Abstract: The present invention relates to an aqueous co-formulation of metalaxyl, which contains: i. metalaxyl, in particular metalaxyl-M; ii. at least one organic pesticide compound PC1, which has a solubility in water of at most 1 g/l at 20° C. and a melting point in the range from 40 to 100° C.; and iii. an aqueous phase containing water and at least one surfactant; wherein the at least one organic pesticide compound PC1 is present in the form of particles suspended in the aqueous phase and where metalaxyl is essentially present dissolved in the aqueous phase and where the surfactant comprises at least one salt of an oligomer or polymer having a plurality of arylsulfonyl groups.

Abstract: This disclosure relates to macrocyclic picolinamides of Formula (I) and their use as fungicides.

Abstract: Commercially important weeds in flooded rice are controlled by in-water application of the auxin herbicides 2,4-D, triclopyr, fluroxypyr, and clopyralid. At application rates of about 35 to about 1120 grams acid equivalent per hectare (g ae/ha), 2,4-D, triclopyr, fluroxypyr, and clopyralid are highly efficacious on several commercially relevant grass, broadleaf and sedge weeds and cause little to no rice crop injury.

Abstract: Safener complexes comprising cloquintocet acid, or a salt thereof, and an amine-containing polymer or oligomer as well as compositions comprising these safener complexes are provided. Also provided are methods of controlling undesirable vegetation in a crop, comprising applying to vegetation or an area adjacent to the vegetation or applying to soil or water to prevent the emergence or growth of the undesirable vegetation in a crop, a safened herbicidal composition comprising a herbicide and a safener complex comprising cloquintocet acid, or a salt thereof, and an amine-containing polymer or oligomer.

Abstract: The present invention relates to novel compositions comprising certain pyrazolecarboxylic acid alkoxyamides according to formula (I) in combination with certain fungicides, to a process for preparing these compositions and to the use thereof as biologically active compositions, especially for the control of harmful microorganisms in plants and in the protection of materials and as plant growth regulators.

Abstract: Provided herein are systems, methods, active ingredients, compositions and formulations for killing, deterring growth, or suppressing a population of certain species of pests such as insects, fungi and bacteria.

Abstract: This invention relates to the use of aromatic phosphate esters of formula (I) wherein R1, R2 and R2 are as defined within the description, as adjuvants in compositions, particularly for agrochemical use, as well to compositions comprising such an aromatic phosphate ester, in combination with at least one agrochemical and optionally at least one surfactant. The invention further extends to methods of making and using such compositions.

Abstract: A process for controlling bacterial and fungal growth in a plant that includes (a) applying to a surface of a plant an aqueous composition that include a copper compound, a zinc compound, and a manganese compounds; and (b) allowing the composition to dry to form a treated plant. The treated plant displays increased resistance to bacterial and fungal growth relative to an untreated plant.

Abstract: An oven appliance includes a baking stone positioned within a housing at a bottom portion of a cooking chamber. A baffle is positioned within the housing below a lower heating element array. The baffle includes an upper plate and a lower plate. Holes of the upper plate are offset from holes of the lower plate. The holes of the lower plate are contiguous with a regulating air duct of the housing such that a flow of air enters the baffle through the holes of the lower plate. Regulating air exits the holes of the upper plate and is impinged onto a bottom surface of the baking stone in a pattern to regulate baking stone temperature.

Abstract: A system for overturning tanks, in particular tanks of kneading machines, includes a vertical supporting structure, an overturning unit, which is mobile along the structure between a lowered position and a raised position and can turn about an axis transverse to the vertical direction, and a system for driving the movement of said unit between said lowered position and said raised position. A further actuation system is provided for governing the movement of rotation of said unit independently of said movement between said lowered position and said raised position.

Abstract: The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% frozen winter squash (Cucurbita maxima Duch.) pulp, 0.49-075% frozen grated cassava, 0.49-075% frozen banana (platano de la is/a) cut into round slices; b) dry ingredients: 3.58-4.14% sugar, 0.005-0.019% sweetener, 1.31-1.46% fresh yeast, 0.49-0.75% vanilla essence, 0.049-0.075% seeds, 0.24-0.38% aniseed and 9.42-9.75% vegetable oil; c) between 32.0-39.0% wheat pastry flour; and e) between 20.74-24.38% water.

Abstract: A method of preserving freshness of a harvested crop includes irradiating the harvested crop with blue light and misting the harvested crop with water mist while irradiating the harvested crop with the blue light.

Abstract: A method of preserving freshness of a harvested crop includes irradiating the harvested crop with red light.

Abstract: A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 ?m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80° C. or less.

Abstract: The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.

