The disclosure relates to a treated vegetable protein product and a method of making the same. The method comprises providing an extruded vegetable protein material and performing a washing step on the extruded vegetable protein material to generate the treated vegetable protein product. The treated vegetable protein product has one or more improved attributes compared to the extruded vegetable protein material. Further, the disclosure relates to a method of washing an extruded vegetable protein material to obtain a treated vegetable protein product.

A reaction vessel includes a first vessel in which a working electrode having at least one of an enzyme or a coenzyme immobilized thereon is disposed, a second vessel in which a counter electrode is disposed, and a membrane that separates the first vessel and the second vessel from each other, prevents passage of an organic compound, and has ion conductivity. A food ingredient conversion method includes activating at least one of the enzyme or the coenzyme by applying a voltage between the working electrode and the counter electrode with an external power supply, transferring a proton between the organic compound and an external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme, and performing ion conduction by transferring the proton in the external liquid through the membrane between the first vessel and the second vessel and preventing the organic compound from transferring.

Glucosylated chlorogenic acid (GCGA) compounds, particularly compounds selected from those having structural formulae (A), (B), (C), (D), (E), (F), salts thereof, and combinations thereof, and methods of preparing same are described. The GCGA compounds are useful in beverage products, food products, and home care products.

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.