Abstract: The method and system produces a high-moisture aquatic feed that is stable in water and has a texture that more closely resembles naturally-occurring aquatic feedstocks. The system includes a “tempering unit” that is structured to allow an operator to control the temperature of a low-carbohydrate high-moisture extrudate after the extrudate leaves a conventional extruder. As the extrudate flows through a tubular matrix within the tempering unit, expansion of the extrudate is controlled to produce the high-moisture water-stable aquafeed.

Abstract: The present invention relates to methods of producing value added products from small grains, methods of making and uses thereof. In an exemplary embodiment, one value added product is used to prepare an aquaculture feed.

Abstract: The method and system produces a high-moisture aquatic feed that is stable in water and has a texture that more closely resembles naturally-occurring aquatic feedstocks. The system includes a “tempering unit” that is structured to allow an operator to control the temperature of a low-carbohydrate high-moisture extrudate after the extrudate leaves a conventional extruder. As the extrudate flows through a tubular matrix within the tempering unit, expansion of the extrudate is controlled to produce the high-moisture water-stable aquafeed.

Abstract: Methods are disclosed herein to extract, concentrate and fractionate proteins and protein-associated complexes with other polymers from soybeans, peanuts, rape, canola, cottonseeds, peas, wheat and other plant materials, based on a principle of cryoprecipitation. The disclosed methods involve no or minimal uses of chemicals, and generate a minimal volume of waste streams. The resulting protein concentrates or isolates have excellent functionality, superior nutritional quality, attractive appearance and mild taste. Based on the sample principle of cryoprecipitation, methods also are also disclosed to extract and concentrate chemical components from living tissues, especially some nutraceutical or phytochemical components from plant materials.

Abstract: Methods for determining the degrees of fiber formation of textured vegetable proteins are provided. One inventive method based on fluorescence polarization technology comprises selecting a sample or a section thereof, using fluorescence polarization spectroscopy to detect P-value or Anisotropy Index of the sample, and obtaining the degree of fiber formation by comparing the P-value or Anisotropy Index to a pre-generated database collating P values or Anisotropy Index with degrees of fiber formation. Another inventive method based on image processing technique comprises preparing a sample to reveal its fibrous structures, obtaining an original image of the sample, applying edge detection to the original image to produce a second binary image with enhanced contrast, performing Hough transform on the second image to extract line information and generate a third image; defining region of interest on the third image; calculating the degree of fiber formation though analysis of the region of interest.