The present invention relates to nucleic acid sequences for detecting soybean plant DBN8002 and detection methods thereof, wherein said nucleic acid sequences comprise SEQ ID NO: 1 or a complementary sequence thereof, and/or SEQ ID NO: 2 or a complementary sequence thereof. The soybean plant DBN8002 of the present invention has good resistance against Lepidoptera insects as well as good tolerance to glufosinate herbicide without compromising the yield, and the detection methods can accurately and rapidly identify whether a biological sample contains the DNA molecule of the transgenic soybean event DBN8002.

Provided is a novel functional composition having an excellent beneficial effect on memory-learning ability that can also be utilized in the form of a food or beverage, etc. Phosphatidylinositol is used as an active ingredient of an oral composition for improving memory-learning ability. The phosphatidylinositol is preferably derived from soybeans. This composition can be used suitably in the form of a food or beverage, food additive, pharmaceutical, supplement, animal feed, etc.

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 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 present subject matter is directed to a food composition for human consumption comprising a plurality of soy ingredients, wherein the plurality of soy ingredients comprise flesh and skin from soy, and wherein the plurality of soy ingredients further comprise a soy construct comprising one or more of 359 soy proteins found in immature soy (KH 111) and mature soy (KH 103). The present subject matter is directed to a method of treating certain diseases in a patient comprising administering the food composition to a patient in need thereof. The present subject matter is further directed to a method of preparing a soy construct by processing Glycine max plants.

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 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.

A plant for the production of puffed pasta or puffed legumes comprising a cooker/dryer assembly, which is supplied with pasta or raw legumes and is designed to carry out a partial cooking of the pasta or of the legumes and a partial drying thereof, a puffing assembly, where the pasta or the legumes are puffed, and a collecting tank, into which the pasta or the legumes that have been subjected to the puffing process are conveyed. The cooker/dryer assembly comprises a cooking pipe, which is designed to house pasta or legumes in a running manner, heating means, which are designed to heat the pipe, moving means, which are designed to rotate the pipe around a longitudinal axis thereof, inclination means, which are designed to incline the pipe, a plurality of controlled running partitions, which are housed inside the pipe and are designed to slow down the running of pasta or legumes inside the pipe, and a plurality of mixing blades, which are housed inside the pipe and are designed to mix pasta or legumes inside the pipe.

The present disclosure relates to the formula of quality improvement for wheat flour-based frozen foods, which belongs to the technical field of food processing. The present disclosure discloses a quality improvement formula for wheat flour-based frozen food. The formula comprises soy protein isolate, soybean phospholipid, soybean oil and soybean polysaccharide. The formula can be used to improve the quality of wheat flour-based frozen food (frozen cooked noodles, frozen dumplings, frozen steamed bread, frozen steamed stuffed buns, etc.). The soybean base formula needs to be blended into water according to a proportion first, high-speed shearing and homogenizing, emulsification are performed, agitation and heating are then performed, so that compound soybean milk is made, and thereby the formula can take effect. The present disclosure can enable wheat flour-based frozen foods to have the advantages of good taste, rich nutrition, stable quality, long shelf-life, green, health, convenience in preparation, low cost and so on, and overcomes the technical bottleneck confronting the industrial development of wheat flour-based frozen food.

Provided is a legume inspecting method and a legume food manufacturing method for enabling a state of an inner part of a legume to be inspected with high accuracy without destroying the legume. The legume inspecting method includes a step of irradiating a legume which has not been wet-heated with X-rays, and acquiring X-ray image information from X-rays which have passed through the legume, and a step of inspecting an inner part of the legume based on the X-ray image information.