Abstract: An end-seal patch bag has a patch which extends more than 50 percent of the total transverse distance around the bag, the patch covering at least a portion of at least one side edge of the bag. A side-seal patch bag has a patch which extends more than 50 percent of the total longitudinal distance around the bag, the patch covering at least a portion of the bottom edge of the bag. For both end-seal and side-seal patch bags, the patch covers at least a portion of each lay-flat side of the bag. The invention includes a process for making these end-seal and side-seal patch bags, as well as packaged products utilizing these patch bags. By providing a patch which covers more than just one lay-flat side of the bag, the use of a second patch can be avoided, together with the inefficiency, alignment, and registration challenges encountered if more than one patch is applied to the bag.

Abstract: An anisotropic etching process for a nitride layer of a substrate, the process comprising using an etchant gas which comprises a hydrogen-rich fluorohydrocarbon, an oxidant and a carbon source. The hydrogen-rich fluorohydrocarbon is preferably one of CH3F or CH2F2, the carbon source is preferably one of CO2 or CO, and the oxidant is preferably O2. The fluorohydrocarbon is preferably present in the gas at approximately 7%-35% by volume, the oxidant is preferably present in the gas at approximately 1%-35% by volume, and the carbon source is preferably present in the gas at approximately 30%-92%.

Abstract: An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavelength adapted to decompose the riboflavin and thereby reduce the amount thereof, whereby a beer having enhanced light stability is obtained.

Abstract: A method of remediating an environment contaminated with carbon tetrachloride by introducing Pseudomonas strain sp. KC (PsKC) into the environment under iron limiting conditions and converting the carbon tetrachloride directly to carbon dioxide and a non-volatile water soluble fraction. Further, conditions providing a niche advantage for PsKC in accordance with the invention allow for the use of PsKC as a vector in various other environmental conditions for introducing specific activities of the PsKC, whether naturally occurring or genetically altered, into those environments.

Abstract: A method of remediating an environment containing soil or water contaminated with a halogenated hydrocarbon, particularly carbon tetrachloride, by introducing a Pseudomonas sp. into the environment. In particular, the method converts carbon tetrachloride in the soil or water into carbon dioxide and a non-volatile water soluble fraction, rather than into a toxic chlorinated hydrocarbon with a lesser number of chlorines. Further, pH adjustment in a particular area provides a niche advantage for the Pseudomonas sp in the soil or water for the conversion.

Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.

Abstract: There is proposed a silica gel for preventing the generation of haze in beer, a method of manufacturing the silica gel and a method of stabilization treatment of beer. The silica gel is provided with a specific surface area of 700-1000 m2/g, a pore volume of 1.1-1.6 ml/g and a average pore diameter of 6-10 nm, and has a relatively high adsorbability per unit weight. In the method of manufacturing the silica gel, the washed, hydrothermally treated, acid treated, ground and dried silica hydrogel is calcined at 400-800° C. for 10 seconds to 10 hours. A haze causing component can be removed from beer by contacting the silica gel with the beer and subsequently separating the silica gel from the beer.

Abstract: A method of packaging a beverage having gas in solution and a beverage package has a container 10 containing the beverage 6 to form a headspace 15. Floating on the beverage 6 is a hollow spherical capsule having a restricted aperture 7. During sealing of the container 10 by a top 20 the headspace 15 is pressurised (by a nitrogen dose 16) and during such pressurisation the insert 1 is raised relative to its natural floating position on the beverage 6 to ensure that the aperture 7 communicates with the headspace 15 to pressurise the chamber of that insert. The aforementioned raising of the insert 1 is preferably achieved by subjecting the insert to a centrifugal force during rotation of the container in seaming the top 20 thereto or by magnetic attraction. Following pressurisation of the headspace 15 the insert is lowered to float naturally on the beverage 6 with its aperture 7 submerged. During pressurisation the insert 1 may take in a minimal volume of beverage from the container.

Abstract: A plant and a process for crushing and mash production is provided wherein the raw material to be processed is broken up and mashed in a mill system. Prior to the mill system (1) being filled with the material (6) to be crushed the mill system is filled with an inert gas from a gas reservoir (13) so that the atmospheric oxygen in the mill system (1) is substantially displaced. After the mill system (1) has been filled, the latter is sealed in substantially gas-tight manner and the raw material (6) is ground and mashed in, subject to exclusion of atmospheric oxygen.

