Abstract: A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce ready-to-use, crunchy, roasted flavor garlic pieces that can be conveniently stored and dispensed from a shaker.

Abstract: A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces.

Abstract: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a nectarine juice solution and (d) combining the nectarine juice solution with one or more plant cell wall degrading agents to produce a nectarine juice drink.

Abstract: A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce ready-to-use, crunchy, roasted flavor garlic pieces that can be conveniently stored and dispensed from a shaker.

Abstract: A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered and/or centrifuged to remove seeds and large pulp solids. An enzyme is added to the pureed juice stock to reduce fiber length. Water is added to form a mixture of between 25% and 45% water and between 55% and 75% pureed juice stock by volume. A hydrocolloid gum, ascorbic acid and a low calorie sweetener, preferably sucralose, are added to the mixture. The resulting juice brink is nutritious, refreshing and has less than half the calories of orange juice.

Abstract: A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid, sweetener and natural flavors and then rapidly heated and cooled before being bottled and drinks made from such processes.

Abstract: A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are first blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react and are then reduced to a partially dehydrate state of 2% water. Nuts so prepared are dried without inducing rancidity producing reactions that normally occur when drying tannin-containing nuts and have less of a bitter taste associated with the tannins. Additionally, the nuts may be glazed to form a protective coating that inhibits oxidative reactions between the atmosphere and the nut, and which provides a convenient and tasty snack food.