Abstract: The invention relates to novel active substance combinations consisting of heterocyclic trifluorobutenylen of formula (1), wherein X is halogen and n is 0, 1 or 2, and of known insecticide substances. Said novel active substance combinations are suitable for fighting harmful pests like insects and nematodes.

Abstract: Antimicrobial cationic polycarbonates and polyurethanes have been prepared comprising one or more pendent guanidinium and/or isothiouronium groups. Additionally, antimicrobial particles were prepared having a silica core linked to surface groups comprising a guanidinium and/or isothiouronium group. The cationic polymers and cationic particles can be potent antimicrobial agents against Gram-negative microbes, Gram-positive microbes, and/or fungi.

Abstract: A pesticide for the extermination of an insect of the order Blattodea, and particularly of Blattella germanica, the pesticide comprising a uniform mixture of: a Blattella germanica attractant comprising about 75% cooked mashed potatoes and about 14% cooked eggs yolk; and an active ingredient comprising boric acid in a concentration of about 10%, thereby providing a non-toxic to humans or pets pesticide which attracts the insect, and upon consuming it by the insect, the active ingredient exterminates the insect.

Abstract: A water-soluble composition includes reducible copper ions or copper nanoparticles complexed with a reactive polymer. The reactive polymer can be crosslinked using suitable irradiation to provide copper-containing water-insoluble complexes. The water-soluble composition can be used to provide various articles and electrically-conductive materials that can be assembled in electronic devices. The reactive polymer has greater than 1 mol % of recurring units comprising sulfonic acid or sulfonate groups, at least 5 mol % of recurring units comprising a pendant group capable of crosslinking via [2+2] photocycloaddition, and optionally at least 1 mol % of recurring units comprising a pendant amide, amine, hydroxyl, lactam, phosphonic acid, or carboxylic acid group.

Abstract: The invention provides an antimicrobial and antiviral polymeric material, having microscopic particles of ionic copper encapsulated therein and protruding from surfaces thereof.

Abstract: This application relates to methods and materials for providing a benefit to a seed, seedling or plant by producing seeds that are internally colonized with endophytes. Beneficial endophytes with particular characteristics are provided. These may be used in the methods described to provide a benefit to a seed, seedling or plant.

Abstract: The present teachings disclose a topical application composition. The topical application composition includes: (1) a non-fermenting bacteria that is in a substantially non-fermenting state and is produced from fermentation of the bacteria; (2) a fermentation byproduct produced from the fermentation; and (3) a fluid portion.

Abstract: A process to produce clear, thermodynamically stable Botanical AntiMicrobial Microemulsions (BAMM) made for all edible ingredients is disclosed, as well as their use as highly effective antimicrobial broad spectrum disinfectants/deodorants that are not hazardous to humans or animals.

Abstract: An apparatus for liquid dough goods preparation is provided. The device has a base formed of a vertical post and a horizontal beam attached to a top side of the post. A plurality of nipples are arranged along the post for dough dispensing. The nipples are directed at a baking surface for dispensing dough thereon. A dough leveling device is mounted on the horizontal beam. The leveling device has a blower with an outlet directed through the dough leveling device. In operation, as the dough is dispensed, air from the leveling device aids in a spreading and leveling of the dough on the baking surface.

Abstract: A bread boring tool for boring channels into the center of food items, such as a loaf of bread, in order to enable the filling or stuffing thereof. The bread boring tool includes an elongated rod having a first end and a second end, wherein the first end includes a pointed tip and the second end includes a scooper. The elongated rod further includes a helical thread axially disposed around the rod, and extending longitudinally therearound towards the first end. The helical thread includes a pointed end terminating at the pointed tip of the first end such that it is symmetrically aligned with the pointed tip of the elongated rod. In this way, a user may utilize both the pointed tip of the elongated rod and the pointed end of the helical thread to puncture the food item at two separate locations to facilitate the boring thereof.

