Abstract: The natural color of canned green vegetables is retained by blanching the vegetables, prior to packing, in an aqueous solution of a metal ion selected from zinc and copper.

Abstract: Quick-cooking pasta is made by (1) forming a dough comprising flour, water, a carbonate selected from the group consisting of edible alkali metal and ammonium carbonates, and an acidic leavening salt, the dough having a bread dough-like consistency, (2) extruding the dough through an extrusion cooking device under conditions of pressure and temperature sufficient to permit reaction of the carbonate with the acidic leavening salt to produce carbon dioxide and sufficient to at least partially gelatinize the starch in the flour while forming the dough, and (3) drying the extruded formed pasta. A product is provided which will rehydrate within two minutes after addition of water at boiling temperature to provide a high quality cooked pasta.

Abstract: A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a substantially solid mass. The mass is then recovered, thawed, and optionally blended with either the unfrozen portion of the starting beverage or with a further quantity of the standard beverage itself to produce a low alcohol counterpart which retains substantially all of the flavor and taste of the standard beverage.