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WO/2023/190851A1 |
The present invention addresses the problem of providing a novel antibody that can prevent and/or treat COVID-19 infection. One aspect of the present invention provides: an antibody which has a heavy-chain CDR1 comprising the amino acid ...
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WO/2023/188173A1 |
Provided is a component capable of effectively increasing intracerebral GABA. An agent for increasing intracerebral γ-aminobutyric acid (GABA), the agent containing a compound represented by formula I. (In the formula, R is a side chain...
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WO/2023/192477A1 |
The present disclosure related generally to a method of providing an arabinoxylan product from a corn material such as a corn fiber. The method includes de-starching the corn material to provide a de-starched corn material; maintaining a...
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WO/2023/190529A1 |
The present invention addresses the problem of providing a method for obtaining a milk protein degradation product which has good emulsifiability despite a low-molecular-weight peptide. A method for producing a milk protein degradation p...
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WO/2023/192914A2 |
A preserved agricultural composition derived from plants or animals, wherein the preserved food composition may have the following combination of properties, a water activity level of less than 0.60, a water content from 27% to 33%, wher...
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WO/2023/189235A1 |
A purpose of the present invention is to provide processed food that contains meat and/or a plant-based protein material, and that provides a juicy sensation not only immediately after being heated but also after being heated and then co...
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WO/2023/190881A1 |
The present invention provides an unpleasant odor masking agent comprising at least one effective component selected from the group consisting of lysine, proline, and guanylic acid. This unpleasant odor masking agent masks unpleasant odo...
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WO/2023/186792A1 |
The present disclosure relates generally to non-animal proteins and their use in various comestible products, such as food products, beverage products, and nutritional products, including meat and dairy analogue products. In some embodim...
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WO/2023/191033A1 |
A batter mix for fried food according to the present invention comprises: 1-15 mass% of dietary-fiber-rich resistant starch containing at least 80 mass% of dietary fiber; and 2-30 mass% of oxidized starch. The batter mix for fried food p...
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WO/2023/190985A1 |
[Problem] To provide an oil-and-fat composition that can be added to a food product to enhance the flavor of the food product without adversely affecting the flavor thereof. [Solution] The oil-and-fat composition of the present invention...
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WO/2023/184822A1 |
Provided are an N-acetylneuraminic acid aldolase (NAL) mutant, a system for co-expressing same and N-acetylglucosamine-2-epimerase (AGE), and use thereof in the synthesis of sialic acid. By adopting a co-expression system of dual promote...
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WO/2023/188931A1 |
One composite composition according to the present invention contains silicon fine particles having an average particle size greater than 1 μm and less than 45 μm and/or aggregates of the silicon fine particles and comprises silicon ox...
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WO/2023/190444A1 |
Provided is a beer taste beverage which has an alcohol content of 5.0 (v/v)% or less and contains one or more sugars (A) selected from among glucose, sucrose, maltose, isomaltose, maltotriose, and isomaltotriose, wherein the total conten...
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WO/2023/191031A1 |
Provided is an oil-in-water type emulsion composition in which the emulsification is stabilized by pea protein and/or fava protein and sucrose fatty acid esters so as to achieve excellent stability during distribution. Use is made of an ...
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WO/2023/190852A1 |
The present invention addresses the problem of providing a novel antibody that can prevent and/or treat COVID-19 infection. Provided is an antibody that has a heavy-chain CDR1 comprising the amino acid sequence represented by SEQ ID NO...
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WO/2023/192689A2 |
The versatile culinary formulation relates generally to techniques for preparing food. Conventional mixes are prepared for consumption using only one method of preparation. Furthermore, only a single food product is prepared. The culinar...
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WO/2023/192487A1 |
A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra...
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WO/2023/191018A1 |
The present invention relates to a method for producing a gelatin or a concentrated gelatin solution, said method comprising a membrane concentration step for concentrating a gelatin solution with an ultrafiltration membrane module provi...
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WO/2023/190551A1 |
Provided is a technology capable of returning frozen bread to a state close to that of freshly baked bread. The thawing device comprises: a steam generating device for supplying water vapor to the inside of a thawing chamber; a heater ...
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WO/2023/186593A1 |
The present invention relates to a food (2) in the form of a semi-finished product or a finished product having an indicator substance (6; 8) which is insignificant for a cooking process of the food (2) and which outputs a defined signal...
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WO/2023/189466A1 |
This method for suppressing deterioration of flavor of a spice in a food involves a step for cooking with heat a raw material composition including a spice to obtain a food, a step for cooling the food at a cooling rate of 1°C/minute or...
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WO/2023/189062A1 |
[Problem] The present invention addresses the problem of conveniently providing to a customer any of a plurality of single meals on a menu as a nutrient-added food that satisfies a specific nutrient standard. [Solution] Groups of nutrien...
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WO/2023/192038A1 |
The present technology provides a method for feeding poultry and improving offspring quality of poultry. The method includes feeding to poultry a feed diet that includes an effective amount of one or more nitrates, wherein: the effective...
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WO/2023/188895A1 |
The present invention addresses the problem of providing a processed meat food product for which yield is improved through heating cooking of the processed meat food product, the processed meat food product retaining meat juices, flavorf...
