Abstract: Provided are transgenic plants expressing KP6 antifungal protein and/or KP6 ? and ? polypeptides, exhibiting high levels of fungal resistance. Such transgenic plants contain a recombinant DNA construct comprising a heterologous signal peptide sequence operably linked to a nucleic acid sequence encoding these molecules. Also provided are methods of producing such plants, methods of protecting plants against fungal infection and damage, as well as compositions that can be applied to the locus of plants, comprising microorganisms expressing these molecules, or these molecules themselves, as well as pharmaceutical compositions containing these molecules. Human and veterinary therapeutic use of KP6 antifungal protein and/or KP6 ? and ? polypeptides are also encompassed by the invention.

Abstract: Compositions and methods for repelling biting midges, sand flies, and mosquitoes comprising applying to human skin compositions comprising neem oil, coconut oil and at least one other oil. This composition is non-toxic to mammals, marine vertebrates or invertebrates and other forms of aquatic life.

Abstract: A baking device for producing baked goods, in particular for producing filled baked goods, includes baking presses that can be swung open and closed, can be moved from a feeding device through the baking chamber of the oven and to a goods removal device on a continuously moving continuous conveyor that circulates in the longitudinal direction of the oven. The baking presses have a lower baking mold and an upper baking mold, each movable between open and closed positions about a baking-press axis. The baking presses are connected to the continuous conveyor by releasable mechanical connections. The baking device also has a baking-press removal station at at least one point of the continuous conveyor, at which baking-press removal station baking presses can be removed and reattached. The removal and redelivery of the baking presses are performed on the continuously moving continuous conveyor.

Abstract: The present invention is a baking pan having a bottom connected to four side walls. One side wall is a semicircular side having a perimeter measuring about 180°. Another side wall is substantially straight and connected to the semicircular side. Another side wall is substantially straight side and connected to another end of the semicircular side. The fourth side wall is an arc side connecting the two substantially straight sides. One of the substantially straight sides is substantially equal in length to the radius of the arc side.

Abstract: This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. The invention also relates to methods of using the enzyme composition and the pre-mix in industrial processes, for example in food industry, such as the baking industry. The invention further relates to use of the enzyme composition or the pre-mix to reduce hardness after storage of a baked and/or to reduce loss of resilience over storage of a baked product.

Abstract: Baked confectionery, containing: insoluble dietary fiber in an amount of from 4.0 to 12.0 mass %; protein in an amount of from 10.0 to 30.0 mass % of; and lipid in an amount of from 8.0 to 15.0 mass %; wherein the insoluble dietary fiber includes wheat-bran-derived insoluble dietary fiber.

Abstract: Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.

Abstract: This invention relates to a machine comprising a supply of gelling agent (45), a supply of acidic buffer solution (47), a third supply of food inlet (51) connected to a source of food (53), a mixer (27) connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder (31) fed with food (51) and with said mixture, for extruding the food at the centre and the mixture at the periphery, so as to obtain the expected food product at the outlet.

Abstract: A method for continuous processing food product is provided. The method includes providing a food product and a solution. The food product and solution are mixed so that the food product is equally distributed in the solution forming a food solution. The food solution is continuously pumped from a hopper or container through an electromagnetic or volumetric source, which rapidly heats the food solution. The processed food solution may then be filled in packages, such as flexible pouches.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, includes (a) squashing insects or worms thereby obtaining a pulp, wherein the insects or worms are reduced in size, (b) heating the pulp to a temperature of 70-100° C., and (c) subjecting the heated pulp to a physical separation step, preferably decanting and/or centrifuging. The method does not comprise enzymatic treatment of the pulp. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 40 wt. % are saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

Abstract: The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

Abstract: The present invention provides methods for processing seeds of fruit, such as cocoa beans.

Abstract: A confectionery product consisting of a molded glazed shell containing natural honey, grinded dried apricots, dried prune, walnut and dried cranberry. The components of the homogeneous mass of the product are taken in the following ratio, percentage by weight: 24.0-26.0; the dried apricots—24.0 to 26.0; the dried cranberry—12.0 to 14.0; the honey being the rest to 100%.

Abstract: The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coating such that the color provided by the natural blue anthocyanin-containing colorant to the coating is stabilized.

Abstract: The embodiments herein provide an edible article housing a figurine comprising a figurine head, a figurine base and an edible layer. The figurine head is moulded in a predetermined shape. The figurine base is detachably attached to the figurine head. The edible layer is formulated over the figurine head. The edible layer belongs to a group of edible food products and flavours. The group of edible food product primarily comprises confectioneries. The figurine head and the figurine base are moulded into a predetermined shape. A molten form of the edible layer is poured into a mould and the figurine head is dipped into the poured molten edible layer. The molten edible layer gradually solidifies and the solidified edible layer form a confectionery layer over the figurine head.

Abstract: The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

Abstract: Methods of making high-protein food products and low-pH food products produced by such methods are disclosed.

Abstract: The present invention relates to compositions and their uses, specifically provides supplements for equines, in particular horses and ponies. Such a composition is ideal for horses and ponies where encouraging a more energetic performance is required.