Abstract: Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20% one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcelluloses, one or more methylcelluloses, and mixtures thereof; (b) 0.01% to 1% cellulase; (c) 5% to 30% one or more glyceride emulsifiers; (d) 0.1% to 2% one or more coenzyme selected from the group consisting of glucoamylase, ?-amylase, and mixtures thereof; (e) 0.1% to 0.5% one or more antioxidant; (f) 5% to 20% one or more hydrocolloid materials; (g) 26.5% to 80% gluten. Also provided is a method of improving dough and an improved dough composition.

Abstract: The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolffia genus plant added to said dry material during the kneading process; said liquid component extractable from said fresh whole plant during the plant disruptive dough kneading process. The present invention further discloses methods for preparing the aforementioned malleable mass of dough.

Abstract: This invention relates to automated systems and methods for hanging live poultry for further processing. The system has an alignment conveyor, an alignment stunner, a hanging box, a vacuum system and a shackle. The alignment conveyor conveys poultry from an input point to the alignment stunner. The alignment stunner urges the poultry to move to a desired position on the alignment conveyor and stuns the poultry. The hanging box grasps the stunned poultry and places the poultry into the shackle for further processing.

Abstract: Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof. The preservative solution prevents residual self-staining properties commonly associated with green tea extract catechins. Processed fruits and vegetables are dipped in, sprayed with, or coated with the preservative solution. The produce preservative solution maintains the color, texture, flavor, appearance, and crispness of the treated produce.

Abstract: Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001‰-0.008‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.

Abstract: A solid protein preparation is proposed which is obtainable in that (a) proteins from natural sources are fed into a screw extruder, (b) a denaturant is added to the mass during the extrusion operation, and (c) the extruded and denatured mass is shaped after it leaves the extruder. The preparation serves as an inexpensive cheese substitute.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Abstract: This invention relates to the use of palm phenolics as natural antioxidants and food preservatives. In particular, the present invention relates to antioxidant compounds derived from a plant material, wherein the said antioxidant compounds are phenolics comprising but not confined to phenolic acids and flavonoids extracted from by-products of palm oil mill.

Abstract: The present invention relates to a sesame oil and a method for preparing the same. The present invention provides a sesame oil having high lignan and tocopherol contents by preparing the sesame oil using an extraction and fractionation technique using a supercritical fluid, and a method for preparing the same. Also, the present invention provides a sesame oil having high lignan and tocopherol contents and a low free fatty acid content by preparing the sesame oil using an extraction and fractionation technique using a supercritical fluid and deacidifying the sesame oil, and a method for preparing the same.

Abstract: A tea extraction method may comprise performing a multistage pressure extraction process. Each extraction stage may comprise forcing a volume of water through a bed of tea material held in a tea material receiver. Each extraction stage may be performed at an extraction stage pressure and a water temperature. Each extraction stage may be separated by a soak stage.

Abstract: The present invention relates to a roasting method of roasting partially roasted coffee beans; the roasting method comprises the steps of: obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for roasting based on at least the roast level of the partially roasted coffee beans prior to roasting; and roasting the partially roasted coffee beans according to the determined roasting profile. The present invention also proposes a method of making coffee, a roasting device and a coffee machine providing a segmented roasting solution.

Abstract: A method for making ice cream, including preparing a machine for mixing and cooling ice cream equipped: with a processing container defining a processing chamber and provided with a mixer rotating inside the processing chamber; and a thermal treatment plant, configured for being activated, selectively and alternatively, in heating or cooling mode, respectively, for heating and cooling the processing chamber. The method further includes: inserting inside the processing chamber a basic mixture; heating the basic mixture inside the processing chamber, so as to subject the basic mixture to a pasteurisation treatment; cooling the basic mixture inside the processing chamber and, at the same time, rotating the rotary mixer, to incorporate air in the basic mixture and make ice cream; extracting the ice cream from the processing chamber.

Abstract: Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.

