Abstract: The present invention relates to a composition containing microparticles which comprise cinmethylin and a polymeric material which surrounds or embeds cinmethylin, and at least one herbicide different from cinmethylin. The invention further relates to a method for preparing such compositions and the use of such compositions for controlling undesired vegetation.

Abstract: Biocidal branched polymeric biguanide compounds are made by polycondensation of sodium dicyanamide and a Afunctional primary amine and/or a tetrafunctional primary amine and optionally with a difunctional primary amine. The branched polymeric biguanide compounds have 2-dimensional conformation that provides better coverage over the surfaces of microorganisms and enhances efficacy as biocides as compared to most commercially available linear (one-dimensional) polymeric biguanide compounds. The bulkier 2-dimensional conformation of this invention limits the uptake, accumulation and release of these branched polymers to and from contact lenses. Therefore, these branched biguanide polymers can reduce the cytotoxicity, enhance compatibility and suitable for ophthalmic use. The highly branched polymers can be prepared with minimum or no difunctional primary amines.

Abstract: Tetraniliprole containing formulations and methods for using them for controlling rootworm infestation are discussed. The formulations of the present invention provide improved delivery active ingredients by the ability to provide substantially higher degree of control as compared to other diamide counterparts.

Abstract: Embodiments of the present invention pertain to antimicrobial glass compositions, glasses and articles. The articles include a glass, which may include a glass phase and a cuprite phase. In other embodiments, the glasses include as plurality of Cu1+ ions, a degradable phase including B2O3, P2O5 and K2O and a durable phase including SiO2. Other embodiments include glasses having a plurality of Cu1+ ions disposed on the surface of the glass and in the glass network and/or the glass matrix. The article may also include a polymer. The glasses and articles disclosed herein exhibit a 2 log reduction or greater in a concentration of at least one of Staphylococcus aureus, Enterobacter aerogenes, Pseudomonas aeruginosa bacteria, Methicillin Resistant Staphylococcus aureus, and E. coli, under the EPA Test Method for Efficacy of Copper Alloy as a Sanitizer testing conditions and under Modified JIS Z 2801 for Bacteria testing conditions.

Abstract: A topical mosquito control product includes active and inert ingredients. The active ingredients include natural materials and may include soybean oil, cinnamon oil, clove oil, thyme and geraniol. The inert ingredients include natural materials and may include bee's wax, sunflower oil, triethyl citrate, water, vanillin, steric acid, xanthan gum and lecithin.

Abstract: A conveyor baking oven for continuous baking operation has at least two conveyor baking spaces. A plurality of oven modules of the baking oven have baking spaces, which combine to form the conveyor baking spaces between a respective initial oven module arranged in a leading manner when seen in the bakery product conveying direction, and a respective final oven module, which is the last in row when seen in the bakery product conveying direction. The oven modules have a multi-level arrangement such as to define the at least two conveyor baking spaces. A bakery product conveyor device is used to continuously convey bakery products through the conveyor baking spaces. A thermal oil heating device having at least one thermal oil heat exchanger is used to heat the conveyor baking spaces by radiant heat. The resulting conveyor baking oven is operable efficiently and adaptable to various throughput requirements.

Abstract: An endless conveyor belt for a conveyor baking oven has a conveyor run with a plurality of belt links configured in one piece, the belt links extending transversely to a conveying direction and being mounted between lateral guides. Seen in projection in a plane perpendicular to a conveying plane, each of the belt links has gas passage openings. These gas passage openings have a total opening surface area, which amounts to at least 30% of a total surface area of the projection of the belt link. The result is an endless conveyor belt, which allows a baking space of a conveyor baking oven equipped with an endless conveyor belt of this type to be heated more efficiently and flexibly.

