Abstract: Compounds of the formula (I), in which the substituents are as defined in claim 1, are suitable for use as nematicides.

Abstract: Provided is a pest control composition containing a novel iminopyridine derivative and other pest control agents. Provided is a pest control composition containing an iminopyridine derivative represented by the following Formula (I) and at least one of other pest control agents: [in the formula (I), Ar represents a 5- to 6-membered heterocycle which may be substituted, A represents a heterocycle having a 5- to 10-membered unsaturated bond including one or more nitrogen atoms, and has an imino group substituted with an R group at a position adjacent to the nitrogen atom present on the cycle, Y represents hydrogen, halogen and the like, and R represents any one of groups represented by the following Formulae (a) to (e), (y) or (z)].

Abstract: The present invention relates to novel compositions and/or formulations, to a process for preparing these compositions and/or formulations and to the use thereof as biologically active compositions and biologically active compositions and/or formulations, especially for the control of phytopathogenic fungi in plants, in the protection of materials and as plant growth regulators.

Abstract: A composition for controlling plant diseases comprising a tetrazolinone compound represented by a formula (1): wherein n is an integer of any one of 0 to 5; R1 represents a halogen atom and the like; R2 represents a C1-C3 alkyl group and the like; the R1 or R2 can have independently halogen atom(s) in the alkyl moiety; with the proviso that when n is an integer of 2 or more, two or more of the R1 may be different from each other, and an carboxamide compound, preferably the composition for controlling plant diseases wherein a weight ratio of the tetrazolinone compound to the carboxamide compound is that of the tetrazolinone compound/the carboxamide compound=0.1/1 to 10/1, shows an excellent controlling efficacy on plant diseases.

Abstract: Methods for controlling weeds using synergistic compositions containing penoxsulam, triclopyr, and bispyribac, especially rice, sugarcane, cereal and grain crops, pastures, rangelands, industrial vegetation management (IVM), aquatics and turf, as well as protecting crops from herbicidal injury caused by any of the individual components. These methods provide improved post-emergence herbicidal weed control and reduce herbicidal injury by concomitant application of the mixture.

Abstract: Disclosed herein is a PEGylated bis pentacyclic triterpene, compositions comprising the PEGylated bis pentacyclic triterpene, methods of preparing the PEGylated bis pentacyclic triterpene, and a method of treating or preventing a fungal disease in a plant using the compounds and compositions disclosed herein. The PEGylated bis pentacyclic triterpene has the formula A-P-B, wherein A is a first pentacyclic triterpene; B is a second pentacyclic triterpene; and P is a polyethylene glycol (PEG) molecule.

Abstract: A biocidal composition comprising 2,2-dibromomalonamide and an electrophile containing biocide, and its use for the control of microorganisms in aqueous and water-containing systems.

Abstract: A microbe-protective agent comprises rock powder for suppressing the death of agricultural inoculants; and coated seeds obtained by coating plant seeds with said microbe-protective agent and an agricultural inoculants strain, The coated seeds are prepared by immersing seeds in an aqueous suspension containing an agricultural inoculant and a microbe-protective agent from rock powder. The microbe-protective agent protects agricultural inoculants against harmful microbes such as pathogens which cause plant disease.

Abstract: Methods of accelerating emergence and maturation of plants in the Fabaceae family by administering an effective amount of a mixotrophic Chlorella based liquid composition in low concentration applications are disclosed. The administration may comprise seed soak and soil applications of the composition.

Abstract: Methods of accelerating emergence and maturation of plants in the Solanaceae family by administering an effective amount of a mixotrophic Chlorella based liquid composition in low concentration applications are disclosed. The administration may comprise soil applications of the composition.

Abstract: Methods of improving the yield and quality of plants in the Solanaceae family by administering an effective amount of a mixotrophic Chlorella based liquid composition in low concentration and low frequency applications are disclosed. The administration may comprise soil or foliar applications of the composition.

Abstract: Methods and compositions for environmentally-friendly weed control are provided. In particular, bioherbicide compositions are provided comprising plant extracts selected from Russian Olive, Austrian Pine, Tree of Heaven, Autumn Olive, and Black Walnut extract, either alone, or combination with at least one mulching substrate. Methods of using the herbicide compositions are also provided.

Abstract: The present invention relates to compositions and methods related to controlling arthropods. Embodiments of the invention include compositions for controlling an arthropod, which can include one or more plant essential oils and methods for using these compositions. The plant essential oils, when combined, can have a synergistic effect.

Abstract: A machine with horizontally oriented cone-rolling devices produces rolled wafer cones. The cone-rolling devices are arranged one behind the other along a circulatory path in an elongate machine framework and are conveyed along the circulatory path, by an endless conveyor, from an infeed station to the delivery station of the machine. Each cone-rolling device has a rolling mold connected rigidly to the carrying frame of the device, a cone stripper, which can be displaced along the carrying frame, and a rolling mandrel, which can be displaced along the carrying frame. The rolling mold is arranged on a lateral end portion of the carrying frame, the cone stripper is arranged on a first carriage, which can be displaced along the carrying frame, and the rolling mandrel is arranged on a second carriage, which can be displaced along the carrying frame.

