Abstract: Novel peptoid oligomers are disclosed that have a formula represented by the following formula I: The peptoids demonstrate antimicrobial activity and may be prepared as pharmaceutical compositions and used for the prevention or treatment of a variety of conditions in mammals including humans where microbial invasion is involved. The present cyclic and linear peptoids are particularly valuable as their effect is rapid, broad in spectrum and mostly indifferent to resistance provoked by standard antibiotics.

Abstract: The present invention relates to a compound of formula (I), wherein CKE is of sub-formula (A) and/or (B), wherein: R1 is methyl or methoxy; R2 is hydrogen, methyl, ethyl, n-propyl, n-butyl, cyclopropyl, ethynyl, cyano, C1-C3alkoxy, C1-C2fluoroalkoxy, (difluoro)vinyloxy, C1-C2alkoxy-C1-C3alkoxy-, or C1fluoroalkoxy-C1C3alkoxy-; and X is NR4 or CR5R6; wherein R3, R4, R5 and R6 are as defined herein; wherein the compound of formula (I) is optionally present as an agrochemically acceptable salt thereof. These compounds are suitable for use as herbicides. The invention therefore also relates to a method of controlling weeds, especially grassy monocotyledonous weeds, in crops of useful plants, comprising applying a compound of formula (I), or a herbicidal composition comprising such a compound, to the plants or to the locus thereof.

Abstract: A synergistic microbicidal composition having two components. The first component is a nonionic surfactant with structure: R1O(CH2CH(CH3)O)5(CH2CH2O)9H, where R1 is a C8 alkyl group. The second component is cis-1-(3-chloroallyl)-3,5,7-triaza-1-azoniaadamantane chloride. The weight ratio of the nonionic surfactant to cis-1-(3-chloroallyl)-3,5,7-triaza-1-azoniaadamantane chloride is from 1:0.2 to 1:1.1429.

Abstract: A multi-part kit system comprising (i) a solid part A which comprises 10 to 80 wt. % of peroxy compound selected from the group consisting of KHSO5, K2S2O8, Na2S2O8, magnesium monoperoxyphthalate hexahydrate, sodium percarbonate and sodium perborate, 0.1 to 10 wt. % of LiCl, NaCl and/or KCl and 1 to 20 wt. % of H2N(CH2)nSO3H with n=0, 1, 2 or 3, and (ii) a liquid part B in the form of an aqueous solution which comprises 0 to 20 wt. % of nonionic surfactant, 3.6 to 20 wt. % of amphoteric surfactant and 0.5 to 20 wt. % of at least one compound comprising substituted ammonium selected from the group consisting of dihydrocarbyl dimethylammonium chlorides or bromides, didecyl methyl-poly(oxyethyl) ammonium propionate, chlorhexidine gluconate, cetylpyridinium chloride or bromide, and polyhexamethylene biguanide hydrochloride, wherein at least one of the two hydrocarbyl residues comprises 8 to 18 carbon atoms.

Abstract: A ceramic article, in particular a ceramic sanitation, kitchen or laboratory article, wherein it has a ceramic main body which at least portionwise has an antibacterial surface and/or an antibacterial surface coating containing a weight fraction of more than 35 weight percent of zinc oxide.

Abstract: The disclosure is directed at an antimicrobial material which is a mixture of a polymer and an antimicrobial metal whereby the antimicrobial metal comprises 50% to 90% by weight of the antimicrobial material. The disclosure is also directed to a method of preparing the antimicrobial material as well as the use of the antimicrobial material in manufacturing products such as medical products and baby products. The antimicrobial material can also be moulded into arms for chairs, hospital bed supports, keyboards, faucets, toilet sets, door knobs or hospital bed arms.

Abstract: A biocontrol agent containing one or more novel and isolated Pseudomonas fluorescens strains (P. fluorescens biovar B strain XJ3 (NRRL B-50851), P. fluorescens biovar B strain XS18 (NRRL B-50852), and P. fluorescens biovar A strain LRS12 (NRRL B-50853)) and a biocontrol agent containing one, two or three of these bacteria with an agriculturally acceptable carrier are useful for the control of annual bluegrass and rough bluegrass root growth and germination. The biocontrol agents of this invention may be applied to the soil and/or seeds in the fall with inhibition occurring in subsequent years. The biocontrol agent can also be used in combination with herbicides that can inhibit the growth and seed production of any standing annual bluegrass and/or fertilizer to stimulate growth of the desirable plant that will compete with the annual bluegrass weed and/or rough bluegrass. Methods for use of these biocontrol agents to control to growth of annual bluegrass and rough bluegrass are also provided.

