5 results about "Camelina" patented technology

The disclosure encompasses genetically modified plants and methods for improving phosphorus redistribution and use efficiency. The genetically modified plants increase the expression of a nonspecific phospholipase C4 (NPC4) protein, enhancing phosphorus remobilization from old, senescing tissues to young, growing tissues and seeds. The genetic modification improves plant growth, increases seed and oil yield, and alters fatty acid composition. The genetically modified plants demonstrate enhanced phosphorus use efficiency under phosphorus-limited conditions, showing greater growth and yield improvements compared to wild-type plants. Specifically in camelina plants, the genetic modification increases seed yield, elevates oil content, and alters fatty acid composition of the oil under P-limited conditions.

An integrated process having an ultra-low GHG footprint for converting Camelina based biomass to liquid fuels and lubricant base stocks in which a Camelina based biomass feed is converted to liquids by a multistep hydroprocessing method and the liquids are upgraded to produce premium hydrocarbon fuels and lubricants.

Cosmetic hair composition, characterized in that it comprises, in a physiologically acceptable medium, as a cosmetic active ingredient of natural origin, camelina flour obtained from defatted seeds of a plant of the genus Camelina, preferably of the species sativa.

FIELD: food industry.SUBSTANCE: method for producing pan bread from composite wheat-flax-camelina flour is characterized by the fact that the composite wheat-flax-camelina flour is obtained by mixing premium wheat baking flour with flax-camelina flour, taken in the ratio of 95:5, 90:10, 85:15. The content of flaxseed and camelina flour in the composition is taken in equal proportions of 2.5:2.5, 5.0:5.0 and 7.5:7.5, respectively. Next, a yeast suspension is prepared from pressed yeast and a salt solution. Then the dough is kneaded, whereas flour, yeast suspension, salt solution, and the remaining water are fed into the dough mixing machine, the dough is kneaded for 3 minutes, the temperature of the dough after kneading is 30 °C. Then the dough is placed in a proofing cabinet for fermentation for 170 minutes at a temperature of 40 °C and relative humidity of 75-85% with two kneadings after 60 and 120 minutes from the start of fermentation. Next, the dough piece is cut and shaped, then the dough piece is placed on a baking sheet and placed in a proofing cabinet for final proofing for 30 minutes at a temperature of 40 °C and relative humidity 75-85%. Next, the dough piece is baked in a convection oven with humidification of the baking chamber at a temperature of 220 °C for 30 minutes. Then the shaped bread made from composite wheat-flax-camelina flour is cooled at room temperature.EFFECT: increased nutritional and biological value of bakery products.1 cl, 4 tbl

The invention belongs to the technical field of cosmetics, and particularly relates to a whitening and freckle-removing composition, a preparation method thereof and application of the whitening and freckle-removing composition in cosmetics. The whitening and freckle-removing composition provided by the invention is prepared from flavonoid essence, fat-soluble active oil, an active small molecule compound, a polysaccharide compound, camelina seed oil, shea butter, caprylic / capric triglyceride, cetostearyl olive oil ester, vitamin E, an emulsifier, glycerol, panthenol, xanthan gum, a skin feeling regulator, a preservative and water. The whitening and freckle-removing composition provided by the invention realizes high balance of safety and efficacy, shows an obvious whitening effect, effectively controls the potential skin irritation risk, and provides a milder and more reliable choice for consumers who pursue efficacy and pay attention to safety, especially crowds with sensitive skin.