Abstract: The present invention provides a method of treating root rot fungus, particularly Armillaria, in plants comprising applying an effective amount of a composition comprising one or more surfactants, one or more alcohols, and one or more high terpene containing oil.

Abstract: Disclosed are compositions comprising antimicrobially effective low concentrations of benzyl alcohol, one or more essential oil and one or more botanical extract. The compositions of the application may be used in personal care products including wound care products or in veterinary use. In certain embodiments, compositions are provided having antimicrobial active agents that are substantially or essentially entirely derived from natural sources, thereby allowing the user to avoid harsh and/or toxic chemicals. This may be particularly advantageous in products for use by or on children or pets or for use in households or other environments occupied by children or animals.

Abstract: Compositions useful for controlling pests are disclosed. In some embodiments, the composition includes a pesticidal natural oil and a polar aromatic solvent. Methods of making and using the compositions are disclosed.

Abstract: An extract obtainable by a method comprising the steps extracting Russian Tarragon with water or a mixture of water with up to 20% by volume of a C1 to C3 alcohol.

Abstract: Embodiments of the invention generally relate to supplements for increasing human growth hormone (hGH) levels in healthy human beings.

Abstract: A compound for consumption by cancer patients, or others currently suffering from side effects such as those commonly associated with chemotherapy, that supplies herbal tonics with certain properties believed to ameliorate many of the side effects discussed above, and which has taste masking properties that improve the patient's tolerance of the supplement and likelihood to consistently consume the supplement. The compound is a mixture generally containing three core components: whey protein, which has a number of significant health benefits for cancer patients; hepatoprotectant and/or nephroprotectant agents(s), which reduce damage to the kidneys and liver; and anti-emetic agent(s), which reduce nausea and vomiting.

Abstract: The present invention relates to an anti-aging composition that contains a mixed extract of Chinese matrimony vine and pine needles as an effective component. More specifically, the present invention relates to a composition for an external application to the skin, wherein a mixed extract of Chinese matrimony vine and pine needles, which are the natural ingredients, is contained such that excellent anti-aging or wrinkle improvement effects to the skin can be obtained through the vitalization of a retinoic acid derivative.

Abstract: The present invention relates to the ameliorating effects of C3G (Cyanidin-3-O-?-d-glucopyranoside) on diabetic erectile dysfunction. In particular, the present invention relates to a pharmaceutical composition and food composition for preventing or treating diabetic erectile dysfunction comprising C3G. In addition, the present invention relates to a pharmaceutical composition and food composition for preventing or treating diabetic erectile dysfunction comprising extract of mulberry containing C3G.

Abstract: Nano-scale particles of materials can be produced by vaporizing material and allowing the material to flow in a non-violently turbulent manner into thermal communication with a cooling fluid, thereby forming small particles of the material that can be in the nano-scale size range. A raw material feeder can be configured to feed raw material toward a heater which vaporizes the raw material. The feeder can include a metering device for controlling the flow of raw material toward the heater. A gas source can also be used to cause gas to flow through a portion of the raw material feeder along with the raw material.

Abstract: Food product-forming apparatus, with a movable form-body, in which the food product is formed, and a knock out cup, which executes a knock-out-movement, that removes the food product from the form-body or according to one of the preceding claims, characterized in, that the knock out cup comprises a reservoir with compressed fluid, preferably essentially air.

Abstract: An adaptor plate is provided between a platen and a mold to measure a temperature of each of divided regions obtained by dividing the adaptor plate into a plurality of regions and adjust a temperature for each of the regions. By doing so, it is possible to adjust the temperature at points closer to the center of the mold than tie bars. Further, by adjusting the temperature of the adaptor plate provided between the platen and the mold, it is possible to precisely adjust a tie bar balance and a platen parallelism even during molding.

Abstract: A head assembly for an extrusion-based 3D printer includes: a fluid-dispensing head having a manifold and at least two fluid-dispensing nozzles, of different sizes, which are mounted in communication with a melt chamber in a manifold. Outlets of each nozzle are closed by respective valve members. A rocker serves both to pivot the nozzles to their lowermost nozzle-operating position and to actuate the valve members, for ready switching between the valves, such that the smaller nozzle can be used for high resolution work, and the larger nozzle can be used for bulk infill.