Abstract: A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

Abstract: A method and apparatus for stunning animals intended to be slaughtered wherein the animals are introduced into and displaced from above downwardly in a closed environment (1) containing a stunning gas mixed with air at an increasing concentration with a top to bottom vertical gradient from a preset initial value to a final higher value. The stunning gas concentration is detected in the upper area (2) of the environment (1) and in case the detected concentration is higher than the preset initial value, the external air is automatically supplied to the upper area at a pressure slightly higher than the atmospheric pressure until the preset initial value is restored.

Abstract: An assembly according to the invention includes two pairs of relays, such as SSR semiconductor relays. The relays of each pair operate with the opposite direct current potentials. Direct current with the voltage of 220 V to 400 V as well as control lines are connected to the clamps of the controlled relays. The operation of the relays is controlled by means of a controller, such as a PLC programmable controller. The relays are connected to the first electrode clamp, and the other relays to the second electrode clamp. The assembly operates in such a way that the PLC controller activates the relays from the line, which simultaneously activate the flow of the direct current with the voltage of 220 V to 400 V and mutually opposite polarity. As a result of this, a difference of potentials appears on the electrode clamps.

Abstract: A support device securable to a tree or other similar support for use in suspending game animals therefrom. The support device includes a clamp that can be removably affixed to a tree trunk or similar support, wherein the clamp includes one or more sets of teeth to engage with the tree trunk. An elongated arm having a first end and a second end is attached to the clamp at a first end thereof and extends outward from the clamp. The second end of the elongated arm includes a loop thereon that can be used to suspend a game animal, such as a deer, for cleaning. The support device can be affixed to trees of various shapes or sizes and can be positioned at a desired height on the tree.

Abstract: A device and a method for distributing residual air in a pasty mass, in particular for the production of sausages, with a housing comprising a flow channel and an inlet and outlet for the pasty mass, and with a distributor means for deflecting and mixing the pasty mass thoroughly in the flow channel, where the distributor means can be adjusted such that the mixing of the pasty mass can be adjusted.

Abstract: The present invention relates to a line and method for slicing food bars, having: a scanner which determines, for each food bar, data relating to the internal and/or external structure, a slicing device which divides the food bar into portions on the basis of the data from the scanner, and a packaging machine which packages respective portions into packaging.

Abstract: The invention relates to a method for separating meat from bone parts, comprising the successive method steps of: placing the bone parts in a press; exerting a pressure on the bone parts so that meat is separated from the bones; re-orienting the bone parts; and exerting a pressure on the re-oriented bone parts again. The invention also relates to a device for separating meat from bones by subjecting the bones to a pressure.

Abstract: Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added.

Abstract: Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

Abstract: The present invention relates to Streptococcus thermophilus strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are incorporated. In particular, these strains are al so bacteriophage-resistant, thereby minimizing bacteriophage infection. The invention also provides a composition comprising one of these Streptococcus thermophilus strains, and feed or food products obtained with these strains.

Abstract: The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.

Abstract: The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of Yarrowia lipolytica and a strain of Kluyveromyces lactis, and wherein the milk comprises or consists of bovine milk having a milk fat content.

Abstract: Provided is a fat or oil composition having high oxidative stability while containing a large amount of ?-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a content of ?-linolenic acid in constituent fatty acids of the fat or oil is from 15 to 60 mass %; (B) a rosemary extract at a content of from 0.005 to 0.25 mass %; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass %.

Abstract: Provided is a fat or oil composition having high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract at a content of from 0.005 to 0.25 mass %; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass %.

Abstract: Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass %. (2) The POP content is 25-44 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-32 mass %. (5) The liquid oil and fat content is at least 9 mass % and less than 14 mass %.

Abstract: Described herein is a peptide with an amino acid sequence comprising a Leu-Leu moiety. Also described is a composition comprising a mixture of such peptides, and foods and beverages containing such compositions including, for example, roast and ground coffee, coffee brew, coffee creamer, and tea. The addition of one or more of these peptide(s) to coffee brews made from instant coffee, liquid coffee concentrate, or decaf coffee demonstrates that these peptides improve the taste profile of such coffee brews.

Abstract: Particles of a calcium salt having a median particle diameter of less than 100 ?m have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to chocolate products.

Abstract: Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods including such cocoa products.

Abstract: There is disclosed a chewing gum base comprising a solution polymerized styrene-butadiene rubber.

Abstract: This invention relates to containers of the kind having an outlet through which product is to be dispensed, e.g. food product. There is provided a container for product to be dispensed. The container has an upper part intended to move or deform in order to reduce the volume within the container. The container has an outlet intended to open during movement or deformation of said upper part. The outlet comprises a plurality of movable parts. The outlet further comprises a plurality of fixed parts located between said movable parts. The movable and fixed parts are arranged for shaping product as it is dispensed from the container through the outlet. A method of dispensing and a vending machine for dispensing portions of ice cream or other frozen product from the container are also provided.

