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Matches 651 - 700 out of 3,907

Document Document Title
WO/2007/082703A1
The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further rela...  
WO2007048450A8
The invention relates to means and methods for improving the production of beer and blended beer beverages using isomaltulose. According to said method, the main fermentation time is reduced, preventing the formation of vicinal diketones.  
WO2007008560A9
The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interact...  
WO/2007/071224A1
The invention relates to a beer-manufacturing process which includes the following steps: a) production of a beer intermediate which is low in CO2, in particular free of CO2, b) introduction of the beer intermediate into at least one unp...  
WO/2007/072780A1
A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.  
WO/2007/072747A1
A method for reducing intraoral irritants of a sprouted grain such as wheat germ, in which intraoral irritants contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme or removed by separation, whereby th...  
WO/2007/064545A3
A process to improve ethanol yield, decrease fermentation time and reduce byproduct formation by monitoring and controlling oxidation reduction potential (redox) of the fermentor is disclosed.  
WO/2007/060942A1
A method of soaking cereal grains whereby cereal grains to germinate are soaked in water and thus impregnated with water, characterized by comprising soaking the cereal grains in water having microbubbles with a bubble size of 50 μm or ...  
WO/2007/062216A3
The present invention may be used in methods for treatment of drinking water (14) contaminated with algal metabolites. An inflow of water (14) in a drinking water (14) treatment facility may have multiple types of algal metabolites where...  
WO/2007/061592A1
One embodiment of the present invention is a composition for use in making edible biodegradable containers comprising water, pregelatinized and native starch, a first protein or natural polymeric compound, natural fibers, a wax emulsion,...  
WO/2007/053000A1
The invention relates to a method of producing a beer-type alcoholic drink which is based on plants belonging to genus Agave L. (commonly known as Agaves) and which is called "Cerveza de Agave" or Agave beer. In addition to water, hops a...  
WO/2007/048449A1
The invention relates to means and methods for the germ reduced production of beer that has been microbiologically stabilised by isomaltulose.  
WO/2007/048450A1
The invention relates to means and methods for improving the production of beer and blended beer beverages using isomaltulose. According to said method, the main fermentation time is reduced, preventing the formation of vicinal diketones.  
WO/2007/035486A2
The present invention relates to tomato-based concentrates and tomato- flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato...  
WO/2007/034984A1
A gene encoding a cell wall mannoprotein and use of the same. In particular, a brewing yeast for producing an alcoholic drink showing lessened haze formation, an alcoholic drink produced by using this yeast, a method of producing the sam...  
WO/2007/035486A3
The present invention relates to tomato-based concentrates and tomato- flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato...  
WO/2007/030872A1
A process of biofortification of a grain with a nutrient comprising the step of adding an inorganic form of the nutrient to water used in the steeping and/or germination stage(s) of the grain in a malting process is disclosed. In some em...  
WO/2007/032524A3
The present invention relates to an alcohol acetyl transferase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for pr...  
WO/2007/032521A1
Disclosed is a gene encoding proteinase A. Also disclosed is use of the gene. Specifically, provided are: ScPEP4 gene encoding Pep4p which is a brewer's yeast proteinase A, particularly nonPcPEP4 gene which is characteristic of a beer ye...  
WO/2007/026049A3
This invention relates to a method for increasing the speed and extent of fermentations. According to the method in the fermentation is used a yeast strain transformed with a DNA molecule comprising a nucleotide sequence that encodes par...  
WO/2007/026049A2
This invention relates to a method for increasing the speed and extent of fermentations. According to the method in the fermentation is used a yeast strain transformed with a DNA molecule comprising a nucleotide sequence that encodes par...  
WO/2007/026956A1
Disclosed are a gene capable of enhancing low temperature properties (low temperature fermentation ability and/or resistance to freezing stress), and use of the gene. Particularly, disclosed are a brewing yeast having excellent low tempe...  
WO/2007/026958A1
The invention relates to a tryptophan transporter gene and use thereof and, particularly relates to brewing yeast in which a tryptophan assimilating ability is regulated, an alcohol produced using the yeast, a method for producing the sa...  
