Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked”. Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: A raw green coffee bean extraction method and coffee extract end product. The method produces a coffee extract end product which contains antioxidants (phenolic compounds), diterpenes (having detoxification properties), has greater bioavailability and greater ability to quench oxidative stress in comparison to existing polyphenol extracts.

Abstract: A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Abstract: A system is disclosed for making determinations related to the heat cycle in a cow. The system includes an electronic patch attached to the cow. A transmitter module for transmitting heat mount data is contained in a pouch of the electronic patch. A removable and disposable battery is also contained in the pouch for powering the transmitter module. The heat mount data from the transmitter module is sent to a repeater module to maintain the quality of the transmitted heat mount data signal. The heat mount data is re-transmitted by the repeater module to a central receiver module which includes a memory for storing heat mount data. The heat mount data is downloaded to a computer upon request using software that is also used to analyze the heat mount data. Analysis of the heat mount data results in determining a value that is useful in deciding on the optimal time to breed the cow.