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    IMPROVED CASSAVA
    81.
    发明申请
    IMPROVED CASSAVA 审中-公开
    改进的CASSAVA

    公开(公告)号：WO2012142299A3

    公开(公告)日：2013-01-31

    申请号：PCT/US2012033337

    申请日：2012-04-12

    Applicant: DONALD DANFORTH PLANT SCI CT ,  SAYRE RICHARD ,  NARAYANAN NARAYANAN

    Inventor： SAYRE RICHARD ,  NARAYANAN NARAYANAN

    IPC: A01H5/00 ,  A23L1/0522 ,  C12N15/29 ,  C12N15/82

    CPC classification number: C12N15/8251 ,  A23L19/11 ,  A23L29/212 ,  C12N15/8243

    Abstract: Provided are methods for reducing levels of cyanogenic glycosides and improving protein content in plants, as well as plants containing reduced levels of cyanogenic glycosides and improved protein content. In one aspect, such methods comprise, and such plants are created via, tissue-specific expression of a storage protein such as hydroxynitrile lyase in the apoplastic space of cells of the roots and tubers of such plants.

    Abstract translation: 提供了降低植物中氰基糖苷含量和改善蛋白质含量的方法，以及含有降低水平的氰基糖苷和改善的蛋白质含量的植物。 在一个方面，这样的方法包括，并且通过诸如羟基腈裂解酶的储存蛋白的组织特异性表达在这种植物的根和块茎的细胞的凋亡空间中产生并且产生这样的植物。

    HEALTHY LAYERED COOKIE
    83.
    发明申请
    HEALTHY LAYERED COOKIE 审中-公开
    健康包饭

    公开(公告)号：WO2012120155A3

    公开(公告)日：2012-11-08

    申请号：PCT/EP2012061888

    申请日：2012-06-20

    Applicant: GEN BISCUIT ,  LANVIN LIONEL ,  VEREL ALIETTE ,  ARLOTTI AGATHE

    Inventor： LANVIN LIONEL ,  VEREL ALIETTE ,  ARLOTTI AGATHE

    IPC: A21D2/18 ,  A21D13/02 ,  A21D13/08 ,  A23L1/0522

    CPC classification number: A21D8/02 ,  A21C5/003 ,  A21D2/186 ,  A21D8/06 ,  A21D10/002 ,  A21D13/02 ,  A21D13/04 ,  A21D13/062 ,  A21D13/19 ,  A21D13/22 ,  A21D13/40 ,  A21D13/80 ,  A23L7/115 ,  A23L7/198 ,  A23L29/225

    Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt%, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt% added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt% over the total weight of the dough, with a water absorption under 55 % as measured by Brabender® Farinograph®.

    Abstract translation: 本公开涉及一种用于生产包含至少一个饼干和馅料的分层饼干的方法，所述分层饼干含有10重量％至25重量％的脂肪和15重量％至40重量％的糖，其中缓慢消化淀粉 层叠饼干的总可用淀粉比率为至少31重量％，该方法包括：相对于面团的总重量，形成包含谷物粉，脂肪，糖和至多8重量％的添加水的面团; 将面团成型为饼干的形状; 烘烤饼干; 并用填充物组装饼干以形成分层饼干; 其中所述谷物粉包含精制谷物粉，其量超过面团总重量的至少21重量％，吸水率在55％以下，通过Brabender？法测定。

    IMPROVED CASSAVA
    84.
    发明申请
    IMPROVED CASSAVA 审中-公开
    改进的CASSAVA

    公开(公告)号：WO2012142299A2

    公开(公告)日：2012-10-18

    申请号：PCT/US2012/033337

    申请日：2012-04-12

    Applicant: DONALD DANFORTH PLANT SCIENCE CENTER ,  SAYRE, Richard ,  NARAYANAN, Narayanan

    Inventor： SAYRE, Richard ,  NARAYANAN, Narayanan

    IPC: A01H5/00 ,  C12N15/29 ,  C12N15/82 ,  A23L1/0522

    CPC classification number: C12N15/8251 ,  A23L19/11 ,  A23L29/212 ,  C12N15/8243

    Abstract: Provided are methods for reducing levels of cyanogenic glycosides and improving protein content in plants, as well as plants containing reduced levels of cyanogenic glycosides and improved protein content. In one aspect, such methods comprise, and such plants are created via, tissue-specific expression of a storage protein such as hydroxynitrile lyase in the apoplastic space of cells of the roots and tubers of such plants.

    Abstract translation: 提供了降低植物中氰基糖苷含量和改善蛋白质含量的方法，以及含有降低水平的氰基糖苷和改善的蛋白质含量的植物。 在一个方面，这样的方法包括，并且通过诸如羟基腈裂解酶的储存蛋白的组织特异性表达在这种植物的根和块茎的细胞的凋亡空间中产生并且产生这样的植物。

    EFFICIENT DRYING OF MOLDED ANIMAL CHEWS
    85.
    发明申请
    EFFICIENT DRYING OF MOLDED ANIMAL CHEWS 审中-公开
    模具动物切片的有效干燥

    公开(公告)号：WO2012112418A2

    公开(公告)日：2012-08-23

    申请号：PCT/US2012/024815

    申请日：2012-02-13

    Applicant: T.F.H. PUBLICATIONS, INC. ,  AXELROD, Glen S.

