Now showing items 1-10 of 10

    • Enzymatic process for generation of foods, feedstuffs and ingredients therefor 

      Yunusov, Temur; Gregory, Steven R. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 2009-02-10)
      A method for processing organic materials into highly soluble food products is provided by treating the organic material with one enzyme at pH and temperature conditions optimal for reaction followed by a condition change ...
    • Method and apparatus for isolating protein from glandless cottonseed 

      Lawhon, James T.; Manak, Larry J. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1982-06-01)
      A storage protein isolate and a nonstorage protein concentrate are produced in a method where the nonstorage protein is extracted from an oilseed flour, such as cottonseed, using water. The pH of the nonstorage protein ...
    • Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization 

      Lawhon, James T. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1983-12-13)
      There is provided a method of producing proteins from nonbinding oilseeds such as soybeans and peanuts by solubilization and ultrafiltration. A filterable protein feed is produced by extraction from a mixture of water and ...
    • Method of making a non-porous vegetable protein fiber product 

      Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1995-08-01)
      A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under ...
    • A method of preparing ready-to-eat intermediate moisture foodstuffs 

      Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1994-04-05)
      A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water ...
    • Method of producing low-gossypol cottonseed protein material 

      Rhee, Khee C.; Lusas E. W. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1985-10-08)
      There is disclosed a method of producing a substantially gossypol-free protein food product by boiling a press-cake or solvent extracted gossypol-containing cottonseed metal in the presence of a hydrochloric acid solution. ...
    • Process for preparing a curd-like product from cottonseed and other oilseeds 

      Kajs, Theresa M. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1981-12-22)
      A bland curd-like product is derived from glandless cottonseed by an aqueous extraction process. After a heat treatment of a cottonseed "milk", coagulation is allowed to occur and the whey is separated. The coagulum is ...
    • Process for recovery of protein from agricultural commodities prior to alcohol production 

      Lawhon, James T. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1986-11-25)
      A process is provided for recovering food grade protein from agricultural commodities such as corn, for example, prior to alcohol production. The process involves extracting the protein with an alkali or alkali/alcohol ...
    • Process for removing undesirable constituents from wheat gluten products 

      Lawhon, James T. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1987-02-24)
      Wheat gluten products may be processed to remove their components which cause undesirable flavors and color. The processing can include extraction with an aqueous solution of alcohol, alkali, or mixtures thereof, and can ...
    • Protein foods and food ingredients and processes for producing them from defatted and undefatted oilseeds 

      Lawhon, James T.; Rhee, Khee C. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1992-02-04)
      True oilseed protein curd products are produced from defatted and undefatted oilseeds and oilseed materials without inherent undesirable components responsible for poor taste, odor and color. The curds are produced through ...