Abstract: The invention relates to an extruder which has an extruder housing. The housing has at least two housing parts and is provided with a delivery channel in order to extrude a medium, at least one screw conveyor being located in said channel. The extruder housing is releasably retained on a frame by means of a first retaining device and a shaft section of the screw conveyor is releasably connected to a drive device. According to the invention the housing parts are fixed relative to one another by means of a second retaining device and the extruder housing is connected to the frame and secured against displacement in the longitudinal direction of the extruder housing by means of a third retaining device. When the first and third retaining device) are released, the housing parts can be removed as a unit from the frame.

Abstract: An apparatus for the application of atomized fluid to a permeable web material is disclosed. The apparatus has a fluid source and a receipt plenum. The fluid source is disposed in proximate fluid contact with the first surface of the web material. The fluid source has a positively pressured permeable roll having atomized fluid and at least one aperture disposed therein. The apertures provide fluid communication between an inner portion of the roll and a surface thereof. The fluid is disposable from the inner portion to the surface through the apertures into contacting engagement with the permeable web material. The receipt plenum has an opening disposed adjacent to the second surface of the web material that provides a source of negative pressure to the second surface of the web material that causes the fluid to traverse through the web.

Abstract: Provided is an injection molding apparatus including: an upper mold; a lower mold; a receive block; a fixed block; a movable block; a variable cavity; a movable block adjusting unit; and an ejector pipe.

Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

Abstract: A feeding system for a neonate is provided that includes a fluid reservoir adapted to contain fluid to be provided to the neonate, a nipple in fluid communication with the fluid reservoir having at least one fluid outlet adapted to enable the neonate to take the fluid therefrom by mouth and a control system adapted to automatically maintain the pressure in the fluid reservoir substantially neutral relative to the pressure external to the fluid outlet as the fluid is taken by the neonate. The feeding system may also include a heating system adapted to warm the fluid and to automatically maintain the temperature of the fluid in the reservoir at a temperature near the body temperature of the neonate as the fluid is provided to the neonate.

Abstract: Delayed release in chewing gum of a sweetener, is provided by encapsulating the sweetener in specific amounts of a poly(vinyl acetate), a filler, and a fatty acid salt. When incorporated into a chewing gum, the sweetener encapsulated in poly(vinyl acetate), filler, and fatty acid salt provides a more delayed release of a sweet flavor than a sweetener encapsulated in poly(vinyl acetate) alone.

Abstract: The present invention concerns a method for preparing an animal digest having enhanced palatability, comprising: a) providing animal viscera; b) contacting said animal viscera with at least one alkaline endopeptidase in an appropriate amount; c) allowing said alkaline endopeptidase to hydrolyze said animal viscera for a suitable period of time; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said animal digest having an appropriate degree of hydrolysis and exhibiting enhanced palatability. The present invention also relates to animal digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability.

Abstract: The present disclosure relates in part to an emulsion system comprising a waxy starch. The emulsion system is useful, in some embodiments, for incorporation into infant formulas comprising protein equivalent sources, such as formulas designed for individuals with certain protein allergies. Thus, in certain embodiments, the present disclosure relates to a nutritional composition comprising a protein equivalent source comprising a hydrolyzed protein, amino acids, or a mixture thereof, a fat source, a carbohydrate source, and an emulsifier system comprising a waxy starch. The emulsifier system may further include citric acid esters of mono- and di-glycerides or an octenyl succinic acid-modified starch, or both.

Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Abstract: A refrigerator may include a carbonated water tank in which carbonated water is stored; a water tank supplying filtered water to the carbonated water tank; a carbon dioxide cylinder supplying carbon dioxide to the carbonated water tank; a dispenser discharging the carbonated water or the filtered water; and a controller, if the filtered water is supplied to the carbonated water tank and supply of the filtered water is completed, supplying the carbon dioxide to the carbonated water tank so as to produce the carbonated water, wherein the controller stops producing the carbonated water if a discharge instruction of the filtered water is input from a user or if a door of the refrigerator is opened while the carbonated water is produced.