Abstract: The present invention provides for an aerated pet treat and a method for weight loss or weight control in pets. The aerated pet treat is preferably low in calories and fat, thus a low calorie pet treat and a low fat treat are also provided. The aerated pet treat is especially attractive to cats.

Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.

Abstract: A method for the packaging of popcorn kernels for popping in microwave ovens, in which the method comprises a stage of the dispensing popcorn kernels, a distribution agent, and a flavouring agent into a microwaveble package through an arrangement of independent discharge openings, adapted to supply and dose, respectively, the popcorn kernels, distribution agent, and flavouring agent.

Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

Abstract: The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.

Abstract: The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.

Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

Abstract: The invention concerns a synthetic composition for rehydrating a child who is in state of dehydration, wherein the composition is administered as a liquid in a dose of 0.10 to 0.55 gram of proteins, and in a volume of 15 to 50 mL of composition, per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. The invention also relates to a non-therapeutic method of rehydrating a child who is in state of dehydration, said method comprising the use of a synthetic composition administered as a liquid in a dose of 0.10 to 0.55 gram of proteins, and in a volume of 5 to 50 mL of composition, per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. Preferably the composition has a protein content of 0.075 to 10 g/100 mL, more preferably of 0.75 to 6 g/100 mL.

Abstract: The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ??, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and -having a layer thickness d of 1-6 millimetre and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

Abstract: A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100° C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95.

Abstract: Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described.

Abstract: An easy-to-open aromatic coconut is provided that includes, but is not limited to a coconut from which the husk was removed until a clean shelled coconut is obtained and groove line on the shell of the coconut. The groove line is at least one converged groove line located at the bottom of the shell of the coconut and the groove line is made by laser engraving using a laser engraver. The easy-to-open aromatic coconut also includes, but is not limited to an opening device fixed within one converged groove line, near the groove line. A method for producing the easy-to-open aromatic coconut is also provided that allows a consumer to open the coconut shell by pulling the opening device.

Abstract: An agricultural product treatment system. A preferred embodiment of the invention includes a truncated conical section which has a small diameter at one end in fluid communication with a conduit array conveying particulate matter from the DT. An open large diameter end of the structure is axially coextensive and coaxial with an expanded diameter conduit portion.

Abstract: A method is provided for evaluating porosity distribution within a porous article such as a crimped filter, a tobacco plug, or a cigarette, including obtaining a digital image of a transverse area of the article and determining a pore area fraction for each of a plurality of identically dimensioned sub-areas of the transverse area of the article. This provides a plurality of pore area fractions. The plurality of pore area fractions allow the evaluation of a local porosity distribution within the transverse area of the porous article. Each sub-area within which a pore area fraction is calculated overlaps with at least one adjacent sub-area by between 10% and 95%. The method for quantitatively evaluating porosity distribution may be used to control a process for manufacturing the porous article.

Abstract: Apparatuses are provided for manufacturing a rod member for a cigarette filter element. Each rod member defines a longitudinal axis and includes a generally longitudinally-extending filter material and a plurality of objects disposed therein along the longitudinal axis. Such an apparatus comprises a rod-forming unit configured to form a continuous supply of a filter material into a continuous cylindrical rod member. An object insertion unit is configured to introduce a plurality of objects into engagement with the rod member. A rod-dividing unit is configured to divide the rod member into a plurality of rod portions such that each rod portion includes a plurality of the objects. Associated methods are also provided.

Abstract: A biodegradable cigarette filter tow includes a mixture of at least two or more natural materials selected from the group consisting of hemp fiber, flax fiber, abaca fiber or pulp, sisal fiber or pulp, wood pulp, and cotton fiber or cotton flock. The mixture may also include regenerated cellulose fibers. The mixture may include a natural binder or may be hydroentangled.

Abstract: A method of making a filter element configured for use in a smoking article comprises selecting at least one finish composition configured to selectively filter at least one target component of mainstream aerosol, and applying the finish composition to a fibrous material.

Abstract: A plurality of threaded tubes having an internal surface, a first end, and a second end opposite the first end, the plurality of threaded tubes including internal threads on the internal surface proximate the first end, and second internal threads proximate the second end. A plurality of threaded connecting rings having an external surface is included, the plurality of threaded connecting rings having threads around the exterior surface that threadably mate with the corresponding internal threads on two of the plurality of threaded tubes. A base threadably matable to one of the plurality of threaded tubes is included, the base, the plurality of threaded tubes, and the plurality of threaded connecting rings cooperate to form a reservoir. A stem having a first end and a second end is included, the first end being connected to the base. A bowl is included connected to the second end of the stem.

Abstract: The present invention discloses a reclosable pack (1) of smoking articles, said pack comprising a sealed enclosure having a front wall, a back wall, two side walls (7), a top-end wall (8) and a bottom-end wall (6), said enclosure comprising a flexible packaging laminate around a bundle of smoking articles (2), the laminate comprising a built-in easy-opening access, said laminate comprising a permanently tacky adhesive layer (3) sandwiched between an inner layer structure (9) and an outer layer structure (12) comprising an outer score line (13) formed through the thickness of the outer layer structure (12) and an inner score line (14) formed through the thickness of the inner layer structure (9), both delimiting separable opening portions, in which a region of the outer opening portion between the outer and inner score lines (13, 14) is attached to an underlying surface of the inner layer structure (9) via a permanently tacky adhesive (3), the outer opening portion being peelable from the underlying surface of

Abstract: The invention relates to dosage regimens for an inhalable formulation comprising nicotine, and to devices for delivering said dosage regimens.