Abstract: A method for preparing a solid fermentation-promoting substance, the method including the steps of: subjecting a residue obtainable from the process of production of a fermented liquor to acid treatment and separating supernatant from the acid treatment to obtain a liquid fermentation-promoting substance; and subjecting the resulting liquid fermentation-promoting substance to neutralization treatment to obtain the solid fermentation-promoting substance.

Abstract: This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in beer that bring about skunky thiol formation, particularly the removal of flavin reactants, especially riboflavin, or to the prevention of the light excitation of such reactants.

Abstract: An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers. A first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer, and the solvent is removed. In the process which does not use a food grade solvent, the oak aged alcoholic product has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol.

Abstract: A processed whey protein with an improved shelf life comprising partially heat-denatured whey protein and casein protein is provided. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and pH 6-8 at 55 to 120° C. for 1 to 120 minutes. A process for the preparation of processed whey protein is also provided and comprises adding casein protein to partially heat-denatured whey protein, or adding casein protein to non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The processed whey protein has an improved shelf life. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. The product is useful as a raw material of foods.

Abstract: Passing an alcoholic beverage through a solid substance that has pores whose diameter allows only ethyl alcohol to pass through and fixes said alcohol by adsorption, said solid substance being either a Y-type zeolite or a monolithic-type microporous substance. In the beverage from which alcohol is partially or totally removed, the process makes it possible to retain in their entirety the molecules that are responsible in particular for the color, the aroma, and the taste of wine, and in particular cliousclatine and/or trypotophan.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

Abstract: The present invention encompasses a Streptococcus thermophilus strain that has been deposited at the Collection Nationale de Cultures de Microorganismes (CNCM) under No. I-it 1477 and mutants that share similar milk acidification characteristics. The invention also covers processes for using the novel strain to prepare fermented dairy products and fermented products produced by these processes. Strain No. I-1477 possesses unique milk acidification properties that distinguish it from other related bacterial strains. Most importantly, the claimed Streptococcus strain exhibits both a rapid rate of acidification, which reduces the risk of bacterial contamination and extremely low post-acidification activity following fermentation, which helps preserve the fermentation products.

Abstract: The present invention is therefore directed to a method and apparatus for warming a stack of cheese slices. In accordance with the invention, the stack of cheese slices is positioned between and in juxtaposition with opposing generally planar electrodes, each of the electrodes having a surface area generally coextensive with that of the cheese stack. Next, a conductive material is interposed between each electrode and the cheese stack to reduce contact resistance. Once properly assembled, an electric current is passed between the electrodes, through both the conductive material and the cheese, thus warming the individual cheese slices through ohmic heating. In accordance with one embodiment of the invention, the conductive material is a moistened paper sheet.

Abstract: Pulp bleaching method using SKB-1152 strain which is a lignin-degrading strain having high lignin degrading activity and pulp bleaching activity, or the culture produced using the SKB-1152. When the SKB-1152 strain of this invention or the culture produced using the same is to bleach pulp, the same bio-bleaching method as in the prior report may be used and there is no need for any special culture conditions. The SKB-1152 strain of the invention can be collected from decolorized areas formed in a culture rue medium which contains, lignin and/or pulp containing residual lignin, and being inoculated with a isolating source sample and cultured.

Abstract: A superior device for maturing wine which utilizes one or more cored oak slabs inserted into airtight containers of various volumes and materials whereby controlled oxidation of the wine may occur through the oak without prospect of air contamination or excessive loss of wine volume. The disclosure describes application to volumes ranging from 5 gallons to 5000 gallons (and more) and to vessels made of food grade plastic, stainless steel or white oak.

Abstract: A package for a product, including: a support member having a peripheral flange and a cavity for receiving a product; a permeable film partially sealed to said flange to enclose the product; at least one channel between the permeable film and and flange; and an impermeable film enclosing the permeable film and at least one channel, the impermeable film being removable from the package such that removal thereof allows gas to flow into and out of the cavity through the at least one channel. The channel may comprise one or more grooves in the flange; a nonsealable substance present between the permeable film and the flange; or at least one corona-treated area of the flange, the permeable film, or both.