The present invention relates to a novel Leuconostoc holzapfelii Ceb-kc-003 (deposited as Korea Accession Number accession KCCM11830P) strain and a composition comprising the same. The novel strain has abilities of preventing hair loss, promoting hair growth, or improving sexual function.

The present invention relates to a novel Leuconostoc holzapfelii Ceb-kc-003 (deposited as Korea Accession Number accession KCCM11830P) strain and a composition comprising the same. The novel strain has abilities of preventing hair loss, promoting hair growth, or improving sexual function.

The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device.

The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.

Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.

The present invention aims to provide a production method of low-fat and low-protein yogurt with smooth taste, suppressed syneresis and superior shape retainability, including adding protein glutaminase and starch to raw milk.

The present invention aims to provide a production method of low-fat and low-protein yogurt with smooth taste, suppressed syneresis and superior shape retainability, including adding protein glutaminase and starch to raw milk.