Abstract: Solutions for killing weeds include a herbicide admixed with a buffered amine oxide. The synergism between the two components reduces the amount of herbicide which must be employed to achieve an effective weed kill. Related methods involve application of the solution to the weeds to be killed.

Abstract: The present invention generally relates to agriculture and, more specifically, to biomass compositions and methods for decreasing bruising, increasing plant health, increasing soil health, increasing sweetness in fruits and/or decreasing needle-drop in conifer species.

Abstract: The present disclosure provides non-aqueous inoculant compositions and methods for enhancing the survival and/or stability of microbial spores in an inoculant composition. In some embodiments, inoculant compositions of the present disclosure comprise microbial spores, one or more dispersants, one or more protectants and a non-aqueous liquid carrier.

Abstract: The present disclosure provides non-aqueous inoculant compositions and methods for enhancing the survival and/or stability of microbial spores in an inoculant composition. In some embodiments, inoculant compositions of the present disclosure comprise microbial spores, one or more dispersants, one or more protectants and a non-aqueous liquid carrier.

Abstract: The invention relates to a cellular extract of one or more microalgae of the Amphidinium genus and to the uses thereof for its fungicidal and/or bactericidal activity on fungi, oomycetes and/or pathogenic bacteria of plants and culture seeds.

Abstract: Techniques for displaying baking information regarding an oven are provided herein. For example, one or more embodiments described herein can comprise a system. The system can comprise a memory that can store computer executable components. The system can further comprise a processor, which can be operably coupled to the memory, that can execute the computer executable components stored in the memory. Also, the computer executable components can comprise an imaging component that can generate one or more images based on baking information regarding an oven. Further, the computer executable components can comprise a display component that displays the image.

Abstract: Methods and mold systems for an edible composition that minimize both compression forces (weight of inner portion and/or covering acting upon itself) and lateral forces (relative to moving/handling an edible composition) are provided.

Abstract: The present invention provides a dumpling automation machine for preparing dumpling-like food product, comprising a pressing and cutting device for dough pad, a filling injection device and a forming assembly, wherein the forming assembly comprises: a mold assembly for supporting a dough pad injected with a filling and maintaining the dough pad in an upright position; a pre-forming assembly for pre-pressing the upright dough pad to form a pre-pressed crest; and a forming assembly for pressing the pre-pressed crest to from a crest; wherein the mold assembly is configured to successively support the dough pad in different positions along a conveyor, and wherein in a pre-forming position, pre-bending portions on the two ends of the crest are formed by the pre-forming assembly, and in a forming position, the pre-bending portions are bent to form bending portion by a bending assembly.

Abstract: A multifunction cutter that allows the user to easily and consistently cut even slices of pizza, pie, or cake. This cutter comes with 3 major frames/platforms that are connected and supported via two elongated poles on the lateral sides of the cutter. Between the middle and bottom row, located around the poles are a pair of springs which allow the multifunctional cutter to retract after each cut. The base of the multifunction cutter has a platform that can rotate to create addition equal slices.

Abstract: The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significantly lower compared to that of the starting material.

Abstract: The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: a liquid flavouring composition, in which the concentration of flavour-providing ingredient is from 5 to 50% by weight of the liquid composition, or—a pulverulent flavouring composition comprising 1 to 30% of flavour-providing ingredient and 70 to 99% of a. support selected from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, cereals such as oat flakes, and mixtures thereof.

Abstract: A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

Abstract: The utility model relates to the field of cakes, and particularly relates to a scene cake capable of being transported remotely, and can be produced in batches and can be stored for a long time. The scene cake comprises a cake body, an isolation layer and a scene layer, wherein the cake body, the isolation layer and the scene layer can be independently detached, and in the using state of the cake, the isolation layer is arranged on the cake body, and the scene layer is positioned on the isolation layer to form a complete cake. In the transportation state, the cake body is formed by wrapping a cold storage package body conforming to the long-distance transport requirements of cake food materials, the scene layer comprises various models including toys. The scene cake provided by the invention can carry out long-distance transportation and suitable for standardized batch production, and beneficial to commercial popularization, has certain commercial economic benefits as well.

Abstract: A fortune cookie includes a body composed of an edible cookie batter and the body being spherical in shape and having an internal pocket contained therein; an image displayed on an exterior surface of the body; and a piece of paper disposed within the internal pocket, the piece of paper having a fortune written thereon; the piece of paper is removable from the internal cavity via breaking the body.

Abstract: The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat.

Abstract: A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination.

