Abstract: A quaternary fungicide mixture for controlling diseases of turfgrass and/or ornamentals.

Abstract: Disclosed are methods of treating seeds comprising (a) applying a coating of an alginate optionally containing one or more crop protection agents and/or one or more nutrients, and (b) crosslinking the alginate with a divalent metal ion.

Abstract: The present invention relates to a composition for treating plants inflicted with a bacterial disease transmitted by a psyllid vector, and methods of treating plant disease transmitted by a psyllid vector. The composition comprises an organosilane, preferably an organosilane quaternary ammonium, and a photocatalyst, such as titanium dioxide.

Abstract: A method is provided for cultivating soybean or corn. Also provided is a method for controlling insect pests in a field of soybean or corn. By these methods, insect pests in the fields of soybean or corn can be controlled. Therefore, a good yield of corn or soybean can been obtained.

Abstract: Taught herein is a method and means of sanitizing a person's hands using an anti-microbial, salt-free, non-allergenic, non-toxic hypochlorous acid (HOCI) hand-sanitizing compound applied to a user's hand by a hand-sanitizer dispenser. The dispenser is either automatic or manual and is operated from a wall-mounted dispenser, a table-top-mounted or a free standing unit. The HOCI hand-sanitizer kills all viruses, bacteria, mold and spores within seconds, the longest kill-time being HIV in less than 1 minute. The non-toxicity of HOCI and its dispenser provides for its use in medical facilities, schools (all levels), food preparation, food service, the hospitality industry, agriculture, meat processing, handling areas for seafood, fruits and vegetables, and in all places where an item, such as a pen provided for customer's signature, is used by more than one person. HOCI is free of any allergens or harmful chemicals, such as the phthalates, benzalkonium chloride, triclosan or parabens.

Abstract: The invention relates to a process for combating the proliferation of the Naegleria genus and in particular of the species Naegleria fowleri, with the exception of the treatment methods applied to the human or animal body, characterized in that it uses protozoa of the species Willaertia magna, and also a disinfecting agent containing such protozoa.

Abstract: The invention pertains to novel insecticidal compounds derived from Bacillus thuringiensis strains. New proteins designated Cry2Ae, Cry2Af, and Cry2Ag, and variants thereof are provided, as well as DNA sequences encoding these proteins or their variants. Further provided are recombinant hosts expressing such proteins, particularly plant cells and plants.

Abstract: The invention relates to a device and a method for forming a continuous strip of dough. According to the invention, it is provided that the device (10) comprises a dough chamber (2), which is defined, in sections, by a discharge belt (3) for conveying dough towards a cutting device (4) for limiting the thickness of the strip of dough, where in this case said cutting device (4) is mounted at a distance above the discharge belt (3).

Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.

Abstract: A skinning device for removing skin from an animal carcass or carcass parts when conveyed by a conveyor means includes a frame, a housing rotatably mounted on the frame using a rotation mechanism, a motor driven tooth roll mounted on the housing, a support structure mounted on the housing encasing at least a portion of the tooth roll, a cutting blade positioned adjacent to the support structure between the support structure and the tooth roll, and a sensing structure for sensing incoming animal carcass or carcass parts. The rotation mechanism is operably connected to the housing and adapted to execute, in response to a reaction from the sensing structure, a movement of the housing including rotational movement around a longitudinal axis of the tooth roll from a first angular position to a second angular position.

Abstract: Disclosed is a fish processing machine comprising mouth access providing means enabling that a fish can be processed through the mouth of the fish. The mouth access providing means includes mouth penetrating means for penetrating the mouth of the fish and displacement means for displacing the mouth penetrating means or the fish in relation to each other to place the mouth penetrating means in the mouth of the fish. The mouth access providing means further comprises sensor means for detecting the location of the mouth of said fish and adjustment means for adjusting the position of the mouth penetrating means or the fish in relation to output from the sensor means. A method for enabling that fish can be processed through the mouth is also disclosed.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time. The gas- permeable membrane can preferably take the form of either a “curtain” or “cartridge” and the R ratio of the membrane may be optimized by adjusting the differential pressure across the membrane.

Abstract: The present invention relates generally to supporting the optimal growth and development of children through nutrition. In particular, the present invention relates to a composition containing a specific vitamin and mineral mix that—in combination with milk—is ideally suited to complement the goodness of milk, for example at breakfast. For instance, the composition comprises vitamin D, iron, vitamin C, zinc, magnesium, vitamin B1, and optionally vitamin A.