Abstract: Provided is a refrigerator including: a carbonated water tank in which carbonated water is stored; a water tank supplying filtered water to the carbonated water tank; a carbon dioxide cylinder supplying carbon dioxide to the carbonated water tank; and a controller, if the water level of carbonated water sensed by a water level sensor is less than or equal to a predetermined minimum water level, supplying the filtered water to the carbonated water tank, and if supply of the filtered water is completed, supplying the carbon dioxide to the carbonated water tank so as to produce the carbonated water. If it is expected that the storage amount of the carbonated water is reduced or the user won't use the carbonated water for a while, carbonated water is automatically produced so that the user is not required to wait while the carbonate water is produced.

Abstract: The present application generally relates to the development of palatable fiber-enriched foodstuffs, including but not limited to soups, salad dressings, dips, sauces, baked goods and beverages, through modifying various dietary fiber ingredients using a novel mechanical approach.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: A frozen pizza preparation package and method includes a prebaked frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the prebaked frozen pizza in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the prebaked frozen pizza and the sequence instructions.

Abstract: A frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions.

Abstract: A hot beverage brewing apparatus including a pressurized hot water delivery system to provide liquid under pressure within a range of acceptable infusion temperatures without a water pump. A fresh water tank is situated above a water heater in liquid communication to maintain the water heater filled. Water in the water heater is kept at a pre-infusion temperature. When infusion process is to commence the user selects volume of water to be dispensed into infusion material, water is rapidly heated to infusion temperature and displaced from water heater by pressurised air from air pump. At the end of the brew cycle the air pump is stopped and a valve connects the water heater to atmospheric pressure to facilitate water flow from the fresh water tank into the water heater. After the infusion process an air valve may direct air from the air pump to the infusible material to dry it for ease of disposal.

Abstract: A control system for a controlled atmosphere room (“CA room”) for storing perishable commodities, such as fruits and vegetables. The control system includes an enclosure that can be placed within the CA room to store a representative sample of the commodities in the CA room. The control system includes an atmosphere valve selectively operable to provide atmospheric communication between the enclosure and the CA room or to isolate the enclosure from the CA room. The control system includes a sampling control system for determining a dynamic control value based on the isolated representative sample. The dynamic control value may be determined by monitoring the respiratory quotient in the enclosure while it is isolated. Once determined, the control system can use the dynamic control value to adjust the atmosphere of the CA room, thereby using tests on a representative sample to control the atmosphere for the full volume of commodities in the CA room.

Abstract: The invention relates to a method for producing a coffee beverage in a brewing chamber (36) of a coffee machine (10) and to a coffee machine (10) for performing a method for producing a coffee beverage. The aim of the invention is to improve the dispensing of coffee, especially in its first phase, in order to avoid undesired splashing due to increased pressure of the coffee beverage at the coffee beverage outlet (47), According to the method of the invention, the brewing water is supplied to the brewing water inlet (35-1) of the brewing chamber (36) at a first volume flow rate during a first period of time (T1) of a first brewing phase (a), and during a second period of time (T2) of the first brewing phase (a), the brewing water is supplied to the brewing water inlet (35-1) of the brewing chamber (36) at a second volume flow rate, wherein the first volume flow rate and the second volume flow rate are both different from zero and wherein the second volume flow rate is lower than the first volume flow rate.

Abstract: A cooking device is provided. The cooking device may include a cavity forming a space in which food may be received for cooking, a grill heater provided at one side of the cavity and having a plurality of heaters to heat the food, a food sensing device provided in the cavity to acquire information related to a size of the food received in the cavity, and a main controller to estimate the size of the food using information sensed by the food sensing device. The main controller may then operate a part or all of the plurality of heaters according to the estimated size of the food to perform a grill cooking operation.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.

Abstract: An incremental eating tool. The incremental eating tool can include a container having at least one sidewall enclosing an interior cavity having an open end, and a tray having a first end and a second end. The tray can be sized to fit in the interior cavity of the container and can be slidably removable therefrom. The tray can include a longitudinal spine and a plurality of flaps, each flap including a pair of side edges, the flaps being attached to and extending laterally outward from the spine.

