||Registry of biomedical companies:
   [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Z] 540 active entries
PT COQ BC V3B 1G3
Fax: +011-604-464-0103 CA
An Lignozym-Tech ® Enzyme Co.
We have for some time been mulling the initiation of a foods co. with extensive branching in the Soviet Russian states including Siberia and the Soviet Far East. Because of our particular focus on the biotechnological sciences we have decided to start with Enzyme Food Technology applied to the preparation or the processing of foods products that are characteristic of the Soviet cuisine or diet and which are "green" labeled. At the moment we are working on developing the following for our product lines using anaerobic, food-grade lignases which are still at the developmental stage and are sparingly referred to in the literature:
Food applications in processes such as that of plant-based food materials, as in brewing (e. g. coffee, teas), food fermentation (e. g. soy sauce, wines, beers and spirits-sherries, cognacs, whiskies, shandies, liquers, rums, vermouth, vodka, etc.) and home-based and/or micro-brewing (e. g. ginger beer, root beer, cidres).*
Food applications in the pickling process, the making of jams or jellies as fruit preserves including relishes.*
Herbs and spices with spray application, incubation at Topt (deg C), freeze-drying and vacuum packing and with spices, further roasting and paste preparations (e. g. tamarind paste, curries, chutneys, BBQ sauces and assorted marinades, etc.).*
Roasting of nuts (salted or non-salted) (e. g. dry roasted peanuts, almonds, pecans, cashews, brazil nuts, etc.), as whole, sliced or crushed (for cooking and baking) and also for peanut butter, almond butter and hazelnut butter in chocolate.*
Roasting cereal grains to enhance their sensory qualities in cereals (including corn, oats, rye, soy, quinoa, etc.) for breakfast cereals, energy bars, multi-grain snack chips and popcorn, harvest-style baked goods (e. g. sandwich breads, pretzels, muffins, doughnuts, buns/rolls, etc.) which constitute branding and producing new product lines to market giving the name "multi-grain" a new twist, and in applications in the baking process during rising of the dough.*
Spray treatment of legume seeds (e. g. in Indian cuisine: dhal, mung bean, lathyrus, garbanzos, etc.) followed by sun-drying and vacuum packaging to prevent spoilage including oxidation for traditional or spicey dips or dressings, for example with pita bread and tortilla corn and potato (regular and sweet variety) chips.*
The aim here is to improve in the plant food material sensory qualities such as texturization, aroma, robustness, mellowing, and/or piquance of flavours, e. g. as in spices. Food processing will bring about not only the complexity of food flavours but also their balance and, with mellowing from the unexpected blend and enrichment of mixture, will bring flavours to its peak of refinement. In taste tests these processed foods may show a change in their direct sensory qualities making the taste experience more immediately enjoyable.
A potential world-wide, multi-billion dollar market is expected in foods processed as well as enzyme sales.
Cropping with sugarcane for feeding in Negros Province in the future will entail breeding GMO low-lignin, high WSC and low-protease activity in varieties for increased energy digestibility and increased MCP biomass and protein from digestion.
There are developments indicating use of probiotics with feeding to effect anaerobic ligninolysis in sugarcan tops (SCT) ensilage to manage year-round feeding to effect a well-preserved silage with high acidity and good quality protein content. Probiotics in post-ingestive digestion is at an infant stage and suggests gene edited (GE) modifications, use of higher-energy manipulations with feed material and continuous fed innoculant culture with increased fibrolytic digestibility as an initial focus. Eventually employment, like most GMO use, of biosafety controls to guard the environment using porin-pharma nanotechnology, a breakthrough in the making with further research down the road.
*Economical cost of enzymes for various applications will ensure its continued use in the food commercial sector as a food-grade additive in foods manufacturing. Anaero-Lignozyme-tech (R) refers to a combined boosting for producing enzymes using host 7-1 from rumen with WSC, APPS and feed additives in application to feedstock for feed, food and energy.
Skye Blue Publications. Where business means the unthinkable!
Last update of this entry: March 19, 2019