Abstract: An anti-microbial coating formulation consisting essentially of triethanolamine and a silane.

Abstract: Antimicrobial bar compositions can include, for example, from about 0.1% to about 35%, by weight of the antimicrobial bar composition, of water; from about 45% to about 99%, by weight of the antimicrobial bar composition, of soap; and from about 0.01% to about 5%, by weight of the antimicrobial bar composition, of platelet zinc pyrithione (“platelet ZPT”). The platelet ZPT includes a median particle diameter of about 2 microns to about 3 microns, a mean particle diameter of about 3 microns to about 4 microns, and a thickness of about 0.6 microns to about 15 microns.

Abstract: A Bacillus subtilis strain deposited under deposit number CECT 8258 and a method for protecting or treating plants, plant parts, plant roots or plant seeds from fungal and bacterial infestations, comprising applying a composition comprising the Bacillus subtilis strain deposited under deposit number CECT 8258 or a supernatant obtained from a culture of the Bacillus subtilis strain deposited under deposited number CECT 8258 or an extract isolated from Bacillus subtilis strain deposited under deposited number CECT 8258 to said plants, plant parts, plant roots or plant seeds.

Abstract: The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of Bacillus chitinosporus AQ746 (NRRL Accession No. B-21618), Bacillus mycoides AQ726 (NRRL Accession No. B-21664), Bacillus purnilus (NRRL Accession No. B-30087), Bacillus purnilus AQ717 (NRRL Accession No. B-21662), Bacillus sp. AQ175 (ATCC Accession No. 55608), Bacillus sp. AQ177 (ATCC Accession No. 55609), Bacillus sp. AQ178 (ATCC Accession No. 53522), Bacillus subtilis AQ743 (NRRL Accession No. B-21665), Bacillus subtilis AQ713 (NRRL Accession No. B-21661), Bacillus subtilis AQ153 (ATCC Accession No. 55614), Bacillus thuringiensis BD#32 (NRRL Accession No. B-21530), Bacillus thuringiensis AQ52 (NRRL Accession No. B-21619), Muscodor albus 620 (NRRL Accession No. 30547), Muscodor roseus A3-5 (NRRL Accession No. 30548), Rhodococcus globerulus AQ719 (NRRL Accession No. B-21663), Streptomyces galbus (NRRL Accession No. 30232), Streptomyces sp. (NRRL Accession No.

Abstract: The present invention generally relates to bacteriologically pure bacterial cultures of novel strains of plant growth-promoting bacteria, and inoculums comprising the same. The invention is also directed to plant seeds coated with the inoculums, kits comprising the inoculums and methods for stimulating plant growth by applying the biologically pure bacterial culture or the inoculum to a plant, plant seed, or plant growth medium.

Abstract: Methods and combinations for making and using one or more cellular foam layers comprising flexible cellular foam and wood particles having aromatic properties, where said cellular foam layers may be located on, under, or in cushioning foams and mattresses, or placed between on, under, within, or between other layering substrates. The foam containing aromatic wood particles may be used in mattresses, pillows, bedding products, medical cushioning foams, pet beds, outdoor bedding pads, outdoor pillows, and other cushioning products.

Abstract: Pesticide compositions and methods of controlling insects and other pests are disclosed. Generally, the pesticide compositions contain thyme oil and cinnamon oil as their principal active ingredients which, when used in combination, act synergistically to control pests such as crawling insects.

Abstract: A conveyor machine for conveying foodstuff products made of pasty material includes a machine frame and a conveyor device arranged on the machine frame for conveying the foodstuff products. In the conveyor machine described herein, the portioning unit has a portioning knife which in the working position of the portioning unit passes the conveyor path of the endless string at predetermined time intervals. The portioning knife is rotatably carried by way of a rotary bearing, wherein the portioning knife can be a single-blade or a multi-blade knife.

Abstract: A noodle string cutting device includes a pair of cutting blade rolls rotating in opposite directions in an engaged state to cut a dough sheet into noodle strings; separating teeth rows contacting outer peripheries of the cutting blade rolls at positions different from each other in rotational directions of the cutting blade rolls; and a chute member corresponding to falling positions of the noodle strings separated by the separating teeth row. The chute member is provided such that two or more sets are formed, each including the adjacent separating teeth rows and in each of which the chute is provided so as to correspond to the falling positions of the separated noodle strings. The noodle string cutting device can stack the noodle strings on a conveyor such that sticking of the noodle strings in steam-boiling can be reduced, and the noodle strings can be entirely and uniformly gelatinized.

