Abstract: A carbon fiber bundle has carbon fibers and a sizing agent, wherein the sizing agent comprises a water soluble polyurethane resin having an SP value of 11.2 to 13.3, and the sizing agent is deposited on the carbon fibers at a rate of 0.5 to 7% by mass. In another carbon fiber bundle, the sizing agent is composed of the component shown in (A) and the component shown in (B1) or (B2) below, and the sizing agent is deposited on the carbon fibers at a rate of 0.5 to 7% by mass: (A) 73 to 98% by mass of a polyoxyalkylene unit; (B1) 0.5 to 15% by mass of an aromatic ester unit, 1.5 to 10% by mass of an aromatic urethane unit; and (B2) 0.5 to 10% by mass of an aromatic ester unit, 1.5 to 11% by mass of an aliphatic urethane unit.

Abstract: A molded article having both of sufficient strength and peel resistance, especially a heat insulating material for a high temperature furnace, is provided. A carbon fiber-containing stacked molded article 1 comprises a substrate 10 composed of first carbon fibers piled, and a woven fabric layer 20 located on at least one surface of the substrate 10, and composed of carbon fiber spun yarns 21 including second carbon fibers 22 having an average fiber diameter of 12 ?m or less, and third carbon fibers 23 having an average fiber diameter in excess of 12 ?m.

Abstract: Acidulated carbonated beverage containing a foam control agent and/or carbon dioxide control agent. The control agent contains a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester.

Abstract: An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with minimal flaking and blow-off. Thus, a greater ingredient impact is imparted to the consumer. Also, the layer combination minimizes any hindrance of the natural popping action of the kernels. Thus, consumers have a greater pop volume for consumption.

Abstract: The invention relates to a data carrier having at least one printed area produced by intaglio printing and partly covered with a film, and to a method for producing said data carrier.

Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.

Abstract: The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase.

Abstract: A process for producing 1,4-dihydroxy-2-naphthoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is 3.5% by mass or less.

Abstract: The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture.

Abstract: A process for the manufacturing of a decorative surface element, which element comprises a base layer and a decorative upper surface. A radiation curing lacquer is printed in a predetermined pattern as an uppermost layer on the decorative upper surface. The radiation curing lacquer covers only parts of the decorative upper surface whereby the lacquer is exposed to radiation whereby it cures. A surface structure is hereby achieved.

Abstract: It is an object of the invention to provide a number of coatings for protection of wooden poles including filler paste, coating paints and glass fiber-polyester resin based composites which may be applied to wooden poles in the field. These coatings contain different anti-flame and antifungal additives.

Abstract: A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process includes preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process.

Abstract: The disclosure relates to a process that includes blending a polyimide resin and a primary alky amine organic compound to produce an aryl amine functionalized polyimide, having aryl amine functionality in excess of any anhydride functionality. The polyimide resin can have a weight average molecular weight (Mw) from 5,000 to 100,000 daltons. The organic compound can include at least one primary aliphatic amine without a direct linkage of a nitrogen to an aryl group and without a functionality selected from a halogen functionality, a hydroxyl functionality, a sulfonic acid functionality, a sulfonic acid salt functionality, and combinations thereof. The disclosure also relates to alkyl imide functionalized polyimides also with aryl amine functionalized polyimides, having aryl amine functionality in excess of any anhydride functionality and articles produced therefrom.

Abstract: A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.

Abstract: A method for culturing lactic acid bacteria includes (a) adding a proteolytic enzyme to an aqueous whey solution containing whey and water to thereby prepare a culture solution containing whey degraded by the proteolytic enzyme; (b) inoculating the culture solution with Lactobacillus gasseri which is a bacteriocin-producing lactic acid bacteria; and (c) maintaining the culture solution inoculated with the bacteriocin-producing lactic acid bacteria at a pH of not lower than 5.2 and not higher than 5.8 to provide cultured lactic acid bacteria. After the completion of culturing, the culture solution is centrifuged to separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity, several tens of thousands AU, and is usable as a food preservative. Yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added.

Abstract: The present invention is generally directed to a nonwoven fabric having a plurality of coated fibers, the coating including silane and dialdehyde, and, in certain embodiments, further including particles.

Abstract: The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food product obtained by co-extrusion, comprising a meat mass and a casing, wherein the casing comprises at least collagen and alginate.

Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.