Patent classifications
A23L7/197
Oat fractions with enhanced Avenanthramide concentration and methods of making
Exemplary embodiments provide oat fractions, and methods of producing the oat fractions, of the species Avena Sativa that has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.
ANTIBODY-CYTOKINE ENGRAFTED PROTEINS AND METHODS OF USE FOR IMMUNE RELATED DISORDERS
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.
Process for obtaining a high performance integral nixtamal product
A process used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.
COMPOSITION CONSISTING OF BREWER'S SPENT GRAINS AND POLYLACTIC ACID AND A METHOD FOR MAKING THE SAME
A method for manufacturing a composition consisting of brewer's spent grains and polylactic acid includes the steps of: providing a raw material containing brewer's spent grains; providing a raw material containing polylactic acid; mixing the brewer's spent grains with the polylactic acid at a specific proportion; and providing a binder to enable the brewer's spent grains and the polylactic acid to be well mixed, and to maintain a desired tensile strength. A pretreatment unit includes a dehydration process, a desiccation process, a drying process, a grinding process and a sieving process. A granulator includes a double screw extruder connected with a cutting machine. The double screw extruder mixes the PLA material and the brewer's spent grains and extrudes them into plastic bars which are then cut into plastic granules by the cutting machine.
Production of whole grain rice shredded product
A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.
FLEXIBLE POLISHING APPARATUS FOR GRANULATED GRAINS
A flexible polishing apparatus for granulated grains is provided. The flexible polishing apparatus includes a housing, a feeding device, at least one flexible polishing unit, a bran discharging device, and a rice outlet. The flexible polishing unit includes a radial gravity self-flow flexible polishing chamber. The feeding device, the flexible polishing chamber and the rice outlet are sequentially arranged from top to bottom along the gravity direction. The flexible polishing apparatus for granulated grains avoids the shear effect of granulated grains in the polishing chamber, improves the flexible friction effect, and greatly reduces the damage to rice in the polishing process while ensuring that rice bran is cleaned and the rice is polished, thereby improving the rate of polished rice and reducing energy consumption.
Perilla seed composition
A composition of matter comprises a shelf stable, partially defatted supercritical CO.sup.2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour comprising minerals and 2 to 8 percent of native seed oil, 35 to 45 percent protein, and 35 to 45 percent fiber.
ANTIBODY-CYTOKINE ENGRAFTED PROTEINS AND METHODS OF USE FOR IMMUNE RELATED DISORDERS
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.
SHEET-SHAPED COOKED RICE FORMING JIG
A sheet-shaped cooked rice forming jig includes: a forming frame for forming a sheet-shaped cooked rice, the sheet-shaped cooked rice being formed by packing a cooked rice in the forming frame; and a leveling spatula for leveling the cooked rice packed in the forming frame into a sheet shape. The forming frame is a flat-plate-like member having a predetermined thickness where upper and lower surfaces of the forming frame are formed into a flat surface. The forming frame is formed in a window shape in an endless manner so as to form a cooked rice packing portion in a penetrating manner inside the forming frame. The cooked rice is packed into the cooked rice packing portion, and the leveling spatula is formed of: a grip portion; and a spatula body portion extending from a distal end of the grip portion and having a flat shape.
Stabilized whole grain flour and flour products
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.