An extruded food product comprising at least one partially defatted oil seed and an antioxidant.

The present invention discloses a nutritional dietary formulation with an appropriate weight of weeds comprising whole weed Amaranthus retroflexus (pigweed), whole weed Taraxacum officinale (dandelion) excluding unwanted parts of the roots, whole weed Urtica dioica (stinging nettles) excluding its nettles, and whole weed Chenopodium album (lamb's quarters), in the ratio of 5:4:2:4 and corn meal in amount of 250 grams. It is prepared from ubiquitously available and otherwise discarded weeds and cornmeal. Thus, it is economical. Further, it is a wholesome meal that supplies calories both quantitatively and qualitatively. The micronutrients are also balanced. The present invention provides dietary nutritional formulations that meet the Recommended Dietary Allowance (RDA) of all types of human groups including the healthy human beings and under nourished human population.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The present invention relates to a method for freezing vegetables or fruit. The method of the present invention is a method for freezing vegetables or fruit, including (i) subjecting vegetables or fruit to heat treatment; (ii) cooling the vegetables or fruit of step (i), thereby allowing the vegetables or fruit to become in a supercooled state, and subsequently releasing the supercooled state; and (iii) freezing the vegetables or fruit of step (ii). Here, the heat treatment of (i) is heat treatment to the extent at which cell tissues of the vegetables or fruit are not destroyed even after freezing treatment of (iii).

A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 m, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99.

Soft plant foods and a method of producing the same are revealed. The method includes steps of (a) providing a plant food; (b) immersing the plant food in a decomposition-enhancing enzyme solution; (c) performing a plurality of instances of high-pressure treatment on the plant food immersed in the decomposition-enhancing enzyme solution; (d) allowing the plant food having finished step (c) to react at 40 to 65 C. for 20 to 60 minutes; and (e) applying a pressure of at least 400 MPa on the plant food having finished step (d) for 3 to 10 minutes. The method is effective in speeding up the production process and preventing loss of nutrients of the plant foods.

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of improved plant size, vegetative growth, growth rate, seedling vigor and/or biomass in plants challenged with saline conditions. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having plant size, vegetative growth, growth rate, seedling vigor and/or biomass that are improved in saline conditions with respect to wild-type plants grown under similar conditions.

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of improved plant size, vegetative growth, growth rate, seedling vigor and/or biomass in plants challenged with saline conditions. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having plant size, vegetative growth, growth rate, seedling vigor and/or biomass that are improved in saline conditions with respect to wild-type plants grown under similar conditions.

The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20 C. is 500 to 10,000 mPa.Math.s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

The present invention is direct to an co-fruit pulp based edible composition in winch an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimen-mortally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.