Abstract: The present invention provides methods for treating cancer comprising inhibiting the activity of p300/CBP histone acetyltransferase (HAT). Also provided are p300/CBP HAT inhibitors for treating a subject having cancer. In addition, the present invention includes biomarkers for p300/CBP HAT inhibition, which are used to i) monitor the effectiveness of cancer therapy, and ii) identify anti-cancer agents for use in combination therapy.

Abstract: The invention relates to a medicament, the active principle of which is a leucine and, for example, a N-ACETYL-DL-LEUCINE. It can be applied to the prevention and/or treatment of eye diseases or disorders and especially of hereditary dystrophies of the retina, glaucomatous neuropathy, glaucoma, macular degeneration, myopia, presbyopia, hypermetropia, astigmatism, all the ophtalmologic diseases or disorders inducing a decrease of visual function and/or age-related physiological vision decline.

Abstract: The present invention is related to the inventive compositions comprising the extract of Physalis alkekengi var francheti Hort showing potent anti-inflammatory effect through various experiments, therefore, it can be used as the effective and safe therapeutics or health food for treating and preventing inflammatory diseases

Abstract: The invention describes a combination of at least one aromatase inhibitor selected from the group of chemical-synthetic aromatase inhibitors and aromatase inhibition exhibiting extracts of soya beans and rapeseed, respectively, and at least one plant extract that contains one or more active ingredient substance(s) extracted from the plant, which is(are) selected from the group of 5? reductase type I and/or type II inhibitors and androgen receptor blockers, said combination being contained for example in a composition and having special properties for influencing hair growth. Uses of this combination are also described.

Abstract: Herbal extracts are described. The extracts are prepared from combinations of herb parts. The extracts, and beverage products containing the extracts, provide the consumer with a perception of increased energy.

Abstract: The present invention relates to the field of herbal compositions. In particular, the present invention is directed to an Improved Herbal Extract Composition comprising a Melissa species extract, an Avena species extract, a Tilia species extract and a unique blend of citrus components. The composition can further comprise at least one additional extract of a plant such as Citrus species, Crataegus species, Panax species, and Lavendula species. The herbal extract composition is useful in numerous ingestible forms including an extract concentrate for food and beverage preparation, additive or enhancer for existing foods and beverages and particularly in the form of a pleasant tasting and soothing beverage.

Abstract: Pesticidal compositions containing rosemary oil and/or wintergreen oil and methods for using same are disclosed.

Abstract: Aspects of the present invention include compositions configured for maintaining health and/or treating progressive degenerative conditions, e.g., hip and joint conditions, kidney conditions, etc., in companion animals. The compositions include supplement formulations and a highly palatable edible backbone, e.g., in the form of a soft chew, tablet or drink. Supplement formulations of interest include one or more naturally occurring active agents which are effective in maintaining health and/or treating a progressive degenerative condition. Methods of maintaining health of and/or treating a companion animal for a progressive degenerative disease by administering the supplement formulations are also provided.

Abstract: One aspect of the present invention generally relates to deriving immunosuppressant extracts from Millettia laurentii or Pseudotsuga pinaceae. In addition, the present invention relates to methods of using immunosuppressant extracts of Millettia laurentii or Pseudotsuga pinaceae to treat an autoimmune condition, transplant rejection, or cancer.

Abstract: The present invention relates to a novel wild-type Lactococcus lactis subsp. cremoris bacteria strain with increased vitamin K2 production and mutants and variants thereof and methods for preparation of a fermented food or feed product enriched in vitamin K2 and a vitamin K enriched edible product for amelioration and/or prevention of vitamin K deficiency. The present invention also relates to the fermented food or feed product and the edible product obtainable by the methods herein and to the wild-type Lactococcus lactis subsp. cremoris bacteria strain for use in treatment and/or prevention of vitamin K deficiency in a mammal, such as a human.

Abstract: An apparatus (1) for injection molding a plastic molded part onto a functional part so as to form a multi-component part has an injection mold which has a mold opening for receiving the functional part. The injection mold (5) itself has at least three mold plates (6a, 6b, 6c) which can be adjusted between a closed injection position and a processing position with the mold plates spaced apart from one another in each case. A functional part carrier (13), which can be positioned between a functional part store (12) and a first opening region (7a) between two mold plates (6b, 6c) in the processing position thereof, is provided for transferring the functional parts (3) from the functional part store (12) to one of the mold plates (6c), and a withdrawal gripper (19) is provided for withdrawing the multi-component part (4) from a second opening region (7b) between two mold plates.

Abstract: A gantry mounted fiber placement machine has a creel and a head with a compaction roller for applying fiber to a mold or tool. The fiber placement machine has 6 axes of motion and 5 axes of motion between the creel and the head. The machine has a gantry that moves in the X-axis, a horizontal gantry beam that is parallel to the Y-axis, and a creel that moves with the gantry in the X-axis. The machine has a head that moves in the Y-axis parallel to the floor and across the gantry beam, and in the Z-axis perpendicular to the X and Y-axes. The head swivels in the I-axis as it rotates about the X-axis, in the J-axis as it rotates about the Y-axis, and in the K-axis as it rotates about the Z-axis.