Abstract: Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

Abstract: A domestic baking device for baking a food product, in particular a flat bread, from a dough portion initially held in a portion capsule (2), the domestic baking device comprising a baking apparatus for baking the dough portion and a capsule-emptying apparatus (7) for removing the dough portion from a portion capsule (2), the capsule-emptying apparatus (7) having at least one force application element, which can be moved along a movement path, for applying force to, in particular deforming and/or moving, the portion capsule (2), which force application element can be driven by means of an electric motor, characterized in that the capsule-emptying apparatus (7) is assigned monitoring means for monitoring the portion capsule emptying operation, the monitoring means comprising comparing means, which are designed to monitor the curve of an electrical motor signal, in particular a current or voltage signal, over the movement path of the force application element for the reaching or exceeding of a reference signal

Abstract: A treatment system for sick and dead livestock and poultry, including a cracking and propagation system, a heating and heat balancing system, a waste gas treatment system and a detection and control system. The heating and heat balancing system is connected with a water jacket and a coil of the cracking and propagation system by pipes. A waste gas exhaust pipe of the cracking and propagation system is connected with the waste gas treatment system. The detection and control system controls connection of the above systems. The present invention creatively designs pollution treatment equipment, innovates the treatment mode, soaks sick and dead livestock and poultry and placentas in livestock and poultry manure liquid for cracking and fermentation and turns waste into wealth, so that not only the sick and dead livestock and poultry and placentas are completely harmless, but also a resource utilization rate is maximized.

Abstract: A clamping device for a bone-in limb meat according to an embodiment includes a base portion, a pair of clamp pieces mounted to the base portion and configured to hold a bone-in limb meat, and an orientation adjusting member for adjusting an orientation of the bone-in limb meat, the orientation adjusting member being mounted to the base portion independently of the pair of clamp pieces and having an inclined surface inclined at an acute angle with respect to a center line between the pair of clamp pieces. When the pair of clamp pieces are in an opened state, in a planar view, at least a part of the inclined surface of the orientation adjusting member is disposed so as to overlap a space formed between the pair of clamp pieces.

Abstract: A fish scaling device including a base having a base axis, first and a second extension tines that extend outward from the base to first and second margins, with a first channel formed therebetween, wherein the first and second margins form an acute angle with the base axis. Also a tapered wedge blade expanding toward the base is disposed between the first and second tines, a first and a second finger that extend oppositely outward from the base and first and second tines, wherein the first and second fingers with the wedge blade form a second channel and the respective tines and fingers form first and second points. Operationally, the first and second points lift the fish scale while the first and second margins engage to the fish body, the wedge blade leading edge helps cut the scale from the fish body and the wedge drives the fish scale away.

Abstract: The present disclosure relates to a new post-harvest treatment method which can be applied to harvested agricultural produce to reduce post-harvest spoilage or decay.

Abstract: The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix.

Abstract: Disclosed is to a process for manufacturing a cheese product whose fat content is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese product of 60 to 75% by weight of the total weight of the cheese product. Also disclosed is a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and including at least one protein material in an amount sufficient for the protein content to represent 10 to 35%, the material protein including at least one protein material of dairy origin, at most 5% of fat and supplemental water up to 100%.

Abstract: Provided is a fat or oil having a high diacylglycerol content and rich in ?-linolenic acid, in which crystallization at low temperature is suppressed, and which hardly causes white turbidity or deposition. Specifically, provided is a fat or oil composition, which satisfies the following (1) to (4): (1) a content of ?-linolenic acid in constituent fatty acids of a fat or oil is 40 mass % or more; (2) a total content of a saturated fatty acid having 16 carbon atoms and a saturated fatty acid having 18 carbon atoms in the constituent fatty acids of the fat or oil is 6 mass % or less, and a content of the saturated fatty acid having 18 carbon atoms in the constituent fatty acids of the fat or oil is less than 3 mass %; (3) a content mass ratio of the saturated fatty acid having 16 carbon atoms (P) to the saturated fatty acid having 18 carbon atoms (S) , [(P)/(S)], in the constituent fatty acids of the fat or oil is 0.1 or more and less than 3.5; and (4) a content of diacylglycerols is 25 mass % or more.

