An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome.

A method for producing malts, including steeping barley in steeping water containing phosphoric acid, and a method for producing foodstuff (for example, a fermented beverage, a malts-applicable beverage, a beer-taste beverage, and whisky), including using malts prepared by the method as a raw material According to the method of the present invention, rooting-suppressed malts can be efficiently produced, so that the productivity of malting (an yield of malting) can be improved. In addition, foodstuff using the malts obtained has an enhanced rich taste while suppressing acridity, so that the foodstuff can provide a new taste as luxury products.

A method for producing malts, including steeping barley in steeping water containing phosphoric acid, and a method for producing foodstuff (for example, a fermented beverage, a malts-applicable beverage, a beer-taste beverage, and whisky), including using malts prepared by the method as a raw material According to the method of the present invention, rooting-suppressed malts can be efficiently produced, so that the productivity of malting (an yield of malting) can be improved. In addition, foodstuff using the malts obtained has an enhanced rich taste while suppressing acridity, so that the foodstuff can provide a new taste as luxury products.

The present disclosure provides methods for treating one or more grains in an ethanol plant or alcohol brewery, methods of drying, cooling, disease control of dried distillers grains with soluble (DDG), barley, or brewer's spent grain (BSG), and a system for treating one or more grains in an ethanol plant or alcohol brewery by these disclosed methods.

The present disclosure provides methods for treating one or more grains in an ethanol plant or alcohol brewery, methods of drying, cooling, disease control of dried distillers grains with soluble (DDG), barley, or brewer's spent grain (BSG), and a system for treating one or more grains in an ethanol plant or alcohol brewery by these disclosed methods.

The present disclosure relates to a novel merocyanine-based compound capable of labeling biomolecules by intercalating biomolecules, and to a dye, kit and contrast medium composition for labelling biomolecules comprising the same.

The present disclosure relates to a novel merocyanine-based compound capable of labeling biomolecules by intercalating biomolecules, and to a dye, kit and contrast medium composition for labelling biomolecules comprising the same.

Disclosed herein are methods, compositions, and systems for determining specific microbial taxa, within a complex consortia of mixed taxa, which are interacting with each other in an environment of interest. In some embodiments, after diluting a sample comprising multiple different taxa of microorganisms, dilutions of the sample are cultivated for determining taxonomic information and interactions of multiple taxa of microorganisms in the sample.

Compositions and methods can be used to reduce the population of microorganisms present during the processing of grain and seeds. More specifically, microorganism levels are reduced in grain and seeds being malted by contacting the grain or seeds with a sanitizing solution that contains a peroxyacid and hydrogen peroxide. This is done shortly before steeping, the first step in malting procedures. Optionally, a sanitizing solution containing a peroxyacid and hydrogen peroxide may also be used at other points in the malting process.

Compositions and methods can be used to reduce the population of microorganisms present during the processing of grain and seeds. More specifically, microorganism levels are reduced in grain and seeds being malted by contacting the grain or seeds with a sanitizing solution that contains a peroxyacid and hydrogen peroxide. This is done shortly before steeping, the first step in malting procedures. Optionally, a sanitizing solution containing a peroxyacid and hydrogen peroxide may also be used at other points in the malting process.