Abstract: An object of the present invention is to provide: a soy milk having a pleasant flavor and suppressed soybean odor, raw smell, astringency, and so forth; and a method for producing the soy milk. Specifically, provided are: the soy milk; a soy-milk flavor improver containing, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid; an improved soy milk containing a soy milk and the soy-milk flavor improver; and a food and a drink containing the improved soy milk. A method for producing the improved soy milk is also provided.

Abstract: Provided is a powdered oil or fat composition comprising as essential components: an edible oil or fat; an indigestible dextrin; and a casein salt. It is preferable that the powdered oil or fat composition comprises 5 to 84.9% by mass of the edible oil or fat, 5 to 85% by mass of the indigestible dextrin, 0.1 to 10% by mass of the casein salt, and 0.1 to 2% by mass of the edible emulsifier. This makes it possible to provide a powdered oil or fat composition from which no oil or fat bleeds out and which is excellent in flavor, texture, flowability, and water-dispersibility, and a method for producing the powdered oil or fat composition.

Abstract: Provided is a tea drink which contains at least a polyphenol, calcium and choline, and wherein the content of the polyphenol contained in 100 mL of the tea drink is 10 to 40 mg in terms of tannins, the content of caffeine contained in 100 mL of the tea drink is 2.0 mg or less and the calcium/choline ratio in the tea drink is 3 to 65. This drink is a tea drink in which a content of polyphenol is maintained within a fixed range and a content of caffeine has been reduced and after-astringency of the drink is improved.

Abstract: The present invention relates to a method for producing a coffee extract which comprises use of an enzyme having ?-1,3-galactanase activity and to a coffee extract which comprises at least 20% based on the total weight of soluble coffee solids of total galactose.

Abstract: The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder; (b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating the reaction mixture to a temperature of between about 65° C. and about 150° C.; (d) optionally maintaining the reaction mixture at a temperature of between about 65° C. and about 150° C.; and (e) drying the reaction mixture to obtain an alkalized carob. The present invention also relates to an alkalized carob and to blends of the alkalized carob with one or more of unalkalized carob, natural cocoa and alkalized cocoa. The present invention also relates to use of the alkalized carob or blend as a cocoa substitute or cocoa extender, and to a food or beverage product comprising the alkalized carob or blend.

Abstract: Present disclosure discloses a new ice cream machine with reducer transmission. The new ice cream machine comprises a housing on which a compressor, a condenser, an evaporator, a stirring tank, a stirring shaft, a motor, a feeding bowl, a discharge valve and a control panel are arranged. The housing is a rectangular box which is formed by a front plate, a rear plate, a top plate, a bottom plate, a left plate and a right plate which are connected one with the other. The compressor and the condenser are arranged on the bottom plate, and the compressor is successively connected with the condenser and the evaporator. The stirring tank is arranged on the front plate, and the evaporator is wound on outer wall of the stirring tank. The stirring shaft is arranged in the stirring tank, and is connected with the motor and located in a same horizontal plane therewith. The feeding bowl is arranged on the top plate and communicated with the stirring tank. The discharge valve is arranged on the front plate.

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: The present invention relates to a process for preparing pellets of compressed proteins comprising vital gluten, pellets obtainable by such a process and an apparatus used in such a process.

Abstract: Whole milk and at least one additional nutrient source are mixed to reach an admixture of about 10 to about 17 percent total solids on a dry matter basis, where about 20 to about 26 percent of the total solids is protein, and where about 16 to about 25 percent of the total solids is fat. The admixture and a starter feed are fed to one or more young animals so that they receive at least 0.75 lbs. of total solids on a dry matter basis per day from the admixture. In response to ingesting the admixture, starter feed intake is increased and improved performance results. The level of the additional nutrient source(s) in the admixture may be calculated based on a compositional analysis of the available whole milk and a dietary target for the young animals. The compositional analysis may be performed at the location where the young animals are fed.

Abstract: Whole milk and at least one additional nutrient source are admixed to reach a target diet and the amount of each of the admixture components is calculated based on compositional analysis results of the available whole milk, known levels of nutrients in the additional nutrient source, and the dietary target(s) for the young animals. The compositional analysis and admixing may be performed at the location where the young animals are fed.

Abstract: It has been found in accordance with the invention that a biomass comprising an oxidation-sensitive material of value may be particularly readily converted into a particulate, flowable composition if a silica, especially a hydrophilic or hydrophobic silica, is added as additive.

Abstract: A method of improving milk yield in a ruminant animal a ruminant ration with an aqueous is presoaked with a solution of a composition of enzymes comprising a xylanase and a ferulic acid esterase.

