Abstract: The present invention relates to a composition useful for hepatocurative effect against CYP 450 bio-activation hepatotoxicity induced by drugs, said composition comprising an extract from Emblica officinalis and optionally pharmaceutically acceptable additives and method of treating drug induced hepatotoxicity

Abstract: This invention discloses the uses of chickpea (Cicer arietinum) extract in the preparation of food for the prevention and treatment of obesity and non-insulin-dependent diabetes (NIDD). The invention provides a therapeutic agent and food containing chickpea extract for the prevention and treatment of obesity and NIDD. In this invention, the effect of chickpea extract to the high fat diet fed mice tested by the experiment proves that the chickpea extract can significantly decrease the levels of triglyceride, cholesterol and low density lipoproteins caused by high fat diet taken in a long period of time. Additionally, it is found in the experiments that the chickpea extract can improve the hyposensitivity to insulin. The preparation of the extract is also disclosed herein.

Abstract: A device (1) for manufacturing a three-dimensional object by a layer-wise solidification of a building material at positions in the respective layers that correspond to the object is provided. The device has a machine frame (2, 3, 4, 5) and support legs (51) that are mounted at the machine frame and by which the device (1) is supported on a substrate. The support legs (51) are arranged such that a three-point support of the device (1) at the substrate is given and at least two support legs (51) are mounted at the machine frame such that they are adjustable in height.

Abstract: Disclosed is a preferred mold design for producing plastic, molded preforms, which may be blow-molded into a container of a final, desired shape. A preferred mold includes a temperature control system for maintaining the preform mold at a desired temperature. The temperature control system can pass fluid through channels within the preform mold to cool plastic that is injected into the preform mold. In some arrangements, a mold comprises a neck finish mold, the neck finish mold comprising high heat transfer material positioned to transfer heat away from melt within a mold cavity of the mold.

Abstract: Wafer-based solar cells are efficiently produced by extruding a dopant bearing material (dopant ink) onto one or more predetermined surface areas of a semiconductor wafer, and then thermally treating the wafer to cause diffusion of dopant from the dopant ink into the wafer to form corresponding doped regions. A multi-plenum extrusion head is used to simultaneously extrude interdigitated dopant ink structures having two different dopant types (e.g., n-type dopant ink and p-type dopant ink) in a self-registered arrangement on the wafer surface. The extrusion head is fabricated by laminating multiple sheets of micro-machined silicon that define one or more ink flow passages. A non-doping or lightly doped ink is co-extruded with heavy doped ink to serve as a spacer or barrier, and optionally forms a cap that entirely covers the heavy doped ink. A hybrid thermal treatment utilizes a gaseous dopant to simultaneously dope exposed portions of the wafer.

Abstract: A hydraulic power unit 15 of a match-plate molding machine comprises a hydraulic pump 20 for supplying oil, a piping system 21, 25, and 26 that fluidly communicates with first and second hydraulic cylinder systems 7 and 10 for supplying the oil from the hydraulic pump 20 to them to perform a squeeze step, an accumulator 22 that is provided within the piping system, first and second electromagnetic directional control valves 23 and 24 for controlling the flow of the oil from the hydraulic pump 20 to the first and second hydraulic cylinder systems 7 and 10, first and second pressure sensors 27 and 28 for measuring pressures of the oil of the first and second hydraulic cylinder systems 7 and 10, and for generating output signals that correspond to the measured value, and a controller 29 for receiving the output signals from the first and second pressure sensors 23 and 24, and for controlling the turns of the first and second electromagnetic directional control valves 23 and 24 based on the output signals and the

Abstract: Using a metal mold (20a) consisting of a convex mold part (21a) and a concave mold part (22a), a molding material (14) is placed between a pair of coating films (12), and after claming, the molding material (14) and the coating film (12) are heated and molded to make a biodegradable expanded molded article, and at the same time, the coating film (12) is softened and pressure-bonded to a surface of the biodegradable expanded molded article. An exhaust hole (31a) and (32a) are provided on the convex mold part (21a) and the concave mold part (22a), respectively. At the time of heating and molding, gaseous matter existing between the coating film (12) and a surface of the metal mold (20a) is discharged out of the metal mold (20a) through the exhaust holes (31a) and (32a).