Abstract: Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifiers and stabilizers to provide improved eating and keeping qualities of the doughnuts made thereof. This base powder includes fat from animal, vegetable, or dairy origin, emulsifiers, water soluble protein solids, salt, carbohydrates and stabilizers. The above compositions can be directly added with the flour, yeast or chemical leavening agents as well as supplemented with optional flavor, color and preservative to produce either an yeast raised or a cake doughnut with or without the utilization of eggs.

Abstract: A tenderizing knife for use in tenderizing meat, such as steak or poultry and the like. The knife includes an elongated cutting blade having a handle on a proximal end thereof. A first edge of the cutting blade is serrated, while the second edge of the cutting blade is blunt. The first edge comprises a square serration pattern, wherein the square shaped serrations are spaced at a fixed interval and help to allow the user to tenderize the meat rather than cut therethrough. The distal end of the cutting blade includes a smooth edge for use in cutting through the meat in the traditional fashion. In operation, the user can make a series of small cuts across the meat using the serrated edge in order to tenderize the meat prior to cooking.

Abstract: The invention relates to a method for cutting open a slaughtered animal, in particular fowl, which is suspended with its legs from a suspension hook of a conveyor, in particular, but not limited to, making an incision in the belly of a slaughtered bird, wherein the method comprises the step of making a first incision in the skin of the slaughtered animal, which first incision extends substantially in a first direction of the slaughtered animal.

Abstract: The present invention is directed to a process for the treatment of fruits and/or vegetables, and especially for the coating of pomes, such as apples and pears. Particularly, fruits and/or vegetables are treated with a physical treatment and particularly a cold plasma treatment, optionally followed by another treatment. The terms “fruits” and “vegetables” are used in accordance with the present invention in broad sense and comprise all kinds of edible products of nature including fruits in the botanical sense, pomes, pseudo carps, tubers, bulbs, greens, cabbages etc.

Abstract: Methods and systems for treating fresh produce are disclosed. The methods and systems comprise a stable, non-toxic, fresh produce cleansing liquid comprising an electrolyzed saline solution. The electrolyzed saline solution comprises one or more of chemically reduced and oxidized species including hypochlorous acid, hypochlorites, dissolved oxygen, chlorine, hydrogen gas, hydrogen peroxide, hydrogen ions, hypochloride, superoxides, ozone, activated hydrogen ions, chloride ions, hydroxides, singlet oxygen, *OCl, and *HO—. The fresh produce is cleansed by contacting the fresh produce with the liquid.

Abstract: The present invention pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention particularly pertains to fruit flavoured beverages having a protein content of at least 4% (w/w). The invention furthermore relates to high protein fruit and/or vegetable preparations which e.g. are advantageous for the production of high protein, fruit- and/or vegetable-flavoured yoghurt. The invention also relates to food products containing the high protein fruit and/or vegetable preparations and to method for producing these.

Abstract: The present invention is directed to seed oil compositions that can be used for cooking and frying applications. These oil compositions of the present invention have advantageous stability characteristics. In some embodiments, the oil compositions have a low concentration of ?-linolenic acid.

Abstract: An oil and fat composition is provided having superior operability and processability, in terms of a liquefying phenomenon of sugar, tackiness and texture of fried doughnuts, filling condition and hardness of shortening, and solidifying time of coating chocolate, by the superior crystallization-promoting effect. A palm-based fractionated oil and fat has 70-90% by weight of the tripalmitin content to triglyceride and 1-8% by weight of the unsaturated fatty acid content to total fatty acid. The oil and fat includes a hard part obtained by, for example, performing a crystallization operation of palm super stearin with iodine value 10-17 so that the slurry SFC is 20% or less, and fractionating the slurry so that the hard part yield is 26% by weight or less. The fractionation is preferably performed so that a numerical value of the hard part yield/the slurry SFC is 10 or less.

Abstract: Disclosed is a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn.

Abstract: The phases included in the process of pre-drying in an extractor (1) the aromatic solution decaffeinated by the active carbons; concentrating the solution in a concentration apparatus (5) and transferring it again into the extractor (1) held in such a vacuum degree (11) that helps the reincorporation of aromatic substances in the pre-dried coffee; drying, cooling and discharge the decaffeinated coffee.