Abstract: Apparatus and methods are provided for producing insecticidal black soldier fly (BSF; Hermetia illucens) frass, and using the frass for nutritional and insect pest control activity in soils and/or on foliage. The methods include processes for using BSF frass to reduce damage to crops caused by wireworms (i.e., click beetle larvae, in the Elateridae family) and/or other Coleopteran (i.e., beetle) insect pests. Also provided is an insect trap comprising BSF frass.

Abstract: A convection oven includes a cooking chamber for cooking a food product, an air circulator that circulates process air in a first direction through the cooking chamber and along a circulation path in a circulation passage. A heat exchanger includes one or more heat transfer ducts longitudinally arranged along the circulation path. One or more heating elements heat a fluid that is circulated in a second direction through the one or more heat transfer ducts which is opposite to the first direction. The process air absorbs heat from the heated fluid as the process air travels along the circulation path back to the cooking chamber. A partition wall may separate first and second parallel portions of the one or more heat transfer ducts. A heat exchanger may preheat fluid entering the one or more heat transfer ducts using heated fluid leaving the heat transfer ducts.

Abstract: Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Abstract: An omasum washing machine eliminates use of a motor shaft requiring a forward/backward rotation switching operation which can damage the motor shaft and prevents washing water from splashing to the outside of a tank. This is accomplished by providing inner and outer stirrers, the inner stirrer and the outer stirrer being coupled with a forward rotating drive motor and a backward rotating drive motor, respectively.

Abstract: The invention relates to a sausage collating device and a method for collating sausages to form sausage groups of a predetermined number of sausages with a transport device for transporting spaced sausages and at least one accumulator element for accumulating the sausages, where the at least one accumulator element is for collating and is movable in the direction of transport of the transport device.

Abstract: A plant matter drying system includes an enclosure with a door and an internally mounted ultraviolet lamp for disinfecting plant matter. A heating element creates an internal temperature that is higher than ambient temperature and a fan circulates air within the enclosure and over the plant matter, thereby drying and/or decarboxylating (depending upon the internal temperature and time periods) the plant matter that is positioned within the system. During decarboxylation, the ultraviolet lamp is operated for less time than is the fan and heating element. In some embodiments, vents exchange air within the enclosure with air external to the enclosure.

Abstract: The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2?=10-15° at 2?=10-11° or at 2?=12-13°. A method for the manufacture of solid milk comprises compressing powdered milk to obtain compressed powdered milk; humidifying the compressed powdered milk to obtain humidified compressed powdered milk; and drying the humidified compressed powdered milk to obtain the solid milk. A part of amorphous lactose at the surface of the solid milk 12 is crystallized at the steps of humidifying step and drying.

Abstract: Low fat cheeses often suffer from undesirable texture and flavor. The objective of this invention is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharides producing lactobacilli and ripening cultures. The invention represents one of the first attempts to tackle both texture and flavor at the same time. The invention reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese.

Abstract: The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500%; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spattering agent.

Abstract: The present invention discloses a method of manufacturing porous granules, a porous granule obtained by the method, a lipid-containing granule and a method of manufacturing thereof, and a food containing the lipid-containing granules and a method of manufacturing thereof. The porous granule of the present invention is bigger than the granule manufactured by the spray drying method, has high solubility, is easily obtained (porous structure can be easily formed), and has enough hardness. In addition, drying time and drying cost can be reduced because an amount of water to be dried can be reduced. The porous granule can be obtained by mixing a powder whose solubility is at most 100 g per 100 mL of water at 20° C., with water and drying a mixture under reduced pressure to obtain the porous granules having loose bulk density of at least 0.30 g/mL, having porous structure, and capable of absorbing lipids.

