Disclosed are compositions containing malt sprouts fraction extracts, their process of preparation and their uses.

Disclosed is a method for preparing Agrocybe cylindracea fermented kudzuvine root and coix seeds beverage, and relates to the technical field of fermented beverage product development. The method includes steps of germinating coix seeds to obtain germinated coix seeds, respectively pulping kudzuvine root and germinated coix seeds with water into pastes of kudzuvine root and germinated coix seeds, gelatinizing the pastes, followed by respectively adding with high-temperature amylase for primary enzymolysis and inactivating enzyme, and respectively adding with glucoamylase for secondary enzymolysis and inactivating enzyme to obtain saccharified liquids of kudzuvine root and germinated coix seeds; mixing the saccharified liquids of kudzuvine root and germinated coix seeds, followed by sterilizing and inoculating with Agrocybe cylindracea seed solution for fermentation, and then obtaining a Agrocybe cylindracea fermented kudzuvine root and coix seeds beverage.

Disclosed is a method for preparing Agrocybe cylindracea fermented kudzuvine root and coix seeds beverage, and relates to the technical field of fermented beverage product development. The method includes steps of germinating coix seeds to obtain germinated coix seeds, respectively pulping kudzuvine root and germinated coix seeds with water into pastes of kudzuvine root and germinated coix seeds, gelatinizing the pastes, followed by respectively adding with high-temperature amylase for primary enzymolysis and inactivating enzyme, and respectively adding with glucoamylase for secondary enzymolysis and inactivating enzyme to obtain saccharified liquids of kudzuvine root and germinated coix seeds; mixing the saccharified liquids of kudzuvine root and germinated coix seeds, followed by sterilizing and inoculating with Agrocybe cylindracea seed solution for fermentation, and then obtaining a Agrocybe cylindracea fermented kudzuvine root and coix seeds beverage.

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The present invention relates to a method for producing a strawberry pepper seasoning produced using an anchovy sauce, malted rice and rice syrup and a strawberry fermented solution for added tastes instead of salt, fermented soybean powder, and malt, which have been generally used in the production of red pepper paste, and a strawberry pepper seasoning produced by the method.

The present invention relates to a method for producing a strawberry pepper seasoning produced using an anchovy sauce, malted rice and rice syrup and a strawberry fermented solution for added tastes instead of salt, fermented soybean powder, and malt, which have been generally used in the production of red pepper paste, and a strawberry pepper seasoning produced by the method.

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.