Abstract: A rotary molding system for molding food products, mold cavities formed when a mold shell rotates mold shapes disposed along the mold shell into a fill position between a fill plate and a wear plate. Molded food products are removed from mold cavities using knock-out cups, the use of air pressure, or the use of a vacuum source disposed below the mold cavity, without the need to slow the rotation of the mold shell. Knock-out cups may be used with a heating system to reduce accumulation of unwanted materials on the knock-out cups. The rotary molding system can also be used to form products with contoured surfaces. A smart tagging system can be used to ensure that compatible sets of mold shells and knock out cups are being used. A vacuum region may be disposed upstream of the fill position to remove air within the mold cavity prior to filling.

Abstract: Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed.

Abstract: Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals.

Abstract: A system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption, in particular human consumption, has a production device having a frame, a mould member provided with at least one mould cavity, the frame supporting the mould member, mass feed means for feeding the mass to the one or more mould cavities of the mould member. The system also has at least one cleaning device for cleaning one or more parts of the production device which come into contact with the mass. The mould member is removable from the frame. The system has a storage device for storing a plurality of mould members, which may be provided with an identification, has recognition means for recognizing the identification of a mould member, and may have a memory for storing at least one history of a mould member.

Abstract: Provided is a method of storing papaya comprising the step of exposing papaya to an atmosphere that contains a cyclopropene compound, wherein either (a) the papayas are in a modified-atmosphere package during exposure to the cyclopropene compound, or (b) the papayas are placed into a modified-atmosphere package after exposure to the cyclopropene compound, and the papaya remain in the modified atmosphere package for at least two hours. In some embodiments, the modified-atmosphere package is constructed so that the transmission rate of oxygen for the entire package is from 200 to 40,000 cubic centimeters per day per kilogram of papaya.

Abstract: The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber; (b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and (c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount.

Abstract: Disclosed herein are compositions of, and methods of use for, molecularly imprinted polymers useful for extracting and/or detecting target molecule compounds of wine.

Abstract: A method of extracting oil from algae by drying algae paste to a predetermined moisture content, contacting the algae paste with a polar solvent to make an algae-solvent solution and extracting oils from the algae paste into a solvent-oil solution, and separating extracted algae from the solvent-oil solution. An oil of whole and unhydrolyzed phospholipids, whole and unhydrolyzed glycolipids, lysolipids, and carotenoids extracted by the above method. An omega-3 fatty acid of docosahexanoic acids (DNAs) and eicosapentaenoic acids (EPAs) extracted from the above method. Isolated nutraceutical grade and pharmaceutical grade oil derived from algae and being free of toxins extracted by the above method. Isolated oil derived from algae including at least one omega-3 fatty acid of DHA and EPA at least partially in the form of whole and unhydrolyzed phospholipids and whole and unhydrolyzed glycolipids extracted by the above method.

Abstract: Example embodiments of systems and methods for brewing coffee can include providing an integrated beverage system that can include a grinding system, a roasting system, and a brewing system. The integrated beverage system can be used with a container that can contain unroasted coffee beans or coffee grounds, where the integrated beverage system can be configured to accept the container and can roast, grind, and brew coffee.

Abstract: An infuser having a non-porous region to selectively stop infusion. The infuser may be used in a vessel, such as a portable beverage mug suitable for preparing and drinking tea and other beverages. Methods for infusing contents (such as coffee or tea) into a beverage with the ability to stop the infusion process on command, and without having to remove the contents from the container or vessel holding the infuser. Once the beverage has reached a desired flavor, the flavoring ingredients can be pushed into the non-porous section of the infuser by pushing a press head to move the infusing contents into the non-porous region.

Abstract: This invention provides a device for preserving and dispensing a beverage, comprising: (a) a housing comprising one or more compartments, each compartment for storing a beverage container; and (b) one or more dispensing head removably connected to a cartridge, wherein said dispensing head comprises an aerator for aerating said beverage, wherein said cartridge removably and securely holds a beverage container, wherein said beverage flows from said container to said dispensing head by the force of a pump connected to said cartridge. In one embodiment, the beverage is wine.

Abstract: The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.

Abstract: Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the conduit housing disposed at a termination of the conduit output of the at least one conduit, a nozzle base removably associated with the output end, the nozzle base including a desirable number of fluid openings that are fluidly communicable with the conduit output, and a desirable number of nozzles that are fluidly communicable with the fluid openings, the nozzles being fluidly communicable with the at least one conduit via the fluid openings.

Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.

Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.