The present invention relates to a method for making products of reconstituted plant material using extrusion and/or molding processes, wherein the reconstituted plant material comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to the products obtained by these methods. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention relates to a method for making products of reconstituted plant material using extrusion and/or molding processes, wherein the reconstituted plant material comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to the products obtained by these methods. The plants used may be all plants comprising one or more substances of interest for an edible product.

Embodiments of the present disclosure provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same. The methods include combining a buffered vinegar product with an activated carbon in a batch or continuous process. The methods can be configured to maintain a total acetate content of the buffered vinegar product.

A method for identifying and removing tissue from a food product that includes generating a three-dimensional model of a food product using a scanner and mapping the three-dimensional model onto the food product. The method also includes scanning the food product such that cross-sectional scanning images are generated based on the model, and, for each cross-sectional scanning image, determining a maximum thickness of the model and identifying a corresponding estimated tissue point, by using an identification method based on suitable characteristics of the food product model. The method includes fitting a curve to the estimated tissue points and generating a cut path based on the fitted curve, wherein the cut path defines an area of unwanted tissue that includes the estimated tissue points. The method further includes cutting the food product along the cut path, thereby, removing the area of unwanted tissue.

The present invention discloses novel phytases that have improved phytase activity, compositions comprising them, recombinant host cells suitable for their production, and their use in feed applications.

Disclosed herein is a refined PUFA oil with an enhanced palatability comparing to the same PUFA oil without refinement. Also disclosed is a food composition for a companion animal or a food for human consumption wherein said food composition comprises the above refined PUFA oil and thus having enhanced palatability. Further disclosed herein is a method for manufacturing the above-mentioned refined PUFA oil wherein said method comprises the step of deodorization.

Disclosed herein is a refined PUFA oil with an enhanced palatability comparing to the same PUFA oil without refinement. Also disclosed is a food composition for a companion animal or a food for human consumption wherein said food composition comprises the above refined PUFA oil and thus having enhanced palatability. Further disclosed herein is a method for manufacturing the above-mentioned refined PUFA oil wherein said method comprises the step of deodorization.

A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C.sub.1-C.sub.4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.