Abstract: The present invention is in the field of ice cream shaping, in particular it is relating to a heated tool to imprint a pattern a frozen confectionery product, and especially a heated tool that melts away a channel of an outer coating layer of a frozen confectionery, thereby creating a peelable frozen confectionery product. It is an object of the present invention to provide a shaping tool that is suitable for making cleaner grooves in frozen confectionery products. We have found that a shaping tool that comprises of at least one heated element provides a molten channel in the outer surface of a frozen confection.

Abstract: The invention provides animal feed comprising microbial biomass and methods of producing animal feed by culturing a microorganism to produce microbial biomass. In particular, the invention relates to animal feed produced by fermentation of a gaseous substrate comprising one or more of CO, CO2, and H2, especially by a Gram-positive, anaerobic, and/or Clostridium microorganism.

Abstract: Provided is a dry and moist pieces cheeseburger pet food that mimics human food. The cheeseburger pet food includes a plurality of bun pieces, wherein the bun pieces are dry pet food shaped like hamburger buns. The pet food also includes a plurality of burger pieces, wherein the burger pieces are dry pet food shaped like hamburger patties. The pet food also includes a plurality of cheese pieces, wherein the cheese pieces are soft moist pet food shaped like cheese slices. The plurality of bun pieces and the plurality of burger pieces include a cheeseburger flavor and the plurality of cheese pieces are made with real cheese. Further, the bun pieces, burger pieces and cheese pieces are provided in a ratio of total product weight to mimic the ratio of similar pieces of a human cheeseburger.

Abstract: Provided is pet food containing granulated pellets, the pet food containing primary puffed pellets (A) and auxiliary puffed pellets (B), in which a difference in hardness between the primary puffed pellets (A) and the auxiliary puffed pellets (B) is 5 N or more.

Abstract: A wet pet food is formulated to be served to a pet in a first form or in a second form, and the first and second forms of the wet pet food have the same ingredients and about the same amounts thereof relative to each other but different viscosities relative to each other. In a preferred embodiment, the first form is a ready-to-eat chunks in jelly, the second form is chunks in gravy, and heating the wet pet food changes the food from the first form into the second form. For example, the wet pet food can comprise meat chunks and further comprise a thermo-reversible hydrocolloid composition; the wet pet food can have a “chunks in jelly” form when served while having a temperature below 30° C. and can have a “chunks in gravy” form when served while having a temperature above 30° C., such as about 35° C.

Abstract: The present disclosure provides a method of adapting salmonidae fish for growth on soy protein-containing diets. The method comprises, within an effective period of time after the fish hatch, administering to the fish a fish feed composition. The fish feed composition comprises soy protein and an effective amount of an antioxidant. The antioxidant can be astaxanthin.

Abstract: Processes for manufacturing meat chips including the steps of chilling meat, adding water to the meat, and grinding the chilled meat to form a ground, chilled mixture; placing the ground, chilled mixture in forms, and baking the mixture; and removing the mixture from the forms, slicing the mixture, and dehydrating the slices.

Abstract: A natural, and unprocessed seasoning can be used in a flavored foodstuff, the unprocessed seasoning, or salt is used with an adhesive at least partially coating a nut, and adhered to the natural adhesive. A novel flavored foodstuff is disclosed, utilizing the unprocessed salt with a roasted nut and method of making the novel foodstuff is also disclosed.

Abstract: A natural adhesive can be used in a flavored foodstuff, the natural adhesive at least partially coating a nut, and a seasoning adhered to the natural adhesive. A novel flavored foodstuff is disclosed, utilizing the natural adhesive to adhere seasoning to a roasted nut and method of making the novel foodstuff is also disclosed.

Abstract: The inventors of the present invention have discovered unexpectedly that it is possible to prepare ready-to-eat seasoned nut meals compatible with a designated beverage by pairing different grain and fruit derived alcohols together with a nut and a seasoning or combination of seasonings. The pairings are based on a number of factors, including flavor and taste, based on the chemical components comprised in the specific alcohol, nut, and seasoning.

