The invention provides a transgenic soybean event MON 87708 plant and plants, plant cells, seeds, plant parts, and commodity products derived from event MON 87708. The invention also provides polynucleotides specific for event MON 87708 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event MON 87708. The invention also provides methods related to event MON 87708.

The present invention relates to a method for preparing fermented soybean products and fermented soybean products prepared thereby and, specifically, to a method for preparing fermented soybean products with improved shelf life while maintaining the quality of the fermented soybean products, the method comprising the steps of: controlling the physical properties of a raw material; and sterilizing the raw material by means of a tubular-type heat exchanger.

The present disclosure relates generally to methods of processing soy, and more specifically to methods of processing soy comprising air classification.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased -subunit of -conglycinin content and increased -subunit content of -conglycinin in seed. Moreover, the invention provides an agronomically elite soybean plant with non-transgenic mutations conferring a gyclinin null phenotype, increased -conglycinin content, and increased -subunit content of -conglycinin in the seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for producing such plants are also provided.

Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 75:1. The composition is useful for increasing the cohesion of solid food, such as soy patties.

The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at least one second legume and the outer shell includes at least a first layer and a second layer where the first layer is different from the second layer. In an embodiment, the product is a ready-to-eat food and the outer shell is crispy.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some of the sugar in a plant-derived juice or liquid by fermenting it with yeast to produce a fermentation product containing ethanol and subsequently removing at least some of the ethanol from the fermentation product, while maintaining the fermentation product at a temperature of less than fifty-five degrees Celsius to produce the reduced calorie beverage or food product. The alcohol removal step is performed at temperatures of less than seventy-five degrees in order to reduce the impact upon flavor and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

Recombinant DNA constructs comprise plastidic carbonic anhydrase coding sequences operably linked to polynucleotides encoding DGAT or transcription factors such as ODP1. These constructs can be used to increase oil content in plants and seeds to levels that are not achieved with DGAT alone. Methods of generating plants containing the constructs and for increasing oil content in the seeds of an oilseed plant are also disclosed.

Disclosed is the seed of a novel soybean variety, designated MN11277371, a sample of which is deposited under ATCC Accession No. ______. Also disclosed are plants, or parts thereof, grown from the seed of the variety, plants having the morphological and physiological characteristics of the MN11277371 variety, and methods of using the plant or parts thereof in a soybean breeding program.