Abstract: The present disclosure relates to methods and devices for controlling arthropods, including insects and arachnids in an environment. The methods generally comprise: generating a near-ideal gas Purified Hydrogen Peroxide Gas (PHPG) that is substantially non-hydrated (e.g., in the form of water in solution or water in solution or water molecules bonded by covalence, van der Waals forces, or London forces) and substantially free of, e.g., ozone, plasma species, and/or organic species; and directing the gas comprising primarily PHPG into the environment such that the PHPG acts to control arachnids in the environment. In certain aspects, the arachnids may be totally or partially killed.

Abstract: A coat protein of Junonia coenia densovirus (JcDNV) is used to deliver attached peptide insect toxin across the gut epithelium of a fall armyworm, Spodoptera frugiperda. A fusion protein comprising VP4 attached to an insect toxin via a peptide linker is developed. A composition comprising a JcDNV coat protein attached to an insect toxin via a peptide linker can be used for insect pest control.

Abstract: The present invention relates to a composition comprising at least one biological control agent. Furthermore, the present invention relates to the use of this composition as well as a method for reducing overall damage of plants and plant parts.

Abstract: The present invention related to a novel plant defense signaling peptide and applications thereof.

Abstract: The cooking module for a linear tunnel oven for bakery products includes a cooking chamber having a hearth, in the form of a conveyor belt, that is mobile and permeable to a gaseous heat-transfer fluid, a roof, and a heating device in the hearth and on the roof to cook the products. The heating device in the hearth includes a plurality of orifices for blowing the fluid. The belt is mobile above a sliding surface having openings for the fluid to pass through, and is mobile between two positions, a convection position where the openings coincide with the orifices to let the fluid pass through, and a second position known as a radiation position, where openings are offset from these orifices, the surface forming a screen for the fluid blown through the orifices.

Abstract: A multi-compartment oven provides a side directed drainage system permitting moisture removal from the cavities without interference with the integrity of lower cavity volumes and permitting removability of cavity dividers.

Abstract: A multi-compartment oven providing steam assisted cooking employs active venting to provide improved humidity control and reduced humidity leakage between closely adjacent compartments.

Abstract: An oven for producing baked products has baking irons (3) that are openable and closable and arranged in an elongated machine frame (1) along a continuous conveyor (2), and pass successively through a baking dough application region, a closing region, a baking area (4) for baking the baked products in which at least one heating arrangement (5) is provided for heating, an opening region, and a baked product removal region. The heating arrangement (5) has at least one heating element (6). At least one heating element receiving portion (7) is located at the top and at which said heating element (6) is detachably connected to the machine frame (1) by means of a connection device (8). The baking area (4) is enclosed by a housing (9), having an opening (11) which is closed by a removable cover (10) and which is at least partially covered by the heating element (6).

Abstract: A feeding unit for feeding a food product for a machine for making filled pasta includes at least one feed duct having an outlet and an inlet; a sleeve fitted coaxially over the duct and rotatable relative thereto about an axis of rotation R in order to regulate the cross section of the inlet; an actuator including a stem inserted in the sleeve and movable between a first, retracted operating position and a second, extracted operating position to allow the food product to enter the feed duct and to push at least one single portion of food product out of the duct through the outlet; a second sleeve, fitted between the first sleeve and the stem, the stem sliding inside the second sleeve and the first sleeve rotating on the second sleeve.

Abstract: Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or controlled.

Abstract: A device for removing the windpipe of a harvested big game animal such as the windpipe of a deer. The device includes: (a) a line having a first end and a second end; and (b) a tapered member having an apex and a base. In use, the neck of a field dressed big game animal is cut open to reveal the windpipe of the animal. The first end of the line of the device is then passed into and through the windpipe so that the first end of the line is positioned in the body cavity of the animal. Then the first end of the line is pulled so that the tapered member engages the windpipe to remove the windpipe from the neck of the animal.

Abstract: A chicken skinning handheld kitchen tool of a unitary structure is provided. In some embodiments, the present invention may provide for conically shaped kitchen tool with a ridged base member and a top member having teeth or tine extending therefrom and curving downward at a variable angle of 45 to 90 degrees. The present invention may be made from a thermoplastic polymer that is sufficiently rigid to withstand forces that would normally be applied without breaking and sufficiently flexible so that it will flex during operation.

Abstract: The invention relates to a method for applying a consumable treating liquid to an individual meat product, comprising the steps of placing an individual meat product on a carrier; moving the meat product towards a liquid applier; applying a consumable treating liquid to a meat product; forcing excess liquid towards the bottom of the meat product and/or the carrier, and controllably removing the excess liquid from the meat product and/or the carrier by a liquid remover. The invention also provides a device for applying a consumable treating liquid to an individual meat product.

