either or both water and oil, salt in concentration range of 1.5%-25% wt, at least one binder, seasoning, and flavoring collectively in concentration range of 1.5%-40% wt, the composition of which is useful as a low cost flavoring for food products while simultaneously providing and/or enhancing juiciness for comestibles. The process for seasoning and preparing of foods described herein comprises the steps of providing a food product seasoned with a liquid seasoning composition, providing a food conveyor to convey the food product through the various steps of the process wherein the food product is seasoned with a liquid salt blend, cooking the food product; and chilling the food product. | 03-21-2013 |
20130108771 | LETTUCE VARIETY 79-25 RZ | 05-02-2013 |
20130149426 | LETTUCE VARIETY 45-89 RZ, "CALEDONAS" - The present invention relates to a | 06-13-2013 |
20130164431 | LETTUCE VARIETY 79-69 RZ "TRIPLEX RZ" - The present invention relates to a | 06-27-2013 |
20130171323 | LETTUCE VARIETY 45-21 RZ, LORQUINAS RZ - The present invention relates to a | 07-04-2013 |
20130177693 | LETTUCE VARIETY 45-32 RZ, UMBRINAS RZ - The present invention relates to a | 07-11-2013 |
20130183430 | LETTUCE VARIETY 81-97 RZ, LOUXAL RZ - The present invention relates to a | 07-18-2013 |
20130183431 | LETTUCE VARIETY 41-26 RZ, "REVERTE RZ" - The present invention relates to a | 07-18-2013 |
20130189418 | LETTUCE VARIETY 79-33 RZ, EXCITE RZ - The present invention relates to a | 07-25-2013 |
20130189419 | FERTILISATION INDEPENDENT FRUIT FORMATION IN TOMATO - The invention relates to a tomato plant which may comprise the trait fertilization independent fruit formation wherein said trait may be obtainable by introgression from a plant, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631. Such tomato plant may be obtainable by crossing plants, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631, with a plant not showing the trait to obtain an FI population; selfing plants from the FI population to obtain an F2 population; preventing pollination of the F2 plants and allowing fruit formation to occur; and selecting plants producing fruits as plants showing fertilization independent fruit formation. The invention further relates to the parthenocarpic fruits, to seeds of the plants and to propagation material of the plant. | 07-25-2013 |
20130224368 | MUSHROOM FOOD ARTICLE AND METHOD OF MAKING THE SAME - The present invention provides a food article and methods and systems of making the same. | 08-29-2013 |
20130230635 | PERONOSPORA RESISTANCE IN SPINACIA OLERACEA - The present invention relates to a spinach plant which may comprise a single dominant gene which confers resistance to | 09-05-2013 |
20130243931 | MULTILEAF SPINACH - The invention relates to spinach plants comprising a multileaf trait. The invention provides methods and compositions for generating such spinach plants with multileaf trait. The invention also provides seed and plants of spinach with multileaf trait. The invention thus relates to the plants, seeds and tissue cultures of spinach with multileaf trait, and to methods for producing a spinach plant produced by crossing such plants with themselves or with another spinach plant, such as a plant of another genotype. The invention further relates to parts of such plants, including the leaf and gametes of such plants. | 09-19-2013 |
20130266719 | NEW LETTUCE PLANT - The present invention relates to lettuce plant that comprises leaves of substantially the same area from the inner to the outer leaves. The lettuce plant according to the invention comprises a trait that control the head formation and thus allows the lettuce not form a compact head and having leaves well separated and of substantially the same length and width. The lettuce plant can be advantageously used in the fresh cut industry for the manufacture of packaged salads. | 10-10-2013 |
20130287926 | LOW SODIUM SALT SUBSTITUTE COMPOSITIONS - Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same. | 10-31-2013 |
20140065286 | LETTUCE VARIETY 79-86 RZ WINTEX RZ - The present invention relates to a | 03-06-2014 |
20140065287 | HYBRID SPINACH VARIETY 51-335 RZ - The present invention relates to a | 03-06-2014 |
20140072693 | LETTUCE LINE PS 06518893 - The invention provides seed and plants of the lettuce line designated PS 06518893. The invention thus relates to the plants, seeds and tissue cultures of lettuce line PS 06518893, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line PS 06518893 with itself or with another lettuce 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 lettuce line PS 06518893, including the gametes of such plants. | 03-13-2014 |