Abstract: A conching apparatus having: a container, which forms an accommodating space for a product mass, a shaft, which is accommodated, at least in part, in the container and is designed to rotate about its longitudinal axis, and at least one conching tool, which is coupled to the shaft for joint rotation therewith, the conching tool therefore, during conching operation of the conching apparatus, moving in a first direction of circulation along a circulatory path. The conching tool here includes an operative surface, which is directed towards the inner wall of the container and is designed such that a radial gap between the inner wall of the container and the operative surface decreases, at least in part, counter to the first direction of circulation. The invention also relates to a method for conching a product mass.

Abstract: An apparatus for dispensing a dispensable product can include a flexible inner container and an outer container. The inner container can have a cavity configured to receive a dispensable product, a top end defining or configured to define a sealable opening in fluid communication with the cavity, and a closed bottom end that defines one or more corners. The outer container can have a cavity configured to receive the inner container, a top end that is open or is configured to be opened, and a closed bottom.

Abstract: Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

Abstract: The present disclosure provides an improved system and method that includes a food dispensing machine for dispensing a base food product through a dispensing valve and adding ingredients and other additives, such as flavors and the like, to the base food product when the product is dispensed from a product chamber. Apparatuses and methods for maintaining a consistent mix of the base product in the freezing chamber are disclosed as are processes for calibrating desired proportions of ingredients.

Abstract: A foodstuff includes a mushroom slice having a native protein content and a hydrolyzed animal and/or plant protein disposed on the mushroom slice to increase a total protein content thereof. The total protein content of the mushroom slice including the hydrolyzed animal and/or plant protein is 10 to 50 weight percent greater than that native protein content of the mushroom slice.

Abstract: Embodiments of the present disclosure pertain to compositions that include: (1) a microalgal co-product; and (2) microalgae whole cells. In some embodiments, the microalgal co-product is derived from Nannochloropsis sp., and the microalgae whole cells include Schizochytrium sp. In some embodiments, the compositions of the present disclosure are completely free of fish oil and fishmeal. Additional embodiments of the present disclosure pertain to methods of cultivating aquatic species by applying the compositions of the present disclosure to a water source that contains the aquatic species. The methods of the present disclosure may be utilized to cultivate numerous aquatic species (e.g., freshwater tilapia) and improve various metabolic parameters in the aquatic species.

Abstract: The present invention relates to compositions that enhances the palatability of pet foods designed for companion animals, e.g. dogs and cats, with renal insufficiency, and for methods of their manufacture.

Abstract: A method of increasing ketone bodies in an animal can comprise orally administering a composition to the animal, where the composition comprises medium-chain triglycerides in an amount of about 1% to about 15%, protein in amount of about 30% to 70%, fat in an amount of about 20% to about 40%, and carbohydrates in an amount of about 10% to about 25%. The composition can have a protein to carbohydrate ratio of at least about 2:1.

Abstract: The present invention includes a nutritional supplement composition that may be used for livestock and the like, as well as to a livestock feed mixture containing same. Also included are methods of preparing the nutritional supplement composition, the livestock feed mixture, as well as methods of providing nutrition to livestock and the like. The livestock feed composition comprises: (a) a solid particulate livestock feed material and (b) a solidified particulate mixture of (i) free fatty acid and (ii) a calcium salt of a fatty acid, the calcium salt of a fatty acid being present in a molar ratio amount in the range of from about 25% to about 55% of the amount of the free fatty acid. The preferred mixture is a solid having an onset melt point of between about 140 and 170 degrees Fahrenheit, and a hardness of from about 5 to about 15 Shore A units at 170 degrees Fahrenheit.

Abstract: An apparatus for roughage processing includes a first platform for placing of a first type of roughage, a first cutting mechanism for processing the first type of roughage, a first chain for cutting the first type of roughage from the first platform to the first cutting mechanism; and a second platform, a second cutting mechanism, and a second chain for performing similar tasks with a second type of roughage. The first chain and the second chain are driven at a different speed to provide concurrent cutting of the first and second types of roughages at different cut sizes. The apparatus further includes a conveyor for concurrently collecting the first type of roughage and the second type of roughage after respective processing by the first cutting mechanism and the second cutting mechanism for effective blending of the two types of roughages, each of which has been cut differently to obtain its optimum particle size for ruminant consumption.

