Abstract: A food product tray including a base defining an opening and a floor member covering the opening. The floor member has an edge portion thereof secured to the base such that the floor member substantially directly supports the food product in the tray. A food product package is also provided.

Abstract: Method and system for decorating a round, oval or irregularly-shaped, open-ended article with a heat-transfer, wrap-around label supported on a carrier web. The system comprises a turret for positioning the open-ended article at a transfer location. The turret comprises a continuously rotating mandrel and a motor, the motor being coupled to the mandrel for continuously driving the rotation of the mandrel. The rotating mandrel is appropriately sized and shaped to be inserted into the open-ended article through the open end thereof and to follow the circumferential contour of the interior surface of the open-ended article when the open-ended article engages and rolls about the rotating mandrel. The system also includes a feed mechanism for positioning the label on the carrier web at the transfer location, the surface speed of the web matching that of the rotating mandrel.

Abstract: A method of shaping gummy substance by mixing starch and water together forming a mixture and then compressing and kneading the mixture to a swelling ratio of between about 10 and about 30 and a water content of between about 20% and about 60% and then shaping the mixture by granulating rolls having surfaces maintained at a temperature of not higher than 60.degree. C. into granules.

Abstract: A process for making a half-product used in forming puffed food products, the apparatus having two rollers, with at least one of them being a cutter roller having cutting teeth, rotating against each other. Product flows between the two rollers in the form of dough strips and an air nozzle is disposed between them to provide air flow causing deformation of the product and forming an air pocket. The teeth may be on both rollers and in meshing contact with one another. The teeth also have a V-shape with a rounded radius at the cutting end so that it rolls into the dough product and back out thereof to form a large sealing surface between the two pieces of dough and forming an improved seal so that when the food product is fried the sealed area does not split open from increased pressure inside the hollow food product.

Abstract: A short-time low-pollution method for preparing masa flour is provided wherein whole grain is first partially cooked in a hot alkaline treating solution to achieve at least about 15% gelatinization and loosening of the bran fraction of the grain. The partially cooked grain is then debranned and is subjected to a flash dehydration for quickly subdividing and reducing the moisture content of the grain. The dehydrated grain is then milled to create an acceptable masa flour.

Abstract: Assays for liquid analytes are performed on a bibulous matrix containing dried reagents which produce a visibly detectable reaction product. Application of liquid sample to the bibulous matrix is detected by measuring a drop in resistance across the matrix. A preferred test article for performing the method includes the matrix and a pair of spaced-apart electrodes in electrical contact with a reaction zone on the matrix. The test article is used in combination with a detection unit having means for probing the electrodes to determine when electrical resistance in the matrix has decreased. The assay methods and apparatus are particularly useful for performing enzyme assays where signal developed as a function of time is critical.

Abstract: A method of making long ropes of a gelled water-based formed product on a substantially continuous basis by mixing together a thermal-gelling gum and an aqueous product base, filling under pressure a plurality of confining conduits maintained at a temperature below the gelation temperature of the mixture, and controlling the filling of the conduits sequentially to provide a selected static residence time of the mixture in the conduits and to sequentially push the formed product out of the conduits after that time so formed product emerges substantially continuously from the conduits collectively.

Abstract: Process for the specific determination of the serum fructosamine content in blood or in samples obtained from blood by reaction with an appropriate color reagent and measurement of the color change thereby brought about, in which before the color reaction sample components with a non-specific reducing action and/or causing turbidity are removed and subsequently the color reagent is added at a pH value of from 10 to 12. The sample components are removed by treatment at approximately neutral pH value with a reagent composition comprising at least one enzymatic oxidation agent, optionally together with peroxidase and/or catalase and/or lipase, as well as with at least one SH group-blocking substance. A kit for the specific determination of the serum fructosamine content in blood or samples obtained from blood, comprises said reagent composition, a rebuffering reagent with a buffer which has an alkaline pH value and a color reagent for the detection of fructosamine.

Abstract: A 155 kDa phagocyte-specific antigen which is expressed on human monocytes, monocyte-derived macrophages and peritoneal macrophages, but is not expressed on human granulocytes, lymphocytes and platelets is described.