20140134318 | METHOD AND PLANT FOR THE PRODUCTION OF APPLE SAUCE - Method for the production of apple sauce including the following steps:
| 05-15-2014 |
20140141148 | LETTUCE VARIETY 45-171 RZ - The present invention relates to a | 05-22-2014 |
20140178560 | METHOD FOR THE PRODUCTION OF POWDERED OLIVE - The subject of this invention is the production process of whole olive powder with easily pourable properties and natural olive powder that is produced with this processes. Olive and olive oil are used by human beings with different receipts and forms of utilization for more than thousands years. But powdered form of olive production from whole olives was not encountered. When whole olives are ground to obtain a powder, the intracellular oil is released and turn ground olives into a paste. It is impossible to obtain a dry powdered olive product from whole and not deoiled olives that does not release oil during its shelf life, without aggregating and protecting its powdered form just by grinding. The powder obtained from whole olives is more rich from olive oil in vitamins, minerals, fiber, and phenolic substance and it is superior in olive oil than various powders obtained from olive oil wastes as it also contains purest olive oil that has not passed any extraction processes. By the method that has been developed in this invention, an easily pourable, minimally processed natural olive powder has been obtained from dried and whole olives. | 06-26-2014 |
20140193568 | COMMERCIAL LETTUCE PACKAGING IN THE FIELD - Lettuce can be commercially packaged in the field using a wrap that has a body with an opening, and an elastomeric portion around the opening. The elastomeric portion of the wrap is stretched wide enough to place the head into the wrap. The head is placed into the body of the wrap, and the stretched elastomeric portion is released. The relaxed elastomeric portion holds the wrap around the head. | 07-10-2014 |
20140272083 | RED SPINACH PLANT - The present invention relates to a spinach plant ( | 09-18-2014 |
20140272084 | LETTUCE VARIETY 45-125 RZ - The present invention relates to a | 09-18-2014 |
20140272085 | LETTUCE VARIETY PASCAL RZ (79-110 RZ) - The present invention relates to a | 09-18-2014 |
20140272086 | LETTUCE VARIETY 45-149 RZ - The present invention relates to a | 09-18-2014 |
20140272087 | LETTUCE VARIETY STEFANO RZ (79-93 RZ) - The present invention relates to a | 09-18-2014 |
20140272088 | RESISTANCE AGAINST LEVEILLULA TAURICA IN PEPPER - The present invention relates to a pepper plant ( | 09-18-2014 |
20140295050 | STUFFED, FLAVORED AND PACKAGED OLIVES - The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives. | 10-02-2014 |
20140328994 | POTATO CULTIVAR E12 - A potato cultivar designated E12 is disclosed. The invention relates to the tubers of potato cultivar E12, to the seeds of potato cultivar E12, to the plants of potato E12, to the plant parts of potato cultivar E12, to food products produced from potato cultivar E12, and to methods for producing a potato plant produced by crossing potato cultivar E12 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety E12, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar E12 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar E12 with another potato cultivar. | 11-06-2014 |
20140342081 | TOMATOES THAT SOFTEN MORE SLOWLY POST-HARVEST DUE TO NON-TRANSGENIC ALTERATIONS IN AN EXPANSIN GENE - 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. | 11-20-2014 |
20140363560 | HYDROCOLLOIDS COPROCESSED WITH CELLULOSIC FIBERS WHEN BEING SHEARED INTO HIGHLY REFINED CELLULOSE - An improved method refines cellulose to produce a highly refined cellulosic material in combination with a hydrocolloid. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an agent to modify the fiber (e.g., a mild alkalizing or alkaline agent and/or solution) using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume. The mass of fiber is combined with a hydrocolloid and the combined mass is then sheared is dried to produce the Highly Refined Cellulose in an intimately associated or bound structure with the hydrocolloid. The highly refined fiber/hydrocolloid product can also provide excellent thickening properties to a degree unexpected from simple additive effects of the materials. The unique methodology in the combining of the ingredients surprisingly affects the final properties of the combined materials. | 12-11-2014 |
