Abstract: Provided is a biofilm formation inhibitor causing no damage to pipes and instruments and being safe to humans. A biofilm formation inhibitor comprises at least one quinone compound selected from the group consisting of a hydroquinone substituted by a hydroxyl group or an alkyl group, a p-benzoquinone substituted by a hydroxyl group or an alkyl group and a C1 to C5 alkyl resorcinol, as an active ingredient. A biofilm formation inhibition composition comprises a quinone-based compound and a chelating agent. A method for inhibiting biofilm formation comprising adding a quinone-based compound and a chelating agent in an aqueous liquid. A biofilm formation inhibition composition comprises a quinone-based compound and an organic solvent. A method for inhibiting biofilm formation comprises adding the biofilm formation inhibition composition in an aqueous liquid.

Abstract: The present invention relates to a disinfecting composition which requires a shorter contact time to be effective than similar compositions. Also, provided is a method of disinfecting a surface with the disinfecting composition where a shorter contact time is needed to disinfect the surface.

Abstract: The present invention relates to a solution for resisting destruction of living plants and a related method. A solution including a buffered amine oxide admixed with at least one material selected from the group consisting of insecticides and fungicides is applied to the living plant and provides a synergistically effective greater resistance to living plant deterioration than any of the individual buffered amine oxide, insecticides and fungicides achieve. A related method is disclosed.

Abstract: The invention is a chemically and physically stable solution of levulinic acid, benzoic acid, and sorbic acids or their salts which is antimicrobially effective against bacteria and fungi. The solution provides improved antibacterial protection for personal care and cosmetic products at lower than expected levulinic acid levels and at desirable use levels. The composition may also include a solvent selected from the group of aromatic alcohols consisting of phenoxyethanol, phenylpropanol, phenylethanol, benzyl alcohol, and mixtures of these alcohols. These solvents extend the range of acidity over which the invention is capable of inhibiting bacterial and fungal growth.

Abstract: Methods and systems for on-site, continuous generation of peracid chemistry, namely peroxycarboxylic acids and peroxycarboxylic acid forming compositions, are disclosed. In particular, an adjustable biocide formulator or generator system is designed for on-site generation of peroxycarboxylic acids and peroxycarboxylic acid forming compositions from sugar esters. Methods of using the in situ generated peroxycarboxylic acids and peroxycarboxylic acid forming compositions are also disclosed.

Abstract: The present invention provides a novel agricultural and horticultural fungicide composition including prumycin and a surfactin family member as active components and a plant disease controlling method. As the surfactin, surfactin and [Ile7]surfactin are preferred. The present invention provides a practically useful agricultural and horticultural fungicide composition having a high effect and excellent storage stability, which composition further comprises calcium chloride so as to remarkably improve the storage stability thereof.

Abstract: A fungicidal composition containing a fungicidally effective amount of a compound of Formula I, (3S,6S,7R,8R)-8-benzyl-3-(3-((isobutyryloxy)nethoxy)-4-methoxy-picolinamido)-6-methyl-4,9-dioxo-1,5-dioxonan-7-yl isobutyrate for use on white mold. Additionally, this disclosure concerns a fungicidal composition containing (a) a compound of Formula I, (3S,6S,7R,8R)-8-benzyl-3-(3-((isobutyryloxy)methoxy)-4-methoxypicolinamido)-6-methyl-4,9-dioxo-1,5-dioxonan-7-yl isobutyrate and (b) at least one fungicide selected from the group consisting of azoxystrobin, prothioconazole and tebuconazole for control of white mold.

Abstract: A cornfield herbicidal composition comprising pyrazolone compounds and an application thereof is provided. The cornfield herbicidal composition comprises an herbicidally effective amount of an active ingredient A, an active ingredient B, and a safener compound C, wherein the active ingredient A is a compound of the formula (I); the active ingredient B is selected from one or more of the following compounds: triazines, nitriles, sulfonylureas, pyridine carboxylic acids, benzyl carboxylic acids, bentazone, amides, pyridines and amicarbazone; and the safener compound C is selected from one or more of the following compounds: C1 isoxadifen-ethyl, C2 cyprosulfamide, C3 mefenpyr-diethyl, C4 cloquintocet-mexyl, C5 gibberellic acid, C6 furilazole and C7 N-(2-methoxybenzoyl)-4-[(methylaminocarbonyl)amino]benzenesulfonamide.

Abstract: The present invention relates to compounds of Formula (I), or an agronomically acceptable salt of said compounds wherein A1, R1, Ra, Rb, Rc and Rd are as defined herein. The invention further relates to herbicidal compositions which comprise a compound of Formula (I), to intermediate compounds used to produce compounds of Formula (I), to processes for producing compounds of Formula (I) and to the use of compounds of Formula (I) for controlling weeds, in particular in crops of useful plants.