Abstract: Provided is a green tea extract composition, comprising the following components (A), (B), (C), and (D): (A) non-polymer catechins; (B) a sugar; (C) iron; and (D) caffeine, the green tea extract composition having: a content of the non-polymer catechins (A) of from 25 to 45 mass %; a content of the sugar (B) of from 6 to 13 mass %; a mass ratio between the sugar (B) and the iron (C), [(C)/(B)], of from 0.000005 to 0.00016; a mass ratio between the sugar (B) and the caffeine (D), [(D)/(B)], of from 0.2 to 0.7; and a water content of 10 mass % or less.

Abstract: A s'more holder may have a gripping portion and a handle connected therebetween with a shaft. The gripping portion holds the components of the s'more so that the camper can rotate the components of the s'more in a campfire. The gripping portion has an upper cover and a lower support pivotally attached to each other. The upper cover and the lower support are spaced apart from each other so that a marshmallow disposed therebetween pushes the upper cover and lower support away from each other when the gripping portion is in the closed position to place the components of the s'more under compression and prevent rattling of the components of the s'more within the gripping portion as the camper rotates the gripping portion in the campfire.

Abstract: Interesterified oils and fats contain constituent fatty acid. Of a total amount of the constituent fatty acid, constituent fatty acid of 6 to 10 carbons represents 20 to 65 mass %, and saturated constituent fatty acid of 16 to 18 carbons represents 35 to 80 mass %. A content of saturated constituent fatty acid of 16 carbons in the saturated constituent fatty acid of 16 to 18 carbons is 20 mass % or more.

Abstract: A system for combining a food container with a solid food product encasing the container, allowing both products to be enjoyed together. The related method is ideal for the combination of products such as wine and chocolate, so that the two items can be transported together, then separated during presentation, allowing for them to be consumed by the user.

Abstract: The present disclosure concerns process for making chewable product using, as the main ingredient, a substantially dehydrated and/or a supplemented complex carbohydrate. The present disclosure provides the chewable products obtained as well as their use in confectionary or as delivery system for active ingredients.

Abstract: A leavened chew bone for pets and a method for preparing the leavened chew bone use wheat gluten, corn starch, and chicken or/and beef as main materials. The method involves steps of (1) dissolving, (2) activating yeast powder, (3) mixing, (4) slurry making, (5) fermenting and toughening, (6) forming, (7) leavening, and (8) heat-drying. The leavened chew bone such made is highly nutritional and has controlled hardness.

Abstract: A novel method of reducing the melting point of a peptide-based biopolymer using a nitrogen-containing compound as a plasticizer is provided. The peptide-based biopolymer can be keratin or silk. The nitrogen-containing compound can be one or more amino acids or other nitrogen-containing compounds (except urea), all of which have a melting temperature above approximately 133° C., the decomposition temperature of urea. Pellets made using this novel process can be used as animal feed and soil amendments (fertilizer) to increase the adsorption of amino acids in the animal or in the soil, respectively.

Abstract: Meat emulsion products are produced that have a high meat content, for example more than 15 wt %, and also realistic fiber definition, for example linear strands of fiber-like material providing a realistic meat-like appearance. Such meat emulsion products can be made from a viscous dough containing one or more meat meals and humectants, the dough having a low moisture content, such as about 32% or less. Preferably the one or more meat meals are the only meat in the dough. The dough can be emulsified and then set in a high pressure heat exchanger, such as a heat exchanger formed by a first plate and a second plate that form a passage therebetween. The set meat emulsion can be re-sized to form diced chunks of the meat emulsion product. The diced chunks can be cooled and may be blended with a gravy or kibbles or packaged alone.

Abstract: Provided is a method for manufacturing a pet food having excellent palatability. The method for manufacturing a pet food has: a coating step in which the surfaces of pelletized food pellets are coated with a hardened fat; and an adhesion step in which a palatability enhancer is adhered to the surfaces of the food pellets that have been coated with a hardened fat in the coating step. The melting point of the hardened fat is preferably 50-65° C. The hardened fat is preferably a fat that has been hardened by hydrogenation. In the coating step, it is preferable for a deodorized hardened fat to be coated on the surfaces of the pelletized food pellets.

Abstract: A method is provided for preparing a recipe with an automatic meal preparation apparatus. After a recipe is selected from a recipe database associated with the automatic meal preparation apparatus, the selected recipe is checked as a certified recipe for the automatic meal preparation apparatus. If certified, a user is directed to add prepared raw ingredients to a raw ingredients compartment in the user's apparatus. The presence of at least one spice/sauce cartridge needed for the recipe is checked. The apparatus then executes instructions of the recipe. These include heating, dispensing, and stirring and cooking steps. A method of sharing a recipe for an automatic meal preparation apparatus is also provided.

