The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

The present invention relates to a novel process for producing hemicellulose fractions from cereal crops, comprising pressurized hot water extraction of hemicellulose fractions from cereal crops in combination with subsequent enzymatic treatments and/or subsequent membrane ultrafiltration to further purify the extracts. The novel process described herein allows for sustainable and scalable extraction and isolation of valuable hemicellulose fractions, especially arabinoxylans (AXs), from cereal side products. The process allows the selective fractionation of arabinoxylans based on their molecular structure and inherent functionalities, which can e.g. be used for the preparation of carbohydrate-based materials with functional properties.

The present invention relates to a novel process for producing hemicellulose fractions from cereal crops, comprising pressurized hot water extraction of hemicellulose fractions from cereal crops in combination with subsequent enzymatic treatments and/or subsequent membrane ultrafiltration to further purify the extracts. The novel process described herein allows for sustainable and scalable extraction and isolation of valuable hemicellulose fractions, especially arabinoxylans (AXs), from cereal side products. The process allows the selective fractionation of arabinoxylans based on their molecular structure and inherent functionalities, which can e.g. be used for the preparation of carbohydrate-based materials with functional properties.

The present disclosure provides antibody cytokine engrafted proteins that bind to and stimulate intracellular signaling through a high affinity interleukin receptor. The antibody cytokine engrafted proteins find use in enhancing anti-inflammatory cell responses, and reducing pro-inflammatory effects in the treatment, amelioration and prevention of immune related disorders such as Type 1 Diabetes.

The present disclosure provides antibody cytokine engrafted proteins that bind to and stimulate intracellular signaling through a high affinity interleukin receptor. The antibody cytokine engrafted proteins find use in enhancing anti-inflammatory cell responses, and reducing pro-inflammatory effects in the treatment, amelioration and prevention of immune related disorders such as Type 1 Diabetes.

A solid vinegar powder and a method to generate the solid vinegar powder is described. The powder comprises an amount of acetic acid in a range of approximately 5% to approximately 50%, an amount of malted wholegrain seed or flour in a range of approximately 50% to approximately 95%, and at least 1% of nutritional components from the malted wholegrain seed or flour that includes fats, proteins, minerals and fibers. The solid vinegar powder is free from an addition of maltodextrin, dextrin, sodium diacetate, and/or modified starch.

Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.