A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, wherein shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.

The present invention relates to dry citrus fibers having a moisture content of at most 20 wt % relative to the total amount of citrus fiber and having a storage modulus (G) of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7

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.

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.

A method for making an appetizer food product is disclosed herein. The method includes preparing a dough composition by mixing a predetermined quantity of flour, water, olive oil, sugar, salt, and yeast; flattening and/or compressing the dough composition; adding one or more layers of other ingredients to the dough composition, the other ingredients comprising at least one type of cheese and at least one of type of meat or at least one type of vegetable; rolling the dough composition and the other ingredients into a log-shaped food product; applying olive oil to the log-shaped food product; cutting the log-shaped food product into a plurality of individual rolls; twisting each of the plurality of individual rolls; and freezing each of the plurality of individual rolls for a predetermined period of time without allowing the proofing of the dough composition. An appetizer food product is also disclosed herein.

A method for making an appetizer food product is disclosed herein. The method includes preparing a dough composition by mixing a predetermined quantity of flour, water, olive oil, sugar, salt, and yeast; flattening and/or compressing the dough composition; adding one or more layers of other ingredients to the dough composition, the other ingredients comprising at least one type of cheese and at least one of type of meat or at least one type of vegetable; rolling the dough composition and the other ingredients into a log-shaped food product; applying olive oil to the log-shaped food product; cutting the log-shaped food product into a plurality of individual rolls; twisting each of the plurality of individual rolls; and freezing each of the plurality of individual rolls for a predetermined period of time without allowing the proofing of the dough composition. An appetizer food product is also disclosed herein.

The present disclosure relates to flavor enhancers for providing a fat-type flavor.

The present invention relates to a cereal bar composition comprising allulose and a process for preparing the cereal bar composition, and provides the cereal bar composition having high sugar content and low calorie and having a soft sensory property.

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.