Abstract: Resealable closures for use in sealing polymeric packages are provided. The resealable closures include a sealant material that restricts fluid flow into and out of the resealable closure.

Abstract: An improved method for nanoimprint lithography and more specifically for providing a nano-scale pattern on a substrate is disclosed. According to the improvement, a mould (100) and a substrate (115) are provided wherein the substrate (115) is provided with a plurality of coating layers (120, 125, 130) before pressing the mould (100) and substrate (115) together for transferring a pattern from the mould (100) to the substrate (115). According to the invention, the substrate is provided with an uppermost layer (130) having a pure anti-adhesive function.

Abstract: A method for treating silage to enhance aerobic stability by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri, LN1297, or the antimicrobial components produced thereby. The strain of Lactobacillus buchneri disclosed in the invention has been purified and isolated and has been found to be nontoxic, safe and able to improve aerobic stability of silage.

Abstract: A method for treating silage to enhance aerobic stability by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri, LN5665, or the antimicrobial components produced thereby. The strain of Lactobacillus buchneri disclosed in the invention has been purified and isolated and has been found to be nontoxic, safe and able to improve aerobic stability of silage.

Abstract: A method for treating silage to enhance aerobic stability by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri, LN5689, or the antimicrobial components produced thereby. The strain of Lactobacillus buchneri disclosed in the invention has been purified and isolated and has been found to be nontoxic, safe and able to improve aerobic stability of silage.

Abstract: The present invention is directed to a nutritionally complete and preferably balanced, shelf stable pet food product, a method of feeding the pet food product to an animal and a process of manufacturing that pet food product. The method of feeding an animal includes the step of feeding a preferred pet food product to the animal, wherein the pet food product is a nutritionally complete meal and is configured such that the animal can hold the product with its appendages while eating the product.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: A process for producing processed barley for use as a raw material for brewing, which includes a step in which pulverized barley suspended in water is heated to make the pulverized barley pasty.

Abstract: It is an objective of the present invention to provide a means of easily mass-producing ?-aminobutyric acid with the use of microorganisms. The present invention relates to a method for producing a ?-aminobutyric-acid-containing food, comprising causing a yeast or a treated product thereof, which has the ability to produce ?-aminobutyric acid in the presence of a sugar or a metabolic intermediate of sugar metabolism through a fermentation reaction, to act on a sugar, a metabolic intermediate of sugar metabolism, both a sugar or a metabolic intermediate of sugar metabolism and a glutamic acid or a salt thereof.

Abstract: The present invention relates to chrome-free fermentation products, which are obtained by the fermentation of Saccharomyces cerevisiae. The fermentation products of the invention may effectively control the level of blood sugar, and useful to improve the normal metabolism of glucose and increase glucose tolerance when administered to non-insulin-dependent diabetes (NIDD) patients.

Abstract: The present invention relates to novel yeast. More specifically, a novel yeast that is enriched for Vitamin D. In one aspect, the invention comprises a yeast that retains its gassing power after UV irradiation and that can be used to produce breads and other baked products with significant levels of vitamin D, in particular Vitamin D2. The invention also relates to a method of producing a novel D2 enriched yeast as well methods of using the novel yeast of the invention.

Abstract: The present invention relates to production of non-alcoholic beverage enriched with 1H216O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising 1H216O from about 99.76% to about 99.99% by weight of water, while the content of 1H216O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with 1H216O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer.

Abstract: A confection disclosed herein that includes an outer chocolate layer that enrobes a flavored paste center containing L-Theanine. The flavored paste center contains a fruit paste, enriched natural fruit and dairy flavorings, non-dutched cocoa powder, and a non insulin inducing sugar, such as xylitol or a combination of erithrytol and lo han. The outer chocolate layer consists of a chocolate liquor, cocoa butter, lecithin, and minimal sugar. In the preferred embodiment, the confection is manufactured into small circular pieces that can be distributed in individual plastic packages that can be easily carried in a purse or pocket. A plurality of confection is distributed in a large bag container that can be easily stored in a refrigerator.