Abstract: The present disclosure includes a method and system for applying markings on a food product in such a manner to form a permanent marking thereon. The markings include text and graphics, and are suitably an advertisement, sponsored images, other promotional information, or any combination thereof. The markings may further include freshness information, traceability data, or other types of relevant information, or any combination thereof. The markings are applied by any suitable marking device known in the art, such as laser-based or ink-based technologies. The method preferably forms the markings on the food product while the product moves through a predetermined region of a food processing system.

Abstract: A process for preparing fresh coconut meat based compositions and films, including its improvements and modifications, includes mainly of coconut meat wherein other fruit and vegetables are added as flavorings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination, after which are rolled, folded and eaten directly during meals or as snacks.

Abstract: The present invention is directed to stable red formulations comprising rhodoxanthin embedded in a matrix of modified food starch, their manufacturing process as well as to the use of such formulations for coloring, enriching or fortifying beverages and food products and such beverages and food products which show an intense red color.

Abstract: Nutritive polypeptides are provided herein. Also provided are various other embodiments including nucleic acids encoding the polypeptides, recombinant microorganisms that make the polypeptides, vectors for expressing the polypeptides, methods of making the polypeptides using recombinant microorganisms, compositions and formulations that comprise the polypeptides, and methods of using the polypeptides, compositions and formulations.

Abstract: The present invention relates to a process for preparing a spray-dried lipid and protein component-containing composition using a rotary atomizer, which composition comprises large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. The obtained compositions are preferably for feeding infants and young children.

Abstract: The present subject matter relates to food products containing nutritional ingredients. The food products contain balanced nutrition to support a human body. The food products may support certain internal organs of a human body to be in balance. The combination of the ingredients may be chosen to support each of the Zang Fu organs. The food product may be balanced in terms of Yin and Yang, warming or cooling properties, the Five Elements, color, taste, or acidity. For example, the food products may contain a number of vegetables, grains, and beans. The ingredients may include some of broccoli, cabbage, spinach, tomato, sweet potato, carrot, onion, garlic, almond, and corn silk. The ingredients may include some of brown rice, barley, sorghum, adlay, black bean, millet, buckwheat, red bean, mung bean, oats, flax seed, and sesame seed.

Abstract: Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerides and diglycerides (“MDG”) and at least one lipophilic compound, wherein at least 1% of the total MDG in the nutritional composition remains in the aqueous phase after centrifugation at 100,000×g for 1 hour at 20° C.

Abstract: The invention relates to acid neutralizer technology, and more specifically to an oil acid value neutralization and sterilization calcium formula, including by weight: Calcium carbonate 0.5-1.5 parts, mineral powder 7-12 parts, calcium supplements 18-22 parts, silica 8-12 parts, far infrared powder 22-28 parts, anion powder 23-27 parts, silicon potting compound 8-12 parts. The invention of a oil acid value neutralization and sterilization formula, to neutralize cooking oil acid value, and removal of aflatoxin, kill the bacteria in the cooking oil, ensure the health and safety of edible oil, supplement the human body needs calcium and mineral elements, improve human disease resistance, anti-aging, improve human body function.

Abstract: The present invention relates to a nutritional composition for infants and/or toddlers comprising a lipid component which has a lipid globules coated with polar lipids. The composition can be used to prevent obesity and/or improve body composition later in life.

Abstract: The general inventive concepts are directed to compositions and methods for the prevention and treatment of dehydration. Provided herein are Oral Rehydration Formulas (ORF) having an acidic pH, and comprising a source of carbohydrate, a source of sodium, a source of citrate, and a source of an oligosaccharide.

Abstract: A process for texturing microalgal biomass flour includes the following steps: (a) introducing water, microalgal flour and, optionally, a vegetable protein source into a solid-liquid mixer, (b) emulsifying and homogenizing the content of the solid-liquid mixer, (c) optionally, placing the internal space of the mixer at low pressure or under vacuum.

Abstract: The techniques disclosed herein relate to processed citrus fruit raw juice or the concentrate thereof, the preparation thereof, products comprising them, and uses thereof in the manufacture of various edible products.