Abstract: According to some embodiments, a method for making a nut-based ingredient includes receiving or grinding a pre-cut material of unroasted nuts to a mean particle size between approximately 0.01 and 0.5 inches and further processing the pre-cut material to yield a mixture having a mean particle size less than approximately 0.003. Examples of steps for processing the pre-cut material include performing a grinding step using a grinding mill configured with a microcut head, performing homogenization (e.g., at 1500-3000 psi) and/or high pressure homogenization (e.g., at 7500-15,000 psi), and/or recirculating the mixture through a pump or mill. In certain embodiments, an example comprises grinding unroasted nuts without a pre-cutting step. The temperature of the nut-based ingredient does not exceed approximately 180 degrees Fahrenheit throughout processing from unroasted nuts to the nut-based ingredient.

Abstract: Ready to drink (“RTD”) beverages are provided that have improved texture and mouthfeel, and a foam layer formed by microwaving the beverage. The RTD beverage does not have significant foam or does not have any foam when the beverage is at room temperature or lower or when poured at room temperature or lower. The RTD beverage forms a foam layer when heated prior to consumption as a hot beverage, such as by heating in a microwave oven. The beverage contains nitrous oxide (N2O) and/or another suitable gas filled at low temperatures, such as temperatures from 2 to 6° C. for example, to dissolve in the RTD beverage. To extend shelf life of the RTD beverages, after gassing the RTD beverages can be subjected to pasteurization or sterilization techniques. The beverages preferably are coffee beverages, such as cappuccinos or espressos.

Abstract: The present invention addresses the problem of providing a novel technique for producing aqueous chlorous acid. The present invention provides a method for producing chlorous acid, which comprises a step of adding chlorine dioxide (ClO2) to one or more components independently selected from an inorganic acid, an inorganic acid salt, an organic acid and an organic acid salt or a combination of two or more of the aforementioned components. In the method, chlorine dioxide (ClO2) is provided in the form of a gas. The method also comprises, subsequent to the above-mentioned addition step, a step of further adding one or more components independently selected from an inorganic acid, an inorganic acid salt, an organic acid and an organic acid salt or a combination of two or more of the aforementioned components.

Abstract: Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems and methods can include any suitable component, in some cases, they include an injectade reservoir, a filter, a first pump configured to force injectade from the injectade reservoir and through the filter, a nozzle configured to inject injectade into a food product without having the nozzle contact the food, and a valve that is configured to selectively open and close to regulate when and how much of the injectade that passes through the filter is forced out of the nozzle. In some cases, the described systems further include a chiller configured to cool injectade in the reservoir, a sensor configured to determine a distance between the nozzle and food item, an actuator configured to move the nozzle, and/or a computer processor that controls an amount of injectade sprayed from the nozzle. Other implementations are described.

Abstract: A starch-based snack food pellet for manufacturing an expanded snack food, the pellet being essentially free of sodium chloride and comprising a starch matrix, the starch matrix including a crystalline fraction and an amorphous fraction, wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60.

Abstract: Processes for manufacturing meat chips including the steps of adding ice to meat, grinding the chilled meat to form a ground, chilled mixture; placing the ground, chilled mixture in forms; baking the mixture; removing the mixture from the forms; slicing the mixture; and dehydrating the slices to transform them into meat chips.

Abstract: Provided is frozen cooked noodles capable of maintaining a favorable texture even after thawing. A method for manufacturing frozen cooked noodles, comprising: obtaining noodles produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch; gelatinizing the noodles; allowing a composition comprising collagen peptides to attach to the gelatinized noodles thus obtained; and freezing the noodles attached with the composition.

Abstract: A new stevia variety is characterized by remarkably high levels of Rebaudioside A (RA), and developed by the use of non-GMO selective breeding technologies and wherein such variety is uniquely identified by RAPD gene analysis, and comprises at least about 7-20% by weight RA in the leaf (leaf content), and comprises about 15-28% by weight total steviol glycosides in the leaf.

Abstract: Nutritional compositions with health benefits comprising bacterial strains and galactooligosaccharides are disclosed.