Abstract: High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin with a resistant starch. The rotary molded cookies have a fiber content derived from the inulin and resistant starch of at least about 7% by weight, possess well-defined embossing and imprinting, exhibit at least substantial homogeneity in color and texture and are at least substantially devoid of undesirable dark spots caused by insufficient dispersion or lumping of inulin. A softer, but crisp texture, calorie reduction, shortening or fat content reduction, and sugar content reduction may also be achieved with the combination of inulin and resistant starch. The rotary molded cookies may be in the form of matching faces and bodies thereby providing play value as well as a healthier product for children.

Abstract: The present invention is directed to a dual-ovenable food packaging, a method for packaging food and a method for cooking food. A dual-ovenable food packaging in accordance with the present invention may comprise: (a) a heat-resistant tray; (b) a non-venting plastic film overwrap, and (c) a food items. A method for packaging food may comprise the steps: (a) disposing a food item in a heat-resistant tray; (b) overwrapping the tray and food item with a non-venting plastic film overwrap; and (c) vacuum sealing the non-venting plastic film overwrap around the heat-resistant tray and food item. A method for cooking a food item may comprise the steps: (a) disposing a food item in a heat-resistant tray; (b) overwrapping the tray and food item with a plastic film; (c) vacuum sealing the plastic film around the heat-resistant tray and food item to create a sealed packaging; and (d) heating the sealed packaging with a heating device.

Abstract: A package for a product having a multi-purpose valve includes a valve having a tubular body that defines a recess between open and closed ends, and the closed end includes an aperture for venting a pressurized gases therethrough. A retaining member operative for snap-fit engagement with the tubular body is spaced from the closed end of the tubular body. A breathable membrane element is positioned between the tubular body closed end tubular body and the retaining member. The breathable membrane element is positioned adjacent the closed end for respiring a gas from the product through the membrane to maintain a predetermined a concentration of oxygen and a predetermined concentration of carbon dioxide within the package. The membrane element is displaceable from the closed end to allow pressurized gases to pass through the closed end aperture during heating of the package.

Abstract: To establish the integrity of a product located in a container a given feature of the product in the container is determined by means of a first measurement method in which a first physical property of the product is ascertained, the given feature is additionally ascertained at least directly or by means of a second measurement method which is based on a second physical property which is different from the first physical property, and the values obtained by means of the two measurement methods of the given feature are compared. If the product is a drink in a bottle and if the given feature is the fill level, the first measurement method can consist of the fill level being measured by means of absorption of an X-ray beam, and the second measurement method can consist of the change effected by the bottle in the resonant frequency of a high-frequency oscillating circuit being measured.

Abstract: The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract: A reusable kit for managing multiple different foodstuffs (although adaptable to common foodstuffs or other categories of items) for storing, or presenting separately when serving. The kit is comprised of a plurality of bins and bins lids, a base holding container and a plurality of indicators. The indicators having indicia associated with the names of the days of the week and/or the number of servings. The bins are convertible from a serving function to a storing function. The bins can also be used separately apart from the kit. The serving arrangement and method of the invention comprises placing foodstuffs in bins, setting the indicator(s) for each bin to the day that the foodstuff had been prepared, placing the bin in a base holding container and setting it out at a serving table.

Abstract: A package includes a vacuumized bag made from a film including an outer layer including an olefin polymer or copolymer, an inner layer including an olefin polymer or copolymer, an oxygen barrier layer, disposed between the outer and inner layer, including a polymer or copolymer having an oxygen permeability of less than 100 cm3 O2/m2·day·atmosphere, and an intermediate layer, disposed between the oxygen barrier layer and inner layers, including a polymer or copolymer, wherein at least one of the inner and intermediate layers includes a carbon dioxide scavenger; and a meat product disposed in the bag. A method of packaging a meat product includes providing a bag made from the above film; putting a meat product into the bag through an open bag mouth; drawing a vacuum on the bag to provide a vacuumized bag; and heat sealing the open mouth of the bag.

