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"I hate what they've done to my child...I would never let my own children watch it. "
Vladimir Zworykin, television pioneer ; Talking about an invention in which he played a critical role.
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| Number | Title | Issue Date |
| 3958015 | Purified plant protein concentrate A process for treating plant materials to obtain a augmented high protein and low carbohydrate product wherein plant materials of high starch content are treated with enzymes which modify the carbohydrates contained therein, to a form assimilable by yeast... | 05/18/1976 |
| 3950544 | Preparation of yogurt from soybean meal A non-Dairy yogurt is prepared by leaching soybean meal with an aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar-free cake with an aqueous solution having a pH above 7 to dissolve protei... | 04/13/1976 |
| 3947598 | Manufacture of protein foods A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a milk, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of w... | 03/30/1976 |
| 3944676 | Process for the manufacture of soybean protein products A process for the manufacture of soybean products from soybean meals is described. The process comprises in combination the steps of (1) leaching the soybean meal by an aqueous solution and separating the solid residue from the extract; (2) adjusting the ... | 03/16/1976 |
| 3941890 | Method of making soy milk A method of making soy milk from dehulled soy beans in which the beans are first cooked in a microwave oven for a long enough period of time to destroy the trypsin inhibitor present in such beans, but not long enough to roast the beans, and then mashing t... | 03/02/1976 |
| 3937844 | Process for producing processed low salt soybean paste An improved process for producing soy bean paste miso by adding lactic acid at the early stage of fermentation to effect lowering of the pH, thereby resulting in a salt content of less than 10%.... | 02/10/1976 |
| 3937843 | Bean-odor-free soy bean product and its production A process for preparing a bean odor-free soy bean product which comprises subjecting a soy milk to lactic fermentation in the presence of a lactic acid bacterium as a starter and subjecting the resultant fermented soy milk to distillation under reduced pr... | 02/10/1976 |
| 3932672 | Gellable protein A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neu... | 01/13/1976 |
| 3932671 | Process for producing protein hydrolyzate A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a vol... | 01/13/1976 |