Abstract: A carbonation apparatus includes a pressure vessel includes a cap that has a gas inlet and a gas outlet. The carbonation device also includes a seal. The seal includes a labyrinth preventing contact of a liquid within the pressure vessel with the cap during a carbonation process. A locking mechanism removably locks the cap and seal and antifoam device relative to the pressure vessel.

Abstract: The present invention is directed to a clear liquid formulation comprising: a) rhodoxanthin, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comprising a) 0.1 to 15 weight-% (preferably 0.5 to 10.0 weight-%, more preferably 0.5 to 5.0 weight-%, most preferably 1.0 to 3.0 weight-%) of rhodoxanthin, and b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, all amounts based on the total weight of the liquid formulation, whereby all amounts add up to 100 weight-%. The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing them. These beverages are also clear and color stable.

Abstract: A beverage that provides exceptional health benefits includes a mixture of oatmeal and various combinations of other ingredients each of which provides specific health benefits. In several preferred embodiments, the beverage formulation includes ground oatmeal in combination with one or more of the following ingredients: honey, saffron, cardamom, flax seed, as well as any of all types of tea, herbs, spices, nuts, seeds, berries, fruits, vegetables, mushrooms, eggs, milk, coffee, cacao and cocoa.

Abstract: A method of thawing an object (21) in a frozen state placed in an interior of a container (10), in which an AC voltage which is 10V or higher and 5 kV or lower is applied to the object (21) in the frozen state to flow a current which is 1 ?A or higher and 1000 mA or lower, through the object (21) in the frozen state, comprises the steps of: partially thawing the object (21) in the frozen state in such a manner that a temperature in the interior of the container (10) is controlled to cause the object (21) in the frozen state to be partially thawed while applying the AC voltage to the object (21) in the frozen state; and stopping application of the AC voltage to the object (21) and preserving the object (21) while maintaining a state in which the object (21) partially thawed.

Abstract: A fruit and vegetable juicing device having a feed tube, a juice collector and a grating disc carrying a frusto-conical sieve, the grating disc having a first array of grating teeth, a secondary processing surface with a second array of grating teeth; each tooth having one leading edge and one trailing edge, wherein the juice collector has either an internal helical ramp with an elevated discharge nozzle or a circumferential trough having a lowest point that leads to a discharge nozzle.

Abstract: An apparatus for roasting and cooling loose products includes an oven with a housing including an upper and a lower section with glass doors. The apparatus has an air and a gas distribution grid connected to the upper and lower sections. In addition, the apparatus includes a high-pressure ventilator in the upper section having an outlet connected to the air duct, a rotor drum installed over the gas distribution grid, a feeding tray located in the upper section, a heater located in the lower section and configured to heat air and a hopper located on top of the housing above the rotor drum and configured to feed the loose products into the oven. The hopper includes one or more strain gauges configured to weigh the loose products. An opening located adjacent the hopper intakes fresh air intake and outtakes humidified air and a horizontal cooler chills the loose products.

Abstract: Bacteriophage against Geobacillus are provided, and methods of making and using the bacteriophage also are provided.

Abstract: A smokeable material for inclusion in a smoking article, the material comprising particles or fragments comprising acacia gum, wherein the particles or fragments do not comprise a diluent, flavourant or aerosol generating material; and substantially comprise or consist of acacia gum.

Abstract: A method for making smokers' articles by subdividing a semifinished item which includes least five sticks aligned with each other along a main axis, at least two of the sticks are of a type different from the others; the method includes a step of forming the semifinished item by aligning the five sticks in a predetermined succession along the main axis and a step of subdividing a single rod into at least three sticks, followed by a step of aligning along the main axis each of the three sticks obtained from the rod alternating them with each of the sticks of different type, so as to form the semifinished item.

Abstract: Provided is a smoking article including a filter, tobacco, and a carbon dioxide charge. The carbon dioxide charge provides increased levels of carbon dioxide during smoking to enhance the taste and sensorial smoking experience.

Abstract: A paper smoking tube formed by a tubular main body made of organic textile fibre weighing between 13 and 14 gr/m2 wherein the tobacco is deposited and by a cylindrical mouthpiece joined to the main body by one of its ends. The mouthpiece has a cellulose filter covered by a waterproof paper made of organic textile fibre weighing between 32 and 33 gr/m2.