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公开(公告)号：US4992288A
公开(公告)日：1991-02-12
申请号：US373034
申请日：1989-06-29
申请人： Roland F. Olson , Richard R. Fergle
发明人： Roland F. Olson , Richard R. Fergle
摘要： A method for reducing the amount of sulfites in a sugarbeet comprising the steps of slicing the sugarbeet into cossettes and contacting the cossettes with an oxidizing compound such as hydrogen peroxide.
摘要翻译： 一种用于减少甜菜中亚硫酸盐的量的方法，其包括将甜菜切片成小花，并且将该藓类与氧化化合物如过氧化氢接触的步骤。
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公开(公告)号：US4209539A
公开(公告)日：1980-06-24
申请号：US950688
申请日：1978-10-12
CPC分类号： A23L5/276
摘要： Cyano (--CN) groups or radicals in natural food products contribute to toxicity of the food in animals and humans. It is desirable to remove such cyano groups from food materials. This can be done by treating such food products with aqueous ammoniacal hydrogen peroxide, which converts the cyano groups to innocuous amide (--COCH.sub.2) or other groups or radicals. This treatment can be conducted at ambient temperatures (0.degree. to 50.degree. C.) and is extremely fast compared to ammonia alone or hydrogen peroxide alone, the latter being ineffective.
摘要翻译： 天然食品中的氰基（-CN）基或自由基有助于动物和人类的食物毒性。 从食品中除去这些氰基是理想的。 这可以通过用氨水过氧化氢处理这种食品来实现，其将氰基转化为无害酰胺（-COCH 2）或其它基团或基团。 这种处理可以在环境温度（0〜50℃）下进行，并且与单独的氨或单独的过氧化氢相比非常快，后者无效。
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公开(公告)号：US20240188602A1
公开(公告)日：2024-06-13
申请号：US18412082
申请日：2024-01-12
申请人： POET Research, Inc.
发明人： Shannon Scott Urban
CPC分类号： A23L5/276 , B01J19/0033 , C12H1/00 , C12P7/06 , C12F3/06
摘要： Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.
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公开(公告)号：US20170027201A1
公开(公告)日：2017-02-02
申请号：US15302746
申请日：2015-03-20
申请人： KANEKA CORPORATION
发明人： Airo TATEGAKI , Minoru UEDA
CPC分类号： A23L11/09 , A23K10/12 , A23K10/30 , A23K20/10 , A23L5/276 , A23L5/28 , A23L11/34 , A23L11/37 , A23L33/00 , A23L33/135 , A23L33/16
摘要： According to a manufacturing method of the present invention, Class 2 food allergens can be decomposed even if a protease is not used, and thus a manufacturing cost is inexpensive, and a food composition having a reduced content of Class 2 food allergens can be provided without using salt water which has an effect on the taste. The fermented food composition, obtained by the manufacturing method of the present invention, has a sufficiently reduced content of the Class 2 food allergens, and thus even those who contracts pollinosis or latex allergy can safely take it. The fermented food composition is tasty, and thus it can be used instead of food having the Class 2 food allergens.
摘要翻译： 根据本发明的制造方法，即使不使用蛋白酶也能分解2类食物过敏原，因此制造成本便宜，并且可以提供具有降低的2类食物过敏原含量的食品组合物而不需要 使用对味道有影响的盐水。 通过本发明的制造方法获得的发酵食品组合物具有足够减少的2类食物过敏原的含量，因此甚至那些合成花粉症或乳胶过敏的人可以安全地服用。 发酵食品组合物是美味的，因此它可以代替具有2级食物过敏原的食物。
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公开(公告)号：US20160128363A1
公开(公告)日：2016-05-12
申请号：US14895397
申请日：2014-06-04
申请人： John W. FINLEY , Thomas GETTYS , Frank L. GREENWAY
发明人： John W. Finley , Thomas Gettys , Frank L. Greenway
IPC分类号： A23L1/015
CPC分类号： A23L5/25 , A23G9/32 , A23K20/147 , A23L2/66 , A23L5/27 , A23L5/276 , A23L7/109 , A23L7/196 , A23L13/40 , A23L13/50 , A23L15/30 , A23L19/12 , A23L33/10 , A23L33/17 , A23L33/175 , A23L33/19 , A23L33/30 , A23L33/40 , A23V2002/00 , A23V2200/328 , A23V2200/332 , A23V2250/0632 , A23V2250/54246
摘要： A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.