Abstract: A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

Abstract: Products and methods for processing cocoa to produce liquid chocolate without fat content or pH manipulation of the cocoa liquor ingredient. The methods include the steps of heating and mixing between about 16.5% to 20% by weight non-alkalized cocoa liquor, between about 55% to 80% by weight water, and between about 0% to 25% by weight sweetener to a homogenous mixture, UHT processing of the homogenous mixture at selected minimum temperature and exposure time, downstream homogenization at a selected minimum processing pressure, and further cooling for aseptic packaging.

Abstract: A temperature control system is disclosed where thermal energy generated by pressurization of a gaseous medium is stored at a selected temperature level so that it is later readily accessible. Temperature control of a two-phase medium is exercised across selectable dynamic ranges and with different resolutions and the control can be exerted by varying the input flow rate of a mixture applied to a thermal load, or by controlling the back pressure of the flow through the thermal load.

Abstract: DISPOSITION INTRODUCED IN AUTOMATED EQUIPMENT FOR THE PRODUCTION OF ICE CREAM, belonging to the field of foodstuff equipment is idealized as an automatic equipment for production of “soft” ice cream (1), which is formed from a casing (2) with a vertical rectangular prismatic geometry and has a single ice cream output, in which there is a shape swivel (19), which changes the shape of the ice cream output, that can extract two flavors of ice cream, separately or mixed, and add flavored syrup to the ice cream.

Abstract: The techniques described herein provide, in one embodiment, a dual-axis mixer for food products that comprises a product holder that is configured to hold a sealed product cup containing a food product to be mixed. The mixer also comprises a primary axis of rotation about a central axis, and a secondary axis of rotation radially offset from the central axis, the secondary axis positioned to rotate around the primary axis. According to the illustrative embodiment, the product holder is located at the secondary axis and is configured to rotate about the secondary axis, the primary axis of rotation provides centripetal force to the food product as it rotates around the primary axis, and the secondary axis rotates the product holder to churn the food product within the product cup.

Abstract: The techniques described herein provide, in one embodiment, a food product mixer that receives a food product to be mixed in a mixer for food products, and determines one or more product characteristics of the food product to be mixed as well as one or more mixing parameters to adjust based on the one or more product characteristics. After determining how to adjust the one or more mixing parameters to adjust, the mixer adjusts the one or more mixing parameters, and mixes the food product with the adjusted mixing parameters, accordingly.

Abstract: This invention relates to a device and a method for the production of ice cream. The device comprises an immersion bath (1) with an interior space (2) filled with cryogenic liquid, a cassette (3) that can move in the interior space (2) of the immersion bath (1) with chill molds (8), arranged therein, for accommodating ice cream mass, a filling system (7) for filling the chill molds (8) with the ice cream mass, a processing path for freezing solid the cassettes (3) with the chill molds (8), as well as a heating system for thawing chill molds (8), filled with ice cream mass, for a subsequent packaging. The method for the production of ice cream comprises the treatment of chill molds with liquid nitrogen and the subsequent filling with ice cream mass.

Abstract: The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

Abstract: The present invention provides a manufacturing method of a hydrolysate of animal protein, comprising: primarily removing fat from a source of the animal protein; and hydrolyzing a resultant product with a protease under a high pressure. In the case of manufacturing a hydrolysate of animal protein by the manufacturing method according to the present invention, a degree of hydrolysis is very high, and since rancidification or growth of microorganisms is suppressed during the manufacturing process, reliability of product quality and energy cost are excellent in economic terms. Further, in a hydrolysate of animal protein according to the present invention, most of the hydrolyzed protein is degraded into 1 kDa or less, and, thus, it is excellent in rate of absorption from the small intestine.

Abstract: Distillers dried grain with solubles (DDGS), such as DDGS from an ethanol process, can undergo a denaturing process resulting in higher measurable protein content. The denatured DDGS byproduct, which may include higher measurable rumen undegradable protein products or bypass proteins, can be used to produce distillers meal, which may be used as an animal feed and are able to survive the digestive process through the rumen of ruminant animals that results in more protein bioavaible to the ruminant animal in the later stages of digestion and absorption. The DDGS co-product can undergo a denaturing process to produce distillers meal having an increased rumen undegradable protein level that is about 5% to about 25% more than a rumen undegradable protein level of the distillers meal prior to the denatuting process of the DDGS co-product.