Abstract: Provided are methods and systems for creating simulated coffee beans by using processed natural coffee beans with additional ingredients and then reforming the combination of ingredients via a manufacturing process into coffee bean appearance forms. In an aspect, an example method can comprise receiving a plurality of coffee beans, grinding the plurality of coffee beans into coffee grounds, forming a mixture by adding at least one additive to the coffee grounds, and forming the mixture into a plurality of bean-shaped objects.

Abstract: The invention relates to a method of separating cocoa mass into cocoa butter and cocoa cake by means of a press (1) comprising one or more pressing elements (6) in turn comprising a pot (7) having a cavity (8) for receiving cocoa mass to be pressed, a squeezer (9) located at least partially in the cavity (8), and at least one filter (11) disposed in front of the squeezer (9) and/or on the side of the cavity (8) opposite the squeezer (9), which method comprises the steps of filling the cavity or cavities (8) with cocoa mass, exerting pressure on the pressing element(s) (6) thus pressing cocoa butter through the filter(s) (11), releasing pressure from the pressing element(s) (6), and opening the pot(s) (7) to remove the cocoa cake(s) from the cavity or cavities (8). Prior to releasing the pressure from the pressing element(s) (6), cocoa butter is purged from at least the space(s) (13) behind the filter(s) (11).

Abstract: The present invention relates to a food grade applicator for marking a surface of an edible product. The applicator includes a design for applying to the product.

Abstract: Methods of and devices for producing probiotic animal feed are provided. The method includes adding probiotic microorganisms or enzymes, providing an environmental condition suitable for the growth of the probiotic microorganisms, such as providing abundant sources of carbon, controlling temperature, and controlling pH values, in a fermenting process.

Abstract: There is a need to protect the health of hummingbirds by preventing the rapid microbial spoiling of sugar nectar used in hummingbird feeders, without using artificial preservatives. The invention is a method, composition and kit, for naturally preventing spoilage of sugar nectar liquid food by using a transition metal salt, an optional acidifying agent, and an optional functional additive. Certain transition metal salts, such as copper sulfate are surprisingly effective in protecting sugar nectar even at micronutrient levels, below the level consumed by hummingbirds in their natural diet. The invention prevents the formation of unhealthy microbial growth, reduces the need for frequent changing, and keeps the sugar nectar fresh and healthy.

Abstract: There is a need to protect the health of hummingbirds by preventing the rapid microbial spoiling of sugar nectar used in hummingbird feeders, without using artificial preservatives. The invention is a method, composition and kit, for naturally preventing spoilage of sugar nectar liquid food by using a transition metal salt, an optional acidifying agent, and an optional functional additive. Certain transition metal salts, such as copper sulfate are surprisingly effective in protecting sugar nectar even at micronutrient levels, below the level consumed by hummingbirds in their natural diet. The invention prevents the formation of unhealthy microbial growth, reduces the need for frequent changing, and keeps the sugar nectar fresh and healthy.

Abstract: A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.

Abstract: A method for manufacturing an instant samgyetang smoked with oak chips, wherein when sub-ingredients are put into the stomach of a chicken, oak chips are burnt to generate smoke in a state where the chicken is put into a smoking and boiling apparatus, and when a surface of the chicken is processed with the smoke generated from the oak chips, the chicken, sub-ingredients and a seasoning source are filled in a package for sterilization and quick freezing.

Abstract: A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57° C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.

Abstract: A non-toxic artificial mineral water composition containing bioavailable iron consists of an aqueous solution having pH of from 1 to 5 containing ferrous ions at a concentration of from 100 to 300 mg/l and a non-toxic amount of at least one metal cation selected from Ca2+, Mg2+, Zn2+ and K+, and wherein the composition, when diluted to an iron concentration of 20 ?M, has an iron uptake, measured as intracellular ferritin, of greater than 120 ng/mg protein. The mineral water composition provides oral, bioavailable iron that has use as a supplement to dietary iron.

Abstract: A gas injection system for injecting a gas into a liquid to form a solution includes a flow channel that conveys a liquid from an upstream inlet configured to receive the liquid and a downstream outlet configured to dispense the solution, sparger positioned in the flow channel, a solution pressure detection device configured to sense a pressure of the solution in the flow channel, and a liquid valve configured to regulate flow of the liquid in the flow channel based on the pressure sensed by the solution pressure detection device. The sparger is configured to inject the gas into the liquid through the porous surface as the liquid flows across the surface.

Abstract: A gas injection assembly for injecting a gas into a liquid to form a solution includes a vessel that receives the liquid, a flow channel that conveys the liquid from the vessel through an upstream inlet to a downstream outlet that is configured to dispense the solution, and a sparger having a porous surface positioned in the flow channel such that the liquid flows across the porous surface and the porous surface injects the gas into the liquid as the liquid flows across the porous surface.