Abstract: An apparatus and method for delivering an aerosol-forming composition and a separate functional composition for generating a functionalized aerosol vapor which emulates the organoleptic characteristics and properties of mainstream smoke experienced by smoking traditional tobacco-based smoking articles. The apparatus comprises an aerosol-forming liquid which is adapted to deliver aerosol-forming liquid to a heating device and a downstream chamber or zone containing an functional composition comprising one or more organoleptic components such as a taste, fragrance and/or nicotine delivery components. The method comprises generating an aerosol from an aerosol forming liquid and functionalizing the aerosol by subjecting the aerosol to a matrix for the purpose of transferring, delivering or imparting one or more organoleptic properties.

Abstract: The non-combustion-type flavor inhaler (100) is provided with a heat source (50) and a holding member (30) for detachably holding the heat source (50). The heat source (50) comprises a latent heat storage material containing a sugar alcohol of four or more carbons.

Abstract: A burning type heat source (50) has a single longitudinal hollow (51) extending along the first direction (D1). The longitudinal hollow (51) includes: a first hollow (51A) having a first cross section area; and a second hollow (51B) having a second cross section area smaller than the first cross section area. The first cross section area of the first hollow (51A) is 1.77 mm2 or more.

Abstract: A package houses a heat source having a columnar shape extending along a predetermined direction and houses a tubular member having a tubular shape. The package includes a bottom surface and a heat source holder holding the heat source so that the predetermined direction is directed toward a direction crossing the bottom surface.

Abstract: The present invention relates to an electronic cigarette. The electronic cigarette includes: a first tubular body forming a vaporizer chamber, a removable mouth piece disposed on the first tubular body, a vaporizer assembly disposed inside of vaporizer chamber, having a positive terminal with an e-liquid conduit hole, a negative terminal, 2 sets of e-liquid media, and 2 heating wires wound around e-liquid media, a squeezable e-liquid tank adapted for storing e-liquid with an e-liquid conduit to provide e-liquid to e-liquid media in vaporizer chamber, a second tubular body forming a squeezable e-liquid tank container; and a connecting and sealing assembly for connecting first tubular body and second tubular body. When a user squeezes the squeezable e-liquid tank to soak e-liquid media with e-liquid, user starts e-cigarette smoking by switch on a battery power source to provide electrical power heating wires 25 to vaporize e-liquid and generate e-cigarette vapor for user.

Abstract: An electronic cigarette includes a control chip, the control chip includes: a driving module configured to output a current to drive the electronic cigarette to work; an open-circuit detecting module electrically connected to the driving module, and configured to sample and detect the current, and send out an open-circuit enable signal when a sampled current is less than a internal reference current; a short-circuit detecting module electrically connected to the driving module, and configured to sample and detect the current, and send out a short-circuit enable signal when the sampled current is greater than the internal reference current; and a control module electrically connected to the driving module, and configured to receive the open-circuit enable signal and the short-circuit enable signal, and send a shutdown signal to the driving module.

Abstract: A burning type heat source (50) includes: a single longitudinal hollow (51) extending along the first direction (D1); and a lateral hollow (52) extending along a second direction (D2) crossing the first direction (D1), the lateral hollow (52) communicating with the longitudinal hollow (51). The ignition end (50Ae) is provided at the ignition end (50Ae) side in the first direction relative to a burning position at an end of a second inhalation.

Abstract: A torso garment, such as a brassiere or brief, includes a body formed of inner and outer layers, the body including at least one torso band extending from a portion of the body, where the inner and outer layers overlap along a fold line of the torso garment. The torso garment includes an elastomeric band positioned between the inner and outer layers proximate the fold line.

Abstract: An ergonomic weight distributing vest that includes a non-stretch mesh fabric that enables multiple anatomical contact points of said fabric across the torso of a wearer, each of said contact points conforming the vest to the contours of the torso of the wearer, wherein the weight of extant articles suspended from the vest and attached thereto, is distributed evenly throughout the mesh fabric over said multiple anatomical contact points across the contours of a wearer's torso, whereby said weight is more evenly distributed across a wearer's body and load bearing is thereby ergonomically configured to lessen local stresses resultant from carrying said articles at specific positions upon the body over extended periods of time.

Abstract: A garment having a detachable backpack includes a first strap and a second strap; a first pouch and a second pouch wherein one end of the first strap is attached to the first pouch and one end of the second strap is attached to the second pouch; and a first backpack wherein the first backpack is constructed to be detachably attachable to the first and second pouches. The first and second pouches are constructed to be detachably attached a back of the garment. In addition, the first backpack and the first and second pouches are constructed such that the first backpack can be rolled up and received and contained in either the first or second pouch.