Abstract: The present invention belongs to the field of feed, and particularly relates to formula feed containing biogas residues for chickens. The formula feed for chickens is prepared by mixing a component A and a component B, wherein the component A makes up 17%-37.5% of the total weight. The component A is prepared by mixing the following raw materials in parts by weight: 20-50 parts of biogas residues, 15-28 parts of radix astragali residues, 3-6 parts of purple perilla, 4-8 parts of eucommia leaves, 3-8 parts of purslane and 1-2 parts of premix. The biogas residues are resulting products from anaerobic fermentation of distillers' grains left by using cassava or sweet potatoes as raw materials for fermentation, and are then moisture removed by mechanical extrusion, dried by exposure to the sun and finally crushed by a crusher for use. The component B is prepared by mixing the following raw materials in parts by weight: 48-52 parts of corn, 10-12 parts of soybean meal, 1.2-1.5 parts of calcium hydrophosphate, 1.

Abstract: The present invention relates to compositions that enhances the palatability of pet foods designed for companion animals, e.g. dogs and cats, e.g. with renal insufficiency.

Abstract: A method for producing dual-textured frozen food products allows for the quick preparation of snack-sized frozen food products that maintain a crunchy exterior when heated for consumption within a microwave or an oven. The method uses increased total frying steps to fully fry the food product prior to freezing and packaging steps. By adding components such as alginate, calcium, carboxyl methyl cellulose, calcium dihydrogen diphosphate, and high amylose corn starch into the interior core, batter, and breading, and/or predust, moisture is better maintained within the interior. The resulting heated dual-textured food product has an exterior mimicking that of oil fried breaded food products despite its moist interior.

Abstract: A method for producing dual-textured frozen food products allows for the quick preparation of snack-sized frozen food products that maintain a crunchy exterior when heated for consumption within a microwave or an oven. The method uses increased total frying steps to fully fry the food product prior to freezing and packaging steps. By adding components such as alginate, calcium, carboxyl methyl cellulose, calcium dihydrogen diphosphate, and high amylose corn starch into the interior core, batter, and breading, and/or predust, moisture is better maintained within the interior. The resulting heated dual-textured food product has an exterior mimicking that of oil fried breaded food products despite its moist interior.

Abstract: A food product comprising: starch, from 15 to 50 wt % of fat, wherein the total amount of salt, monosodium glutamate and sugar taken together is less than 5 wt %, wherein the product is in the form of a paste and wherein the product has a density of between 0.6 and 1.0 kg/1 at 20° C.

Abstract: [Problem] To provide a method for producing processed cooked rice that renders cooked rice excellent in terms of both easiness to be loosened and texture, and is useful for stabilization of both steps and quality. [Solution] A method for producing processed cooked rice comprising the step of cooking rice using two or more amylases having different optimum acting temperatures to thereby improve the easiness of cooked rice to be loosened and the texture. Preferably, the method for producing processed cooked rice comprises the step of cooking rice using one or more heat-resistant amylases having an optimum acting temperature of 60 to 100° C. and one or more amylases having an optimum acting temperature of 30 to 60° C.

Abstract: Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g.

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: A four step system for weight loss in a person who is overweight or obese by introducing protein, vegetable, and starch (carbohydrate) in specific ratios to promote fat utilization and weight loss from fat composition of the person's entire body. The system utilizes portion control meal plates for weight loss in an overweight or obese person that have different protein, vegetable, and starch (carbohydrate) intake portions.

Abstract: A range of infant food products wherein each product in the range includes minimal levels of undesired by-products produced during processing as indicated by less than about 15 micrograms furan per kg food product. Methods of production and use thereof are also disclosed.

Abstract: The present disclosure relates to methods and systems for calculating a food additive. A first method includes identifying chemical compounds of an averse food ingredient, identifying chemical compounds of a flavorful food ingredient and calculating a set of chemical compounds for the food additive such that an olfactory perception of a mixture of the averse food ingredient, the flavorful food ingredient and the food additive is the same as an olfactory perception of only the flavorful food ingredient. A first device includes a database storing information identifying chemical compounds of an averse food ingredient and identifying chemical compounds of a flavorful food ingredient, and a processor for calculating a food additive such that an olfactory perception of flavors of a mixture of the averse food ingredient, the flavorful food ingredient and the food additive is the same as an olfactory perception of only the flavorful food ingredient.

Abstract: Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics.

Abstract: An apparatus for applying a dilute antimicrobial solution to workpieces, such as raw poultry, includes a housing and a sprayer positioned to direct a first volume of dilute antimicrobial solution onto workpieces conveyed through a passage of the housing. A portion of the first volume that does not adhere to the workpieces is collected at a lower portion of the housing and passed to a recycle tank. Solution is transported between the recycle tank and sprayer and includes a supply segment to receive solution from the recycle tank, an application segment to receive the first volume from the supply segment for passage to the sprayer, and a bypass segment, separate from the application segment, to receive a second volume of the solution from the supply segment for return passage to the recycle tank without passage through the sprayer.

