Abstract: An avermectin-based topical formulation is disclosed which is useful for prevention and treatment of head lice (Pediculus humanus capitis). This topical formulation may be formulated as a shampoo-condition which comprises an effective amount of avermectin, solubilizers, suspending agents, preservatives, nonionic surfactants, humectants, a silicone compound, and water. Also disclosed are methods of using the topical formulations disclosed within this specification to treat either a susceptible or treatment-resistant strain of lice, as well as uses in the manufacture of a medicament for treating or preventing a lice infestation from a susceptible or treatment-resistant strain in a human patient.

Abstract: An application and a method of compounds inhibiting synthesis of very long chain fatty acids (VLCFAs) in preventing and controlling microbial pathogens are provided, which relate to the technical field of plant pathology and plant disease prevention and control. In particular, an application method of a compound for inhibiting the synthesis of VLCFAs in preventing and treating microbial pathogens is provided. Research results associated with the methods show that taking the synthesis of VLCFAs as the target, microbial pathogens can be inhibited by using compounds that inhibit the synthesis of VLCFAs. Therefore, the compounds inhibiting the synthesis of VLCFAs can be used in preventing and treating microbial pathogens diseases, which provides a new idea or strategy for the prevention and treatment of microbial pathogens diseases, and provides more choices for the types of drugs for the prevention and treatment of pathogenic diseases.

Abstract: This invention is related to the use of a volatile antimicrobial compound against pathogens. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds.

Abstract: Described herein are antipathogenic compositions comprising a nitride chosen from aluminum nitride, boron nitride, chromium nitride, cerium nitride, hafnium nitride, lanthanum nitride, phosphorous nitride, sulfur nitride, tantalum nitride, titanium nitride, vanadium nitride, yttrium nitride, zirconium nitride, silicon nitride, or combinations thereof, and methods of using said compositions to inactivate viruses, bacteria, and/or fungi.

Abstract: The present invention relates to antifouling compositions comprising copper di(ethyl 4,4,4-trifluoroacetoacetate) (Cu(ETFAA)2) that are highly effective against marine biofouling of surfaces of ships and marine structures, their use for inhibiting marine biofouling, as well as antifouling paints comprising said compositions.

Abstract: The present disclosure is to provide a medical material, medical protective equipment with both low cytotoxicity and high-efficiency antibacterial, antiviral properties and its manufacturing method.

Abstract: The present application relates to an antibacterial composition. The present application can provide an antibacterial composition that has no hazardousness to the human body and exhibits antibacterial characteristics against various microorganisms or bacteria. The antibacterial composition can exhibit excellent antibacterial properties against so-called super bacteria.

Abstract: Disclosed are compositions and methods that include or utilize plant growth promoting rhizobacteria (PGPR) for improving growth and health in plants and animals. The compositions and methods include or utilize a plant growth promoting rhizobacteria (PGPR) that expresses a protein associated with pectin metabolism, and a saccharide comprising pectin or a pectin-related saccharide.

Abstract: A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

Abstract: There is disclosed an apparatus for storing organic materials, the apparatus including: a body having an opening for receiving the organic materials to be stored; an outlet formed in the body through which the organic materials are unloaded from the body; a cooling fluid circuit for circulating cooling fluid through the organic material collected by the hopper.

Abstract: A food processing system and method for cutting a food item into cut food item portions includes a conveyor, an imaging system, a cutting device, and a controller. The conveyor conveys the food item past the imaging system allowing the imaging system to image the food item and image data is obtained. The controller receives the imaging data and determines the location of defective areas on the basis thereof. Then a distribution of portion cuts over the food item dividing the food item into food item portions is determined on the basis of at least the determined location of defective areas and a desired portion size and/or weight. The cutting device cuts the food item according to the determined distribution of portion cuts.

Abstract: A holding apparatus for holding a gutted poultry body/part during processing has a support body supporting the body/part, a fastening body for holding the support body and fastening the holding apparatus to a circulatingly driven transport unit, and a clamping device for securing the body/part to the support body. The clamping device has a hook for penetrating into soft parts and a clamping lever. The lever has a clamping jaw for clamping parts of the body/part against the hook lower side directed towards the support body. The hook lower side is spaced apart from the support body to form a free space for receiving the parts to be clamped. The clamping lever is movable, against a spring force, from a standby position into a clamping position, and back. The clamping lever also has a centring shoulder projecting into the free space when the clamping lever is in the standby position.