Abstract: The present invention relates to methods for improving the tolerance of crop plants to abiotic stress. In particular, the invention relates to methods for improving the tolerance of rice plants to heat stress.

Abstract: The present invention relates to herbicidal compositions comprising a transition metal chelate; and a potassium-containing salt and/or a sodium-containing salt; wherein said composition has enhanced herbicidal activity when compared with an otherwise identical composition lacking said potassium-containing salt and/or said sodium-containing salt; as well as related methods and uses.

Abstract: The present invention has an object to provide a highly stable cleaning solution that generates a high concentration of hypochlorous acid during cleaning, and has sterilizing and washing out activity on bacteria and viruses. As means for achieving this object, a cleaning solution has been developed which is an aqueous solution containing hypochlorous acid and hypochlorite ions produced using a diaphragm-free electrolysis process. The effective residual chlorine concentration thereof and the hydrogen ion concentration exponent thereof are adjusted to a value from 500 ppm to 2000 ppm and to a value from pH 8.5 to pH 9.5, respectively. Thus, the cleaning solution remains stable for a prolonged period of time, and exhibits high sterilizing and wash-out activity during use.

Abstract: Provided are compositions and methods for reducing foliar chloroplast movement in plants and trees to enhance CO2 trapping (carbon capture) from the air while naturally increasing the oxygen in the atmosphere and diluting the concentration of greenhouse gasses. Also provided are methods for measuring foliar chloroplast avoidance in response to treatments designed to reduce avoidance.

Abstract: The present invention relates to phytosanitary compositions with fungicidal properties that comprise one essential oil obtained from plants selected from oregano oil (Origanum vulgare) and thyme oil (Thymus vulgaris) or its active compounds carvacrol at a concentration between 0.1 and 530 ppm or thymol at a concentration between 0.31 and 530 ppm, or a combination thereof; and (2) potassium carbonate at a concentration between 3.5 and 25 mM, and an agent with known fungicidal properties for use, principally, in contact-protection against fungal infections in cultivated plants and post-harvest, and also in other antifungal applications. In said compositions, the effect of the agents that have known fungicidal properties is potentiated synergistically by the aforementioned essential oils.

Abstract: Methods and formulations for protecting plants against various pathogens, involving the use of Prunus maackii materials, are described.

Abstract: A system for preserving and metering ingredients, including a set of compartments arranged in a preservation chamber and a device for removing and metering ingredients for removing a predetermined quantity of ingredients from at least one compartment, the removing device including (i) a collecting vessel intended to temporarily store, in successive layers, the ingredients withdrawn from each compartment, (ii) a controlled conveying mechanism intended to move the collecting vessel into the vicinity of each compartment, and (iii) a control unit. A distribution device is intended to dispose the removed ingredients randomly and homogeneously on the surface of a substrate.

Abstract: Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high percentages of solids and proteins.

Abstract: The invention relates to a transporting station (10), designed and configured for transporting fish transverse to their longitudinal extent in a transport direction T, comprising a conveying device (11) for transporting individual, separated fish in a lying position along a transport path TL from an entry region E of the conveying device (11) to an exit region A of the conveying device (11), wherein the conveying device (11) comprises a rotationally driven transport element (12) which is characterised in that the conveying device (11) is assigned a change-over device (13) which is designed and configured and is in operative connection with the conveying device (11), in such a manner that the fish can be transferred automatically from the lying position on the transport path TL of the conveying device (11) into a suspended position on a transport path TH of the change-over device (13).

Abstract: A method and apparatus for removing guts of a fish body, the method includes: transferring a fish body A, with a head cut off and removed, by a transfer device and cutting open the abdomen thereof with an abdominal blade on the way of transfer; transferring the fish body to a gut removal member and causing membrane separation blades, provided at an upper end portion of the gut removal member, to enter in between a peritoneal membrane portion on both sides of the vertebra and a fish meat inner wall on a head cut-off section of the fish body; swinging the gut removal member downwardly with its lower end portion as fulcrum to tilt the membrane separation blades from the horizontal state and peel off the peritoneal membrane portions from the fish meat inner wall; and shaking off downwardly the guts adhered to the peritoneal membrane portions.

Abstract: An apparatus and method for removing pin bones from fish fillets includes at least one pin bone removal device and a conveying device designed to convey the fish fillets past the at least one pin bone removal device. The pin bone removal device includes a rotationally driven profiled roller having a counter-bearing element forming a clamping gap, the roller and the counter-bearing element being designed to grasp the pin bones in the clamping gap by clamping and to remove the bones from the fish fillets by applying tensile force. The counter-bearing element and the roller are designed to be controllably moved with respect to each other by a controller.

Abstract: The invention provides a method for cooling, transporting and storing wet food product without using ice for the transport and the storage using a new method of cooling the food products below zero to prolong shelf-life and quality of the product. Furthermore, the present invention provides a new method for delivering a fresh food product to the market with reduced water footprint and carbon footprint.