Abstract: The present invention pertains to a method for manufacturing a feed product comprising the steps of: providing a lactylate product, wherein the lactylate product comprises at least 30 wt, % of C10-C16-fatty acid lactylates, in liquid form at a first location; transferring lactylate product in the liquid form to a transport unit; transporting the lactylate product in the transport unit to a second location, with the lactylate product being in solid form, in liquid form, or in an intermediate state during transport; if the lactylate product is solidified or partly solidified, converting the lactylate product to the liquid form in the transport unit; removing the lactylate product from the transport unit in liquid form at the second location; and, contacting the lactylate product in liquid form with a feed product.

Abstract: The present invention relates to a feed supplement which comprises a resin acid based composition comprising over 10% (w/w) resin acids for use in the prevention of growth of harmful bacteria in the animal digestive tract, in the prevention of intestinal disorders, in the modulation of microbial population of the animal digestive tract, in enhancing rumen fermentation, lowering rumen methane production and/or in binding toxins. The invention further relates to a use of the feed supplement and a feed composition comprising the feed supplement.

Abstract: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating.

Abstract: Process for etching a pattern on a surface (S) of a sandwich roll or bun (P) after the roll or bun (P) has been baked, by applying to the surface of the roll or bun (P) a laser beam emitted from an etching unit (2) equipped with a laser source (20), said process implementing the following steps: focusing the laser beam output from the etching unit (2) with an adjustable focal length between the exit of the etching unit (2) and a focal point (PF) of the laser beam; adjusting the focal length of the laser beam so that the surface (S) of the roll or bun (P) to be etched does not coincide with the focal point (PF); passing the laser beam over the surface (S) of the roll or bun (P) to be etched in order to produce the etch lines of the pattern, with a plurality of passes of the laser beam over each etch line; and placing the roll or bun (P) in a sealed package after etching.

Abstract: A method and apparatus for oil removal from food surfaces is disclosed. An air flow chamber directs air flow around a food product surface and contains the removed oil.

Abstract: The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.

Abstract: The various embodiments herein relate to a method of absorbing and draining oil from fried food using an oil absorbent paper. The method comprises dispensing an oil absorbent paper from a tubular roll. The tubular roll comprises a plurality of longitudinal “V” shaped protruding grooves and the oil absorbent paper is rolled over the tubular roll. The fried food is placed over the dispensed oil absorbent paper. The dispensed oil absorbent paper drains off an excess oil from the fried food through a plurality of longitudinal protruding grooves. The plurality of longitudinal protruding grooves are made out of the oil absorbent paper.

Abstract: A method of preparing an oat protein and fiber product. A base composition is prepared that includes an oat material. The base composition and water are mixed to form a slurry. At least one enzyme is mixed into the slurry. The at least one enzyme facilitates sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. A decanting centrifuge solids slurry is recovered from the second intermediate product by passing the second intermediate product through a decanting centrifuge. The decanting centrifuge solids slurry is heated. A clarifying centrifuge solids slurry is recovered from the heated decanting centrifuge solids using a clarifying centrifuge. The clarifying centrifuge solids slurry is dried to form a dried product.

Abstract: [Problem to be Solved] It is intended to provide a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core, and such instant noodles. [Solution] Raw noodle strings prepared from a noodle dough kneaded with a powder fat or oil and/or powder emulsifier are treated with superheated steam, followed by the drying of the noodle strings, or pH adjustment, heat sterilization, and full sealing. In this way, the present invention provides a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core.

Abstract: A self-draining package for containing pasta and simplify the cooking process comprises a first removable sealing layer, a second removable sealing layer, tong or hook holes, removable strips, a perforation, side slots or holes, bottom slots or holes and a tight fitting lid. The self-draining package is environmentally friendly and can be reused for new cooking portion sizing and with its re-useable lid. The self-draining package is designed for both food service and consumer (retail) use. Single and multi-service portions are packed together or separated if necessary. The entire invention is 100% recyclable and follows strict hygiene regulations.

Abstract: [Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. [Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.

Abstract: The present invention relates to a method of preparing cooked rice containing indigestible maltodextrin for inhibiting blood sugar elevation. The method comprises the steps of: 1) washing raw rice, soaking the washed rice in water, dehydrating the soaked rice, and filling the dehydrated rice into a container; 2) heat-sterilizing the rice filled in the container; 3) supplying cooking water, which contains indigestible maltodextrin in an amount of 5.0-8.0 g based on 210 g of the cooked rice, into the rice-filled container, and cooking the rice with steam; and 4) sealing the cooked rice.