Abstract: An injection molding machine includes a molding machine controller having a computer function to perform molding by controlling a mold clamping device that clamps a mold and an injection device that injects and charges resin, plasticized and molten by rotation of a screw inside a heating cylinder, into the mold by advancement of the screw. The molding machine controller includes a mode selecting function that selects either of two modes of an injection side setting priority mode for injecting and charging the resin by giving priority to a molding condition set on the injection device side and a mold clamping side setting priority mode for injecting and charging the resin by giving priority to a molding condition set on the mold clamping device side. A setting screen display function for displaying an injection side priority setting screen and displaying a mold clamping side priority setting screen is provided.

Abstract: A system includes a plane or a plate constituting a mobile traverse or a fixed platen of a press, a half-die associated to the traverse, at least a first hole afforded in the traverse or in the half-die and aligned with a second hole afforded respectively in the half-die or in the traverse, a third hole intersecting the second hole and opening externally on an edge of the traverse or the half-die, connector having a part blocked in the first hole and a part inserted in the second hole, blocking member activatable from outside located in the third hole such as to act on the part of the connector inserted in the second hole, where the first hole and the part of the connector inserted therein are independent of the orientation of the connector in the first hole.

Abstract: A mold includes a first core and a second core matched with the first core. The first core includes a first die parting surface defining the molding cavity. The second core includes a second die parting surface facing the first die parting surface. A plurality of first exhaust grooves are defined in the first die parting surface. A plurality of transverse second exhaust grooves are defined in the second die parting surface. When the mold is closed, the first core and the second core cooperatively form at least one molding space. The first exhaust grooves are machining marks formed during the machining of the first core. The second exhaust grooves are machining marks formed during the machining of the second core.

Abstract: Disclosed herein is, amongst other things, a molding apparatus that includes a core ring (140, 340, 440, 540, 640, 740) that is configured to seat, in use, around a core insert (120, 320, 420, 620) in a mold stack (116, 216, 316, 416, 516, 616, 716). The core ring (140, 340, 440, 540, 640, 740) is configured to be received, at least in part, within a pocket (152) that is defined within a split insert (150) of the mold stack (116, 216, 316, 416, 516, 616, 716). The core ring (140, 340, 440, 540, 640, 740) is also configured to define at least a portion of a molding cavity (119) having a core ring-to-split insert parting line (180) that is within the pocket (152) of the split insert (150).

Abstract: Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture.

Abstract: The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Abstract: A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefor are provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof.

Abstract: Described are methods of providing a shelf-stable probiotic-containing food or beverage, comprising forming a semi-permeable microsphere, said microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent.

Abstract: The present invention relates to the improvement of the survival rate of probiotic strains such as Lactobacillus acidophilus or Bifidobacterium ssp. by Lactobacillus strains that enhance the survival rate of probiotic strains in food or feed products.

Abstract: Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH?3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: A prepackaged, fortified meal provides a substantial portion of the daily recommended requirements, which can be adjusted depending upon the intended consumers for the meals. In a first embodiment, the meal contains macaroni, powdered cheese, soy, vitamins, and minerals. The cheese, vitamins and minerals are contained in a small package, and is added to a larger bag with the macaroni and soy. In a second embodiment, the meal contains rice, beans, soy, dehydrated vegetables, vitamins, minerals and seasoning. The vitamins, minerals and seasoning are contained in a small package, which is added to a larger bag with the rice, beans, soy and vegetables. The meals are cooked in boiling water before consumption.

Abstract: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.

Abstract: A food product having a pre-cooked loose meat filling along with a seasoning mix is provided in an edible casing. The edible casing is filled with the pre-cooked loose meat filling and the seasoning mix to produce a filled casing that is subsequently cooked to produce a meat link. The food product also may have a raw meat batter that is combined with the pre-cooked loose meat filling and filled into the edible casing along with the pre-cooked loose meat filling prior to subsequent cooking of the meat link. The pre-cooked loose meat filling may include discrete, not fully ground meat material including meat finely chopped, diced, chunks, shred, and splinters of meat. Alternatively, the pre-cooked loose meat filling may include cooked ground meat, though the pre-cooked loose meat filling will still have individual pieces larger than an emulsified product.

Abstract: The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container (2) in which the food (4) is placed and a lid (3) in which the sauce (5) is placed, the sauce being separated from the food by a seal (7) which closes off the part of the lid (3) facing the food (4) characterized in that the container (2) comprises a mechanism (11) to tear the seal (7) when the lid (3) is turned concurrently to the container (2) between a pretearing position of the seal (7) and a tearing position of the seal (7).

Abstract: The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.

