Abstract: The present invention relates to further medical uses for a botanical drug or dietary supplement consisting essentially of four botanical drug substances, optionally formulated with excipients. The botanical raw materials, botanical drug substances or botanical ingredients used are from a species of each of the genera (a) Silybum; (b) Astragalus or Hedysarum; (c) Salvia; and (d) Schisandra.

Abstract: The present invention provides methods of treating prostate cancer and benign prostatic hyperplasia using xanthohumol and/or a xanthohumol analog.

Abstract: A nutritional supplement including ?-cryptoxanthin is found to be effective at lowering blood pressure in mammals. ?-cryptoxanthin therefore may be used to maintain cardiovascular health by lowering blood pressure, preventing high, elevated blood pressure and/or maintaining healthy blood pressure. Administration of ?-cryptoxanthin in combination with safflower oil is particularly effective.

Abstract: The present invention provides a process for preparing an extract of Rhus verniciflua by using water and organic solvents to extract active ingredients, which comprises (a) adding water or a mixture of water and alcohol as the solvent to Rhus verniciflua to extract the soluble components, then filtering the resultant product to obtain a filtrate, and concentrating and drying the filtrate to obtain a solid fraction; (b) re-extracting the solid fraction obtained in the previous step with highly purified ethanol, then filtering the resultant product to obtain a filtrate, and concentrating and drying the filtrate to obtain a solid fraction; (c) adding a saturated hydrocarbon having 5 to 7 carbon atoms to the solid fraction obtained in the previous step to dissolve allergy-inducing components, and then removing the hydrocarbon to obtain a solid fraction; and (d) adding water to the solid fraction obtained in the previous step to extract water-soluble components.

Abstract: The invention relates to a device for manufacturing a granular product by extrusion and cutting, comprising an extruder provided with at least one extrusion die exhibiting an extruder face in which extrusion orifices open, a rotationally driven cutting head comprising at least two cutter blades designed to move past the orifices, characterized in that the blades are at least of two types and are arranged in such a way as to project the said granular product, after cutting, in at least two different projection cones.

Abstract: The invention relates to a powder metallurgically manufactured steel with a chemical composition containing, in % by weight: 0.01-2 C, 0.6-10 N, 0.01-3.0 Si, 0.01-10.0 Mn, 16-30 Cr, 0.01-5 Ni, 0.01-5.0 (Mo+W/2), 0.01-9 Co, max. 0.5 S and 0.5-14 (V+Nb/2), where the contents of N on the one hand and of (V+Nb/2) on the other hand are balanced in relation to each other such that the contents of these elements are within an area that is defined by the coordinates A?, B?, G, H, A?, where the coordinates of [N, (V+Nb/2)] are: A: [0.6,0.5]; B?: [1.6,0.5]; G: [9.8,14.0]; H: [2.6,14.0], and max. 7 of (Ti+Zr+Al), balance essentially only iron and impurities at normal amounts. The steel is intended to be used in the manufacturing of tools for injection moulding, compression moulding and extrusion of components of plastics, and for tools for cold working, which are exposed to corrosion.

Abstract: A patty-forming machine using linear displacement sensors to sense and report the position of hydraulic cylinder rods. The machine enclosure includes double sealed door openings. Mold cover lift rods are cylindrical and utilize annular seals on a top skin of the mechanical compartment. The machine comprises removable floor panels and has an easily accessible swing out electrical enclosure. The machine uses modular I/O blocks for the control solenoids, which are signal connected to a bus block. The bus block communicates between machine control and the solenoids with a single serial cable.

Abstract: An injection molding machine has a motor (31) provided with a brake unit (34). The brake unit (34) generates a braking torque greater than or equal to a maximum torque that the motor (31) is capable of generating. Thereby, the rotation of an output shaft (32) of the motor (31) is stopped. Therefore, at the time of stopping driving of a drive part and performing a predetermined operation, it is possible to stop a driven part from moving suddenly.

Abstract: A food molding mechanism for a patty-forming machine that uses a servomotor to drive a crank arrangement. The crank arrangement drives a mold plate. The mechanism uses a reducer with a replaceable output shaft. The reducer engages a servomotor utilizing a double enveloping worm gear providing gear enmeshment across an arc portion of the servomotor main gear. A servomotor driven knockout apparatus comprises a cam and lever arrangement. Oil reservoirs for the knock-out cams are substantially sealed in the mold cover.