Abstract: To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

Abstract: A method of preparing a low calorie, Lactose-free and Phosphorus-reduced milk with multiple filtration, centrifugation, carbonation and phase separation steps to remove Lactose and Phosphorus from milk including skim milk. The method includes a filtration apparatus to employ ultrafiltration to remove Lactose and any component of Lactose. Ultra-Centrifugation is used additionally to increase and complete the removal of Lactose and to facilitate the reduction of Phosphorous in the final milk preparation. The process eliminates the conventional use of lactase enzyme to hydrolyze Lactose into its simple sugar components.

Abstract: A method of making a fortified dairy product includes concentrating an amount of fruit juice and an amount of camel milk to obtain an amount of concentrated camel milk and an amount of concentrated fruit juice. The concentrated camel milk and the concentrated fruit juice can be heated and blended to produce a mixture. The mixture can then be spray dried to produce the fortified dairy product. The fortified dairy product can be a homogenous powder having a pH level ranging from about pH 4.5 to about pH 7.0.

Abstract: Various embodiments disclosed relate to oil and water emulsions including antioxidants. The emulsion can include an oil-phase; an aqueous-phase; an extract including carnosic acid, carnosol, or a mixture thereof; an extract containing rosmarinic acid; and an emulsifier.

Abstract: Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.

Abstract: A method of enhancing development of chocolate flavors, comprising adding an oil and fat composition for chocolate containing a specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat, and a method of producing the oil and fat composition for chocolate comprising a specific amount of malonylisoflavone glycosides. The oil and fat composition for chocolate is capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate.

Abstract: The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method of 5 producing such beverage and the products obtainable from the method are also part of the present invention.

Abstract: The invention discloses an effervescent candy material characterized by specific particle size of the alkali metal bicarbonate compound, by food acid partially in particulate form and by selected moisture content. The invention also discloses candies or lollipops entirely or partially made of the effervescent material as well as processes for the preparation of said material.

Abstract: A machine for processing liquid or semi-liquid food products including a containing element for containing the product to be dispensed; a stirrer for stirring the product to be dispensed; a heat exchanger fluid flowing in a circuit in a direction of circulation through an evaporator, a compressor, a condenser and a pressure reducing element; a fan rotating about an axis of rotation to force an air flow towards the condenser; a control unit connected to the fan to control the fan through a speed signal; a temperature sensor, located downstream of the condenser in the circulation direction to detect a condensation temperature and configured to send to the control unit a temperature signal as a function of which the control unit generates the speed signal.

Abstract: Provided is an appliance including a receptacle for a capsule that contains a food substance; a processing unit for processing the food substance into an edible food product; an adapter unit configured for coupling to the capsule and drawing the food substance therefrom; wherein said adapter unit includes an adapter being at an end of a conduit and being configured for coupling with a tube that extends from the capsule's interior, the conduit leading to the processing unit and being linked to a vacuum source for emptying the content of the capsule by drawing the food substance out of the capsule through the tube into the conduit and transferring it through said conduit into the processing unit.

Abstract: Embodiments herein include methods for producing black-eyed pea protein isolates and food and beverage products including the same. In an embodiment, a method can include tempering black-eyed pea seeds to 35-45% moisture content and holding 30-120 min, cracking the tempered seeds to loosen the hull and the meat, and separating these two fractions. The method can further include wet-grinding the meat fraction to a finer mash and lowering the pH of the black-eyed pea mash to about 1 to 3 in an aqueous solvent. The method can further include separating an acidic wet cake out from the acidic protein liquid fraction and raising the pH of the acidic wet cake to about 9 to 11 in an aqueous solvent. The method can further include separating alkaline wet cake out from the alkaline protein liquid fraction and combining the acid and alkali protein liquid fractions. Other embodiments are also included herein.

Abstract: The present invention generally relates to apparatuses for drying heat-sensitive protein compositions. In one aspect, the present invention is directed to a pulse resonator/atomizer for drying heat sensitive protein compositions. The pulse resonator/atomizer comprises: a rotating valve spun by a variable-speed electric motor controlled by a Variable Frequency Drive, plus an atomizer to introduce the heat sensitive protein compositions into the resonating gas stream for drying.

Abstract: The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.

Abstract: The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.

Abstract: Aerated water comprising allulose and a method of preparing the same are disclosed.

