Abstract: Chromogenic substrates of the formula A--O--B are described, in which A represents the radical in the ion A--O.sup.- of a compound A--OH, whose absorbance is measured photometrically after hydrolysis of A--O--B, while B is the radical in a compound B--OH which makes the compound specific for the reaction with a given enzyme, and where A--OH is a hydroxynitropyridine, a hydroxynitrobenzopyranone, a dibenzox(or thi)azine or a dibenzopyranone or a derivative thereof, and B is a sugar or sugar derivative, an amino acid or an oligopeptide or an inorganic acid.These compounds can be used for the detection and determination of hydrolases.

Abstract: Process and apparatus are provided for rapidly stabilizing a food product. The stabilization may take the form of either fixing or glueing a coating to the food product, treating the surface thereof to impart a particularly desired property such as rigidity or shape retention to the end product after further treatment thereof, cooking the entire product or a combination thereof. The product to be treated is moved through one or more processing chambers wherein it is contacted only by superheated steam, air having been excluded from the chambers. Saturated steam is supplied in a non-superheated condition at atmospheric pressure and remains substantially at atmospheric pressure throughout its movement through the apparatus. The steam is superheated within the chambers by the use of heating elements located within the chambers. By supplying the chambers with more steam than is sorbed by the food product during its treatment, air is effectively excluded from the chambers.

Abstract: New indoxylmaltodextrins, an enzymatic process for their preparation and their use as a substrate for the analytical detection and the determination of amylases, and rapid diagnostic agents which contain such indoxylmaltodextrins are described.

Abstract: An apparatus for repeatably forming shaped dough bodies having a filling. A generally cylindrical filling forming mechanism, in communication with a pressurized source of filling material, is contained within and is surrounded by a generally cylindrical dough forming mechanism in communication with a pressurized source of dough. The filling forming mechanism includes an inner chamber which receives the filling material, means defining a filling material transporting channel extending around the circumference of the filling forming mechanism which channel can be selectively opened to permit the filling material to flow out of it, and a generally cylindrical shell member which is mounted to obstruct the filling material transporting channel and which includes a plurality of shaped filling forming orifices in its periphery. The dough forming mechanism has dough forming orifices in its periphery which are aligned with corresponding filling forming orifices in the shell member of the filling forming mechanism.