Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: A soy milk fermented substance is provided. The soy milk fermented substance has a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.

Abstract: Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

Abstract: The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

Abstract: Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Abstract: The present invention relates to novel nutritional compositions useful in the treatment of neoplastic diseases. More specifically, the present invention provides for nutritional composition comprising at least resistant starch, proteins and fats, that is able to retard the cancer growth reducing the inflammatory state of the patient and avoiding chronic weight loss.

Abstract: The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.

Abstract: The invention discloses a method for producing a deodorized goat/sheep milk, which method comprises purifying fresh goat/sheep milk or goat/sheep full cream, wherein the material is subjected to a carbon dioxide treatment during the purification, and the carbon dioxide treatment comprises: introducing carbon dioxide into the material, then refrigerating the material, and removing carbon dioxide. The producing method of the invention is simple, and has a good effect of removing muttony odor of goat/sheep milk. The present invention also discloses a deodorized goat/sheep milk and a deodorized goat/sheep milk product.

Abstract: A smart cooking device and method are disclosed in the present disclosure. The smart cooking device includes a controller, a food material vessel, a storage vessel, a water storage vessel, a motor and a lifting and translating apparatus. The food material vessel is configured to store a food material and is provided with a first valve. The storage vessel is provided with a second valve. The water storage vessel is configured to accommodate a liquid to clean the food material. The motor is configured to be capable of driving the storage vessel to rotate according to the control of the controller. The lifting and translating apparatus is connected with the storage vessel and configured to be capable of moving according to the control of the controller thus to drive the storage vessel to move to the food material vessel, the water storage vessel or a cooking apparatus.

Abstract: The camel-milk products with plant-based protein additives include camel milk in the form of plant-based milk, plant-based milk powder and/or derivatives thereof and have enhanced gel strength. The plant-based protein additives may be derived from soybeans; oats; almonds; lupin chickpeas or navy beans. The camel-milk products include fermented and non-fermented camel-milk products, such as: set and stir yogurt; all cheese varieties; cultured camel milks; and custard-based products. The camel-milk products are prepared by mixing camel milk with plant-based protein additives to form a mixture and coagulating the mixture by acid or enzyme treatment.

Abstract: Film coatings comprising protein and lipid, and methods of using the film coatings to coat biological surfaces. For example, when applied to the surface of plant seeds, the film coating adheres to and reinforces the outer seed coat or hull to maintain seed viability.

Abstract: Method for producing a cooked food product, the method comprising the steps of: selecting a raw material, comprising chick peas, grinding the raw material to obtain a flour, hydrating the flour with water to obtain a flour mixture, preparing an oil mixture comprising at least olive oil and water, mixing the flour mixture and the oil mixture to obtain a batter, cooling and storing the batter to obtain a gel, cutting the gel to obtain individual food elements, and cooking the food elements to obtain a cooked food product, wherein the method is characterised in that, prior to the step of mixing the flour mixture and oil mixture, the oil mixture is heated, wherein the flour mixture is heated by mixing the flour mixture and the oil mixture due to transfer of heat contained in the oil mixture.

Abstract: The invention provides recombinant DNA molecules that are unique to the maize MON 87419 event and transgenic maize plants, plant parts, seeds, cells, and agricultural products containing the MON 87419 event as well as methods of using and detecting the maize MON 87419 event. Transgenic maize plants containing the MON 87419 event exhibit tolerance to dicamba and glufosinate herbicides.

Abstract: Provided herein is a protein product comprising about 5 wt. % to about 40 wt. % kaniwa protein isolate having a complete set of amino acids and being substantially free of bitter-tasting compound. The protein product may comprise one or more excipients selected from fillers, solubilizers, flavorants, sweeteners, dietary minerals, binders, vitamins, fatty acids, and caffeine. The protein product may have a moisture content less that 5 wt. %, and may be provided in a variety of formats, including protein powders, protein drinks, protein pills, protein bars, meal replacements, pediatric products, and sports nutrition products.

Abstract: A soybean cultivar designated 58150703 is disclosed. The invention relates to the seeds of soybean cultivar 58150703, to the plants of soybean cultivar 58150703, to the plant parts of soybean cultivar 58150703, and to methods for producing progeny of soybean cultivar 58150703. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar 58150703. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 58150703, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar 58150703 with another soybean cultivar.

Abstract: The present invention relates to a new method for improving glyphosate resistance of a plant. The method encompasses providing one or more specific mutations in a specific nucleotide sequence in said plant. In comparison to a plant not manipulated according to the method, the plant obtained by the method displays (improved) glyphosate resistance. Also provided are a (transgenic) plant, including a seed thereof, and a plant product that can be obtained by the method according to the invention.

Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.

Abstract: A soybean cultivar designated S130063 is disclosed. The invention relates to the seeds of soybean cultivar S130063, to the plants of soybean cultivar S130063, to the plant parts of soybean cultivar S130063, and to methods for producing progeny of soybean cultivar S130063. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S130063. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S130063, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S130063 with another soybean cultivar.

Abstract: The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: •60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides •15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ?-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these ?3-fatty acids is minimized due to the presence of sterol esters.

Abstract: Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.