Abstract: This invention concerns a surface patterned frozen dessert having a streamlined pattern of multiple colors of sauce material on the top surface of an ice cream layer, such that no bleeding of the sauce material colors into the ice cream layer is apparent from the outside in normal ice cream storage conditions and the ice cream material is not exposed to the outside to become unsightly, as well as a manufacturing method and apparatus for same. The surface patterned frozen dessert has, within a cup, an ice cream layer, a first sauce material layer on said ice cream layer, and a second sauce layer of a different color from the first sauce layer, partially injected on the top surface of the first sauce layer after the first sauce material, whereby the first sauce layer and second sauce layer are stirred together to form an inscribed pattern.

Abstract: This invention relates to the administration of an animal immunoglobulin source to mammals such as dairy cattle to improve milk production without negatively affecting reproductive parameters.

Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.

Abstract: The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic acid bacteria. In particular, a method of preparing a fermented mixed feed is provided, comprising the steps of: (a) providing a liquid fermented product; (b) providing a feed product to be fermented; (c) combining the products from step (a) and (b), and fermenting the feed product of step (b) using the liquid fermented product of step (a) as inoculum.

Abstract: This invention relates to processes and systems for converting fresh food waste into nutrient rich hydrolysates and particulate compositions. The invention also relates to the hydrolysates and compositions useful, for example, as fertilizers, feedstock or other nutrient supplements.

Abstract: Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

Abstract: The invention provides compositions and methods for promoting lean body mass, minimizing body fat gain, and managing weight in an animal. The methods for promoting lean body mass, minimizing body fat gain, and maintaining weight without limiting caloric intake comprise administering to the animal a food composition in an amount more than the animal's baseline maintenance energy requirement (MER). The food composition can comprise from about 30% to about 65% protein, from about 10% to about 20% carbohydrate, and from about 10% to about 25% fat. The protein and carbohydrate can be in a ratio effective for promoting lean body mass, minimizing body fat gain, and maintaining weight during administration of the food composition to the animal.

Abstract: Methods of reducing methane emission in one or more ruminant animals, while simultaneously avoiding nitrate intoxication, are disclosed. The methods may include feeding the ruminant animal(s) a feed including a slow-release ruminant feed additive, where the slow release of nitrate ion from the feed additive keeps the overall levels of released nitrate in the rumen below a level that would result in nitrate intoxication, yet provides a level of non-protein nitrate ion to ruminant bacteria high enough to act as an antimethanogenic agent, resulting in a reduced production of methane. The slow-release ruminant feed additive may be in a granular or round form and encapsulated by a coating. The feed additive may include 40% to 85% in weight nitrate ion, 0% to 50% in weight sulfur, 1% to 40% in weight of a coating including hydrogenated vegetable fat; and 0% to 20% of additives in weight.

Abstract: There is provided a method for treating silage which includes adding to the silage a silage inoculant including a silage preserving effective amount of Lactobacillus hilgardii. The silage inoculant being effective to prevent or reduce aerobic spoilage.

Abstract: A stabilizer composition that includes the following components, calculated by weight of dry matter: cellulose gum in an amount of from 5-25 wt. %; modified starch in an amount of from 10-50 wt. %; maltodextrin in an amount of from 10-55 wt. %; polydextrose in an amount of from 0-45 wt. %; at least one protein in an amount of from 0-20 wt. %; at least one hydrocolloid in an amount of from 1-10 wt %; and other ingredients in an amount of from 0-30 wt. %.

Abstract: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.

Abstract: A method for reducing aflatoxin in a grain gluten or corn gluten, the method comprising the steps of: (a) preparing a grain gluten or corn gluten slurry; and (b) treating the grain gluten or corn gluten slurry with ozone wherein the temperature of the grain gluten or corn gluten slurry in step (b) is from about 10 to about 60° C.

Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount or at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing and (iv) maintaining the mixture produce in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

Abstract: The present invention provides coffee fruit products and methods for making them. The coffee fruit products can be used to prepare a variety of food products.

Abstract: A method of formulating a foodstuff includes determining a target flavour intensity of the foodstuff, determining one or more concentrations of one or more chemical stimuli to achieve the target flavour intensity of the foodstuff according to a flavour model, determining one or more concentrations of one or more ingredients of the foodstuff to achieve the determined concentrations of the one or more chemical stimuli, and formulating the foodstuff according to the determined concentrations of the one or more ingredients. The flavour model includes one or more stimulus intensity functions, each stimulus intensity function defining a relationship between a concentration of a chemical stimulus and a sensory stimulus intensity, and a flavour intensity function defining a relationship between a sensory stimulus intensity and a flavour intensity.

Abstract: A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.