The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine (10) for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine (10) and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (10), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.

The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine (10) for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine (10) and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (10), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.

Embodiments herein relate to a concentrate of a kavalactone and methods for making the same, as well as products containing the concentrate, the concentrate comprising a noble kava comprising kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin, wherein the concentrate comprises 10% or more of the kavalactone as measured by HPLC.

Puffed food composition contains a pulse/millet and satisfies (1)-(7): (1) containing dietary fibers at 3 mass % or more (dry mass); (2) containing starch at 5 mass % or more (dry mass); (3) containing protein at 4 mass % or more (dry mass); (4) containing a soluble carbohydrate being contained in edible plants of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more (dry mass); (5) containing edible parts of a pulse/millet and a dietary fiber localized portion of an edible plant at 10 mass % or more (dry mass) to the composition; (6) a number-based average diameter of composition particles in a dispersion liquid in an ultrasonicated state is 30 m or less; and (7) a maximum particle diameter of composition particles in a non-ultrasonicated state is 300 m or more.

Puffed food composition contains a pulse/millet and satisfies (1)-(7): (1) containing dietary fibers at 3 mass % or more (dry mass); (2) containing starch at 5 mass % or more (dry mass); (3) containing protein at 4 mass % or more (dry mass); (4) containing a soluble carbohydrate being contained in edible plants of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more (dry mass); (5) containing edible parts of a pulse/millet and a dietary fiber localized portion of an edible plant at 10 mass % or more (dry mass) to the composition; (6) a number-based average diameter of composition particles in a dispersion liquid in an ultrasonicated state is 30 m or less; and (7) a maximum particle diameter of composition particles in a non-ultrasonicated state is 300 m or more.

The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine (10) for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine (10) and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (10), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.