The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2° C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2° C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.

A method of oi seed processing in which an extraction solvent comprising ethyl alcohol is applied in the process of oil extraction. Solvents of similar effect to that of ethyl alcohol may be used in conjunction to produce the desired result. Such a production method yields oil with substantially greater o l stability. As a result of oil extraction and processing, the subsequent meal is of increased palatability for animal and human consumption. Through such extraction and processing methods oil and meal are free of residue and undesirable characteristics commonly associated with other traditional methods of oil extraction.

An apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid is described. The foodstuff is soaked in the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus has a vessel for receiving the foodstuff and the liquid for soaking the foodstuff within the vessel. The apparatus further has an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel. Further, the apparatus has a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

An apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid is described. The foodstuff is soaked in the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus has a vessel for receiving the foodstuff and the liquid for soaking the foodstuff within the vessel. The apparatus further has an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel. Further, the apparatus has a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

The present disclosure provides for spherical microbeads, methods of making, and methods of use. The spherical microbeads can be tailored to deliver one or more agents over a desired time frame (e.g., short burst or extended-release or combinations thereof). For example, spherical microbeads can be used for the extended-release of oxygen. The spherical microbeads are amendable for an injectable approach and/or ease of integration within cellular implants due in part to their spherical dimensions and size.

The present invention relates to a process for preparing chickpea flour having an increased function of the chickpea protein wherein the process efficiently removes the compounds responsible for the off flavor or nutty flavor of the chickpea flour without deteriorating its functionality. The process for preparation of the chickpea flour includes steps such as: preparing the chickpeas to obtain broken chickpeas; treating the broken chickpeas to obtain chickpea flakes; deoiling the chickpea flakes using a predefined solvent to extract compounds responsible for off-flavor; generating chickpea flour from the deoiled chickpea flakes; and recycling the solvent used for deoiling. The process imparts different functional properties to the chickpea flour that are desired in baking applications and to use it as vegan food ingredient in vegan egg replacer and vegan dairy replacement.

The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprising incubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) and optionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein.