Abstract: An alkali-treated bagasse is prepared by softening a bagasse with calcium oxide together with or without sodium hydroxide while preventing the substantial decomposition of cellulose and hemicellulose, a bagasse feed and a fermented bagasse feed prepared from the alkali-treated bagasse, and their preparations and uses as well as bacteria for fermenting the alkali-treated bagasse.

Abstract: Sheet products having a waved marginal portion are prepared by passing a sheet of a plastic material through and compressing the sheet between shaped circumferential rollers which are positioned and configured to provide therebetween a plurality of differing nip clearance gap distances and to compress the sheet to form an intermediate sheet portion flanked by a marginal waved flanking portion and a second flanking portion, wherein the intermediate portion has a thickness greater than the second portion which, in turn, has a thickness greater than the marginal waved portion.

Abstract: The present invention relates to a process for preparing a shelf-stable, packaged, legume-containing product, said process comprising: (a) preconditioning dry legumes by contacting said dry legumes with a sufficient amount of an initial water source and for a sufficient period of time to produce pretreated legumes having a moisture content in the range of from about 15 wt. % to about 35 wt. %; (b) hydrating said pretreated legumes by contacting said pretreated legumes with a sufficient amount of a secondary water source for a sufficient period of time to produce hydrated legumes having a moisture content in the range of from about 35 wt. % to about 55 wt. %, wherein said secondary water source is at a temperature in the range of from about 60.degree. C. to about 95.degree. C.; (c) combining said hydrated legumes with a vehicle, thereby producing a legume-containing mixture comprising from about 10 wt. % to about 55 wt.

Abstract: This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. By integrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency.

Abstract: A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product exhibits a moisture gradient across the thickness of the dough.

Abstract: The invention proposes the damping of grain, for example, by creating a rotating layer (20) in a damping chamber (2) with the help of acceleration rotors (3). For this, the cross-section of the rotation chamber is designed to form an outer boundary around two or, preferably, three acceleration rotors (3, 3', 3"). In this way, the rotating layer is forced into an eccentric and spiralling motion within the damping chamber (2). Damping is carried out in a very gentle manner, so that there occurs hardly any abrasion and no grain damage. Additional advantages include a longer and controllable reaction period during damping, optimized preparation for milling and a shorter, controllable tempering period.

Abstract: A cell culture apparatus includes a substrate, and an inorganic film on the substrate and having a relatively smooth surface for cell growth thereon. Moreover, the relatively smooth surface has a relatively low predetermined surface roughness so that cells grown thereon adhere by chemical adhesion rather than by mechanical interlocking. In other words, the predetermined surface roughness defines surface indentations smaller than a size of corresponding cells to be grown thereon. Accordingly, the interaction between various inorganic materials and cells may be studied based upon chemical adhesion rather than mechanical interlocking. The predetermined surface roughness is preferably less about 10 .mu.m root-mean-square, and more preferably less than about 1 .mu.m root-mean-square. The relatively smooth growth surface is preferably obtained by thermal vacuum evaporation and deposition, followed by annealing of the as-deposited film.

Abstract: A complete food for dogs and cats contains dairy substances in a significant amount and meat or meat byproducts as well as meat substitutes. The milk solids derive from hydrolyzed fermented milk.

Abstract: The invention relates to a process for converting peroxycarboxylic acids to carboxylic acids, the process comprising treating a peroxycarboxylic acid of the general formula I:R--CO--OOH (I)wherein R is a linear or branched alkyl group, an aryl group or an aryl-alkyl group each of which may optionally be substituted with one or more hydroxy, halogen, alkoxy, amino, alkylamino, sulfo, sulfoxy, sulfono, amido, carboxy, percarboxy or nitro groups, with an enzyme catalyst to form the corresponding carboxylic acid of the general formula II:R--CO--OH (II)wherein R has the meaning indicated above.

Abstract: A multilayer film having a first layer including a blend of a crystalline nylon and a material which disrupts the crystallinity of the crystalline nylon; a second layer also including this blend; and a third intervening layer, between the first and second layers, including a material having a modulus lower than the modulus of the crystalline nylon, and having a crystallinity of less than 60%. The nylon blend layers, which can be two or more in the film, add toughness and stiffness, but also elastic recovery to the final film. The intervening layer or layers of a material with relatively low modulus and crystallinity aid in orientation of the film during manufacture, permitting the use of more of the crystalline nylon than would be practical if only a single nylon layer was used.

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ or may be pregelled. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

Abstract: Fungi which grow white/colorless and reduce pitch are used to protect structural wood before or after cutting from logs against color staining by staining fungi.

Abstract: The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

Abstract: A container for storing a food product and a sauce therefor having a lower section for containing the food product and an upper section for containing the sauce. The container may be manipulated to release the sauce from the upper section and the food product from the container.

Abstract: A composition of a mixture of a lactic acid producing bacteria culture and a lactate utilizing bacteria culture admixed with a dry formulation or an animal feedlot diet for improving the utilization of feedstuffs by a ruminant. The composition may be used on a continual basis to increase meat or milk production, or used during the transition from a roughage diet to a feedlot diet to prevent or minimize acidosis. The preferred embodiment utilizes Lactobacillus acidaphilus as its lactic acid producing bacteria culture and Propionibacterium P-5 as its lactate utilizing bacteria culture. The composition is in a dry powder form for storage at ambient temperatures for long durations.

Abstract: A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.

Abstract: A process for adding fat to an extruded pet food composition using an under oil cutting process wherein the extrudate is simultaneously cut, infused with oil and dried to form food pellets.

Abstract: A flow-through receptacle is disclosed, one end of which is designed to hold multiple plugs of gel material, containing solutes such as macromolecules, excised from electrophoretic separations, and the other end of which is capable of insertion into a recipient matrix that lies between the plates of a slab gel enclosure in an electrophoresis apparatus. The receptacle is used to place the gel plugs, containing the macromolecules or solutes, into electrophoretic contact with a recipient matrix and allows for electrophoretic transfer of the solutes from the plugs into a single concentrated zone in the recipient matrix. The concentrated macromolecules or solutes can then be further processed in the recipient gel or excised and used for procedures requiring greater amounts and concentrations of the solute than are available in the original plugs.

Abstract: Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g.