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PASTA PROCESSED CEREALS CEREAL BASED
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| Brand | Owner (click to sort) |
|---|---|
| 06 GOLEO VI | Federation Internationale de Football Association (FIFA) |
| 06 GOLEO VI | Federation Internationale de Football Association (FIFA) |
Technical Examples
- The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7-3.8 containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins.
- The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
- This is a domestic rolling machine for homemade pasta with the surface of the rolling rollers formed by anodizing metal to provide a micro-rough surface that considerably increases adherence thus reducing the number of passes for the sheet of pasta to reduce the thickness of the sheet of pasta from the initial to the final thickness.
- A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an edible alkaline or base substance into the sauce. Methods of providing the meal including packaging of the pasta/rice separately from the sauce are also disclosed.
- Thermophilic microorganism Bacillus coagulans strain SIM-7 DSM 14043 for the production of L(+)-lactate from fermentable sugars, including dextrines and starch. The temperature of cultivation is 53-65° C. being the optimal. The final concentration of L(+)-lactate in fermentation is 12% with the yield of 95%. The cultivation of this strain of microorganism is possible without the high-temperature sterilization of equipment and media. Using cereal flour as the source of fermentable sugars, the need of the strain of the microorganism for mineral and nitrogen salts will be covered by the compounds present in the cereals.
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