Abstract: An object of the present invention is to provide a carbonated beverage comprising high-intensity sweeteners characterized in that cinnamaldehyde and the total taste balance are stably maintained. Provided is a carbonated beverage comprising cinnamaldehyde, aspartame, and a stevia extract, wherein total steviosides are contained as the stevia extract at a concentration of 0.6 ppm to 50 ppm.

Abstract: Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.

Abstract: Electrochemical processes and systems for preserving perishable food are described. The process and system allow for the preservation of perishable food in the presence of water moisture, melanin, or a precursor, derivative, analog, or variant of melanin, and electromagnetic energy, such as visible or invisible light energy. There exists a need in the art for improved methods and processes for preserving perishable foods that overcome certain disadvantages associated with known methods for preserving perishable food, such as addition of preservatives, refrigeration/freezing, drying/dehydration of food, and storage under vacuum. The invention satisfies this need by providing a process and system for preserving perishable food in the presence of water moisture, electromagnetic energy, and melanin, melanin precursors, melanin derivatives, melanin analogs, or melanin variants.

Abstract: Methods of controlled heating and/or agitation for liquid food or beverage product creation are disclosed. A method of producing a melted food or beverage liquid product includes receiving a receptacle containing frozen liquid contents in a chamber of a dispenser and identifying a characteristic of the receptacle and/or the contents. The method also includes melting at least a portion of the contents by selectively performing at least one of: heating the receptacle and/or the contents, supplying a dilution liquid to an interior of the receptacle, and/or applying motion to the receptacle and/or the contents in the receptacle. The selectively performing at least one of heating, supplying dilution liquid, and/or applying motion is based on the identified characteristic. The method further includes perforating the receptacle and dispensing the melted food or beverage liquid product from the receptacle.

Abstract: Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.

Abstract: Compositions related to a baked, extruded, bite-size foodstuff comprising a dough-based casing component including at least 6 wt % protein such that at least 5 grams of protein are included in 30 grams of product, wherein the protein is derived from a soy flour; and, a filling component substantially completely surrounded by the casing component, wherein the casing component has a light, crispy texture; and, wherein the weight ratio of the casing component to the filling component in the extruded food stuff is about 60:40.

Abstract: A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.

Abstract: Novel products comprising conditioned cell culture medium compositions and methods of use are described. The conditioned cell medium compositions of the invention may be comprised of any known defined or undefined medium and may be conditioned using any eukaryotic cell type. Once the cell medium of the invention is conditioned, it may be used in any state. Physical embodiments of the conditioned medium include, but are not limited to, liquid or solid, frozen, lyophilized or dried into a powder. Additionally, the medium is formulated with a pharmaceutically acceptable carrier as a vehicle for internal administration, applied directly to a food item or product, or formulated with a salve or ointment for topical applications. Also, the medium may be further processed to concentrate or reduce one or more factors or components contained within the medium.

Abstract: Described is a nutritional formula, also referred to as a nutritional formulation, for dietary management of a propionic metabolism disorder, such as propionic acidemia.

Abstract: A flavoring apparatus for flavoring each of a plurality of popped popcorn is provided. The flavoring apparatus may include a delivery apparatus and control mechanism that selectively steers the plurality of popped popcorn to a conveyor belt housed in the flavoring apparatus. A plurality of spaced-apart cutout recess along an outward facing surface of the conveyor belt are adapted to temporarily retain the conveyed popped popcorn in a spaced-apart arrangement. A plurality of spray nozzles may be positioned adjacent to cutout recesses so as to spray a liquid flavoring onto each of the plurality of spaced-apart popcorn from various spray angles as the popcorn is conveyed to a receptacle.

Abstract: Provided is a tofu that enables an eater to enjoy eating by entertaining the eater in an aspect (sight) other than flavor (taste). Tofu includes incisions linearly formed on a top surface of the tofu. The incisions have a depth that does not reach a bottom surface of the tofu, and a depth direction of the incisions is substantially perpendicular to the top surface. When a colored liquid seasoning has been poured on the tofu, the incisions are recognizable as the colored liquid seasoning penetrates and pools in the incisions.

Abstract: The present invention relates to systems and apparatus for dark-fire curing of tobacco. Specially, the present invention provides a central control system for controlling and adjusting conditions within a structure utilized for curing dark-fired tobacco, for example by remotely turning the ventilation fan on or off. Additionally, the invention provides for an external smoking structure incorporated into the control system. This allows for simultaneous control of external smoking, that is smoking that is physically separated from curing, and the transportation of smoke into the into the dark-fire curing structure, in addition to the control of the curing structure itself.