Abstract: The present disclosure relates to beverages containing saffron as well as methods of manufacturing the same. The saffron beverages may include: (a) saffron particles in an amount of about 0.001 to about 1 wt. %, wherein the saffron particles have an average particle size of less than 2 mm; (b) a black pepper extract in an amount of about 0.001 to about 1 wt. %; and (c) water, wherein the saffron beverage has a pH of about 2 to about 5 and all weight percentages are based on the total weight of the saffron beverage.

Abstract: A method of enhancing the sweetness of sweetener in a beverage or food product comprising adding Hesperetin Dihydrochalcone to the product in an amount of 2 ppm to 50 ppm by weight of the total weight of the product. Also provided here is a beverage or food product comprising Hesperetin Dihydrochalcone in an amount of from 2 to 50 ppm, by weight, of the total weight of the product.

Abstract: A method of treating meat includes the steps of applying hemoglobin to the meat and pressure treating the meat by application of pressure to the meat at sufficiently high pressure and for a duration of time sufficient to rupture the cell walls of at least some microorganisms present in the meat. The method preserves the natural color of the meat, while eliminating pathogens and bacteria in the meat.

Abstract: A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

Abstract: The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 10 to 98% by mass, pulverizing the dried food ingredients in the mixture, and obtaining a food composition comprising the at least one oil or fat and 2 to 98% by mass of fine particles of the dried food ingredients. The dried food ingredients are selected from the group consisting of a vegetable, a fruit and an alga. The food composition has a water content of less than 20% by mass. When the food composition is subjected to an ultrasonication treatment at a frequency of 40 kHz and an output of 40 W for 180 seconds, the fine particles after the ultrasonication treatment have a modal diameter of 0.3 to 200 ?m.

Abstract: The presently disclosed subject matter is directed to a system and method of extracting bioactive agents from biomass using continuous microwave-assisted extraction. The disclosed system comprises a plurality of microwave modules that exposes the biomass to continuous microwave energy, and an extraction module to extract bioactive agents from the biomass. In some embodiments, the biomass is exposed to subcritical water treatment in the microwave modules. The disclosed system enables bioactive agent to be extracted effectively, in a relatively short period of time compared to conventional extraction methods and allows for an enhanced extraction yield.

Abstract: Breadcrumbs have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size 2.36 mm is 8-21 mass % and the proportion of a fraction of breadcrumbs that have a grain size ?1.18 mm is ?45 mass %, and have a bulk density of 270-600 ml/100 g. A breadcrumb powder shaker container includes: the breadcrumbs or breadcrumb mix; and a shaker container containing a breadcrumb powder to be shaken out including the breadcrumbs or the breadcrumb mix, the shaker container having a shake-out hole. The shake-out hole has a maximum diametric length of 10-55 mm. This enables simply applying the breadcrumbs or the breadcrumb mix directly to a food material, enabling a high-quality cooked breadcrumb-coated food item, while retaining the flavor of the food material to a high level irrespective of the amount of oil used in deep frying.

Abstract: The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100° C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140° C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130° C. for 10-60 minutes.

Abstract: A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 ?m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 ?m. The paste composition satisfies a contact angle of 40° to 160°, a sliding angle of 50° or more, or an advancing contact angle of 50° or more.

Abstract: The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural herbaceous, a natural caramel and/or a natural hay flavor note to a food product.

Abstract: The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural herbal flavor note to a food product.

Abstract: The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural bread crust flavor note to a food product.

Abstract: The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural vegetal flavor note to a food product.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: A method of growing fungal mycelium and forming edible food products includes growing fungal cells in a growth media such that the fungal cells produce mycelium. The growth media includes a sugar, a nitrogen-containing compound, and a phosphate-containing compound. The mycelium is separated from the growth media. The mycelium is concentrated to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium. Food additives can be added to the fibrous mycelium mass to produce a biomass. The biomass can be formed into an edible food product. The biomass can be formed into an edible meat substitute product.

