Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

The scope of this invention is a production method on a powdered mixture that does not contain any food additives and gives a thick low glycaemic index soup by adding hot water. Industrially produced soups and instant soups are present on the market. These kinds of soups have some certain disadvantages for consumers. These kinds of soups need additives to give flavour, take a long time to be prepared, have high glycaemic indices, and can clump with hot water. A thick instant soup with no visible phase separation can be obtained by applying at least one wetting, two tempering, and one roasting process to chickpeas for any time and adding necessary savour substances and water above 80 C. to the powdered product.

The scope of this invention is a production method on a powdered mixture that does not contain any food additives and gives a thick low glycaemic index soup by adding hot water. Industrially produced soups and instant soups are present on the market. These kinds of soups have some certain disadvantages for consumers. These kinds of soups need additives to give flavour, take a long time to be prepared, have high glycaemic indices, and can clump with hot water. A thick instant soup with no visible phase separation can be obtained by applying at least one wetting, two tempering, and one roasting process to chickpeas for any time and adding necessary savour substances and water above 80 C. to the powdered product.

An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total ?-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

A method of identifying a selected pollination window in a Poaceae crop by monitoring one or more environmental parameters and identifying a selected pollination window based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and/or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and/or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

Disclosed are a SA@CDs/g-C.sub.3N.sub.4 composite material, a method for preparing same, and an application of the same to aflatoxin removal, which belong to the technical field of organic materials. The method for preparing a SA@CDs/g-C.sub.3N.sub.4 composite material includes: adding a CDs/g-C.sub.3N.sub.4 compound into water, and uniformly dispersing same through ultrasonic treatment; adding sodium alginate, intensely stirring and fully mixing a mixture, and forming a pregel solution; transferring the fully mixed pregel solution into a mold, and freeze-drying the pregel solution to obtain sponge; and soaking the sponge in a CaCl.sub.2) solution for gel, performing washing with deionized water, performing freeze-drying, and obtaining the SA@CDs/g-C.sub.3N.sub.4 composite material. The SA@CDs/g-C.sub.3N.sub.4 composite material prepared according to the present disclosure can effectively remove residual aflatoxin in foods, and is wild in effect, environmentally-friendly and safe.

Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus, useful for producing a ratio of acetaldehyde content to diacetyl content that produces a cream flavor in fermented plant-based compositions. In some embodiments, the bacteria, e.g., Lacticaseibacillus rhamnosus, decreases acetaldehyde content and/or increases diacetyl content in the fermented plant-based composition. Fermented plant-based compositions, including stored fermented plant-based compositions, produced according to the methods described herein are provided. Also provided are methods for identifying bacteria useful for producing fermented plant-based compositions having cream flavor.

Provided is a method of producing a processed food, the method including (a) adding a food composition having xanthine oxidase activity to a raw material containing purines.

This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the components to the de-flavored legume flour (compared to an untreated legume flour). The disclosed de-flavored legume flours can be adjusted to have functionality like an untreated legume flour or to have improved function compared to untreated legume flour.