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234 条记录 (耗时 0.021 秒)

    Prevention and Diagnosis of Visceral Fat
    21.
    发明申请
    Prevention and Diagnosis of Visceral Fat 有权
    内脏脂肪的预防与诊断

    公开(公告)号：US20140286920A1

    公开(公告)日：2014-09-25

    申请号：US14350957

    申请日：2012-10-12

    申请人： Gut Guide OY

    发明人： Annika Mayra-Makinen ,  Eveliina Munukka

    IPC分类号： C12Q1/68 ,  A61K35/74 ,  A61B5/00

    CPC分类号： C12Q1/689 ,  A23L33/135 ,  A23V2002/00 ,  A23V2200/00 ,  A61B5/4872 ,  A61K31/702 ,  A61K35/744 ,  A61K35/745 ,  A61K35/747 ,  A61K45/06 ,  G01N2800/044 ,  G01N2800/52 ,  A61K2300/00 ,  A23V2200/3204 ,  A23V2200/322 ,  A23V2200/332

    摘要： The invention is based on a correlation observed between visceral fat and gut flora. The invention relates to a product increasing the relative proportion of bifidobacteria in the intestines and to be used for preventing formation of visceral fat or for reducing the amount thereof in the body. In particular, the product increases the ratio of bifidobacteria to Clostridia. The invention also relates to determining visceral fat in the body by determining the relative proportion of bifidobacteria or Clostridia or their ratio to each other in the intestines. The invention further relates to a method for estimating, in the same manner, the health risk associated with obesity.

    摘要翻译： 本发明基于内脏脂肪和肠道菌群之间的相关性。 本发明涉及增加肠内双歧杆菌的相对比例并用于防止内脏脂肪形成或减少体内的量的产品。 特别地，该产品增加了双歧杆菌与梭菌的比例。 本发明还涉及通过确定双歧杆菌或梭菌的相对比例或其在肠中彼此的比例来确定体内的内脏脂肪。 本发明还涉及以相同的方式估计与肥胖相关的健康风险的方法。

    SHELF-STABLE OLIVE EXTRACT-CONTAINING COMPOSITIONS AND METHODS OF USE THEREOF
    24.
    发明申请
    SHELF-STABLE OLIVE EXTRACT-CONTAINING COMPOSITIONS AND METHODS OF USE THEREOF 审中-公开
    保质期的含橄榄提取物的组合物及其使用方法

    公开(公告)号：US20140227198A1

    公开(公告)日：2014-08-14

    申请号：US14176884

    申请日：2014-02-10

    申请人： GRADS Holdings LLLP

    发明人： John Alkire

    IPC分类号： A61K36/63 ,  A61K45/06 ,  A23L1/30

    CPC分类号： A61K36/63 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/00 ,  A61K31/05 ,  A61K31/7048 ,  A61K45/06 ,  A61K2300/00 ,  A23V2200/316 ,  A23V2250/2131

    摘要： Shelf stable compositions comprising olive extracts are described herein. The compositions include an olive extract comprising hydroxytyrosol, tyrosol, and oleuropein, wherein the weight ratio of hydroxytyrosol to oleuropein is 3:1 or less and the weight ratio of hydroxytyrosol to tyrosol is 2.85:1 or less. The compositions are stable for at least 12 months. Methods of using the shelf stable compositions are also described herein.

    摘要翻译： 包含橄榄提取物的稳定组合物在本文中描述。 组合物包括含羟基酪醇，酪醇和橄榄苦苷的橄榄提取物，其中羟基酪醇与橄榄苦苷的重量比为3:1或更低，羟基酪醇与酪醇的重量比为2.85:1或更小。 组合物稳定至少12个月。 本文还描述了使用搁置稳定组合物的方法。

    REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE
    29.
    发明申请
    REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE 审中-公开
    精制植物分离物和制造这种分离物的功能性食物成分的方法

    公开(公告)号：US20130259987A1

    公开(公告)日：2013-10-03

    申请号：US13989459

    申请日：2011-11-10

    申请人： Nikolaos Mavroudis ,  Marco Giuseppe Mazzotti

    发明人： Nikolaos Mavroudis ,  Marco Giuseppe Mazzotti

    IPC分类号： A23L1/30

    CPC分类号： A23L33/105 ,  A23L2/082 ,  A23L5/27 ,  A23L5/273 ,  A23L19/09 ,  A23L27/10 ,  A23L27/12 ,  A23L27/22 ,  A23L33/16 ,  A23L33/175 ,  A23L33/18 ,  A23L33/185 ,  A23V2002/00 ,  A23V2200/00

    摘要： The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K+; •contains less than 300 ppm of Ca2+; •contains less than 700 ppm of Mg •contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K−] does not exceed 5:100, each of said cation concentrations being expressed in ppm.

    摘要翻译： 本发明涉及提供精制植物分离物，其可以通过采用离子排斥色谱法的分离方法用作生产功能性食品成分例如增味剂的起始原料。 更具体地，本发明提供了一种精制植物分离物，其包含至少30重量％的选自果糖，葡萄糖，植物来源的蛋白质物质，酸和钾的水溶性植物成分的干物质，所述分离物的特征还在于， 分离物的浓度为40°白利糖度：含有至少0.3wt％的谷氨酸盐; 含有至少500ppm的K +; 含有少于300ppm的Ca2 +; 。含有少于700ppm的Mg含量小于1wt。 ％的能够通过分子量切断250kDa的超滤膜的组分; 其中浓度比（[Ca 2+] + [Mg 2+]）/ [K-]不超过5：100，所述阳离子浓度各自以ppm表示。

    AROMA COMPONENTS FOR IMPROVING EGG FLAVOR, AND EGG FLAVOR ENHANCERS
    30.
    发明申请
    AROMA COMPONENTS FOR IMPROVING EGG FLAVOR, AND EGG FLAVOR ENHANCERS 有权
    用于改善EGG FLAVOR的AROMA组件和EGG FLAVOR增强剂

    公开(公告)号：US20130243934A1

    公开(公告)日：2013-09-19

    申请号：US13829114

    申请日：2013-03-14

    申请人： TABLEMARK CO., LTD.

    发明人： Yasuko TAKANO ,  Junko TANIZAWA

    IPC分类号： A23L1/22

    CPC分类号： A23L27/2022 ,  A23L15/30 ,  A23L27/204 ,  A23L27/2054 ,  A23L27/24 ,  A23L27/88 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2200/15 ,  A23V2250/218

    摘要： The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).

    摘要翻译： 本发明提供用于增强卵香味的试剂，其包含至少一种成分，选自：（a）3-（甲硫基）-1-丙醇，（b）苯甲醛，（c）4-庚醇 ，（d）三甲基吡嗪，（e）甲基吡嗪或（f）2,5-二甲基吡嗪。 本发明的药剂用于增加蛋制品的蛋香，特别是鸡蛋香味。 应用本发明的优选的蛋制品的实例包括但不限于煮鸡蛋本身，使用煮鸡蛋的各种食品（例如，酱油，制备的面包馅等），各种食物 含蛋的产品（例如蛋黄酱，酱油，意大利面酱，日本煎蛋卷，蒸蛋糕，蒸鸡蛋，煎蛋卷，蛋卷，煎蛋卷，面条，炒饭，奶油蛋糕，布丁，蛋糕，海绵蛋糕 ，冰淇淋，鸡蛋（蛋糕）馅饼，面包，cr ape等）。