摘要翻译： 公开了一种制备可食用甲硫氨酸限制食品的方法，以将甲硫氨酸限制性饮食递送给人或兽医患者。 蛋白质或含有蛋白质的食品部分被氧化，优选用臭氧氧化几乎所有的甲硫氨酸和半胱氨酸。 氧化后，任选地加入色氨酸和赖氨酸，因为它们也倾向于被氧化。 任选地，还加入少量的甲硫氨酸，使得最终甲硫氨酸在每100克总蛋白质约0.85至约1.8克甲硫氨酸的优选范围内，优选约1.2克/ 100克总蛋白质。
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公开(公告)号：US20140377422A1
公开(公告)日：2014-12-25
申请号：US14477833
申请日：2014-09-04
发明人： Yilong CHEN , Yanfeng ZHANG , Leiming TAO , Wenxue LUO , Zhilong WANG , Zhixiang LUO , Yongjie XUE
IPC分类号： A23L1/10
摘要： A method for removal of metal ions from rice hull. The method includes: 1) providing a water storage reactor, and disposing a gas dispersion device at the bottom of the water storage reactor; 2) bagging rice hull, placing it in the water storage reactor, and pressing down on the bagged rice hull to be lower than a water surface in the water storage reactor; 3) spraying industrial flue gas into the water storage reactor; controlling the amount of the industrial flue gas such that the amount of carbon dioxide dissolved in per 100 g of water is about 1 g, whereby generating a carbonic acid solution; 4) allowing the carbonic acid solution to react with metal ions in the rice hull to yield a precipitate; and 5) washing the rice hull collected in step 4), washing again with desalinated water, and then squeezing the rice hull.
摘要翻译： 从稻壳中去除金属离子的方法。 该方法包括：1）提供储水反应器，并在储水反应堆底部设置气体分散装置; 2）装载米壳，将其放置在储水反应堆中，并将袋装的稻壳按压低于储水反应堆的水面; 3）将工业废气喷入储水反应堆; 控制工业废气的量，使得每100g水中溶解的二氧化碳的量为约1g，由此产生碳酸溶液; 4）允许碳酸溶液与稻壳中的金属离子反应产生沉淀物; 和5）洗涤步骤4）中收集的米壳，再次用淡化水洗涤，然后挤压米壳。
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28.发明申请METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS 审中-公开生产高亮度COCOA粉末的方法及相关成分公开(公告)号：US20120308707A1
公开(公告)日：2012-12-06
申请号：US13525828
申请日：2012-06-18
CPC分类号： A23G1/56 , A23G1/0009 , A23G1/02 , A23L5/276 , A23V2002/00 , A23V2250/21 , A23V2200/04
摘要： Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.
摘要翻译： 制作明亮的红，棕和红棕色可可粉的方法，该方法的可可粉产品含有明亮的红，棕和红棕色可可粉的食品以及使用明亮的红，棕和红 公开了可可粉。
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公开(公告)号：US20120100262A1
公开(公告)日：2012-04-26
申请号：US12909260
申请日：2010-10-21
摘要： A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
摘要翻译： 公开了一种减轻油炸马铃薯产品中丙烯酰胺形成的方法。 在油炸马铃薯产品的颜色形成被管理的同时减轻丙烯酰胺的形成。 所得的油炸马铃薯产品包括低丙烯酰胺水平，同时具有可接受的感官特性，如味道，颜色和质地。
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30.发明申请METHOD FOR PREPARING HYPOALLERGENIC DERIVATIVES OF FRUIT AND/OR VEGETABLE PIECES 审中-公开制备水果和/或蔬菜馅饼的低磷酸性衍生物的方法公开(公告)号：US20090304883A1
公开(公告)日：2009-12-10
申请号：US12282100
申请日：2007-03-09
申请人： Carlo Pompei , Oreste V. Brenna , Laura Primavesi
发明人： Carlo Pompei , Oreste V. Brenna , Laura Primavesi
CPC分类号： A23L11/35 , A23L5/27 , A23L5/276 , A23L5/57 , A23V2002/00 , A23V2200/304
摘要： The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also for general consumption in order to prevent sensitisation in atopic patients. In a second aspect, the present invention also relates to products that can be obtained by means of said process.
摘要翻译： 本发明的目的是在消费新鲜产品之后主要用于OAS（口腔过敏综合征）的个体的片（立方体，切片，片段等）的低变应原性工业衍生物的生产的新颖的水果和蔬菜转化方法 和/或其传统工业衍生物，也用于一般消费，以防止特应性患者的致敏。 在第二方面，本发明还涉及可以通过所述方法获得的产品。
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