Abstract: A system and method for deboning a poultry leg part, including at least one bone and meat surrounding the bone. The system includes a conveying unit arranged for transporting the poultry leg part along a conveying path. The system also includes a deboning unit. The deboning unit includes a gripper arranged for gripping the meat surrounding the bone, the gripper being associated with a first carrier; a gripper actuator arranged for opening and closing the gripper, the gripper actuator being associated with a second carrier; and a gripper tensioner arranged for providing a biasing force for closing the gripper, the gripper tensioner being associated with a third carrier. The first, second and third carriers are arranged for displacement relative to a base member, and the base member is arranged for being transported in horizontal direction along the conveying path.

Abstract: A method is used in the production of principal products conveyed in plurality along a processing line, consisting of fish, poultry or other meat which contains, in addition to the principal products to be obtained, inedible components to be removed (removal components) and also contains edible by-products remaining on said removal components. The edible by-products remain on the removal components after removal. The method includes: loading a separating device with a batch of fish, poultry or other meat; separating the principal products of this batch from the removal components, comprising by-products, of said batch; separating the by-products from the removal components; producing a by-product brine from the by-products by comminuting the by-products and mixing with water and stabiliser; and injecting a defined quantity of the by-product brine into the principal products, wherein principal products and the by-products contained in the by-product brine come from the same batch.

Abstract: A shrimp shell separation and cleaning device for Euphausia superba comprises a hollow main body; a screening cylinder installed rotationally inside the main body and having a bottom installed with a filter screen; a stirring assembly provided rotationally inside the main body and comprising a cylindrical cam installed inside the screening cylinder, wherein a sleeve frame is sleeved over the cylindrical cam, stirring rods are provided on the sleeve frame in an array mode and rotationally installed on the sleeve frame through driving grooves, the driving grooves run through the sleeve frame and each have one end, which penetrates through the sleeve frame, rotationally installed in one driving groove of the cylindrical cam, and the sleeve frame is arranged in self-rotating manner; a feeding port installed fixedly on communicating with the main body; and a spray head arranged fixedly inside the main body for spraying water into the screening cylinder.

Abstract: The present application relates to kimchi containing lactic acid bacteria which can be effectively used for the prevention and treatment of Helicobacter pylori-associated diseases.

Abstract: Device and method suitable for disinfecting herbs using plasma are disclosed. The device comprises a chamber and two sets of electrodes in an opposed position one relative to the other, inside the chamber. Each electrode in one set has a counterpart electrode in the other set, the two electrodes positioned facing each other and being configured to connect to a RF HV power supply, to produce a plasma-generating EM field in the space between the electrodes. The device further comprises a dielectric carrier positioned inside the chamber in the space between the two sets of electrodes, the carrier being dimensioned and configured to carry herbs in granular form such as powder or particles thereon. A portable sealable container comprising a unidirectional valve is also disclosed, configured to store herbs thereinside during plasma treatment in the device, and to store the disinfected herbs after treatment under vacuum.

Abstract: Methods and systems for selectively applying a treatment to a plant item is provided. The method may include conveying, in an industrial processing line, at least one plant item in the batch of plant items to a sensing region having one or more sensors, assessing, with the one or more sensors and a computing device, one or more properties of the at least one plant item associated with ripeness and/or another attribute, conveying the at least one plant item to a treatment region, determining a treatment to apply to the at least one plant item based on the assessed one or more properties; and applying, in the treatment region, the treatment to the at least one plant item.

Abstract: The invention discloses a light and convenient pneumatic tea brick preparing device, including a work table, a supporting device provided at a bottom of the work table, a punching device provided at a top of the supporting device and a limiting device provided at a top of the work table. An upwardly open rectangular accommodating cavity is provided at the bottom of the work table. The supporting device includes a supporting component, the punching device includes a power component, a punching component and a waterproof component, and the punching component includes a punching block. In this device, a working bin for holding tea leaves is formed by the limiting block, the rectangular accommodating cavity and the punching block, and the tea leaves in the working bin are punched by the punching block to form a tea brick which can be ejected together with the limiting block.