Abstract: The present invention relates to a non-allergenic food product, comprising an amino acid fraction comprising at least one component selected from the group consisting of amino acids and peptides having a degree of polymerization of 7 or less; and a lipid fraction comprising at least one fatty acid selected from the group consisting of arachidonic acid and docosahexanoic acid, the composition having a content of proteins and other peptides having a molecular weight of 1000 dalton or more of less than 0.01 wt. %, based on the dry weight, preferably less than 0.001 wt. %, more preferably less than 0.0001 wt %.

Abstract: The present disclosure provides an apparatus to scrape to extract coconut meat from a half coconut with minimal human intervention and convenient to use. The apparatus to scrape coconut generally includes 1. Variable-Width-Scraper-Apparatus which considers and accommodates the variability in width of a half coconut and scrapes it accordingly, 2. Vertical-Movement-Control-Apparatus which considers and accommodates the variability in length of a half coconut and moves the Variable-Width-Scraper-Apparatus length-wise through the half coconut to scrape the half coconut fully, 3. Variable-Opening-Entry-Mechanism which considers and accommodates the variability in the diameter of the cut face opening of half coconut and guides the entry of the Variable-Width-Scraper-Apparatus into the half coconut optimally, 3.1. Scraped-coconut-meat-expeller which expels the scraped coconut meat from the scraping area so that it can be collected efficiently. 4.

Abstract: It has been discovered that a natural stone oven possesses certain advantages in its use in producing a natural nut foodstuff having improved taste and health benefits. Natural stone has a unique ability to heat and flavor food, particularly nuts, when used as an oven at the appropriate temperature since stone has a natural flavoring effect. The use of the stone oven additionally facilitates the production of nut foodstuff without the necessity of using oils, fats, non-natural flavor or color additives or other non-natural additives which are associated with roasting nuts by other mass producers of the same.

Abstract: Disclosed is a feedstuff compression device including: a body housing having a compression chamber formed therein so as to communicate with a silo for storing feedstuff; a compression unit including a pair of compression rollers rotatably disposed in the compression chamber to compress and crush the feedstuff supplied through a feedstuff inlet by the compression rollers which rotate in opposite directions in contact with each other; and a driving unit for rotating the pair of compression rollers of the compression unit in opposite directions to each other, wherein the feedstuff of a silo is supplied to the compression chamber, compressed and crushed by the pair of compression rollers to the feedstuff having a smaller particle size than the feedstuff stored in the silo, so that the feedstuff having a smaller particle size than the feedstuff stored in the silo is fed to the livestock.

Abstract: An aerosol-generating system is provided, including a nicotine source; a volatile delivery enhancing compound source, wherein a volatile delivery enhancing compound comprises an acid; and a heating means for heating one or both of the nicotine source and the volatile delivery enhancing compound source, wherein one or both of the nicotine source and the volatile delivery enhancing compound source is encapsulated in a cylindrical polymeric capsule, and the cylindrical polymeric capsule includes a thermally conductive material.

Abstract: A method of preparing a whitened tobacco material is provided, the method including the steps of (i) extracting a tobacco material with an aqueous solution to give a tobacco pulp and a tobacco extract; (ii) treating the tobacco pulp with at least one of a caustic reagent and an oxidizing agent for a time and at a temperature sufficient to lighten the color of the tobacco pulp to give a whitened tobacco pulp; (iii) clarifying the tobacco extract to remove higher molecular weight components; and (iv) combining the whitened tobacco pulp with a clarified tobacco extract to form a whitened tobacco material. The whitened tobacco material can be isolated and incorporated into a smokeless tobacco product. The invention also provides a smokeless tobacco product incorporating a whitened tobacco material. The smokeless tobacco product may be a snus-type formulation contained within a sealed pouch.

Abstract: A package of smokeless tobacco includes a flavor patch located in the package to provide flavor to smokeless tobacco. Also disclosed is a method of packaging smokeless tobacco by combining a package with a flavor patch disposed inside the package, the flavor patch comprising a flavor and an adsorbent, so that the flavor patch resides in an interior of the package; and adding smokeless tobacco to the package with the flavor patch.