-
1.发明申请Method for Improving Viscosity, Solubility, and Particle Size of Milk Protein Concentrates 审中-公开提高乳蛋白浓缩物的粘度，溶解度和粒度的方法公开(公告)号：US20140199436A1
公开(公告)日：2014-07-17
申请号：US14156389
申请日：2014-01-15
发明人： Brent Petersen , Loren S. Ward
IPC分类号： A23J3/08
CPC分类号： A23J3/08 , A23V2002/00 , C12Y203/02013 , A23V2200/238 , A23V2200/244 , A23V2200/254 , A23V2250/5424 , A23V2300/10 , A23V2300/34
摘要： Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
摘要翻译： 公开了一种通过将乳蛋白与至少一种转谷氨酰胺酶混合来降低粘度，增加乳蛋白的溶解度和降低粒度的方法。
-
公开(公告)号：US20170119022A1
公开(公告)日：2017-05-04
申请号：US15071729
申请日：2016-03-16
发明人： Douglas BOLSTER , Laura HARKNESS , Brent L. PETERSEN , Maike RAHN
IPC分类号： A23K1/18
CPC分类号： A23L1/305 , A21D2/245 , A21D13/00 , A23C9/123 , A23C9/1315 , A23C9/1526 , A23L1/0076 , A23L1/168 , A23L1/293 , A23L1/3051 , A23L2/02 , A23L2/66 , A23L33/17 , A23L33/175 , A23L33/19 , A23V2002/00 , A23V2200/332 , A23V2250/0628 , A23V2250/54
摘要： A method for inducing satiety in a human subject is disclosed, the method providing a satiety-inducing effect by the administration of, or provision of, a food product comprising less than about 15 grams of total protein, and between about 1.0 to about 3.5 grams of total leucine. The leucine is provided by the total protein and a leucine peptide composition comprising bound leucine.
-
公开(公告)号：US20190261641A1
公开(公告)日：2019-08-29
申请号：US16343770
申请日：2017-10-23
申请人： Valerie Arechiga , Michelle Ziemann , David Perry , Loren S. Ward , Glanbia Nutritionals (Ireland) Ltd.
发明人： Valerie Arechiga , Michelle Ziemann , David Perry , Loren S. Ward
IPC分类号： A23C19/082 , A21D13/28 , A23C19/09
摘要： Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.
-
公开(公告)号：US20190230960A1
公开(公告)日：2019-08-01
申请号：US16164762
申请日：2018-10-18
发明人： Gaurav Parekh , Brent L. Petersen
CPC分类号： A23L2/38 , A23L2/39 , A23L2/66 , A23L2/68 , A23L29/238 , A23L33/175 , A23V2002/00 , A23V2250/1842 , A23V2250/306 , A23V2250/5112 , A23V2250/5114 , A23V2300/10 , A23V2300/26 , A61K9/0095 , A61K9/107 , A61K47/24 , A61K47/36 , A61K47/40
摘要： Disclosed is a method for making shelf-stable nitrogenous organic acid (e.g., creatine) ingredients for products such as nutritional bars, liquids, and/or powders.
-
公开(公告)号：US20180132498A1
公开(公告)日：2018-05-17
申请号：US15567054
申请日：2016-04-18
发明人： Melinda Moss , Brent Petersen , Niels Palmer
CPC分类号： A23C21/02 , A23J1/205 , A23J3/343 , A23L33/19 , A23V2002/00
摘要： Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
-
公开(公告)号：US20200345028A1
公开(公告)日：2020-11-05
申请号：US16763072
申请日：2018-11-01
发明人： Valerie ARECHIGA , David PERRY
IPC分类号： A23C19/06 , A23C19/09 , A23C19/08 , A23C19/082
摘要： Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.
-
公开(公告)号：US20200022379A1
公开(公告)日：2020-01-23
申请号：US16391200
申请日：2019-04-22
发明人： Valerie Arechiga , Michelle Ziemann , David Perry , Loren S. Ward
IPC分类号： A23C19/082 , A23C19/05 , A23C19/09
摘要： Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.
-
公开(公告)号：US20200015488A1
公开(公告)日：2020-01-16
申请号：US16512347
申请日：2019-07-15
发明人： Mark A. Stout , Brent L. Petersen
摘要： Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc.
-
公开(公告)号：US10188135B2
公开(公告)日：2019-01-29
申请号：US15071729
申请日：2016-03-16
发明人： Douglas Bolster , Laura Harkness , Brent L. Petersen , Maike Rahn
IPC分类号： A23L33/17 , A23L1/29 , A23L1/305 , A21D2/24 , A23L33/175 , A23L33/19 , A21D13/00 , A23C9/123 , A23C9/152 , A23L1/00 , A23L1/168 , A23L2/02 , A23L2/66 , A23C9/13
摘要： A method for inducing satiety in a human subject is disclosed, the method providing a satiety-inducing effect by the administration of, or provision of, a food product comprising less than about 15 grams of total protein, and between about 1.0 to about 3.5 grams of total leucine. The leucine is provided by the total protein and a leucine peptide composition comprising bound leucine.
-
-
-
-
-
-
-
-
搜索结果
9 条记录 (耗时 0.012 秒)