20150050415 | PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT - The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable. | 02-19-2015 |
20150147458 | PROCESSED FOOD COMPOSITIONS TO FACILITATE INDEPENDENT AND DIGNIFIED DINING - Methods and systems for preparing a processed food composition that is sized and shaped to facilitate independent dining are presented. A method, in one embodiment, includes selecting cooked menu items, combining them using a grinder or food processor into a mixture, and then shaping the mixture into a processed food composition that includes one or more substantially graspable sizes and shapes. The cooked menu items selected for mixing may include protein, carbohydrate, and/or vegetable, producing a food composition that is substantially nutritionally balanced. The system may include a food processor, such as a grinder or mixer, and a shaping tool for forming the combined foods into desired shapes and sizes. | 05-28-2015 |
20150289542 | Method for Texturing Vegetable Fibres and Proteins - The present invention relates to a method for providing a meat substitute composition, comprising providing plant fibers having a water content of at least wt % and mixing with vegetable protein, followed by extruding the homogeneous dough in a co rotating twin screw extruder having intermeshing screws under addition of water, and texturing the extrudate in a container wherein the extrudate is subjected to a temperature of between 50° C. to 10 20° C. and a pressure of between 10 to 70 bar for a time period of 2 to 20 minutes, thereby providing the meat substitute composition. | 10-15-2015 |
20150335046 | Methods for improving rice nutrition via manipulation of starch crystalline structure and nutrient penetration treatment - The methods of the invention provide improved rice grain nutrition by manipulation of the rice starch crystalline structure leading to easier penetration of nutrients into the rice grain and enhancement of rice grains with nutrients, thereby creating enhanced rice grain products. In addition, methods of direct delivery of nutrients into rice grains are also presented. | 11-26-2015 |
20160039598 | REUSABLE PLASTIC CONTAINER FOR SHIPPING OF PRODUCE - A collapsible, reusable plastic container that can be used for the storage and transportation of produce, having dimensions optimized for such storage and transportation and for folding down of the container. The container may also have a novel footprint for “six-down” stacking. The container may also be designed to provide increased ventilation to its contents during storage and transport. The container may also have a sample door with a clip for easy access to the produce contained in the container when it is stacked among other containers. The container may also have a latch system to secure its endwalls and sidewalls in an erected configuration during storage and transport. The container may also have lead-in in its dimensions to facilitate stacking and de-stacking of containers. | 02-11-2016 |
20160066601 | EDIBLE 3D PRINTER FILAMENT - The present invention relates to an edible 3D printer filament that incorporates an active ingredient such as an oil extract for taste, odor or medicinal benefit, and which is capable of retaining this benefit, despite the repeated thermal extrusion involved in 3D printing. The filament is made by mixing the active ingredient extraction with polyvinylpyrrolidone (PVP), starch, and super disintegrant, and spray drying the result to a powderized form. The powderized water soluble polymer with active ingredient is mixed with excipient ingredients including a plasticizer, colored/dyed arabic gum, a gelling agent, fillers, flour, a binding or thickening agent (which also gives the benefit of being, a stabilizer), a lubricant, and a preservative, and is heated. The result is hot melt extruded into a filament with a diameter of 1.75 mm or 3 mm. When printed, the thermoplastic has good strength, stiffness, and physical properties, and can be 3D-printed in any shape. | 03-10-2016 |
20160066607 | VEGETABLE BASED PRODUCTS AND USES THEREOF - Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided. | 03-10-2016 |
20160165934 | COFFEE FRUIT PRODUCTS AND PROCESSING | 06-16-2016 |
20180020711 | METHOD FOR THE CULTIVATION OF PLURIENNIAL PLANTS BELONGING TO THE CARDUEAE TRIBE AND FOR THE INTEGRATED RECOVERY OF INULIN, SEEDS AND BIOMASS FROM THE SAID PLANTS | 01-25-2018 |