Abstract: Juice extraction using multiple pairs of juice extractors and comminutors which reduce the food pieces into successively smaller pieces with juice extraction occurring after each comminuting step. Coarse food pieces are pressed with extracted juice directed to a juice holding tank. The pressed coarse chop food pieces fall into the hopper of a second comminutor which performs a medium chop on the now pressed but still coarse chopped food pieces. The medium chopped food pieces are then fed from the second comminutor into the juice extraction chamber of a second juice extractor whereupon the medium chopped food pieces are pressed with extracted juice directed to a juice holding tank. Any number of comminutor and juice extraction pairs may be used in serial fashion to optimize the percentage of juice extracted in a minimum amount of time.

Abstract: The device comprises a compartment for receiving fruit (1), an area for suction of fruit (10) and an area for suction of liquid (11) which comprises a first orifice (3) and a narrowing (7) which flows into a channel (12), with a water flow (14) between the narrowing (7) and the channel (12), with the channel (12) forming part of a pipe (8) which carries the impelled liquid inside the channel (12). The method comprises the steps for supplying a mixture of fruits in bunches and liquid, moving the mixture to a fruit suction area (10) through a suction entrance (6), aspirating and injecting liquid at high speed through the channel (12) generating a depression which drags the mixture towards a narrowing (7), generating turbulence which separates the stalks from the fruit and extracts the separated fruit.

Abstract: In one aspect, the present disclosure relates to the decorating and printing of three-dimensional edible media on a printable base media based on a user selected image. A base can be determined to support and couple the printed 3D edible media based on the user selected image to the printable base media. Using a user interface, the user selected image can be modified and adapted to print based on a 3D printer's capabilities. Maneuvers of either a platform or a printhead of the 3D printer can be tracked for secondary treatments to either the printed 3D edible media or the printable base media.

Abstract: A composition containing 1,3-propanediol for use as electronic cigarette liquid. A liquid composition for an electronic cigarette, including 1,3-propanediol, as well as at least one compound selected from nicotine, a nicotine substitute, and an aroma, and an electronic cigarette containing this composition.

Abstract: A charcoal article for use of a hookah tobacco pipe is provided. The article comprises a body extending between a top and bottom portions. Plurality of legs extends outwardly from a base surface disposed between the top and bottom portions. The legs are separated from each other by channels, and a recess is provided extending inwardly within the body from the base surface. An inner chamber is defined within the body by the walls of the legs and walls of the recess. The legs are configured for placement on a foil, having at least one perforation, covering a bowl with a smoking matter. Upon positioning of the article on the foil the heating chamber is positioned to coincide with or situated at the perforation within the foil.

Abstract: A tobacco material and a process for the treatment of tobacco are provided. The process comprises securing the tobacco material within a moisture-retaining material and exposing the tobacco material to an ambient processing temperature of at least about 45° C., with the tobacco having a packing density of at least 200 kg/m3 on a dry matter weight base at the start of the process and a moisture content of between about 10% and 15.5%. The treated tobacco material has an aerobic plate count of up to about 1000 CFU/g.

Abstract: A coating method for sheathing material formed from paper or card for smoking materials or parts of smoking materials in order to reduce the tendency of the sheathing material to absorb and diffuse aqueous or oily substances, the sheathing material being provided on the same side with two coatings, which are applied one on top of the other and are each applied in liquid form in two successive coating steps. In the first coating step, at least one layer of a first coating substance is applied, which reduces the ability of the paper or card to absorb the liquid volatile matrix of the second coating substance; in the second coating step, at least one layer of a second coating substance is applied, which is repellent or impermeable to one or more of the following substances: oils, fats, waxes, alcohols, and water.

Abstract: Using various embodiments systems, methods, devices, and apparatuses for a. flying disc with an embedded smoking pipe are described. In one embodiment, the flying disc includes an aperture in the center to bear a smoking pipe. The smoking pipe can be embedded in the aperture of the flying disc and can comprise an outer chamber comprising a top portion and a bottom portion, the outer top portion including an inhaling aperture, and the bottom portion including an air intake aperture. The smoking pipe can also include a inner member encapsulated within the outer chamber, and the inner member configured to accommodate a combustible smoking substance.