Abstract: Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

Abstract: The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

Abstract: A filling machine the sterile filling of a foodstuff into a plurality of containers comprising at least one least one main component and at least one additive component with a conveying device for conveying the at least one main component from at least one feed unit to at least one filling outlet of a filling valve. Therefore, foodstuffs comprising at least one main component and at least one additive component can be handled more easily. It is envisaged that there are provided a holding container for the at least one additive component, a metering device Connected to the holding container for the metering of the additive component into the containers and/or to the main component, and an electrical heating device in the metering device for the pasteurisation or sterilisation of the additive component before the metering into the containers and/or to the main component.

Abstract: A dried food fresh-keeping packaging bag structure includes a packaging bag and a fresh-keeping device in the packaging bag. The fresh-keeping device includes a storage box. One side of the storage box is attached to an inner surface of the packaging bag. The storage box has a storage chamber filled with a preservative. One side of the storage chamber is formed with an outlet provided with a breathable film to block the preservative. An outside of the breathable film is provided with a sealing film to seal the storage chamber. One end of the sealing film extends to an outside of a mouth of the packaging bag to form a pull portion. When in use, the pull portion is pulled to tear the sealing film from the fresh-keeping device, so that the dried food product in the packaging bag is kept dry by the preservative.

Abstract: The present invention relates to the use of one or more pearlescent pigments based on flake-form substrates for coloring wafers, edible paper and similar baked goods.

Abstract: A self-contained popcorn popper has an open side provided with an air-flow curtain extending at least partially across the open side and directed inwardly. Effluent from popping flows upwardly into a “U”-shaped vent, through an effluent filter and flows into said air flow curtains to reduce particulate-bearing effluent emitted from the popper cabinet. Heated air is recirculated in a lower warming bin to maintain heat in popped corn dumped from a popping kettle and that air is recirculated in the bin, also to reduce emission of particulars into the environment surrounding the popper.

Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet wherein a chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat); and wherein the chicken fat comprises the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat) is used.

Abstract: A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperature is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, corn starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight.

Abstract: Some embodiments relate to nutritional supplements comprising rice protein isolate. Some embodiments of the nutritional supplement comprise less than about 90 mg of leucine per gram of rice protein isolate and less than about 50 mg of lysine per gram of rice protein isolate. Some embodiments pertain to methods of using the nutritional supplements described herein to achieve one or more of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, or improved exercise training results.

Abstract: Consumption of dietary fiber supplements can be unpleasant due to the perception of grittiness, sliminess, and/or sharpness of the supplement when consumed. The present invention describes a composition suitable for use in a dietary fiber supplement, the composition comprising (i) a water insoluble fiber (insoluble fiber) and (ii) a hydrocolloid combined in a ratio that provides a surprisingly palatable mixture in water.

Abstract: The invention is a nutritional composition in unit dosage form for oral administration to an animal or human, which includes at least one ingredient from each of six biological Kingdoms selected from the group consisting of animals, plants, fungi, bacteria, protist and archaea. Each ingredient is co-admixed with every other said ingredient without further addition of synthetic excipients or fillers, and is typically formulated in dried powder form as a drink mix, food or beverage additive or as the fill for hard or soft capsules or other dosage forms including tablets (the compositions of the invention can generally be tableted without addition of ingredients beyond the nutrients themselves).

Abstract: The present application relates to a detoxified animal liver food product suitable for infants, the detoxified animal liver is obtained by the method as below: taking out a whole fresh liver from an animal body quickly and removing the gallbladder, dissecting the first porta hepatis of the liver quickly, and inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery; perfusing a perfusate into the catheters, eliminating macrophages and other immune cells containing a large number of toxins, blood and harmful substances in the liver continuously and flushing bitter bile out from the biliary tract; and completing processing of the liver when the fresh liver becomes white from blood red.

Abstract: Embodiments include moisture addition systems and methods. In an embodiment, a system includes a vessel defining an interior volume, a fluid supply system to add fluid into the vessel, a first moisture sensor, and a control module. The first moisture sensor is configured to measure the moisture content of a material within the vessel, such as a total mixed ration (TMR). The first moisture sensor can include a microwave moisture sensor. The control module is configured to control the fluid supply system. The control module controls the amount and rate at which fluid is added to the vessel. The control module is configured to receive a signal regarding the moisture content within the vessel from the first moisture sensor. The amount or rate at which fluid is added can be varied based on the moisture content within the vessel. Other embodiments are also included herein.

Abstract: The present invention discloses a glucan-based shell-core structure carrier material and preparation and application thereof, and belongs to the technical field of modern food processing. Spherical hyperbranched water-soluble amylum grains are used as the raw material, and an enzymatic grafting and chain extending process is adopted for treatment to modify the surfaces of water-soluble glucan molecules into a firm shell structure with densely cumulated crystal structures, and form the glucan-based carrying material with the shell-core structure of which an inner core cavity has an amorphous state and an outer shell layer has a crystalline state.

