METHODS FOR PREPARING A FOOD INGREDIENT AND COMPOSITIONS PRODUCED THEREBY
A method of producing a food ingredient is provided. The method comprising: (a) providing stem cells; and (b) culturing the stem cells in the presence of an affective amount of fatty acids or precursor thereof selected to reach an intracellular fatty acid profile of an edible species of interest whi...
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| creator | LEVY PERETZ, Yuval HALEVY, Tomer SAVIR, Ido HALIMI, Rivi |
| description | A method of producing a food ingredient is provided. The method comprising: (a) providing stem cells; and (b) culturing the stem cells in the presence of an affective amount of fatty acids or precursor thereof selected to reach an intracellular fatty acid profile of an edible species of interest which is not of the stem cells, so at to result in a food ingredient having a lipid organoleptic property of the edible species. |
| format | Patent |
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The method comprising: (a) providing stem cells; and (b) culturing the stem cells in the presence of an affective amount of fatty acids or precursor thereof selected to reach an intracellular fatty acid profile of an edible species of interest which is not of the stem cells, so at to result in a food ingredient having a lipid organoleptic property of the edible species.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240808&DB=EPODOC&CC=US&NR=2024263138A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240808&DB=EPODOC&CC=US&NR=2024263138A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEVY PERETZ, Yuval</creatorcontrib><creatorcontrib>HALEVY, Tomer</creatorcontrib><creatorcontrib>SAVIR, Ido</creatorcontrib><creatorcontrib>HALIMI, Rivi</creatorcontrib><title>METHODS FOR PREPARING A FOOD INGREDIENT AND COMPOSITIONS PRODUCED THEREBY</title><description>A method of producing a food ingredient is provided. The method comprising: (a) providing stem cells; and (b) culturing the stem cells in the presence of an affective amount of fatty acids or precursor thereof selected to reach an intracellular fatty acid profile of an edible species of interest which is not of the stem cells, so at to result in a food ingredient having a lipid organoleptic property of the edible species.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPD0dQ3x8HcJVnDzD1IICHINcAzy9HNXcATy_V0UgMwgVxdPV78QBUc_FwVnf98A_2DPEE9_v2CgYn-XUGdXF4UQD9cgV6dIHgbWtMSc4lReKM3NoOzmGuLsoZtakB-fWlyQmJyal1oSHxpsZGBkYmRmbGhs4WhoTJwqAOfmLho</recordid><startdate>20240808</startdate><enddate>20240808</enddate><creator>LEVY PERETZ, Yuval</creator><creator>HALEVY, Tomer</creator><creator>SAVIR, Ido</creator><creator>HALIMI, Rivi</creator><scope>EVB</scope></search><sort><creationdate>20240808</creationdate><title>METHODS FOR PREPARING A FOOD INGREDIENT AND COMPOSITIONS PRODUCED THEREBY</title><author>LEVY PERETZ, Yuval ; HALEVY, Tomer ; SAVIR, Ido ; HALIMI, Rivi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2024263138A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LEVY PERETZ, Yuval</creatorcontrib><creatorcontrib>HALEVY, Tomer</creatorcontrib><creatorcontrib>SAVIR, Ido</creatorcontrib><creatorcontrib>HALIMI, Rivi</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEVY PERETZ, Yuval</au><au>HALEVY, Tomer</au><au>SAVIR, Ido</au><au>HALIMI, Rivi</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS FOR PREPARING A FOOD INGREDIENT AND COMPOSITIONS PRODUCED THEREBY</title><date>2024-08-08</date><risdate>2024</risdate><abstract>A method of producing a food ingredient is provided. The method comprising: (a) providing stem cells; and (b) culturing the stem cells in the presence of an affective amount of fatty acids or precursor thereof selected to reach an intracellular fatty acid profile of an edible species of interest which is not of the stem cells, so at to result in a food ingredient having a lipid organoleptic property of the edible species.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHODS FOR PREPARING A FOOD INGREDIENT AND COMPOSITIONS PRODUCED THEREBY |
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