Abstract: Spices are packaged in a card format. In one embodiment, multiple pods of a single spice are adhered to a card. The spices are used in a “peel off, peel open” manner. That is, a pod is peeled off the card; then a seal of the pod is peeled open to allow the spice to be poured out. Remaining pods continue to be adhered to the card and stored for later use. Cards for different spices are readily grouped together, such as in a box or tin. If the cards are made relatively thin, dozens of different spices can be conveniently stored in a compact box or the like. Preferably, card backs are printed with the name of the spice and possibly other information about the spice. If the spices cards are arranged together alphabetically, in a “spice index” arrangement, a desired spice may be found very readily.

Abstract: A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free fruit pieces that may be readily consumed without utensils, and which may include a cold pasteurization processing step that significantly extends refrigerated shelf life beyond that attainable using conventional fruit processing methods.

Abstract: The invention provides a beverage substance cartridge, a tea filtering apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method to solve the problem in the present technology that people eat tea leaf powder when drinking tea from present tea brewing equipment and it is troublesome to clear away tea leaf powder in the equipment. The invention could efficiently filter tea leaves and get rid of the trouble of clearing away used tea leaves manually. The beverage substance cartridge is used in conjunction with the tea filtering apparatus, the piercing point of the triangular pyramid structure could pierce the sealing cover of the beverage substance cartridge and then form matrix-shaped filtering holes in the sealing cover, brewed tea water could flow out, and used tea leaf is left in the extracting cartridge, so the filtering process is simple and convenient without clearing away tea leaves manually.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A hotdog or bratwurst bun having a three section open faced design is described. The middle face holds the hotdog or bratwurst and the two side faces fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases between the sections being flattened portions of the bread.

Abstract: A method of processing an object is disclosed. The method comprises heating the object by applying radio frequency (RF) energy, monitoring a value related to a rate of absorption of RF energy by the object during the heating, and adjusting the RF energy in accordance with changes in a time derivative of the monitored value.

Abstract: A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core; forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores; the drying step being performed by reducing the pressure in the chamber to less than ?0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves.

Abstract: A method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) from a TRIG and/or CQA containing organic plant material like Rubiacea plants, mate plants or the like, the method comprises the steps of: providing an amount of the TRIG and/or CQA containing organic plant material in a container, treating said amount of TRIG and/or CQA containing organic plant material with steam for a defined vaporisation period, exposing the TRIG and/or CQA containing organic plant material steamed in the above step to hot water for least two times for extraction, and removing said extract enriched with trigonelline (TRIG) and/or chlorogenic acid (CQA) from the residue.

Abstract: The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.

Abstract: A Consumer-oriented system for the delivery of produce including improved safety methods with convenient and accessible packaging includes a step for receiving the fruit at a temperature between 38°-50° F., another step for washing the fruit at a temperature between 38°-50° F., another step for coring, skinning, and/or removing seeds from the fruit under aseptic conditions, another step for slicing the fruit into small bite-sized portions, another step for Passing the fruit through a metal-detection system and a step for Cold Pasteurizing the fruit with a hydrostatic chamber. This Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is used for the purpose of increasing healthy and convenient consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage.

Abstract: A method for separating fat from lean. The method includes grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean; combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; and centrifuging the mixture to separate the fluid, and the particles comprising predominantly lean from the mixture.

Abstract: A capsule-based beverage production machine that comprises a module designed for producing a beverage on the basis of ingredients which are contained in a capsule. The module comprises: means for retaining the capsule in a fixed position, and means for perforation of the capsule, wherein the perforation means are controlled to perforate the capsule after the capsule is retained in the fixed position by the retaining means.

Abstract: A container that enables a food product with one or more pieces of solid food, such as soup, to be made utilizing a brewing machine. The container can be configured to hermetically contain a soup extract and dried pieces of solid food. The container can be pierceable to accommodate an injection of water into the container for combination with the soup extract to produce a broth, and an outflow of the broth from the bottom of the container. The container can also contain one or more inner chambers holding solid food pieces in an isolated location that can be kept separate and dry from both the water that flows into the container as well from the broth that is produced when the soup extract is infused with the water.

Abstract: The brewing device comprises: a frame (11) whereon an insertion area (21) for a capsule (C) towards a brewing position (P) is defined, a brewing chamber (13, 1) defined by a first chamber portion (13) and a second chamber portion (14), slidingly arranged in a sliding area (12) defined by said frame (11), said chamber portions (13, 14) being sliding both one with respect to the other and with respect to said frame (11) between a closed position and an open position and vice versa, ducts (14B, 13B), respectively for supplying a brewing fluid in the chamber (13, 14) and for outletting the brewed product from the chamber itself, a pair of opposed guiding channels (19) for inserting from the top the capsule (C) in the fixed brewing position (P) with respect to said frame (11), at least one member (20) for supporting the capsule (C) in said brewing position (P).

Abstract: To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).

Abstract: In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.

Abstract: Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gmn, emulsifier, starch and water.

Abstract: Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The pizza crusts resemble traditional pizza crusts in both appearance and taste.

Abstract: An edible pet chew has an initially malleable sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The sheet is shaped into a final shape by flexing, folding or rolling and then hardened.