Abstract: Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting; rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, and under conditions whereby the admixture loses substantially no weight during heating; and cooling the heated admixture to a temperature at which growth of spoilage organisms does not occur. Also disclosed herein are ready to use storage stable food compositions. When the compositions are combined with foods containing phenolic compounds, no browning of the food occurs.

Abstract: The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria.

Abstract: The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

Abstract: The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

Abstract: There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

Abstract: A machine for producing and dispensing bar products, such as frozen crushed-ice drink, hot beverages or the like.

Abstract: A method for fractionating whey proteins, including: preparing a solution including a first whey protein and a second whey protein and separating the first whey protein and the second whey protein with a membrane; wherein the first whey protein forms a complex with at least one of carbonate ion, hydrogen carbonate ion, a light metal ion, and a transition metal ion; and the second whey protein satisfies at least one of the following (1) and (2): (1) the second whey protein forms no complex with any of the carbonate ion and the hydrogen carbonate ion; (2) the second whey protein forms no complex with any of the light metal ions and the transition metal ions.

Abstract: The present invention relates to a plant protein fraction from legumes or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the process a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction, and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature>70° C. one or more times, optionally a fermentation one or more times and a pressure and/or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immunoreactivity and has good techno-functional and organoleptic properties.

Abstract: Nutritive compositions containing an organism having attenuated or no poly(3-hydroxybutyrate) production are provided. These nutritive compositions are useful as feed, such as animal feed and feed additives for ruminants, non-ruminants and aquaculture, etc. Materials and methods for production of these organisms are provided.

Abstract: The invention relates to a polypeptide for the hydrolytic cleavage of zearalenone and/or at least one zearalenone derivative, said polypeptide being a hydrolase having an amino acid sequence selected from the group consisting of SEQ ID NO: 1-15 or a functional variant thereof, wherein the sequence of the functional variant is at least 40% identical to at least one of the amino acid sequences. The invention also relates to: an additive containing the polypeptide; an isolated polynucleotide that encodes the polypeptide; and a method for the hydrolytic cleavage of zearalenone and/or of at least one zearalenone derivative using the polypeptide.

Abstract: The embodiments herein relate to a ready-mixed feed concentrate composition and a method of preparing the same. The ready-mixed compound feed concentrate, comprises a feed concentrate composition and a premix feed concentrate composition. The premix feed concentrate composition is present in an amount selected from the group consisting of 5%, 10%, 15%, 20%, 25% and 50%. The method of preparing a ready-mix compound feed concentrate comprises mixing a predetermined quantity of a feed concentrate composition, and adding a predetermined quantity of a premix feed concentrate composition. The predetermined quantity of a premix feed concentrate composition is selected from the group consisting of 5%, 10%, 15%, 20%, 25% and 50%.

Abstract: Disclosed is a pet electrolyte restoration and balancing composition and method of formation. A mixture, some variations of which include one or more electrolytes such as potassium, calcium, and magnesium and one or more vitamins, such as vitamin C and multiple B-vitamins, increases pet health and physical performance while decreasing susceptibility to environmental or metabolic stress and disease. An excipient aqueous-based delivery system to provide bioavailability of a palatable, convenient, orally-ingested composition is included. Methods of formation are also described.

Abstract: The present invention provides a process for producing an enhanced dried distiller grains comprising a blend of mineral blended anticaking additive introduced after the cooling step in the manufacture of dried distiller grains. Preferably the mineral blended dried distiller grains has enhanced flowability without agglomeration.

Abstract: The present invention has as its objects to provide beverages that contain hydroxytyrosol but are comfortable to drink, and to provide a method for reducing the hydroxytyrosol-derived harshness and off-flavor of a hydroxytyrosol-containing beverage. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising ethanol and/or propylene glycol. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising caffeine. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising glucose and maltose at a (weight) ratio of [glucose]/[maltose] of 0.001 to 1.

Abstract: The present disclosure provides sweetener compositions containing steviol glycosides blends to mitigate the bitterness of and off-state of steviol glycosides. In particular, the sweetener compositions include rebaudioside A, rebaudioside D, rebaudioside M, erythritol, and D-allulose. The present disclosure is further directed to beverages containing such steviol glycosides blends.

Abstract: A method and device to treat liquid to reduce the amount of microorganisms in the liquid to a preselected level and/or to mitigate the growth of microorganisms are disclosed. Utilizing the method or device, liquid product is sprayed into a cavity of a reactor using a nozzle that produces a flat spray to provide means for efficient heating and treatment of the liquid.

Abstract: When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.

