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 fire retardant composition comprising the following amounts by weight: blowing type fire-retardant coat base ingredients in an amount of 8-15%, a fire-retardant smoke suppression agent fire retardant agent in an amount of 10-14%, the fire-retardant smoke suppression agent including Antimony (Sb), Boron (B), Zinc (Zn), Magnesium (Mg), Calcium Carbonate (CaCO3) and Phosphorus (P), a dehydration char formation promoting agent in an amount of 8-12%, a fire-retardant smoke suppression curing agent in an amount of 6-8%, a fire-retardant heat absorb expanding agent in an amount of 3-3.5%, a fire and heat resistance base agent in an amount of 11-23.5%, dispersant in an amount of 0.2-0.6%; a defoaming agent in an amount of 0.1-0.2%, a wetting agent in an amount of 0.1-0.2%, a film-forming additive in an amount of 0.1-0.5%;, pigments in an amount of 11-15%; and water in an amount of 22-31%.

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: A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.

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: 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: 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.

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: 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: The invention provides, in one aspect, a method of administering a product comprising beta glucan, soy protein, phytosterols, and an omega-3 fatty acid, such as one or more of DHA and EPA, to improve cardiovascular risk factors, such as LDL levels or total cholesterol levels. The amount of each of beta glucan, soy protein, phytosterols, and omega-3 fatty acids is selected from the amount providing the beneficial health effects associated with the health claims for these compositions or ingredients. Methods of making nutritional health bars and food ingredients that comprise the same compositions and ingredients in effective amounts that are shelf-stable are also disclosed.

Abstract: The invention relates to products and methods for reducing cerebral hemorrhage and edema, which can be negative side-effects of thrombolytic therapies with tissue plasminogen activator (tPA) and/or urokinase plasminogen activator (uPA).