125 results about "Food combining" patented technology

Methods of treating, preventing or ameliorating one or more symptoms of hepatitis C in a subject comprising the step of administering at least one HCV protease inhibitor in combination with food are provided. Also provided are methods of increasing bioavailability of an HCV protease inhibitor and methods of increasing serum levels of an HCV protease inhibitor in a subject. All methods comprise adminstering at least one HCV protease inhibitor in combination with food, the at least one HCV protease inhibitor selected from the group consisting of compounds of Formulae I-XXVI, described herein. Administration of compounds of the present invention in combination with food provides improved bioavailability and increased peak serum levels of the compounds as compared to administration without food.

A food composition and method of making same wherein the composition includes a base not primarily of flour and sugar, and a supplement. The composition is functional as a substitute for traditional flour and sugar food products to mimic the organeoleptic properties of such traditional food products to thus provide the consumer with a product that is both tasty and pleasant in smell while simultaneously affording the consumer with a properly nutritious product to meet needed dietary requirements for a healthy lifestyle. Examples include muffins, doughnuts, pastas, pancakes and waffles, to name a few. A method of making this food composition is also provided.

A food package is provided that includes a compartment in which food items are carried and a holder portion which allows a user to place the food item therein with the food item held in a stationary position. The food holder can serve as a staging area for combining the food item with other food items or can be used as a placement location for a partially eaten food item. In the preferred multicompartment package, an improved back card construction is also disclosed.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains.

The present invention relates to composition combined with natural plant and its preparation method, especially relates to preventing altitude sickness composition and its preparation method. A preventing highland reaction food composition produced by following weight and percentage of the raw materials: red common stonecrop herb 8 to 20 percent, safflower 8 to 20 percent, ginkgo biloba leaves 1 to 80 percent, lanceolata 1 to 70 percent. The method for manufacturing bagged tea of the said preventing altitude sickness food composition is that drying red common stonecrop herb 8 to 20 percent, safflower 8 to 20 percent, lanceolata 1 to 70 percent, and ginkgo biloba leaves 1 to 80 percent under 30 to DEG C and mixing grinding; sieving 40 to 60 mesh sieve, packaging bagged tea, external packing adopts vacuum package. The present invention advantages is that providing a tea, oral liquid, capsule and granule composition and its preparation method, with anti- hypoxia, anti-fatigue, anti-radiation, blood-activation and stasis-eliminating, promoting blood cycle in brain, enhancing immunity effects, and the effects are striking, suitable for each kind symptoms of altitude sickness, without side effects and non-toxic.

A method for preparing a food composition for animals comprising (a) accessing at least one database that comprises a first data set relating functional genomic profile of a biofluid or tissue sample from an animal to physiological condition and optionally genotype of the animal; (b) accessing at least one database that comprises a second data set relating to effects of bioactive dietary components on functional genomic profile; (c) by use of an algorithm drawing on these data sets, processing input data defining physiological condition and optionally genotype of a subpopulation of animals to derive a nutritional formula promoting wellness of one or more animals of the subpopulation; and (d) preparing a food composition based on the nutritional formula.

A frozen food package and method of using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree.Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as infused oil, stock or a dairy product. The uncooked food and frozen liquid are typically shaped to facilitate aligning the frozen food with a display window of the bag. Preferably the food assembly is free of chemical preservatives and need not use preformed sauces. The method typically includes providing the frozen uncooked food in the bag, sealing the bag so that the bag is impermeable to liquids, and cooking the food in the bag while the bag is sealed. The resulting cooked dish is a substantial improvement over the well-known precooked frozen meals.

A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dry baked biscuit or a semi-moist biscuit. It provides a nutritious pet food with prebiotic and probiotic benefits. The invention also provides a method of preparing a probiotically and prebiotically active pet food composition comprising the steps of providing a pre-mix composition comprising a germinated seed or grain; a ground dry carbohydrate; probiotic bacteria and a humectant; blending the pre-mix composition with water; mixing the pre-mix composition to form a pet food composition; cooking the pet food composition in an oven at an internal temperature of the pet food composition of not greater than about 120° C. for about 10 minutes to 20 minutes.

The invention relates to an edible fungus fermented bean curd and a production process thereof, particularly relates to a food combining edible fungi and fermented bean curds and a production process thereof. The edible fungus fermented bean curd provided by the invention comprises 20-75wt% of a finished bean curd blank, 10-65wt% of rice bean yeasts, 5-60wt% of edible fungus embryos and 10-65wt% of cooking liquor. The production process comprises the following steps: preparing the finished bean curd blank; preparing the rice bean yeasts; preparing the edible fungus embryos; preparing the cooking liquor; and preparing the edible fungus fermented bean curd product. Vacuum decompression heat-preserving fermentation for preparing the edible fungus fermented bean curd is carried out for 25-60 days at 15-50 DEG C. According to the production process provided by the invention, enzymolysis can be performed on nutritional elements of edible fungi and special functions can be released at normal temperature by adopting the production process of producing the edible fungus fermented bean curd product by a one-step method by means of an enzymatic technology combined with a vacuum decompression, seal, heat-preserving and fermenting technology, so that the nutrition loss of the edible fungi cooked at a high temperature is overcome, the flavor, nutritional elements and special functions of the fermented bean curd are increased, and the nutritional value of the fermented bean curd is improved.

A food composition is provided having high protein levels, high fat levels, low carbohydrate levels and non-fermentable fiber. Methods of using these compositions for weight management in mammals are also provided.

Methods for preparing dog food compositions adapted for dogs with certain body conformation types by categorizing a dog for which the food composition is intended as a robust or athletic body conformation type and formulating a dog food composition to contain feed ingredients beneficial for the categorized dog. Typically, the protein and fat content of the food composition will be adjusted based upon the robust or athletic category for a particular dog or dog type.

A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

The present invention relates to an orally ingestible food or pet food composition or cosmetic composition containing glucosamine generated from plant materials through a drying process for the maintenance of joint health or prevention, alleviation and / or treatment of osteoarthritis, or the improvement of the skin quality and prevention or restoration of age-related alterations of skin. It also relates to the use of the composition in the manufacture of a nutritional product, a supplement, a treat, a medicament or a cosmetic product and methods for the maintenance of bone health, prevention, alleviation and / or treatment of osteoarthritis, improvement of the skin quality and prevention or restoration of age-related alterations of skin which comprises administering an effective amount of the composition.