Abstract: Provided are a device and system for generating a low frequency alternating electric field, and a signal regulating method. The device for generating a low frequency alternating electric field includes: a direct current power supply module, an input control module, a transformer, an output control module, and a discharge module. An output end of the direct current power supply module is coupled with an input end of the input control module. An output end of the input control module is coupled with a primary side winding of the transformer, one end of a secondary side winding of the transformer is coupled with an input end of the output control module, an output end of the output control module is coupled with the discharge module, and the other end of the secondary side winding of the transformer is coupled with a ground equipotential point.

Abstract: A food storage cabinet may comprise a main body, an inert gas cylinder, a vacuum unit and a storage container. The main body has a controller which is electrically connected to a motor, and the motor further comprises a spindle connected to a measuring rod to achieve dropping stored food to a scale. The scale is also electrically connected to the controller such that when the preset amount of stored food on the scale is met, the controller is configured to automatically stop the motor. The inert gas cylinder and the vacuum unit are used for maintaining the inner space of the storage container in vacuum and filled with inert gas respectively, thereby keeping the stored food fresh. Also, an operating unit is installed adjacent to the measuring rod of the storage container to drive the measuring rod for dropping stored food manually.

Abstract: An antimicrobial lignin composition derived from wood biomass for use as a food additive is described. The additive comprises enriched lignin, carbohydrates and water. A method of making a microbial inhibiting food matrix and a method of treating food to inhibit microbial growth are also described.

Abstract: The present teachings disclose a process for producing a safe and preserved food. The process includes: (i) introducing a non-live-bacteria preparation on or in a food to produce an activated food, and the non-live-bacteria preparation results from fermentation of fermented bacteria, but the non-live-bacteria preparation is substantially depleted of the fermented bacteria, and the fermented bacteria are bacteria that are living; and (ii) incubating the activated food in presence of the non-live-bacteria preparation to kill and/or inhibit growth of pathogens and/or spoilage microorganisms on and/or in the activated food and thereby producing the safe and preserved food; and wherein the fermented bacteria is anti-pathogen bacteria and/or anti-spoilage bacteria.

Abstract: A method for processing fish can include transporting fully intact fish to a floating vessel, at least one of weighing and sorting the fully intact fish, forming a layer of frozen slime on an outer surface of skin of the fully intact fish, and freezing the fully intact fish by moving the fully intact fish through an ultra-low air temperature region. Related systems and apparatuses are also provided.

Abstract: A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing.

Abstract: A raw frozen meat product is disclosed. The meat product is provided in a package in a range of sizes less than one-half inch in irregular diameter, each size making up a predetermined percentage by weight of the total meat in the package. The meat is provided in a tray and a carton for receiving the tray of meat. The carton includes a bottom surface, a top surface, a rear surface and a front surface, is self-standing on the bottom and rear surface, and the top surface and the front surface define a cutout so that the meat product can be visually examined by a consumer when standing on the bottom surface or rear surface.

Abstract: Provided are human and pet edible meat chip snacks exhibiting solid physical characteristics with or without the infusion of additional ingredient(s). The incorporation of additional ingredient(s) through our infusion process into the snack on a cellular level boasts potential health, nutritional, increased palatability, increased preservation and or visual appearance benefits. These snacks are highly palatable to humans and pets alike, resulting in a well suited, highly efficient delivery of targeted ingredient(s) and their intended potencies and pre-determined purpose.

Abstract: A method and system for soaking corn and providing masa made from the corn with reduced moisture variations. In one aspect, the method comprises several steps. A first step comprises introducing a first batch of corn and a second batch of corn into a soak tank, providing a combined batch of corn. A second step comprises recirculating water in the soak tank to reduce a spatial temperature gradient in the combined batch of corn. In a second aspect, the system comprises a soak tank, a recirculation conduit and a recirculation conveyor. The soak tank comprises: a top portion, bottom portion, sidewall, recirculation outlet, and recirculation inlet. The recirculation outlet provides a removed stream of water, and the recirculation inlet enables the removed stream of water to be reintroduced to the soak tank, providing recirculation water. The recirculation conduit provides fluid communication from the recirculation outlet to the recirculation inlet.

Abstract: The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces.

Abstract: The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) mixing the following ingredients to prepare a fat containing powder mixture: edible salt selected from sodium chloride, potassium chloride and combinations thereof, one or more particulate ingredients selected from sugars, glutamate, flour, starch, plant pieces and combinations thereof, and liquid or molten fat, said fat comprising at least 30 wt. % of vegetable oil; b) mixing the fat containing powder mixture with an edible polar liquid to produce a paste; c) optionally mixing the paste with edible components selected from fat, garnish and combinations thereof; and d) forming the paste into shaped articles by means of extrusion. The invention also relates to an extruded shaped savoury concentrate that retains its shape at elevated temperatures.

Abstract: A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m2/g and a Hall density of less than 0.8 g/cm3. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.