A process to produce a protein concentrate from grain, specifically barley protein concentrate (BPC) through mechanical and biochemical intervention while producing multiple sugar streams as co-products. The resulting BPC preferably contains 54%-95% protein derived exclusively from the enzymatically processed barley and has a pH>5.0. The BPC may contain approximately 10% oil, less than 5% crude fiber, less than 1% residual glucose, and less than 0.5% phytic acid. The BPC contains no ethanol, organic acid, fermentation products, or microbial cells or cell mass. No fermentation occurs in the production of the BPC. The BPC has unique applications in formulations for aquaculture or livestock feed, and other pet food as well as for food formulations intended for human consumption. The sugar co-products, including glucose, have applications in industry and science and are particularly suitable for use as feedstocks for fermentation processes, livestock feeds, or biochemical conversion processes.

The present invention relates generally to a composition or an oat extract comprising at least one avenanthramide compound or an analogue thereof and at least one β-glucan compound at predetermined ratios and having a low salt content. In addition, the present invention relates to a method for preparing such an oat extract, an oat extract obtained by said method, and the use of said composition or oat extract for the preparation of foods, food supplements, cosmetic, pharmaceutical or veterinary preparations. Finally, the present invention relates to foods, food supplements, cosmetics, pharmaceuticals or veterinary preparations comprising said composition or oat extract.

The present disclosure provides processes for the production of protein and fibre compositions from brewer's spent grain. The process comprises micronising dried brewer's spent grain using a pin mill and fractionating the micronised brewer's spent grain using an air classifier. The present disclosure also provides protein and fibre compositions, processes for producing food products incorporating the protein or fibre compositions, and food products comprising the protein or fibre compositions.

The invention relates to a method for extracting mycotoxins from grain and other food products or from feed and its subsequent quantification. Fields of application are the food industry, the animal feed industry or biotechnology. The objective of the present invention is to develop an extraction method with which it is possible to uniformly extract mycotoxins with different dissolving properties. It was found that with the aid of aqueous, buffered naphthyl and/or phenyl compounds or their heterocyclical analogues, both hydrophobic and hydrophilic mycotoxins can be extracted. The method according to the invention is characterized in that the buffered solutions of naphthyl and/or phenyl compounds and/or their heterocyclical analogues, which carry at least one sulphonic acid or at least one carbonate acid group, are brought into contact with the grain or other food products or animal feed, the aqueous solution is then separated and the content of the extracted mycotoxins in the aqueous solution is determined.

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

Provided are: a processed edible powder that, when used in a fried-food coating, makes it possible to improve the texture of the coating to a desired texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture; a method for manufacturing said processed edible powder; a fried-food coating in which said processed edible powder is used; a method for manufacturing a fried-food coating; and a method for improving the texture of a fried-food coating.

An oil and fat solidifier is mixed with an edible powder formed from a starchy and/or fibrous raw material to obtain a processed edible powder. Using the processed edible powder as a raw material in a fried-food coating makes it possible to obtain a fried-food having a desired coating texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture.

It is disclosed a method of producing a food product for human consumption by using extrusion from a plant-based food material and gutted and plucked poultry comprising bones, hard tissues, tendons, skin and/or cartilages.

It is disclosed a method of producing a food product for human consumption by using extrusion from a plant-based food material and gutted and plucked poultry comprising bones, hard tissues, tendons, skin and/or cartilages.

A manufacturing method and structure of pearl tapioca dices is first mixing glutinous rice flour, modified starch, water, maltose and other ingredients with granulated sugar, brown sugar, matcha or strawberry, mango, pineapple or other fruit additives; steaming them and pressing them into a sheet blank; cutting the sheet blank into squire strip blanks; then cutting the strip blanks into squares of appropriate size to complete the square pearl tapioca dices of different flavors. The pearl tapioca dice is convenient for preservation and convenient to be made into various pearl drinks.

A manufacturing method and structure of pearl tapioca dices is first mixing glutinous rice flour, modified starch, water, maltose and other ingredients with granulated sugar, brown sugar, matcha or strawberry, mango, pineapple or other fruit additives; steaming them and pressing them into a sheet blank; cutting the sheet blank into squire strip blanks; then cutting the strip blanks into squares of appropriate size to complete the square pearl tapioca dices of different flavors. The pearl tapioca dice is convenient for preservation and convenient to be made into various pearl drinks.