Abstract: Apparatuses and methods for applying an antimicrobial agent to food products include methods and systems for limiting the escape of antimicrobial agent to the environment during antimicrobial treatment of the food product. In one embodiment, a series of cabinet panels moves in line with the passing food product and forms an enclosure around the food product by means of panels closing ahead of and behind the food product. In another embodiment, the direction and spray pattern of positively charged aerosolized antimicrobial particles is controlled by attracting the particles to preselected negatively charged regions within a treatment volume.

Abstract: A method for processing vegetables to reduce unpleasant odor and/or taste, and/or to minimize discoloration, deterioration, degradation, or rot over a period of storage time is described. The method includes: i) subjecting the vegetable to mechanical size reduction; ii) heating or freezing the vegetable for a pre-determined period; and iii) bringing the softened vegetable product into contact with one or more reactive oxygen species selected from: peroxides; superoxides; and ozone.

Abstract: Grain dryer of the type comprising a vertical main structure consisting of a central body through which the grain to be dried passes, a front hot air intake chamber and a rear used air outlet chamber, being that the main body has in its upper part an entrance from where wet grains are loaded, underneath which there is a loading hopper that communicates with the central body, wherein the grain descends along the central body within which it is dried during its fall by a flow of hot air that passes through the mass of grain, finally exiting through a discharge hopper arranged at the lower end of the dryer, the dryer of the invention being characterized in that it allows to significantly reduce the energy consumption in order to obtain a better quality of grain and a process much faster than conventional ones due to the arrangement of one or more preheating chambers without extraction of moisture from the grain.

Abstract: Variants of chymosin with improved milk clotting properties.

Abstract: The invention is directed to a method to manufacture a fermented set-style milk-based product, such as a set-style yogurt, comprising an interruption step during fermentation. In a particular embodiment, the interruption of the fermentation is carried out by cooling the partially fermented milk-based substrate to a temperature comprised between 2 and 10° C. The invention is also directed to a partially fermented milk-based substrate as such or in a container.

Abstract: This invention relates to making and using a stabilizer that is effective in small amounts and, particularly useful for stabilizing low solids liquids, e.g., dispersions, emulsions, and suspensions, used in foods, pharmaceuticals, nutraceuticals, and similar industrial applications, which comprises, microcrystalline cellulose, (preferably, colloidal hydrolyzed MCC); a first carboxymethyl cellulose having a viscosity of 30-85 cP at 2% in deionized water; and, a degree of carboxymethyl substitutions of 0.60 to 0.85, and a second carboxymethyl cellulose having a viscosity of 400-800 cP at 2% in deionized water, and a degree of carboxymethyl substitutions of 0.80 to 0.

Abstract: The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include MaiHose™ as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.

Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

Abstract: Specialty canola oil is provided with preferred stability, flavor, and low levels of saturates. Plants, seeds, and oil contain 3.5% to 5% total saturates, greater than 18% linoleic acid, and less than 3% linolenic acid. The oil of the invention provides not only lower saturates levels but also acceptable frying stability and improved flavor.

Abstract: A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.

Abstract: The present invention provides an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the espresso cartridge contains a portion of a substance for the preparation of an espresso beverage and a portion of collagen powder. The present invention further provides a method for preparing an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the method comprises inserting into an espresso cartridge a portion of a substance for the preparation of an espresso beverage and a portion of collagen powder.

Abstract: The present invention provides a freeze dried solid food product that is ready to be consumed without any further preparations, by directly introducing said product into the mouth. The invention also provides processes for the preparation of said food product.

Abstract: There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.

Abstract: The invention relates to utilising red marine macroalgae to provide improvements in growth performance of livestock, particularly ruminant animals for red meat production, especially cattle, in pasture and feedlot farming systems. There is provided a method for improving the growth performance of a livestock animal in a farming system including: providing a red marine macroalgae to a farming system to enable consumption of the red marine macroalgae by a livestock animal in the farming system; thereby improving the growth performance of the livestock animal in the system.

Abstract: The present invention aims to provide feedstuffs for ruminants with high nutritional value capable of promoting rumination. According to the present invention, feedstuffs for ruminants containing a kraft pulp derived from a lignocellulosic material are provided, wherein the kraft pulp has a Canadian standard freeness of 400 ml or more.

Abstract: The present invention describes the use of inosine monophosphate as an energy source in feeds for slaughtering poultries by manipulating the energy of the diet to provide a reestablishment in weight gain and feed:gain ratio of slaughter birds fed with lower caloric diet. Inosine monophosphate is applied in feed to meet the nutritional requirement energy in poultries by partially replacing soybean oil or fats commonly used as energy sources in poultries diets.

Abstract: The present invention concerns the use of a fat composition for sustaining an enhanced palatability of a food for pet over time, wherein said fat composition has a C12:0/C10:0 fatty acid weight ratio from about 0.85 to about 2.5 and/or a C14:0/C12:0 fatty acid weight ratio from about 0.45 to about 4.3. The present invention further concerns the use of said fat composition for preparing other enhanced palatability-sustaining fat compositions as well as foods for pet, all compositions and foods having an enhanced palatability sustained over time.