Abstract: Embodiments provided herein concern tobacco and tobacco products having a reduced amount of a harmful compound. More specifically, several embodiments concern approaches to modify the expression of a gene that is involved in the production of a harmful compound in tobacco, tobacco products made using these approaches and methods of determining whether the removal of said compounds using said approaches yields a tobacco and/or a tobacco product that has a reduced potential to contribute to a tobacco-related disease.

Abstract: Methods of curing tobacco that reduce the levels of TSNAs and/or improve leaf quality are described herein.

Abstract: A finished smokable product is formed using a booklet of smoking rolling papers comprising: (a) a plurality of smokable sheets being stacked together each sheet having first and second longitudinal edge portions along with first and second lateral edge portions, and first and second faces, and a plurality of openings adjacent the first longitudinal edge portion, and the first longitudinal edge portion having a first length, and the first lateral edge portions having a first length; (b) wherein the plurality of sheets are bound together by a plurality of connecting loops; (c) wherein the plurality of openings have bound and unbound states, wherein in the bound state the openings are unbroken and have a mean diameter opening and mean spacing between unbroken openings, and in the unbound state the openings are broken open with the mean spacing remaining constant but the first lateral edge portion having a second length, the second length being greater than the first length of the first lateral edge portion; and

Abstract: Cigarettes are provided which contain a filtering system and flavorants encapsulated with polyvinyl acetate, wherein deactivation of a sorbent by the flavorant is reduced through the encapsulation of the flavorant within the polyvinyl acetate. A preferred flavorant is menthol. The encapsulated flavorants are prepared by mixing at least one flavorant with polyvinyl acetate and a solvent, such as ethanol, and forming the encapsulated flavorants. Methods of making cigarettes and smoking the articles are also provided.

Abstract: A hookah bowl for a hookah is disclosed. The hookah bowl has a raised circular structure in center of the bowl, which has an opening at the apex. A concave area having one or more compartments is defined between inner walls of the upper bowl and the raised circular structure. As the opening is placed at the apex, the liquid in the additive laced tobacco does not leak into the stem or base of the hookah. An alternative embodiment discloses an option to hold multiple flavors of tobacco. The hookah bowl also has a hexagonal shaft extending substantially below the raised circular structure. A diametrically growing airway conduit is defined from the apex of the raised circular structure through the shaft and till distal end of the shaft for increasing the surface area the hot flavored smoke has to traverse before entering into the base of the hookah containing water.

Abstract: A portable, dishwasher safe, dry herb water pipe body capable of connection to a plethora of different fluid vessels. It has a flexible polymer bidirectional flow connector that facilitates the flow of smoke from and into the water pipe body. This flow connector also frictionally engages the neck of a bottle, jar or can, thereby sealing the fluid vessel to the body of the water pipe, completing its functionality. Ice can be placed in the water pipe to further cool the incoming smoke charge for the user. After use, if a disposable fluid vessel and fluid were used, the water pipe body can be removed and no further storage or cleaning action is required. With the optional plug, the device can be used in a dry smoke mode or fluid can be added into the plug for a shortened version of a water pipe.

Abstract: Systems and methods for monitoring of biometric and contextual variables to assist in screening for, quantification of, and prediction of smoking behavior, and for assisting in smoking cessation are described.

Abstract: Systems and methods for monitoring of biometric and contextual variables to assist in screening for, quantification of, and prediction of smoking behavior, and for assisting in smoking cessation are described.

Abstract: Disclosed is a cartridge for use with apparatus for heating smokable material to volatilise at least one component of the smokable material, the cartridge comprising: a container defining a cavity, and smokable material located in the cavity, wherein the cartridge comprises heating material that is heatable by penetration with a varying magnetic field to heat the smokable material. Also disclosed is apparatus for heating smokable material to volatilise at least one component of the smokable material, the apparatus comprising: an interface for cooperating with an article comprising smokable material, a magnetic field generator for generating a varying magnetic field for penetrating the article when the interface is cooperating with the article, and a device for puncturing the article.

Abstract: Disclosed is material for use with apparatus for heating smokable material to volatilise at least one component of the smokable material. The material comprising a mixture of smokable material and elements. Each of the elements comprises a closed circuit of heating material that is heatable by penetration with a varying magnetic field.

Abstract: A smoking article is provided and has opposed lighting and mouth ends. A mouth end portion is disposed at the mouth end and a heat generation portion is disposed about the lighting end. An outer wrapping material is wrapped at least about the heat generation portion and extends toward the mouth end portion, to define a cylindrical rod. An aerosol-generating portion is disposed within the outer wrapping material and between the heat generation and mouth end portions. The aerosol-generating portion is configured to generate an aerosol in response to heat received from the heat generation portion. The aerosol-generating and heat generation portions are further configured to cooperate to distribute heat received by the aerosol-generating portion from the heat generation portion, so as to prevent scorching of the outer wrapping material. An associated method is also provided.