The present application relates to: a composition for reducing bad odors, comprising polyphenol, ethanol, and organic acid; and a method for reducing bad odors, comprising a step of adding the composition to a product that has a bad odor.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

The invention relates generally to the field of improving the sensor), quality profile of plant protein based compositions. In particular, the invention relates to the removal of undesired plant-like aroma and astringent/bitter taste from plant protein based compositions. For example, the invention relates to a process for improving the sensor), quality of a plant protein containing composition comprising the steps of bringing the plant protein containing composition in contact with a food grade oily composition, and removing the oily phase from the plant protein containing composition.

The present invention relates to an aroma mixture or a foodstuff comprising an ionone or a related compound as well as an alkylated 1,4-pyrazine. Hereby, the unpleasant taste and odor of biogenic amines can be reduced.

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reducing acrylamide during cooking of a carbohydrate-containing food, said method comprising at least the following steps: contacting said food with a first hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK.sub.a, or its lowest pK.sub.a; part-cooking said food at a temperature at which the Maillard reaction occurs whereby to form a part-cooked food;optionally packaging and/or storing said part-cooked food; contacting said part-cooked food with a second α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK.sub.a, or its lowest pK.sub.a; and subsequently further cooking said food at a temperature at which the Maillard reaction occurs.

The present invention relates to a method for separating metal ions from a liquid, which method comprises contacting liquid comprising metal ions with non-functionalized cellulose, adsorbing the metal ions to the cellulose, and separating the liquid from the cellulose, wherein the liquid is an essential oil.

Provided herein is a polysaccharide-based ingredient for use in preparing a food thickening composition that includes a polysaccharide-based source material that has been subjected to a protein hydrolysis step as 5 well as methods of making same. A stable liquid composition that is capable of increasing the viscosity of a foodstuff, which includes one or a plurality of thickening agents and a polysaccharide-based ingredient that has been subjected to a protein hydrolysis step, and methods of making same are also provided.

A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam control agent.