This disclosure provides for methods and compositions for the expression and secretion of heme-containing polypeptides.

Methods of producing meat compositions with reduced salt content are provided. The process includes providing meat pieces which are bound by cold-binding agents, and in which no salt or reduced salt amounts are added to the meat pieces. The process reduces time and equipment for preparation of the meat to process the meat and extract and bind protein.

Methods of producing meat compositions with reduced salt content are provided. The process includes providing meat pieces which are bound by cold-binding agents, and in which no salt or reduced salt amounts are added to the meat pieces. The process reduces time and equipment for preparation of the meat to process the meat and extract and bind protein.

An animal feed composition includes: 5 to 60 weight % protein relative to the dry weight of the composition, which comprises protein obtained from the family of the duckweeds (Lemnaceae), 0.5 to 65 weight % carbohydrates relative to the dry weight of the composition; and 0.001 to 5 weight % fiber relative to the dry weight of the composition.

Methods for reducing blood clotting in a subject are provided, including methods to reduce the risk of and/or treat blot clotting pathologies. Also provided are compositions useful to reduce the risk or treat blood clotting pathologies.

A method for producing a composition for food including: one kind or two kinds selected from the group consisting of a component (A): component (A1): a specific powdery granular material and component (A2): pregelatinized starch; water; edible oil and fat; and an emulsifying material, the method including a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material, in which the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch, a content of oil and fat in the emulsion is equal to or more than 0.1 and equal to or less than 120 in terms of mass ratio with respect to the component (A), and a total amount of the component (A), the water, the edible oil and fat, and the emulsifying material in the emulsion is equal to or more than 50% by mass and equal to or less than 100% by mass with respect to the entirety of the emulsion.

A method of culturing bacteria of the Bacilli class is disclosed. The method comprises: (a) adding the bacteria to a medium comprising pasteurized starch fibers of a legume of a leguminous plant, and (b) culturing the bacteria under conditions that promote generation of a biofilm of the bacteria on the starch fibers.

A method of culturing bacteria of the Bacilli class is disclosed. The method comprises: (a) adding the bacteria to a medium comprising pasteurized starch fibers of a legume of a leguminous plant, and (b) culturing the bacteria under conditions that promote generation of a biofilm of the bacteria on the starch fibers.

A gelatin based edible energy composition including at least a protein based gelatin, a methylated xanthine, and a choline derivative. Other embodiments may be described and claimed including compositions with at least a flavorant and a sweetener.

A gelatin based edible energy composition including at least a protein based gelatin, a methylated xanthine, and a choline derivative. Other embodiments may be described and claimed including compositions with at least a flavorant and a sweetener.