Abstract: The present invention aims to provide a lyophilized powder of a cacao pulp juice, and a food containing the powder, and to provide a method of producing a lyophilized powder of a cacao pulp juice and a method of producing a food containing a cacao pulp juice. The present invention provides a lyophilized powder of a cacao pulp juice including a dietary fiber component and an oil or fat component, and a food including the lyophilized powder of the present invention. The present invention also provides a method of producing a cacao pulp juice powder, the method including the step of subjecting a cacao pulp juice base containing a dietary fiber component and an oil or fat component to lyophilization treatment, and a method of producing a food containing a cacao pulp juice, the method including the step of mixing the lyophilized powder of the present invention with another/other raw material(s). The food of the present invention can be provided as oil or fat-based confectionery.

Abstract: A method of applying thin layers of a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate.

Abstract: A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also includes a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.

Abstract: A method of applying a thin layer of a chocolate coating onto a frozen food product, in some instances a piece of pineapple, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate. In some instances, the chocolate coating is a white chocolate, and coconut inclusions and flavoring are incorporated directly into the chocolate coating.

Abstract: A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.

Abstract: Methods for extracting protein from expired or spoiled milk is disclosed. In at least one embodiment, the method includes the steps of acid hydrolysis, first filtration, fine filtration, activation, salting out, degreasing, drying and packaging. Through the combined process of “protein activation” and “self-assembly salting out,” these methods enable the reuse and upcycling of expired and spoiled milk.

Abstract: Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content. An aqueous medium comprising a high-protein material is inoculated with a fungal culture to produce a myceliated amino acid-supplemented high-protein food product. The plant protein can include pea, rice and/or chickpea protein. The fungi can include Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. Preferably, the myceliated amino acid-supplemented high-protein food product has reduced bitterness and/or reduced volatile amino-acid-derived aroma compared to high-protein amino acid-supplemented material that is not myceliated.

Abstract: Methods for enhancing phytase thermal stability by fusing binding elements to target phytases are provided. Engineered phytases that include binding elements fused to target phytases to cause cyclization of the engineered phytases and enhance thermal stability of the target phytases are described. Engineered nucleic acids encoding engineered phytases and hosts engineered to express engineered nucleic acids are also provided. Methods for incorporating engineered phytases in animal feed and animal feed including the same are described.

Abstract: A method for maintaining gut barrier function in an individual, comprising administering a Thraustochytrid biomass to an animal in need thereof.

Abstract: The present invention concerns use of a composition as an additive in a feed for improving slaughtering and/or meat quality parameters of meat obtained from an animal to be consumed, wherein said composition comprises at least one polyphenolic compound.

Abstract: The present invention provides a solid beverage containing barley leaves, comprising the following components: 15-60 wt. % of a barley leaf micro-powder, 10-50 wt. % of xylitol granules, 5-20 wt. % of a matcha powder, 1-10 wt. % of inulin, 0.5-4.0 wt. % of a konjac powder, 0.2-3.0 wt. % of silicon dioxide, and 0.1-3.0 wt. % of sucralose. The present invention also relates to a method for preparing the solid beverage, comprising the following steps: mixing a barley leaf micro-powder, inulin, a konjac powder and matcha powder, and then performing wet granulation on same to obtain granulated powders; passing the granulated powders through a 20-mesh sieve after drying same to obtain whole granules; and uniformly mixing the whole granules with xylitol granules, sucralose and silicon dioxide, and then sub-packaging same, so as to obtain the solid beverage. The solid beverage is easy and fast to dissolve, does not separate, and tastes refined and smooth.

Abstract: A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, a headspace of the container including inert gas.

Abstract: Apparatus and method for pasteurizing food products and ready meals in hermetically sealed packages (22) by means of microwaves, comprising a microwave chamber (14); a lower conveyor belt (20) for the packages (22); an upper conveyor belt (18), extending substantially horizontally and vertically movable, and a microwave source (16) located below the lower conveyor belt (20), the microwave chamber (14) being under atmospheric ambient pressure. The apparatus comprises a cooling plate (10) in close contact with the upper conveyor belt (18) so that during microwave heating the top of the package (22) is cooled to below the condensation point of water vapor and overpressure in the package is avoided.