Abstract: A popcorn popping machine which pops popcorn in batches/cycles. A sensor on a popcorn popping machine senses pops of popcorn in the kettle. A system computer controller monitors the rate of popping sensed by the sensor and uses the beginning of the decline in the rate of popping as a basis for controlling heat to the kettle during a given cycle/batch. Activation of the dump mechanism, which terminates the popping cycle/batch, is initiated when the computer controller detects a predetermined programmed minimum pop count rate after the heat has been turned OFF.

Abstract: A method of popping popcorn in batches/cycles. A sensor on a popcorn popping machine senses pops of popcorn in the kettle. A system computer controller monitors the rate of popping sensed by the sensor and uses the beginning of the decline in the rate of popping as a basis for controlling heat to the kettle during a given cycle/batch. Activation of the dump mechanism, which terminates the popping cycle/batch, is initiated when the computer controller detects a predetermined programmed minimum count rate after the heat has been turned OFF.

Abstract: An improved popcorn popper (10) has effluent filtration structure to treat the oil laden vapor and steam effluent from popping popcorn within the popper and with discharge of effluent having less than 5 milligrams of particulates per cubic meter of effluent discharged directly into the area in which the popper (10) is located. There is no need for external hoods or for external ducting of effluent to outside the area and facility in which the popcorn is popped. The filtering is carried out within the popper (10). A fire suppression system is provided to handle fires even within the kettle (14). Methods are disclosed.

Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

Abstract: The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis, and the culture step is carried out for between about one and sixty days. The food products include quinoa, amaranth, whole wheat, stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, salt substitutes such as potassium chloride, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

Abstract: The present invention relates to a method for accelerating oxidation of a fat composition for a use in the preparation of food flavoring compositions, wherein the oxidation is accelerated due to the presence of a seaweed in the reaction mixture. Further aspects of the invention are the activated fat composition as well as food products such as concentrated seasoning or flavoring products, condiments, sauces, gravies or ready-to-eat food products comprising such activated fat compositions.

Abstract: Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include cosmetic products, oral care products, therapeutic products, nutraceutical products, diagnostic, beverages, animal food products, and human food products. Methods of making the xylose containing products from biomass is provided.

Abstract: Described herein are food additives prepared from the inner core of a banana plant stem, along with methods of making and using same.

Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.

Abstract: Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and formula containing the HMF substitutes. A fat base composition of the invention includes a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of the fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions including a blend of at least 25% or at least 30% of the fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed.

Abstract: The invention concerns a method of processing eggshell residues, which emanate from an egg breaking unit (1) and comprise eggshell portions as well as membrane portions. The method comprises feeding of the eggshell residues into a cyclone (5), which is driven by a process gas having a temperature of less than 85° C. In said cyclone (5) vortex processing of the eggshell residues leads to peeling of said membrane portions off of said eggshell portions, such that said eggshell portions become separated from said membrane portions. A mix mainly of process gas, vapour and droplets is released through a top outlet (6) of said cyclone (5), whereas a mixture mainly of separated eggshell portions and membrane portions is released through a bottom outlet (7) of said cyclone (5). Finally in a sorting device (8) sorting of said released mixture is performed into an eggshell portion part and a membrane portion part.

Abstract: A raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton. The slice of raw lobster tail meat is compressed by application of force to have, relative to its state at the time of removal from the lobster tail, both (i) a reduced thickness and (ii) at least one of an increased length and an increased width. The sealing material covers at least a portion of the surface of the slice of raw lobster tail meat.

Abstract: A hydrogen-containing drink containing a functional ingredient such as tea and hydrogen water, which maintains a high dissolved hydrogen concentration. A hydrogen-containing drink wherein at least one functional ingredient selected from the group consisting of teas; fruits, vegetables, and plants; sugars and sweeteners; polyphenols; vitamins and coenzymes; amino acids and proteins; oxidoreductases; citric acids; and yeast extracts and polydextroses is blended in hydrogen water, the hydrogen-containing drink being prepared by: degassing water as a raw material, dissolving hydrogen gas in the degassed water through a gas-permeable hollow fiber membrane so as to produce hydrogen water, and dissolving or mixing the functional ingredient in the produced hydrogen water, or dissolving or mixing the functional ingredient in water as a raw material, degassing the obtained solution or mixture, and dissolving hydrogen gas in the degassed solution or mixture through a gas-permeable hollow fiber membrane.