Abstract: This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.

Abstract: A parts container for minimizing oxidation of heat-treated parts during transfer in an oxygen-containing environment. The container includes: a heat-resistant vessel having an interior space and including oppositely positioned first and second apertures; a heat-resistant, porous support element fluidly connected to the first aperture to provide a bottom to for the vessel; and a disposed in the interior space a plurality of fluidizable granular solids and at least one heat-treatment part. The fluidizable granular solids provide a transient protective environment for the parts after heat treatment thereby minimizing exposure of the parts to oxygen in the surrounding environment. Additional embodiments and methods of use are also described.