Abstract: The invention relates to a method for producing vegetable products from blanched vegetables, comprising: par frying the blanched vegetables at a par frying temperature and next applying heat and humidity for drying the vegetables.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: Methods for reducing the concentration of reactive carbonyl species, for example, in thermally processed foods, including beverages, are provided herein.

Abstract: This invention relates to campholenic derivatives of general formula (I) Wherein R1, R2, R3, R4 and R5 represent, each independently, a hydrogen atom or a linear or branched C1-C5 alkyl or C2-C5 alkenyl group, Y represents a CN, a C(O)R6 or a CR6(OR?) (OR?) group, wherein R6 represents a hydrogen atom or a linear or branched C1-C5 alkyl or C2-C5 alkenyl group, and R? and R? represent simultaneously a linear or branched C1, C2, C3, C4 or C5 alkyl or C2, C3, C4 or C5 alkenyl group and can form together a cycle, the 5-membered ring is saturated or has a double bond between C3? and C4? in formula (I), and the side chain, optionally, has a double bond between C1 and C2 and/or between C3 and C4, provided that the derivative is not 3-methyl-6-(2,2,3-trimethyl-cyclopent-3-enyl)-hex-4-enal; and their use as fragrant or flavouring agent.

Abstract: A serving of a food product for consumption by animals includes carotenoids, methionine, animal flesh, N-acetyl-cysteine, and sodium selenate.

Abstract: The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity.

Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.

Abstract: Particulate frozen food products exhibiting properties that allow the particles to remain free-flowing when stored in a typical retail grocery or home freezing environment are disclosed. Preferred embodiments include dairy-based products.

Abstract: Particulate frozen food products exhibiting properties that allow the particles to remain free-flowing when stored in a typical retail grocery or home freezing environment are disclosed. Preferred embodiments include dairy-based products.

Abstract: This invention provides a preparation of a powdered plant sterol ester which comprises a plant sterol ester, an octenyl succinate-modified starch and an indigestible dextrin. The preparation can be prepared by a method comprising the steps of emulsifying a plant sterol ester in an aqueous solution containing an octenyl succinate-modified starch and an indigestible dextrin to form an emulsion and then powdering the resulting emulsion. The invention permits the application of plant sterol esters to wide variety of foods and drinks. In addition, the invention permits the effective control of an increase of the serum-cholesterol content accompanied by the intake of meals.

Abstract: The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has “tea leaf-origin aroma”, “umami and body” and “mild alcoholic aftertaste” in a good balance. Tea leaves are processed with an extruder at a temperature of 80 to 150° C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution. Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste compared with one extracted from unprocessed tea leaves.

Abstract: A liquid beverage concentrate having low viscosity, low water activity, and extended shelf life at ambient temperatures. The liquid beverage concentrate contains a sugar alcohol, a sweetener, a non-dairy creamer, a stabilizing gum, and water. It can optionally contain one or more flavorings, acidulants, colorings, preservatives, and emulsifying agents. The liquid beverage concentrate enables relatively high ratios of finished beverage to concentrate while remaining of sufficiently low viscosity to allow the use of conventional beverage pumps and dispensers.

Abstract: The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory function, has an extremely high function to eliminate active oxygen through interaction with a powdered green tea in addition to the original functions of rush, and further is easy to drink. A rush juice powder contains a powdered rush which is made by soaking a rush into the hot water for the blanching treatment, drying the blanched rush by hot-air and then pulverizing the dried rush. Both a powdered green tea and a cyclic oligosaccharide are blended at a respectively determined ratio to the powdered rush.

Abstract: A completely-water-soluble solid particle is based on at least one aroma and a support comprising water-soluble dietary fibres. The particle has a hardness of at least 0.2 GPa.