Abstract: Method and apparatus for the production of containers are disclosed. A container blow molding element can concurrently produce a plurality of containers. Two adjacent containers are disposed a first distance apart. A container conveying element can receive the plurality of containers at predetermined container locations. The predetermined container locations corresponding to the two adjacent containers are disposed a second distance apart. A transition element can transfer the plurality of containers from the blow molding element to the container conveying element. The distance between the two adjacent containers is altered from the first distance to the second distance after the plurality of containers is removed from the blow molding element and before the plurality of containers is received by the container conveying element.

Abstract: Apparatus and methods of modify a reciprocating mold plate patty-forming machine such that a mold plate for a smaller machine can be fit into a larger forming machine. A tooling set for the modification includes a dedicated drawbar configured to mount the smaller mold plate and modified wider spacers to closely meet the smaller mold plate within the forming machine. An adapter system selectively mounts either a first mold plate having a first set of keyholes or a second mold plate having a second set of keyholes, different than the first set of keyholes to a single reciprocating mold plate patty-forming machine. The adapter system can include first and second sets of adapters and a drawbar having provision for connection at opposite ends to driving rods of the drive system.

Abstract: A method and assembly for molding golf balls is disclosed herein. The invention includes an injection mold assembly (20) with a first mold half (22a) having a plurality of cavities and at least one locating pin (92) and a second mold half (22b) having a plurality of cavities and at least one aperture for engagement with the at least one bushing (94) and a spring (250) for exerting a lateral force against the second mold half (22b). Preferably, the locating pin has a first taper section (93) and a second taper section (95). Preferably, the bushing (84) has a first cavity 1 (1150 and a second cavity (117).

Abstract: The invention relates to a food additive as a concentrated additive for supplying the human metabolism with mineral substances. The mineral substances are components of a salt-hydrate melt in an ionized form, and the salt-hydrate melt is a salt-water system, whereby the water content corresponds to the coordination number of the most hydrated ion.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. The compositions include a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, which provide increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: Described herein are improved chewing gum base and chewing gum formulations including polyolefin thermoplastic elastomers. Also described herein are methods for preparing the chewing gum bases and chewing gums of the present invention. For example, in accordance with the present invention polyolefin thermoplastic elastomers may be included in sucrose-containing gum formulations or sugar-free chewing gums.

Abstract: An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75% at 20° C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40% monoglyceride.

Abstract: The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese is needed during production to improve the taste or melting properties of the cheese.

Abstract: Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.

Abstract: The present invention provides methods for producing carrot fiber product by contacting carrot feedstock with supercritical carbon dioxide.

Abstract: The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit a source of omega-3 polyunsaturated fatty acids (?-3 PUFA) such as fish-oil, and a source of iron, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ?-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk) containing iron.

Abstract: The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to 20 Pa·s at 20° C. and a pH in the range of from 3.5 to 5.5, the composition comprising: (a) about 20 to 45% by weight of an emulsifier in particulate, microparticulate, powder, flake or granular form; the emulsifier being selected from stearoyl lactylates, mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids and sugar esters of fatty acids and mixtures thereof; (b) about 0.02 to 1.0% by weight of a stabilizer; and (c) water up to 100%; the percentages being percentages by weight of the total composition.

Abstract: Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.

Abstract: The present invention discloses the composition of antioxidant of bamboo leaves (AOB) and its use. The purpose of present invention is to provide a new food additive which is natural, nutritional, and muti-functional, and which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminate nitrite and inhibit the synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. functions. AOB can be commonly used in oil-containing food, meat product, fishery product, expanded food etc. food systems.

Abstract: A molded animal chew toy or pet treat that is formed by molding of textured vegetable protein (TVP). The TVP may include fibrous material and may be combined with a resin (binder) and a plasticizer and formed by a heating molding machine, such as an injection molding or extrusion operation. The resin and plasticizer content may be selected to optimize the molding process.

Abstract: The invention provides animal food compositions. In particular, the animal food compositions generally contain a structured plant protein along with other macronutrients and micronutrients formulated in amounts to meet the daily nutritional requirements of the animal.

Abstract: Novel, advantageous oral compositions formulated to affect any one or combination of the following: reduce physical and mental fatigue, enhance activity, improve recovery from activity, promote muscle performance, increase energy substrates, contribute to improved antioxidant defenses (i.e., reduce oxidative stress or lipid peroxidation, conserve anti-oxidants in the sera), enhance mood, assist in preventing primary and secondary diseases associated with fatigue and muscle atrophy associated with inactivity, improve nervous system (i.e., neuronal) and musculoskeletal (i.e., increase skeletal muscle protein synthesis, increase satellite cells) health, and contribute to improvements in overall health. The compositions of the subject invention are preferably used as a replacement for a snack or meal in cases of hunger or fatigue for individuals across the broad spectrum of human function from elite athletes to those individuals compromised by aging and certain disease states.