WO/2007/026698A1
It is intended to provide a gene causative of the aging smell of a malt drink, which is useful in producing malt for manufacturing a malt drink having a lessened aging smell, and the utilization of the same. The gene causative of the agi...  
WO/2007/023973A1
The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relat...  
WO/2007/023969A3
The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relat...  
WO/2007/023969A2
The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relat...  
WO/2007/020993A1
The present invention relates to an acetohydroxy-acid reductoisomerase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having superior flavor, alcoholic beverages produced with said yeast, and a met...  
WO/2007/020127A1
A device (1) for separating beer wort from dregs, comprising a substantially cylindrical vessel (3) provided, proximate to its base, with means (5, 6) for filtering and discharging the wort; inside the vessel there is a rotating support ...  
WO/2007/020989A1
The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whos...  
WO/2007/018307A1
The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whos...  
WO/2007/006349A1
The invention relates to a mixer (1) for a mash and/or seasoning container (2) with an improved stirring or mixing action. The mixer is equipped with a mixing surface (12), at least sections of which are uneven (14) and contain a large n...  
WO/2007/008523A2
A produce packaging container having an arched bottom surface and raised feet is described herein. The containers each can include upper ventilation slots and lower ventilation channels. The lower ventilation channels are formed by archi...  
WO/2007/008560A3
The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interact...  
WO/2007/008523A3
A produce packaging container having an arched bottom surface and raised feet is described herein. The containers each can include upper ventilation slots and lower ventilation channels. The lower ventilation channels are formed by archi...  
WO/2007/007487A1
Disclosed is a process for producing a beer or beer-like beverage having mellowness, a special flavor and a good taste. The beer or beer-like beverage can be produced by allowing a protein deamidase to act on at least a part of a raw mat...  
WO/2007/008560A2
The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interact...  
WO/2007/002128A3
The invention relates to compositions and processes for producing novel hop acid formulations having improved bioavailability, and the use of such compositions as anti-inflammatory agents, dietary supplements, and pharmaceuticals.  
WO/2007/000049A1
Beers and processes for the production thereof are provided in which Monascus-derived pigments or Monascus sp. culture are employed endogenously or exogenously in the brewing processes to provide natural, i.e., non-synthetic, colorants.  
WO2006046879A3
This invention is directed to a method of preparing a colorless and artificially colored, clear beer through adsorption process by contacting the wort with activated carbon during wort boiling. This method produces a colorless, clear bee...  
WO2006053994A3
The invention concerns dry active yeasts useful for rehydration and/or alcoholic fermentation, or rehydrated active yeasts useful for fermentation, or yeasts useful for fermentation, having a sterol content exhibiting at least two conjug...  
WO/2006/138419A1
Malt-based or hops-based beverage products, such as beer, ale, malt coolers and malternatives, are disclosed. These compositions contain a stabilizing mixture comprising a metal (in the form of ions, salts or oxides) such as zinc or magn...  
WO2006072955A3
Edible products useful in improving health and preparation of same are disclosed. The products include a fruit seed component impregnated with at least one dried fruit component, preferably a fermented fruit component. Preparation is by ...  
WO/2006/133496A1
The invention relates to a method of malting seeds, the method comprising the steps of providing conditioned seeds, the seeds being of one or more varieties which when subjected to a malting process in which the seeds are incubated in a ...  
WO/2006/130173A2
A produce packaging container incorporates a basket body with an opening for inserting items inside the container and a pair of lids for covering the opening in the basket body. Each basket also includes latch elements for securing the l...  
WO/2006/130173A3
A produce packaging container incorporates a basket body with an opening for inserting items inside the container and a pair of lids for covering the opening in the basket body. Each basket also includes latch elements for securing the l...  
WO2005030920A9
One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of...  
WO2005108544A3
A method includes sealing a meat product (12) into a container (11). The method then includes releasing carbon dioxide gas from a source (15) contained inside the container (11) to maintain a carbon dioxide gas presence in the atmosphere...  
WO/2006/105284A2
Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and...  
WO/2006/104387A1
One aspect of the present invention is concerned with a composition containing: (A) at least 10 μg of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry matter of a pyranone selected from the gro...  

Matches 651 - 700 out of 3,907