Abstract: The invention relates to the soybean variety designated A1036006. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1036006. Also provided by the invention are tissue cultures of the soybean variety A1036006 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1036006 with itself or another soybean variety and plants produced by such methods.

Abstract: Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.

Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.

Abstract: A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.

Abstract: Disclosed is a composition consisting of beta-glucan (1,3), (1,4) ?-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods.

Abstract: Transgenic soybean seed having increased total fatty acid content of at least 10% and altered fatty acid profiles when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. DGAT genes from Yarrowia Lipolytica are used to achieve the increase in seed storage lipids.

Abstract: The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment.

Abstract: The invention overcomes the deficiencies of the prior art by providing methods for marker assisted selection to create plants of a soybean variety that exhibit a mid/low linolenic acid content with a commercially significant yield and an agronomically elite phenotype. The invention also provides derivatives and plant parts of these plants. Further provided by the invention are methods for the use of these plants. The invention is significant in that oil with decreased linolenic acid exhibits numerous beneficial characteristics yet prior art varieties with decreased linolenic acid also exhibited decreased yield and poor agronomic quality.

Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming, wherein the soybean is not ground soybean.

Abstract: The present invention relates to a process for preparing a hard butter, which comprises conducting transesterification between one or more selected from the group consisting of straight-chain saturated C16-22 fatty acids and lower alcohol esters thereof and a triglyceride having oleoyl group and/or linoleoyl group at the 2-position with an action of a granulated powder lipase comprising a lipase derived from Rhizopus oryzae and/or Rhizopus delemar and a soybean powder, and removing the granulated powder lipase after the transesterification. The process is industrially suitable process for preparing a hard butter, which have excellent properties as a cacao butter equivalent.

Abstract: The invention relates to the soybean variety designated XB23AB13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB23AB13. Also provided by the invention are tissue cultures of the soybean variety XB23AB13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB23AB13 with itself or another soybean variety and plants produced by such methods.

Abstract: A soybean cultivar designated UA 5213C is disclosed. The invention relates to the seeds of soybean cultivar UA 5213C, to the plants of soybean cultivar UA 5213C, to the plant parts of soybean cultivar UA 5213C, and to methods for producing progeny of soybean cultivar UA 5213C. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar UA 5213C. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar UA 5213C, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar UA 5213C with another soybean cultivar.

Abstract: The invention relates to the soybean variety designated XB09AE13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB09AE13. Also provided by the invention are tissue cultures of the soybean variety XB09AE13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB09AE13 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated XB007G13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB007G13. Also provided by the invention are tissue cultures of the soybean variety XB007G13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB007G13 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated XB22A13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB22A13. Also provided by the invention are tissue cultures of the soybean variety XB22A13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB22A13 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated XB33Z13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB33Z13. Also provided by the invention are tissue cultures of the soybean variety XB33Z13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB33Z13 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated XB21Z13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB21Z13. Also provided by the invention are tissue cultures of the soybean variety XB21Z13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB21Z13 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated XB04F13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB04F13. Also provided by the invention are tissue cultures of the soybean variety XB04F13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB04F13 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated XB28T13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB28T13. Also provided by the invention are tissue cultures of the soybean variety XB28T13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB28T13 with itself or another soybean variety and plants produced by such methods.

Abstract: The present invention relates to a method of increasing resistance against fungal pathogens of the family Phacosporaceae in plants and/or plant cells. This is achieved by increasing the expression of an ACD protein or fragment thereof in a plant, plant part and/or plant cell in comparison to wild type plants, wild type plant parts and/or wild type plant cells. Furthermore, the invention relates to transgenic plants, plant parts, and/or plant cells having an increased resistance against fungal pathogens, in particular, pathogens of the family Phacopsoraceae, and to recombinant expression vectors comprising a sequence that is identical or homologous to a sequence encoding an ACD protein.

Abstract: A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapor, at an increased temperature and an associated saturated vapor pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapor pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.

Abstract: In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.

Abstract: A soybean cultivar designated UA5612 is disclosed. The invention relates to the seeds of soybean cultivar UA5612, to the plants of soybean cultivar UA5612, to the plant parts of soybean cultivar UA5612, and to methods for producing progeny of soybean cultivar UA5612. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar UA5612. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar UA5612, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar UA5612 with another soybean cultivar.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS.

Abstract: This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.

Abstract: Transgenic soybean seed having increased total fatty acid content of at least 10% and altered fatty acid profiles when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. DGAT genes from Yarrowia Lipolytica are used to achieve the increase in seed storage lipids.

Abstract: The invention provides a transgenic Glycine max event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751.

Abstract: Disclosed is the seed of a novel soybean variety, designated 75408-57N, a sample of which is deposited under ATCC Accession No. PTA-121159. Also disclosed are plants, or parts thereof, grown from the seed of the variety, plants having the morphological and physiological characteristics of the 75408-57N variety, and methods of using the plant or parts thereof in a soybean breeding program.

Abstract: The invention relates to the soybean variety designated 01046977. Provided by the invention are the seeds, plants and derivatives of the soybean variety 01046977. Also provided by the invention are tissue cultures of the soybean variety 01046977 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety 01046977 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1035346. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1035346. Also provided by the invention are tissue cultures of the soybean variety A1035346 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1035346 with itself or another soybean variety and plants produced by such methods.