Abstract: The invention relates to a tubular cellulose-based food casing, the internal and/or external face of which is provided with an impregnation or coating made of blood albumin and/or a mixture of collagen fibers and collagen hydrolysate that improves cling of the casing to the food or renders the casing virtually resistant against cellulytic enzymes. The invention also relates to a method for producing such impregnated food casing and the use thereof as an artificial sausage casing.

Abstract: An assemblable swinging lollypop, which comprises one or more replaceable edible pieces with diverse sizes, shapes, colors and flavors, provided with holes such that they are easily assemblable to a holding stick, provided, in turn, with sets of radial protuberances matching the holes in the edible pieces, and therefore this assemblable lollypop can be supplied assembled or unassembled in kits with separate pieces properly packaged, simplifying its manufacturing, and improving the user's amusement and entertainment with the option to assemble the lollypop in a great variety of combinations, with many alternate and attractive designs for its components and, in addition, as the union between the replaceable edible pieces and the holding stick is loose or articulated, the edible pieces are able to swing in relation to the holding stick when the user manually shakes the lollypop, adding to the consumer's amusement.

Abstract: An animal feed includes a first amount of a plant-based supplement, a second amount of base animal food, and a composition of nutrient additives in an amount and composition calculated according to a modified nutrient profile associated with a mixture of the base animal food with the plant-based supplement at a set ratio of the second amount to the first amount. The plant-based supplement may include cooked pumpkin. Also, the composition of nutrient additives may include selected ones of choline, calcium, taurine, and L-Carnitine.

Abstract: The invention relates to a process for wine evolution by electrochemical way, with reduced treatment times and controlled selectivity. The process may be carried out at the anodic compartment of an electrochemical reactor subdivided by a semipermeable membrane on a valve metal anode, for instance a titanium anode, provided with catalytic coating containing platinum or other noble metal.

Abstract: A continuous flow/batch peeling device and method of using the device comprising a tub comprising a treatment zone and holding a replaceable quantity of an electrically conductive fluid and at least one produce immersed in the fluid, a belt comprised of a nonconductive material and comprising at least one divider that exposes produce to the treatment zone, and at least one variable power supply connected to at least one set of electrodes that are fixed to a wall of the treatment zone and in electrical contact with the fluid such that when the electrodes are energized, an electrical current is produced in the fluid and the produce causing the peel to rupture from an outer layer of flesh of the produce.

Abstract: A method (20) and apparatus (100) for sterilizing packaging (102) is disclosed herein. The method (20) applies a solution of hydrogen peroxide onto the packaging (102) and an alkaline solution to react with the hydrogen peroxide to generate hydroxyl radicals to kill microorganism. The use of an alkaline solution allows the sterilization process to proceed at a lower temperature and a faster rate. A solution of sodium hydroxide is the preferred alkaline solution. The temperature of the process is preferably below 100° C.

Abstract: Containers are especially adapted for the reconstitution and dispensation of concentrated or powdered products. The containers preferably include a sealed flexible pouch body defining an interior space; removable primary and secondary seal regions which seal primary and secondary openings into the interior space of the pouch body, and a resealable closure member provided adjacent the primary seal region for reseating the primary opening upon removal of the primary seal region. A strip thermometer may be physically attached to the pouch body so as to provide visual temperature indication of the reconstituted liquid product within the container. The containers may be prepackaged with a desired amount of concentrated or powdered product for later reconstitution. In use, the primary seal region may be physically removed and the resealable closure member opened so to expose the primary opening to the interior space of the container.

Abstract: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.

Abstract: A process for preparing a liquid concentrate from hemp seed is described.

Abstract: A process for making a freezer-to-oven bagel product is provided. The process comprises mixing at least flour, water, salt and yeast to form a bagel dough, dividing the bagel dough to form individual bagel units, proofing the bagel units for about 2 to about 4 hours in a proof box, preliminarily freezing the bagel units for about 10 to about 30 minutes in a freezer, and blast freezing the bagel units for about 20 to about 30 minutes in a blast freezer. The proof box has an internal temperature of from about 68° F. to about 75° F. and a relative humidity of from about 80% to about 100%, the freezer has an internal temperature of from about 0° F. to about ?10° F., and the blast freezer has an internal temperature of from about ?20° F. to about ?30° F.

Abstract: A popcorn popping device and method in which popcorn is popped in a sealable container at sub-ambient pressure. A vacuum source connected to the sealed chamber of the container reduces the pressure in the chamber prior to the popping process and maintains the reduced pressure throughout the popping process. The vacuum source can be attached to the exterior of the container or positioned remotely. Embodiments of the device include a stove-top version, intended for use with a heating element, a microwave version, or a commercial-style version in which popcorn is popped in a kettle that is positioned within a sealable chamber.