Abstract: Compositions comprising: (i) from 25% to 90% by weight of an edible oil; (ii) one or more sugar alcohols; and (iii) one or more reducing sugars; wherein the oil comprises at least 20% by weight of one or more carboxylic acids containing at least 18 carbon atoms and at least 2 carbon-carbon double bonds, or an ester thereof, and the weight ratio of (ii) to (iii) is from 2:1 to 1:40, exhibit good stability and other advantages and can be used in food products.

Abstract: The present invention relates to a process for preparing rice gruel in an aseptic package, whereby original soft texture and taste of grains of rice can be conserved or an extended period of time and protected from microbial contamination. The preparation process of rice gruel includes the steps of: rinsing raw ice and immersing the rice in water; putting the rice in a heat resistant plastic bowl and sterilizing at 130-150° C. for 4-8 seconds four to ten times repeatedly; adding cooking water into the bowl in an aseptic space and cooking the rice; and sealing and wrapping the bowl. By adding the cooking water at two separate times, namely before the cooking process and the wrapping process, the liquid food's unique taste and texture can be maximized.

Abstract: A stabilized fruit pulp comprising chunks of dimensions 1×1×1 mm to 15×15×15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polypenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.

Abstract: A method for preparation of smoke extract from wood tar for flavouring and colouring of food products is disclosed. The smoke extract is with the present method produced by means of supercritical extraction of fractions of the wood tar. The extractions solvent, such as carbon dioxide, has very good properties of entraining and resolving the required fractions of the wood tar, and it is relatively simple to separate the resolved components in the retrieving process, as the different components have different solubility at different supercritical and subcritical conditions. Thus, a smoke extract containing less than 10 ppb (parts per billion) of benzo (a) pyrene and less than 20 ppb of benzo (a) athracene may be obtained. In one embodiment, the wood tar is subject to a separation process prior to the supercritical extraction to remove a substantial part of the unwanted components.

Abstract: A method for fabricating a coating for an implantable medical device is provided comprising applying a first polymer on at least a portion of the device to form a first layer of the coating and applying a second polymer on at least a portion of the first layer to form a second layer of the coating. The second polymer has a higher degree of hydration than the first polymer. The first or second polymer can comprise a polyorthoester.

Abstract: A method for fabricating a coating for an implantable medical device is provided comprising applying a first polymer on at least a portion of the device to form a first layer of the coating and applying a second polymer on at least a portion of the first layer to form a second layer of the coating. The second polymer has a lower degree of hydration than the first polymer.

Abstract: A liquid material arrangement method is performed to arrange a liquid material on a discharge object with the liquid material being discharged from a nozzle of a head according to an electrical signal supplied to a drive unit. The liquid material arrangement method includes measuring a discharge quantity of the liquid material discharged from the nozzle according to the electrical signal corresponding to a prescribed condition, detecting a first temperature in a vicinity of the head while the discharge quantity is measured, detecting a second temperature in the vicinity of the head in a condition in which the liquid material is discharged onto the discharge object, and generating the electrical signal corresponding to a condition determined based on the discharge quantity, the first temperature and the second temperature, and supplying the generated electrical signal to the head to arrange the liquid material on the discharge object.

Abstract: The machine (1) for manufacturing electrical circuits (2) from a web (3) of electrically conductive material comprises means (4) for feeding the web (3) along a defined path (P), a stamping station (11) for applying a certain quantity of insulating varnish on certain portions of the web (3) and a punching station (22) for cutting the electrical circuits (2) out of the web (3).

Abstract: An ink for forming CIGS photovoltaic cell active layers is disclosed along with methods for making the ink, methods for making the active layers and a solar cell made with the active layer. The ink contains a mixture of nanoparticles of elements of groups IB, IIIA and (optionally) VIA. The particles are in a desired particle size range of between about 1 nm and about 500 nm in diameter, where a majority of the mass of the particles comprises particles ranging in size from no more than about 40% above or below an average particle size or, if the average particle size is less than about 5 nanometers, from no more than about 2 nanometers above or below the average particle size. The use of such ink avoids the need to expose the material to an H2Se gas during the construction of a photovoltaic cell and allows more uniform melting during film annealing, more uniform intermixing of nanoparticles, and allows higher quality absorber films to be formed.