Abstract: According to an embodiment, a method for manufacturing tofu comprises preparing a basic softening solution, soaking a tofu in the basic softening solution, applying a frying powder to a surface of the soaked tofu, and frying the frying powder-applied in oil.

Abstract: This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

Abstract: The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

Abstract: The present invention relates to a sweetening material composition and a method for preparing the same. Specifically, the present invention relates to a sweetening material composition including transglycosylation steviol glycosides and a method for preparing the same. The sweetening material composition of the present invention includes transglycosylated stevia and saccharides, and the saccharides include 5 to 90 parts by weight of an oligosaccharide having a degree of polymerization (DP) of 3 or more with respect to 100 parts by weight.

Abstract: A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

Abstract: Steviol glycosides compositions are prepared from Stevia rebaudiana extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: An emulsion and encapsulation particle containing an active material and an unhydrolyzed potato protein, as an emulsifier, are provided as is a method of producing the encapsulation particle.

Abstract: The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 75% w/w acid equivalent of a salt of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 10 and 75% w/w of plasma protein; and between 0.5 and 5% w/w acid equivalent of ascorbate; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Abstract: The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Abstract: Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

Abstract: The present invention relates to a mushroom mycelium complex composition having a liver function-improving activity and a preparation method therefor. The composition is prepared by collectively inoculating the mycelia of three kinds of mushrooms that are Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus, into a naked barley culture medium to obtain a mushroom mycelium complex and extracting the mushroom mycelium complex to obtain an extract of the mushroom mycelium complex. The composition has an effect of improving liver function.

Abstract: A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-?-hydroxybutyric acid (D-BHB), (D)-?-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

Abstract: PROBLEM: To provide a food, a drink, or the like for infant that allows improving an intestinal environment and enhancing an immune strength of an infant. SOLUTION: A food or drink for infant containing an effective dose of nicotinamide mononucleotide.

Abstract: Provided are nutritional compositions containing dietary butyrate. Further disclosed are methods for reducing the incidence of obesity and metabolic syndrome in a target subject via administering the nutritional composition containing dietary butyrate to the target subject. Further provided are methods for improving adipose tissue functioning in a target subject.

Abstract: A nutritional supplement is described that is useful in combination with radiotherapy to reduce the growth of tumor stem cells. The nutritional supplement includes selenium and fish oil, and has been also found to be effective in reducing negative side effects of concurrent radiotherapy, including inflammation, weight loss, muscle wasting, neutropenia, and loss of cells from the lining of the gut.

Abstract: The invention concerns an apparatus (10) for roasting coffee beans comprising:—a housing (4),—a roasting chamber (1) presenting a bottom opening (11),—an air driver (2) configured to drive air inside the roasting chamber through the bottom opening of said chamber,—an electrical heater (3) positioned below the bottom opening of the roasting chamber, said electrical heater being configured to heat air driven inside the roasting chamber,—the air driver and the electrical heater being positioned inside the housing N (4) and the housing comprising a hot air outlet hole (41) designed to enable the passage of hot air from the housing inside the bottom opening (11) of the roasting chamber, and the electrical heater (3) being positioned just below the hot air outlet hole (41),—the roasting chamber (1) being removably mounted to the housing (4), the bottom opening (11) of the roasting chamber cooperating with the hot Nair outlet hole (41) of the housing when the roasting chamber is mounted to the housing, wherein the a

Abstract: The invention is directed broadly to a method of preparing a texture modified food product, comprising the steps: (a) providing a partially cooked fruit or vegetable; (b) comminuting the partially cooked fruit or vegetable to form a paste; and (c) moulding the paste to form the texture modified food product which is shaped and/or textured into a generic shape of the fruit or vegetable selected to form the paste.

Abstract: A finger-operated herb grinder; the finger-operated herb grinder includes a grinder assembly having a top-platform and a mating bottom-platform connected by a connecting strap. The top-platform includes a top-grinding nodule and a finger retaining strap and the bottom-platform includes a bottom-grinding nodule, a hollow inner volume, a thumb retaining strap. A dispensing aperture is formed between the top-platform and the bottom-platform and is configured to dispense grinded-material therethrough. The top-platform and the bottom-platform are configured to slide in relation to each other and grind material positioned between the top-grinding nodule and the bottom-grinding nodule into fine particles.