A substitute food product for potatoes is made of fresh plantain and/or green banana, and a production process for such a product is shown.

A substitute food product for potatoes is made of fresh plantain and/or green banana, and a production process for such a product is shown.

The present disclosure provides for a method scalable extraction of carotenoids, such as lutein and zeaxanthin from corn products utilizing pressurized hot water extraction (PHWE) which uses high pressures and temperatures to change solvent properties of water and force unlikely extractions of desired products.

The present disclosure provides for a method scalable extraction of carotenoids, such as lutein and zeaxanthin from corn products utilizing pressurized hot water extraction (PHWE) which uses high pressures and temperatures to change solvent properties of water and force unlikely extractions of desired products.

Disclosed herein is a method of preparing a seeded biomaterial scaffold. The method comprises combining a biomaterial scaffold and a plurality of cells to provide a mixture; and applying a pressure to the mixture to thereby cause the plurality of cells to infiltrate the scaffold, thereby forming the seeded biomaterial scaffold.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Provided is a compound and composition capable of increasing a sugar content in a fruit by a simple method, without being restricted by a cultivation area of a plant or a climatic environment. The agent for increasing a sugar content in a fruit of a plant comprises a compound represented by the formula MX as an active ingredient, wherein M represents alkali metal ion or alkaline earth metal ion, and X represents carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion, or pyrophosphate ion.

A coated foodstuff is made using two starch components. One is a spray cooked agglomerated waxy corn starch as having a peak time to hydration viscosity of between about 5.5 and about 7.5 minutes. The snack has unique expansion and hardness properties compared to coatings made from other corn starches, in embodiments the snack has a coating that expands to between about 1.7 and about 2.6 mm, a hardness of between about 3000 and about 3750 grams, or a hardness-to-expansion ratio of about 1200:1 to about 2200:1 g/mm.