Abstract: The present disclosure relates to the field of healthcare products. Disclosed is a composition comprising inulin, concentrated hawthorn juice, honeysuckle extract and concentrated peach juice, which is without adding flavor, pigment, preservative, sucrose and honey, also without adding animal-sourced raw materials, and allergens such as gluten, beans and so on. In addition, dosage required for the composition is small; it is easy to be taken and can be dissolved in water. The method for producing the composition in the present disclosure is simple and suitable for large-scale production. The composition obtained has a good stability and long storage time. Experiments show that the composition provided by the present disclosure has a function of facilitating lowering triglyceride, and the effect is significant. The composition can be used in manufacture of healthcare foods having a function of lowering blood lipid and improving digestion.

Abstract: The present invention is directed to a heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein, wherein the nutritional composition is a liquid or semi-liquid composition having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s?1. The inventive heat sterilized spoonable nutritional composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition.

Abstract: The present disclosure disclosed is a preparation method for low glycemic index resistance starch recombinant rice, which belongs to the technical field of food. The method of the present disclosure is as follows: after starch and lipid in an alcohol aqueous system are complexed under low temperature, variable-temperature crystallization is performed, so that a low glycemic index resistance starch is prepared, and then, with the low glycemic index resistance starch as a main material, low glycemic index recombinant rice is prepared by the extrusion technique. The low glycemic index resistance starch prepared by utilizing the method of the present disclosure has the functions of controlling postprandial blood glucose, protecting and transporting fatty acid, retarding starch retrogradation and so on. The low glycemic index recombinant rice prepared by utilizing the method of the present disclosure is suitable for being eaten by patients with type II diabetes.

Abstract: The present invention is related to the composition and process of making the desired foods with big volume for weight control. Water, hydrocolloids and premix of nutrients are the major ingredients to make the new food with bigger volume than its original formulation. The new food is high in nutrients and low in calorie density for weight loss. The new food can also be high in nutrients and high in calorie for weight gain after adjusting the composition. A new instrument named Meal Cylinder is provided for measuring the quality and quantity of the food, and for food labeling and for nutrition education. Meal Cylinder links everyone's innate ability of the stomach fullness to the quality and quantity of the food. Hence, it has a practical usefulness for weight control. Using Meal Cylinder, one can select the appropriate foods and meals for special purposes. Foods and meals are categorized according to its Meal Cylinder fullness level, as well as its calorie and nutrient cylinder fullness levels.

Abstract: A substance processing system includes a pressurizer configured to pressurize air and a processing chamber configured to process a substance. The system also includes a heat exchanger coupled between the pressurizer and the processing chamber. A nozzle is coupled to the processing chamber such that output from the nozzle comprises a substantially even pressure distribution.

Abstract: A manufacturing method and manufacturing device for micronutrient supplement granules involve sequentially performing physically extruding, grinding and sieving of trace elements to obtain micronutrient supplement granules having a granule size of 35-380 ?m and a granule strength greater than 10 N with a tablet press, a first grinding and granulating machine and a sieving unit including primary and secondary sieving machines. A discharge end of the tablet press is connected to a feed end of the first grinding and granulating machine, of which a discharge end is connected to a feed end of the sieving unit. Feed and discharge ends of the primary sieving machine are respectively connected to discharge end of the first grinding and granulating machine and feed end of the secondary sieving machine. The primary and secondary sieving machines have sieving meshes respectively with square and circular mesh holes.

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 ?m and a decreased maximum particle size. A 10th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

Abstract: A method to prepare a smokeless tobacco substitute, the method including providing a first amount of commercial corn husk biomass, treating the commercial corn husk biomass with strong base to form treated corn husk biomass, removing water soluble materials from the treated corn husk biomass, and collecting a second amount of solids having a dry matter of about twenty-five percent (25%) for use as a smokeless tobacco substitute.