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: The present application relates generally to compositions and methods for adding an aroma to foods and consumable liquids. The methods utilize spraying essential oil compositions that can provide an aroma, without altering the taste of the food or liquid. By using a spray, the volume of the essential oils can be controlled, and thus the amount imparted to the food or consumable liquid.

Abstract: A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

Abstract: This invention relates, inter alia, to various plant-based electrolyte compositions, methods of preparing them and methods of using them. One embodiment concerns a plant-based electrolyte composition comprising a plant-derived electrolyte content high in potassium relative to sodium, and a plant-derived carbohydrate content less than about 6% weight/volume. Another embodiment concerns a method for re-hydrating an individual or preventing dehydration or over-hydration of an individual or for preventing or treating potassium deficiency in an individual, by administering to the individual a plant-based electrolyte composition. The electrolyte compositions can be prepared from sugarcane juice, sugar beet juice, sweet sorghum juice, palm syrup, maple sap, vegetable juice or fruit juice.

Abstract: A system and method for the electromagnetic energization of packed content, in which the system includes at least one container filled with at least one fluid, at least one energization element, at least one grounding element, at least one containment element, one or more alignment elements, one or more contact elements, at least one grounding connection element, at least one grounding element, and optionally at least one movement element. Additionally, a corresponding apparatus is provided.

Abstract: There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

Abstract: Some embodiments relate to metal chelators for preparing food products (including nutritional supplements) from vegetable and plant sources having reduced metal content. In some embodiments, the plant sources include rice. In some embodiments, when complexed to a metal to be removed, the metal chelators are water soluble and can be separated (e.g., rinsed, etc.) from the food material during processing. In some embodiments, the metal chelators are organic certifiable.

Abstract: A method of manufacturing instant porridge includes manufacturing stock by mixing and heating 1,000 parts by weight of water with 500 to 600 parts by weight of kelp, 100 to 150 parts by weight of white radishes, 120 to 130 parts by weight of onions, and 80 to 90 parts by weight of scallions for 60 to 70 minutes, manufacturing a stock mixture, manufacturing a porridge material by mixing and heating the stock mixture with main ingredients for 20 to 25 minutes, freeze-drying the porridge material for 70 to 80 hours, obtaining porridge material flakes by processing the freeze-dried porridge material, manufacturing rice porridge using mixed rice obtained by mixing glutinous rice with nonglutinous rice, and packing each of the porridge material flakes and the rice porridge.

Abstract: A flavor composition to be added to a food or drink, which composition contains at least one selected from the group consisting of (?)-mustakone, (+)-mustakone, and a mixture thereof, the drink may be a citrus drink including a citrus, and the citrus may be at least one selected from the group consisting of grapefruit, orange, and lemon.

Abstract: The present disclosure provides high purity rebaudioside J and methods of making high purity rebaudioside J. The application also provides the use of rebaudioside J as a sweetener, and in particular, the use in beverages.

Abstract: The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: The present invention relates to a process for producing single cell protein, wherein a thermophilic fungus is grown a fermentable carbon-rich feedstock at a high temperature and at an acidic pH. This allows for a cost effective fermentation process that can to be run under non-sterile conditions and without additional cooling requirements. The process can be used to convert by-products or waste from agriculture or food production, or organic fractions of municipal solid waste into valuable single cell protein that can be applied as dietary source of protein or protein supplement in human food or animal feed.

Abstract: The present invention discloses a functional nutritional blend comprising Gynostemma penlaphyllum extract, Coleus forskohlii extract, Zingiber officinale extract and Piperine (Bioperine®), for increasing metabolic efficiency and inhibition of adipogenesis.

Abstract: The present disclosure relates to choline salt compositions, and methods of preparing the same, containing choline salts, sugar alcohols, alginates, phosphate salts, or combinations thereof. The compositions are free flowing and compatible in various manufacturing processes.

Abstract: The invention relates to a solid oral nicotine formulation for fast onset nicotine craving relief comprising nicotine and a pH regulating agent, wherein the formulation is designed to release the content of nicotine within a period of 90 seconds in contact with oral saliva and the formulation is designed to release the content of pH regulating agent within a period of 60 seconds in contact with oral saliva.

Abstract: A process is provided for the treatment of tobacco. The process comprises securing the tobacco within a moisture-retaining material and exposing the tobacco material to an ambient processing temperature of above 55° C., with the tobacco having a packing density of at least 200 kg/m3 on a dry matter weight base at the start of the process and a moisture content of between about 10% and 23%. The treated tobacco may have desirable organoleptic properties.