Abstract: A cooking facilitator which is preferably portable and well suited for use as both a timer and cooking process facilitator having particular usefulness with cooking objects which have a characteristic associated with establishing a cooking time such as the weight of a turkey in the case of deep frying a turkey or the thickness of a steak in deep frying the same. A gas flow timer for shutting off an overheated or unattended cooking system is also featured.

Abstract: A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.

Abstract: A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also elongation and swell after cooking, and that exhibits appropriate elasticity and gives firm palatability. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung bean starch as a raw material. In the mixed starch consisting of potato starch and mung bean starch, the content of potato starch is in the range of 30 to 70 wt. %. 0.25 to 5 wt. % of curdlan is added to the mixed starch. The resultant mixed starch is kneaded with water, and extruded into hot water through a die to thereby obtain linear noodles. The linear noodles are boiled with hot water, washed with water, and cooled. The thus cooled linear noodles are frozen in a freezer, thereafter thawed, cut into given lengths, weighed and dried by means of hot air.

Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

Abstract: The present invention relates to a fish maw glue product and preparation process thereof. The product is characterized in that having tiny yellow and transparent appearance, being powdery, having moisture content of less than 10%, and particle size of 80-200 mesh. Its preparation process includes: pre-treating raw material, washing with water, preparing glue, drying, obtaining glue, pulverizing, packing under vacuum. The process is advanced, easy to handle. After people eat the product, it is easy to digest and to absorb, and has the functions of improving nutrition and nature of a drug. Said fish maw glue may further be made into slice, gel or glue liquor.

Abstract: Food product comprising potassium and omega-3 PUFA wherein the weight ratio of potassium to the total amount of omega-3 PUFA is from 2:1 to 10:1 and use of potassium and omega-3 PUFA in said weight ratio in the preparation of a food product suitable for the reduction of platelet aggregation.

Abstract: The present invention provides a beverage, comprising: 5-35% weight/volume fat and/or oil, wherein the fat/oil comprises vegetable oils, and comprises a maximum of 30% weight/volume saturated fatty acids and minimum 20% weight/volume unsaturated fatty acids, said unsaturated fatty acids comprising omega-3-fatty acids and omega-6-fatty acids, and the weight ratio of said omega-6 fatty acids to said omega-3 fatty acids is no greater than 4:1; a maximum of 2.5% weight/volume of carbohydrates; and lactic acid; wherein the content of fat and/or oil is higher than the carbohydrate content by weight. The beverage is especially suitable for patients suffering from inflammatory diseases (Ulcerative Colitis, Rheuma, Multiple Sclerosis), from diabetes and associated chronic diabetes complications (retinopahty, neuropathy, nephropathy, micro- and macrovascular damages e.g. blood vessel damages, myocardial infarction), from neurodegenerative diseases (Alzheimer's, Wernicke-Korsakoff syndrome), and from cancer.

Abstract: A method for the preparation of a beverage by mixing water and at least one powdered product in a mixing chamber (1) and dispensing the mixture to a final container (5) provides for the preparation and delivery of at least a first portion of beverage by mixing a first soluble product with water, in the absence of mechanical stirring and for the preparation and delivery of at least a second portion of beverage by mixing a second soluble product with water in the presence of mechanical stirring and for the possible delivery of further portions of beverage to the final container (5).

Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.

Abstract: The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP.

Abstract: A stent includes a stent framework and a coating disposed on the stent framework. The coating includes an inner surface and an outer surface. The coating has a circumferential therapeutic concentration zone near the inner surface and a circumferential washed zone near the outer surface.

Abstract: A method is disclosed for spin coating a stent. The method comprises applying a coating substance to the stent; rotating the stent about an axis of rotation, the axis of rotation being perpendicular to a longitudinal axis of the stent; and rotating the stent about the longitudinal axis of the stent contemporaneously with rotating the stent about the axis of rotation. The axis of rotation can intersect a center of the mass of the stent.

Abstract: An apparatus and method for applying a fluid spin-on material on a surface of first and second substrates. A spin coating device is configured to dispense the fluid spin-on material to form a first layer on the surface of the first substrate. A metrology tool is configured to measure a first thickness profile of the first layer and generate data representing the first thickness profile. A processing unit is electrically coupled with the metrology tool and is configured to analyze the data received from the metrology unit and to determine a variation in the first thickness profile. The processing unit then determines an adjustment to an operational parameter of the spin coating device predicted to reduce a variation in a second thickness profile of a second layer subsequently formed by the spin coating device on a second substrate.