    Inventor： AXELROD, Glen S.

    IPC: A23K1/18 ,  A23L1/0522 ,  A23P1/12

    CPC classification number: A23K50/42 ,  A23K20/163 ,  A23K40/00 ,  A23K40/20 ,  A23K40/25

    Abstract: A method of relatively rapidly and uniformly extracting moisture from an animal chew having an edible composition is provided. Process cycle time and scrap levels may be reduced and the level of uniformity in the animal chew may be improved by including one or more openings selectively sized and positioned in the chew prior to drying.

    Abstract translation: 提供了从具有可食用组合物的动物咀嚼物相对迅速且均匀地提取水分的方法。 可以减少处理循环时间和废料水平，并且可以通过在干燥之前包括选择性地定尺寸和定位在咀嚼中的一个或多个开口来改善动物咀嚼物的均匀性水平。

    LOW-TEMPERATURE EXTRUSION PROCESS USING INSTANT STARCH TO PRODUCE PUFFED/EXPANDED FOOD PRODUCT
    89.
    发明申请
    LOW-TEMPERATURE EXTRUSION PROCESS USING INSTANT STARCH TO PRODUCE PUFFED/EXPANDED FOOD PRODUCT 审中-公开
    低温挤出工艺利用现成的生产加工/膨化食品的产品

    公开(公告)号：WO2010132060A1

    公开(公告)日：2010-11-18

    申请号：PCT/US2009/044176

    申请日：2009-05-15

    Applicant: TATE AND LYLE INGREDIENTS AMERICAS, INC. ,  LUKE, Xie ,  TURNER, Judy ,  WAITE, Brenda ,  NAPIER, Lori

    Inventor： LUKE, Xie ,  TURNER, Judy ,  WAITE, Brenda ,  NAPIER, Lori

    IPC: A23L1/00 ,  A23L1/0522 ,  A23P1/12 ,  A23P1/14

    CPC classification number: A23P30/34

    Abstract: An extrusion process for producing a direct expanded food product comprises: (1) providing a feed composition that comprises instant starch, and/or at least one heat sensitive ingredient, such as fiber, protein, vitamins, omega 3 fatty acids, choline, flavors or sugars, and (2) extruding the feed composition through an extruder that comprises at least one die. The feed composition comprises sufficient water to plasticize the composition in the extruder, and the barrel temperatures are below about 6O 0 C. The feed composition. The product of the extrusion process.

    Abstract translation: 用于生产直接膨胀食品的挤出方法包括：（1）提供包含速溶淀粉和/或至少一种热敏成分如纤维，蛋白质，维生素，ω-3脂肪酸，胆碱，调味剂的饲料组合物 或糖，和（2）通过包含至少一个模具的挤出机挤出进料组合物。 进料组合物包含足够的水以在挤出机中使组合物增塑，并且机筒温度低于约60℃。 饲料组成。 产品的挤出过程。

    BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
    90.
    发明申请
    BREAD COMPOSITION WITH IMPROVED BREAD VOLUME 审中-公开
    具有改善的体积的布料组合物

    公开(公告)号：WO2009147297A3

    公开(公告)日：2010-03-04

    申请号：PCT/FI2009050467

    申请日：2009-06-02

    Applicant: RAISIO NUTRITION LTD ,  LAHTINEN RITVA ,  EKBLOM JARI ,  FRILANDER-POIKONEN LEENA

    Inventor： LAHTINEN RITVA ,  EKBLOM JARI ,  FRILANDER-POIKONEN LEENA

    IPC: A21D2/16 ,  A21D10/00 ,  A21D13/00 ,  A23L1/0522 ,  A23L1/30

    CPC classification number: A21D2/165 ,  A21D2/16 ,  A21D2/183 ,  A21D2/186 ,  A21D2/263 ,  A21D2/264 ,  A21D6/001 ,  A23L29/212 ,  A23L29/35 ,  A23L33/11

    Abstract: The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is maltodextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form.

    Abstract translation: 本发明涉及具有改善的面包容量的面包组合物，其包含干燥重量为78至98％的面粉和2.0至22％粉末形式的植物甾醇酯和/或植物甾烷醇酯组合物，其中所述植物甾醇酯和/或 粉末形式的植物甾烷醇酯组合物包含50至95重量％的植物甾醇酯和/或植物甾烷醇酯和5至50重量％的载体。 优选的载体是麦芽糖糊精和含蛋白质的组分。 本发明还涉及面团组合物和粉末形式的所述植物甾醇酯和/或植物甾烷醇酯组合物。

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