The present invention relates to a compound of formula (I) or a pharmaceutically acceptable salt, stereoisomer or solvate thereof for use in the prevention and/or treatment of a pathology associated with proinflammatory conditions, a disease associated with oxidative stress or production of reactive oxygen species or a skin pigmentation disorder. In addition, the invention also relates to a cosmetic method for preventing and/or treating skin aging, irradiated skin or for skin-whitening comprising administering a compound of formula (I) or a cosmetically acceptable salt, stereoisomer or solvate thereof. In addition, the invention relates to a method of inhibition of enzymatic browning in food or beverage comprising contacting said food or beverage with a compound of formula (I) or a salt, stereoisomer or solvate thereof under conditions sufficient to inhibit enzymatic browning of said food or beverage.

The present invention relates to the prevention of colour instability or colour fading. It is directed to the use of phloretin, a naturally derived colour stabilizer, as well as to a method of preventing colour instability or colour fading in a colored beverage or food product by including said stabilizer in said product.

The present invention relates to the prevention of colour instability or colour fading. It is directed to the use of phloretin, a naturally derived colour stabilizer, as well as to a method of preventing colour instability or colour fading in a colored beverage or food product by including said stabilizer in said product.

The present invention provides a plant-based meat substitutes and method thereof. The present invention discloses a plant cell culture, preferably, carrot cells, which expresses transgenic bovine myoglobin proteins. This unique myoglobin-expressing culture is then transformed into a slurry, which serves as the platform for the production of the plant-based meat substitutes. Furthermore, those meat substitutes are highly nutritious, as they contain beneficial ingredients derived from the plant cells (such as beta-carotene) in addition to high protein (myoglobin) content. The application of carrot cell slurry containing myoglobin proteins to those meat substitutes provides organoleptic and physicochemical properties enhanced or similar to conventional meat products. The carrot cells expressing myoglobin proteins can be conserved in a powder form, as the plant cells successfully encapsulate the myoglobin proteins, thus protecting them from physicochemical conditions, such as spray drying.

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m.sup.2/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm.

A process for reducing the percentage by weight of formaldehyde present in a composition comprising glycolaldehyde, wherein formaldehyde is transformed into one or more formaldehyde acetal(s) and removed from the reactive distillation reaction solution by reactive distillation in the presence of at least one alcohol and a catalyst.

A process for reducing the percentage by weight of formaldehyde present in a composition comprising glycolaldehyde, wherein formaldehyde is transformed into one or more formaldehyde acetal(s) and removed from the reactive distillation reaction solution by reactive distillation in the presence of at least one alcohol and a catalyst.

The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.