Abstract: Disclosed is a method for fermenting Gynostemma pentaphyllum with antihypertensive effect, the method comprising the following steps: 1) pretreatment of Gynostemma pentaphyllum: crushing Gynostemma pentaphyllum raw tea to prepare a homogenate; 2) activation of Tibetan Kefir: activating Tibetan Kefir in sterile milk; and 3) fermentation of Gynostemma pentaphyllum: taking the homogenate of Gynostemma pentaphyllum, the sterile milk and the activated Tibetan Kefir for fermentation.

Abstract: Processes and systems are provided for aggregating whey protein including preparing a whey protein solution containing native whey protein, adjusting the pH of the whey protein solution, denaturing at least a portion of the native whey protein, separating the denatured material and processing the denatured material by shearing to form whey protein aggregates. Also provided are whey protein aggregates and uses thereof, such as in the production of dairy products or in cheesemaking.

Abstract: An animal fat functional analogue (e.g., mimic) can include a gapped formulation of interesterified triglycerides that include saturated fatty acids. The animal fat functional analogue can have thermal properties (e.g., melting point, solid fat content, specific heat, etc.), rheological properties (e.g., viscosity), organoleptic properties (e.g., texture, mouthfeel, etc.), and/or other properties that imitate the properties of animal fat produced agriculturally.

Abstract: The present disclosure discloses a casein micelle with composition and structural features simulating human milk and a preparation method thereof. The method includes the following steps: adding a citrate ion, a calcium ion, and a phosphate ion to a solution of compound casein to obtain a mixed solution; and then adjusting the pH of the mixed solution to 6.7-7.4, and achieving a constant volume with water to obtain a solution of the casein micelle simulating human milk. Wherein ?-casein, ?-casein, and ?s1-casein have a mass proportion of 65-71%, 17-23%, and 9-15% in the compound casein respectively. In the solution of the casein micelle simulating human milk, the concentrations of compound casein, citrate ion, calcium ion and phosphate ion were 0.3-0.6%, 1.5-4.2 mM, 4.5-10.8 mM, and 1.1-4.5 mM, respectively. The casein micelle simulating human milk of the present disclosure is similar to human milk casein micelle, and has low allergenicity.

Abstract: A mat includes a mat body defining an upper surface dimensioned for a user to stand on the upper surface. The upper surface is non-planar and includes at least one terrain feature defining the non-planarity. The terrain feature has a size that is on the order of magnitude of the size of the user's foot. Presenting this surface to the user may help remind him or her to move his or her feet to thereby adopt multiple poses, thereby preventing the user from maintaining any single pose for a fatigue-inducing duration.

Abstract: Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in alternative food compositions. The disclosure provides recombinant fusion proteins comprising at least a first casein protein and a second casein protein. The disclosure also provides methods for producing the recombinant fusions proteins, and alternative food compositions comprising the same.

Abstract: Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt products including macadamia nut butter to mask the unpleasant taste of pea protein powder used in the yogurt products to provide high protein content.

Abstract: A roll of sanitary tissue product that includes a shaped line of weakness, wherein the roll of sanitary tissue product exhibits a roll compressibility of from about 7%, and the sanitary tissue product has a Full Sheet Average Trapezoidal Tear Strength of about 8 g to about 20 g, as measured by the Full Sheet Average Trapezoidal Tear Force Method.

Abstract: An air-permeable packaging material which includes a non-perforated polyolefin layer having a thickness of 3 ?m to 18 ?m and constituted of at least one polymer selected from the group consisting of polypropylene and polyethylene and a net-shaped reinforcing layer; a package which includes the air-permeable packaging material, the non-perforated polyolefin layer facing outward, and which contains an oxygen scavenger, a desiccant, a deodorant, an insect repellent, or a fragrance; and a method for producing the package.

Abstract: A continuous quantitative spraying structure for sterilization of harvested fruits is provided. The continuous quantitative spraying structure includes a track provided thereon with equally spaced trays for conveying fruits, where the trays each include a circular tray body; a central part of the tray body is provided with a central hole allowing the fruit to fall off; a bottom part of the central hole is provided with two parallel rollers; an inner bottom surface of the tray body is provided with a flap; an inner end of a central shaft of the roller passes through the flap, and is fixed to a rolling wheel; a bearing is provided between the roller and the flap; the track is provided with a spraying sterilization section; the spraying sterilization section is sequentially provided with 3 to 4 sets of sterilization nozzles above a tray conveying route.

Abstract: A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40° C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.

Abstract: Fibrous structures, for example sanitary tissue products, such as toilet tissue, and more particularly fibrous structures containing a movable surface and methods for making same and methods for making same are provided.

Abstract: The present disclosure provides anticaking agents for cheese, comprising an botanical extract from Sorbus, such as Sorbus aucuparia. Also provided are anticaking agents for cheese, comprising 15-30 wt. % reducing sugar, 0.2-0.8 wt. % glucose oxidase, 0-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride, and 0.5-10 wt. % botanical extract. The present disclosure further provides food products comprising these anticaking agents and methods of treating divided cheese for anticaking with these anticaking agents.

Abstract: A method of mechanically securing a first object including a thermoplastic material in a solid state to a second object with a generally flat sheet portion, with a perforation of the sheet portion, and with the sheet portion having an edge along the perforation is provided, wherein the first object is positioned relative to the second object so that the edge is in contact with the thermoplastic material and wherein mechanical vibration energy is coupled into the assembly including the first and second objects until a flow portion of the thermoplastic material due to friction heat generated between the edge and the thermoplastic material becomes flowable and flows around the edge to at least partially embed the edge in the thermoplastic material. After the mechanical vibration stops, the thermoplastic material is caused to re-solidify, whereby the re-solidified thermoplastic material at least partially embedding the edge anchors the first object in the second object.

Abstract: An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

Abstract: A packaged food that includes a sealed bag defining therein a sealed cavity containing a food, the sealed bag being formed from a flexible packaging film that includes a monoaxially oriented polymeric layer defining a preferential tear direction extending along the film; wherein the packaging film is configured to form first and second elongate tear-away portions of the sealed bag which are on opposite sides of, and adjacent to, an elongate central portion of the sealed bag, the first and second elongate tear-away portions and the elongate central portion extending along the preferential tear direction, whereby tearing away of the first and second elongate tear-away portions along the preferential tear direction to open the sealed bag leaves the elongate central portion forming a handle portion of the opened bag.

Abstract: A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.

Abstract: The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

Abstract: An electronic device is disclosed, which includes: a panel, including: a first substrate; a second substrate, disposed opposite to the first substrate; a first protection element, disposed on a surface of the first substrate away from the second substrate; and a first polarizer, disposed on the first protection element.

Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).