The invention is the production method of the cigkoftes which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing, characterized in that; it comprises the process steps of, - calculating the ratio of the vitamin-mineral to be added to the mixture by weight in mg (milligram), - After calculation, dissolving the prepared vitamin-mineral in certain solvents, - Adding the dissolved vitamin-mineral to the mixture, composition in the non-heat treatable step of the process, - Mixing it with a tool or by hand in order to homogenize the vitamin-mineral with cigkofte composition, - Quick-freezing the vitamins and minerals that are homogeneous in mixed composition at a temperature of -40° in an oxygen-free environment at 760 mmHg (millimetre mercury) pressure without degradation.

The present invention concerns the preparation of a food product from waste from the beer production process.

The present invention relates to an extract from lettuce (Lactuca sativa), in particular of stalk lettuce (Lactuca sativa var. angustana), comprising 2-acetyl-1-pyrroline and, optionally, precursors of 2-acetyl-1-pyrroline as well as flavoring compositions comprising such an extract and a method for the preparation of such an extract. The invention further concerns the use of such an extract as a taste or flavor ingredient in a consumer product and a method of enhancing, improving, modifying the taste or flavor of a consumer product by making use of such an extract.

【課題】課題は優れたゲル形成性や歯応え感を有する改質タンパク質を提供することである。解決手段は植物を焼成することによって得られるミネラル製剤用原料を有効成分として含有し、原料が蕎麦の種皮、葉又は茎の焼成物であり、タンパク質に添加することにより得られる。

The present invention relates to the field of beverages or beverage bases, in particular to the field of health beverages. The beverage or beverage base is produced by preparing an aqueous extract of unmalted cereal grains. Fermenting the aqueous extract by cold contact fermentation and/or with inactivated yeast to obtain a fermented aqueous extract. The aqueous extract or fermented aqueous extract is then mixed with a juice, to obtain an alcohol free or low alcohol beverage or beverage base with desirable ingredients.

A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 degrees Celsius; creating a plasticizing water-based film surrounding the cooked pasta; adding an accompaniment to the pasta to create a mixture; adding the mixture to a mold; heating the molded mixture; and removing the heated molded mixture from the mold.

This invention relates to methods for increasing carbon fixation, increasing biomass production and/or increasing abiotic stress tolerance in a plant comprising: introducing into a plant, plant part, and/or plant cell a heterologous polynucleotide encoding a ferredoxin polypeptide and/or a heterologous polynucleotide encoding a biotin ligase polypeptide to produce a stably transformed plant, plant part, and/or plant cell, wherein said heterologous polynucleotides are from a bacterial and/or an archaeal species. Further provided are plants, plant parts and plant cells produced by the methods of the invention.

The present invention relates to a novel process for producing hemicellulose fractions from cereal crops, comprising pressurized hot water extraction of hemicellulose fractions from cereal crops in combination with subsequent enzymatic treatments and/or subsequent membrane ultrafiltration to further purify the extracts. The novel process described herein allows for sustainable and scalable extraction and isolation of valuable hemicellulose fractions, especially arabinoxylans (AXs), from cereal side products. The process allows the selective fractionation of arabinoxylans based on their molecular structure and inherent functionalities, which can e.g. be used for the preparation of carbohydrate-based materials with functional properties.

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

The present invention relates to a method of preparing an instant corn-based beverage base product, as well as the product composition. The method includes: a. selecting a high shear mixer having one or more chopper devices; b. preparing a pre-mix of sugar and lecithin; c. adding to said mixer half of total sugar content, the pre-mix sugar/lecithin and then second half of sugar, and operating said mixer at maximum speed for about 5 minutes, chopper devices on; d. Adding salt, coloring and further sweetener; and operating said mixer at maximum speed for about 3 minutes, chopper devices on; e. adding modified corn starch and other powdered ingredients, such as composed gums; and operating said mixer at maximum speed for about 3 minutes, chopper devices off; f. discharging the resulting instant corn-based beverage base product from said mixer.