Abstract: A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 ?m to about 250 ?m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

Abstract: The disclosure discloses a fatty acid synthase inhibitor and application thereof and belongs to the technical field of medical biology. The fatty acid synthase inhibitor of the disclosure can significantly inhibit the activity of fatty acid synthase without affecting normal expression, and adjust the ratio of fatty acids in cells. The fatty acid synthase inhibitor of the disclosure has a good tumor proliferation inhibitory effect, can arrest the growth cycle of tumor cells in the interphase, prevent tumor cell division, inhibit tumor cell proliferation, promote tumor cell apoptosis and exert a tumor treatment effect, can be used to treat tumors and metabolism related diseases, and has an important clinical application prospect.

Abstract: The present disclosure provides a pot assembly and a cooking appliance, the pot assembly comprising an inner pot and a food steamer. The inner pot defines a cooking chamber; the food steamer is placed in the cooking chamber, the food steamer is provided with communication holes communicating with the cooking chamber, the food steamer comprises a bottom wall; the inner pot and/or the food steamer is provided with a draining-steaming-cooked rice waterline, and the draining-steaming-cooked rice waterline is higher than the bottom wall of the food steamer. In the pot assembly provided by the present disclosure, by arranging the draining-steaming-cooked rice waterline to be higher than the bottom wall of the food steamer and determining the amount of a solution and the amount of a material to be cooked according to the information of solution and the information of material to be cooked indicated by the draining-steaming-cooked rice waterline.

Abstract: A process for making a high purity salt comprises the steps of providing an organic compound, providing a metal salt, adding the metal salt and organic compound to an aqueous medium, heating the reaction mixture to react the organic compound and the metal salt to form an organic salt, collecting the organic salt, exposing the collected organic salt to microwave radiation, and exposing the collected organic salt to infrared radiation.

Abstract: A process for making a high purity salt comprises the steps of providing an organic compound, providing a metal salt, adding the metal salt and organic compound to an aqueous medium, heating the reaction mixture to react the organic compound and the metal salt to form an organic salt, collecting the organic salt, exposing the collected organic salt to microwave radiation, and exposing the collected organic salt to infrared radiation.

Abstract: This disclosure provides a network transaction method and device. The network transaction method comprises: receiving an order submitted by a first account, determining a second account bundled with the first account based on pre-stablished bundling relationships, and initiating a payment request to the second account based on the order submitted by the first account.

Abstract: A porous graphene, a graphene quantum dot and a green preparation method for the porous graphene and the graphene quantum dot. The method includes adding a starting material, graphite, into an acetic acid aqueous solution of chitosan, using chitosan as a stripping agent, obtaining the porous graphene by an ultrasonic treatment, centrifugation and precipitation, and obtaining the graphene quantum dot by dialyzing a supernatant from the centrifugation. The obtained porous graphene has fewer layers and a larger lateral dimension of sheet. The obtained graphene quantum dot has good dispersity and a uniform particle size distribution. The preparation method is simple to perform and a graphitization degree of the prepared porous graphene and graphene quantum dot is high. The obtained porous graphene can be used as a carrier for a reverse gene transfection, and the graphene quantum dot can be used for cell imaging.

Abstract: A porous graphene, a graphene quantum dot and a green preparation method for the porous graphene and the graphene quantum dot. The method includes adding a starting material, graphite, into an acetic acid aqueous solution of chitosan, using chitosan as a stripping agent, obtaining the porous graphene by an ultrasonic treatment, centrifugation and precipitation, and obtaining the graphene quantum dot by dialyzing a supernatant from the centrifugation. The obtained porous graphene has fewer layers and a larger lateral dimension of sheet. The obtained graphene quantum dot has good dispersity and a uniform particle size distribution. The preparation method is simple to perform and a graphitization degree of the prepared porous graphene and graphene quantum dot is high. The obtained porous graphene can be used as a carrier for a reverse gene transfection, and the graphene quantum dot can be used for cell imaging.

Abstract: Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formulating a blend of a sweetener, a confectionery fat along with milk solids, cocoa solids or both, and conching the blend; providing a pre-sized sugar hydrate additive; and adding the sugar hydrate additive to the blend at the end of the first sequence to form a flowable confectionery paste, followed by cooling the confectionery paste to a solid. The heat stable confectionery product includes sugar hydrate, is visibly devoid of blooming, and is formed according to the process described above.

Abstract: The use of tPA to treat hemorrhagic transformation, neurotoxicity has been limited to short treatment time windows because a high dose of tPA required to generate sufficient amounts of the enzyme plasmin for clot lysis. The present invention combines tPA with recombinant Annexin A2 resulting in thrombolysis without hemorrhagic transformation at delayed times after stroke. This embodiment allows the administration of a lower, non-neurotoxic, tPA dose. Our results suggest this novel combination for stroke therapy may greatly improve both efficacy and safety, and prolong tPA therapeutic time window.

Abstract: A method for creating a heat resistant confectionery product is disclosed that includes incorporating one or more finely milled ingredients to a mixture containing a chocolate compatible fat. The method includes providing the mixture containing the chocolate compatible fat, incorporating a powder of one or more dry ingredients used in the confectionery product, the powder having a particle size in the range of 5 to 55 microns, agitating the mixture and the pulverized powder to form a uniform cohesive dough and thereafter solidifying the dough to form the confectionery product.

Abstract: The present invention pertains to methods of increasing the efficiency of producing a bioproduct. In some embodiments, the method increases the quantity of a bioproduct produced, or decreases bioproduct production time, in a bioreactor cell culture producing the bioproduct, the method comprising, (a) intermittently or continuously analyzing the concentration of one or more nutrients in the bioreactor cell culture; and (b) adding to the bioreactor cell culture additional nutrient media when the concentration of the one or more nutrients is lower than a target value.

Abstract: A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage.

Abstract: A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage.

Abstract: The use of tPA to treat hemorrhagic transformation, neurotoxicity has been limited to short treatment time windows because a high dose of tPA required to generate sufficient amounts of the enzyme plasmin for clot lysis. The present invention combines tPA with recombinant Annexin A2 resulting in thrombolysis without hemorrhagic transformation at delayed times after stroke. This embodiment allows the administration of a lower, non-neurotoxic, tPA dose. Our results suggest this novel combination for stroke therapy may greatly improve both efficacy and safety, and prolong tPA therapeutic time window.

Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.

Abstract: Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.

Abstract: The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

Abstract: Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.

Abstract: The present invention relates to graft copolymers of polyvinyl sulfonic-co-vinyl alcohol)-g-poly(lactide-co-glycolide) (P(VS-VA)-g-PLGA) with negatively charged electrolyte properties, their method of preparation and their use. These negatively charged graft copolymers are suitable for effective loading and sustained-release of especially positively charged drugs, proteins and peptides, and drug-loaded particles from these grafted co-polymers are especially useful as parenteral or mucosal drug delivery systems for pharmaceutical applications.