Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

Disclosed herein are compounds and methods useful for improving the flavor and suppressing bitter sensations is a variety of food products, including cereals and grains such as wheat.

Disclosed herein are compounds and methods useful for improving the flavor and suppressing bitter sensations is a variety of food products, including cereals and grains such as wheat.

A preparation method of a low-glycemic index (GI) rice includes: S1. washing indica rice grains to remove impurities, soaking the indica rice grains, and subjecting the indica rice grains to an ultrasonic treatment in excess water; S2. filtering out the indica rice grains, and cooking the indica rice grains for 20 min to 40 min; S3. subjecting indica rice grains obtained after the cooking to an ultra-high pressure treatment at 300 MPa to 600 MPa for 30 min to 35 min in a high-pressure container filled with water; S4. air-cooling indica rice grains obtained after the ultra-high pressure treatment, and refrigerating the indica rice grains; S5. after the refrigerating is completed, oven-drying the indica rice grains at 30° C. to 35° C. until a moisture content is less than 16%; and S6. shelling resulting indica rice grains to obtain the desired low-GI rice.

Shelf-stable meal compositions and kits and their methods of use are described.

The present invention relates to two new strains of lactic acid bacteria, Lactobacillus brevis DSM 33325 and Lactobacillus plantarum DSM 33326, to a new food composition, and to the process for the preparation thereof.

The present invention relates to a spring roll making apparatus comprising: a supply unit for supplying rice paper; a moving unit for moving the rice paper supplied by the supply unit; a softening unit for inducing softening of the rice paper moved by the moving unit; an application unit for applying a filling onto the rice paper softened by the softening unit; a folding unit for folding the rice paper on which the filling placed; and a rolling unit for rolling up the rice paper folded by the folding unit, whereby spring rolls can be mass-produced.

The present invention relates to a spring roll making apparatus comprising: a supply unit for supplying rice paper; a moving unit for moving the rice paper supplied by the supply unit; a softening unit for inducing softening of the rice paper moved by the moving unit; an application unit for applying a filling onto the rice paper softened by the softening unit; a folding unit for folding the rice paper on which the filling placed; and a rolling unit for rolling up the rice paper folded by the folding unit, whereby spring rolls can be mass-produced.

Extruded vegetable-based food products and methods for their manufacture are described herein. In some variations, the extruded vegetable-based food products provide healthy snack options, which may be savory or sweet. In other variations, the extruded vegetable-based food products include sufficient complete protein along with other nutrients to provide healthy meal replacement options.

A pre-fermented symbiotic matrix based on a cereal suspension containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding use are disclosed. The invention complements the actual functional food market solving problems inherent to reduced shelf-life of foods due to loss of probiotic viability to values below the minimum limits needed to promote biological activity. The invention also improves the enzymatic process in the preparation of the cereal base and the fermentative process conditions at different levels, namely the ability to control the concentration of sugars in the cereal suspension without adding sugars, increase protein and fiber content, reduce fermentation time to reduce energy consumption during the process and reduce the risk of contamination as well as promote long term microbial stability maintenance. The invention is designed for cases where intolerance and/or allergy to dairy products occur, as wells for the pharmaceutical, cosmetic and food industries, including pet food.