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WO/2023/192638A1 |
The present application discloses an instant cookie maker, configured to make one single hot and fresh cookie in a short period of time, e.g., 3 minutes or less. Methods of fabricating and using the same are also disclosed.
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WO/2023/184693A1 |
A maturation promotion method for cultivating Mactra antiquata parent shellfishes by using shrimp pond algae. The method comprises the following steps: putting Mactra antiquata parent shellfishes in a culture pond for maturation promotio...
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WO/2023/187088A1 |
The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...
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WO/2023/191379A1 |
The present disclosure relates to a 3,4-dihydroquinoxaline-2-carboximide derivative compound and a pharmaceutical composition comprising same for preventing or treating a cancer disease. The compound has an excellent effect of selectivel...
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WO/2023/191015A1 |
Provided is a collagen production promoter containing a pyrimidine nucleotide or a precursor thereof as an active ingredient.
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WO/2023/190666A1 |
The present invention is a method for producing an aqueous silicon compound solution in a simple manner and with high efficiency without using silicon dioxide as a starting material and by using a specific part of a plant as a raw materi...
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WO/2023/191569A1 |
A food grinder for producing raw materials that can be used in the manufacture of seaweed-type vegetable sheets, according to one embodiment, comprises: a housing including a flow space; a hopper which is disposed on the housing and whic...
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WO/2023/190667A1 |
The present invention provides a method for producing a silicon compound aqueous solution etc. in a simple manner, efficiently and with low energy consumption by using a specific part of a specific plant as a raw material without using s...
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WO/2023/187380A1 |
A method of producing an active composition comprises: (i) selecting a fermentation broth comprising a filamentous fungus, for example Fusarium venenaturm; and (ii) removing water from said broth or a part thereof to produce a solid prod...
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WO/2023/189332A1 |
The purpose of the present invention is to provide: a food product substitute for a baked egg food product, the food product substitute having excellent texture and flavor; and an egg substitute that enables the production of this food p...
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WO/2023/186536A1 |
The present invention relates to the field of the negative influence or negative effect of, in particular, blue light on eye health, in particular with respect to the human eye, as well as on the sleep behavior or day/night rhythm, and a...
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WO/2023/190293A1 |
Provided is a viscous nutritional composition that can be used without effort two or three times per day by, for example, a patient undergoing rehabilitation or long-term treatment. This viscous nutritional composition contains nutrien...
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WO/2023/191025A1 |
The present invention addresses the problem of providing: a fiber-structured cheese in which satisfactory string-like fibers can be retained for a longer period than ever before and which is free from gumminess; and a method for producin...
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WO/2023/192957A1 |
The present disclosure relates to methods for increasing recovery and purity of a secreted protein of interest using salting-out with ammonium sulfate and pH adjustment to about or below the isoelectric point of the protein of interest. ...
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WO/2023/192526A1 |
The present disclosure relates generally to pea products derived from high protein peas, and more specifically to protein-enriched pea compositions having high protein content and methods of preparing such pea compositions. The present d...
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WO/2023/191249A1 |
The present invention relates to a composition for ameliorating, treating or preventing obesity or lipid metabolism, or metabolic diseases, comprising an Asimina triloba extract. The Asimina triloba extract according to the present inven...
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WO/2023/184708A1 |
A cyclodextrin-based ethyl lauroyl arginate inclusion compound, and a preparation method therefor and the use thereof. The inclusion compound comprises a cyclodextrin compound and an ethyl lauroyl arginate compound penetrating through a ...
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WO/2023/189305A1 |
Provided is a composition that exhibits superior cannabinoid dispersion properties and is not susceptible to the oxidative degradation of a cannabinoid. An oil-in-detergent emulsion composition according to the present invention is obt...
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WO/2023/189087A1 |
Provided is a flavoring agent that can compensate for the reduction in thickness and richness occurring by substituting a dairy material by a vegetable material, in particular, a flavoring agent usable as a milk substitute. The present i...
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WO/2023/189978A1 |
A tofu (soybean curd) manufacturing device (1) that is equipped with: a cutting unit (20) for cutting a continuously conveyed sheet of tofu dough (T1) into a plurality of tofu products (T3) in a preset size; a packing unit (30) for packi...
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WO/2023/189830A1 |
The purpose of the present invention is to provide a flavored oil/fat having the fresh aroma naturally possessed by a food product material. A flavored oil/fat having the fresh aroma of a plant material can be produced by heating and s...
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WO/2023/191026A1 |
One problem addressed by the present invention is to provide an emulsion composition whose quality is maintained even if the same is stored by freezing. This problem is solved by a protein which satisfies one of conditions (A) to (C), ...
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WO/2023/188925A1 |
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
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WO/2023/187240A1 |
The present invention relates to a method for reducing and/or eliminating a target agent, particularly from a fluid, preferably from a liquid food flow. Preferably, the present method makes it possible to sterilise and/or pasteurise a fo...
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WO/2023/188923A1 |
The present invention addresses the problem of providing an oily food for coating, the oily food having a low content of non-fat cacao solids, attaining good usability for coating, and having good gloss, the period of time required to so...
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WO/2023/192627A1 |
The present disclosure relates generally to soybean products derived from high protein soybeans, and more specifically to soy milk compositions having high protein content and methods of preparing such soy milk compositions. The present ...
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