Abstract: The present invention relates to a system for preparing or semi-preparing food, wherein said system includes at least one 3D printer (10) and at least one food supporting device (12). The 3D printer (10) includes at least one extruder (14) for delivering and modelling at least one food paste and/or food powder onto the food supporting device (12). The 3D printer (10) includes at least one heating device for preheating the food paste and/or the food powder and at least one cooling device for precooling the food paste and/or the food powder. The 3D printer (10) is controlled or controllable by a user interface, micro-controller, computer and/or computer program. The system includes at least one cooking hob for heating the modelled food (20) on the food supporting device (12). The temperature for each food paste and/or food powder is individually adjustable. The food supporting device (12) is a pan, cooking vessel, cooking pot, tray, plancha or container arranged on a cooking zone of the cooking hob.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The article includes a foam. The foam includes smokable material, such as tobacco. Also disclosed is a system, comprising an article and apparatus. The article includes a foam including smokable material. The apparatus is for heating the smokable material to volatilize at least one component of the smokable material. The apparatus includes a heating zone for receiving at least a portion of the article.

Abstract: A tobacco product is formed by perforated cigar or shell, the shell comprising a sheet of material with an intermediate sheet, the sheet comprising tobacco leaves and/or homogenized tobacco paper. The cigar or shell is packaged for shipment to an end user or consumer. The cigar or shell remains in the rolled, shaped tube form inside the package. After the cigar or shell is removed from the package, a consumer can fill the cigar or shell with crushed tobacco leaves or other tobacco filler material of a favorite blend, thereby eliminating some steps in the making of a “roll-your-own” tobacco product. A liquid can be added to the cigar or shell to moisturize same. The liquid can include flavoring.

Abstract: A method of, and equipment for gathering fibres (12) entrained a gas stream, for example by melt blowing, comprises an enclosure (50) having an inlet (57), through which a gas stream carrying entrained fibres (12) may be directed into the enclosure (50), a fibre outlet (58) from which an assembly of gathered fibres (12) may be withdrawn from the enclosure (50) and an exhaust outlet (41) through which gas may pass out of the enclosure (50). The enclosure (50) is constructed to provide a pathway for the fibres (12) from the inlet (57) to the fibre outlet (58) in which surplus gas in the gas stream is separated from the entrained fibres (12) and directed to the exhaust outlet (41), thereby reducing turbulence in the fibres (12) in the enclosure (50) which may affect the quality of the finished assembly.

Abstract: A smoking article includes a rod element including smokeable material and a filter element having a first end for connection to an end of the rod element and an opposite, second end for insertion into a mouth of a user. A liquid-filled capsule is arranged between the first and second ends of the filter element and the liquid-filled capsule is configured to break upon application of an external force to release the liquid. A tipping wrapper connects the filter element and rod element. The tipping wrapper has a wet tensile strength of at least about 0.15 kN/m. The smoking article is resistant to breakage even after the liquid is released.

Abstract: An e-cigarette holder widens the width of an e-cigarette while having a top side flush with the e-cigarette. A portal within the e-cigarette holder receives the e-cigarette such that when the top side of the e-cigarette is flush with the top of the holder, a bottom side is engaged with electrical connectors at the bottom of the portal. A battery within the e-cigarette holder provides electrical current to charge or power the e-cigarette.

Abstract: The smoking material extinguishing and storage device disclosed herein comprises a main body and a strap, and may be made from a flexible material of construction such that the main body may be inverted relative to its original position. The device may be installed by a user on a standard smoking device in its various orientations to provide a user with a method for extinguishing lighted smoking material within such smoking device and a method for storing and transporting smoking material within the smoking device. The device may further comprise a heat-resistant and fire-resistant material of construction so as to prevent its damage from its anticipated use. The device may be designed with a concave, convex, or planar base so as to facilitate the formation of an effective seal on a plurality of smoking devices.

Abstract: A device including a strap or band implement with an elastic exterior and interior surfaces, wherein said band implement is joined to a cigarette package; a grasping tab portion projecting from a mid-section of said strap implement for grasping and pulling in order to generally create a space needed to slip a cigarette lighter under said band implement for secure-hosting to the cigarette package; an interior surface coating element covering at least a whole portion of said interior surface; an array of horizontal diamond pattern structures integrated into said interior surface coating element to enhance a grip attribute of said interior surface upon the cigarette package; a horizontal fabric textured rib segment disposed on a first portion of said exterior surface; and a vertical fabric textured rib segment, wherein said vertical fabric textured rib segment and horizontal fabric textured rib segment are arranged alternately around said exterior surface.