Abstract: The invention relates to a method for controlling pests from the family of Pentatonidae, comprising the step of contacting the pests, their food supply, habitat or breeding grounds with a pesticidal mixture comprising as active compound I at least one component of the ginkgo tree I, selected from the group consisting of bilobalide, ginkgolide A, ginkgolide B, ginkgolide C, ginkgolide J and ginkgolide M, and at least one pesticidally active compound II and/or at least one fungicidally active compound III, as defined in the description, in a synergistically effective amount. The invention further relates to certain of these mixtures.

Abstract: Compositions and methods for synergistic pesticidal mixtures comprising a first pesticidal composition and a second pesticidal composition, wherein the pesticidal activity of the mixture exhibits synergistic effects compared with the expected effects of the mixtures based on the sum of the activity of the first pesticidal composition alone and the activity of the second pesticidal composition alone. Synergistic pesticidal mixtures and methods according to the invention are provided comprising a first pesticidal composition comprising at least two essential oils, a carrier oil, and an emulsifier, and a second pesticidal composition comprising at least one insecticide, wherein the pesticidal activity of the mixture is greater than the sum of the activity of the first pesticidal composition alone and the activity of the second pesticidal composition alone. Methods are provided for screening and identifying synergistic pesticidal mixtures according to the invention.

Abstract: The invention relates to the use of an extract of Sextonia rubra or the constituents thereof, rubrenolide and/or rubry-nolide, as an insecticide agent against mosquitoes, especially as a larvicide agent.

Abstract: The invention provides a biodegradable aqueous composition based on natural extracts (natural essences and essential oils), quaternary ammonium, propylene glycol, Cellocize, EDTA, Tween 80, boric acid, aromas, colorants and water, for cleansing, disinfecting as an antiseptic and possessing a broad-spectrum bactericidal activity, ie bactericidal at once on gram positive and gram negative bacteria; also as an insecticide or at least as an insect repellent and as a freshener.

Abstract: The present invention describes methods and formulations for protecting plants against various pathogens, involving the use of Prunus maackii materials. In some embodiments the biopesticide formulation comprises of at least one flavonoid such as 3,5,7-trihydroxy-6-methoxyflavone, 3,5,7-trihydroxy-6-methoxyflavanone or 5,7-dihydroxy-8-methoxyflavanone. The invention further provides a method of making the biopesticide by extracting a Prunus species with a solvent and formulating the composition using adjuvants, and kits for application of the biopesticide.

Abstract: To improve the storage property, heat-resistance and temporal stability of flour paste, and decrease the costs for the transport, storage and production of the flour paste. The present invention provides a powder composition for preparing flour paste containing processed starch, unprocessed starch, whey protein and thickener at predetermined amounts.

Abstract: The invention is a flavored croissant and method of making same, more specifically, a banana nut croissant, an apple cinnamon walnut croissant, a coconut macadamia croissant and a cherry pecan croissant. The invention is further directed to a flavored croissant product that can be stored frozen.

Abstract: The present invention relates to a bakery product comprising a salty tastant. In particular the invention relates to a bakery product having a powder applied to at least one surface, the powder particles comprising a starch-based material and a salty tastant. A further aspect of the invention is a process for manufacturing a bakery product.

Abstract: The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food products, cooked or uncooked, and methods of manufacture.

Abstract: An apparatus and method for applying an antimicrobial agent to whole or split animal carcasses include a closed or essentially closed chamber for limiting the escape of antimicrobial agent to the environment during antimicrobial treatment of the carcass. In one embodiment, a series of carcass cabinet panels moves in line with the passing animal carcass and forms an enclosure around the carcass by means of panels closing ahead of and behind the carcass. In another embodiment, the direction and spray pattern of positively charged aerosolized antimicrobial particles in a carcass cabinet is controlled by attracting the particles to preselected negatively charged regions within the carcass cabinet.

Abstract: The present disclosure relates to a method and a filling machine for filling foodstuffs comprising a predetermined proportion of pieces of filling in a liquid. The pieces of filling are charged into a hopper and liquid is during the filling process added into the lower region of the hopper.

Abstract: An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.

Abstract: The smoker device disclosed herein provides a small profile device with more control than existing technologies for both cold smoking and smoking in an electric or compact grill. One of the main advantages of the design disclosed herein is a dual concentric or nesting fuel/housing dual structure that allows for adjusting the amount of smoke or aroma that a user wants the smoker device to emit during the smoking process.

Abstract: There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and currently are known to be evolving into new and separate strains which may cause large quantities of human illnesses unless countermeasures are developed and employed. One such countermeasure is provided through pasteurization of the subject in-shell eggs through pasteurization involving concurrently a secured environment together with a protocol which enables total inactivation of the targeted pathogens whether bacterial or viral without risk of recontamination.

Abstract: Systems and methods for detecting presence of a thing, the thing treated with a descenter, one method including in an area in which it is possible that a thing treated with a descenter is present, using a detector to detect a descenter level in the area, producing a detected descenter level, comparing the detected descenter level to a normal descenter level for the area, determining that the detected descenter level is different from the normal descenter level, said determining indicating the possible presence of a thing treated with a descenter; and using a trained service animal to facilitate such a method.

Abstract: An edible preservative may include a polymer carrier and an active agent chemically bonded to the polymer carrier. The active agent may include multiple functional groups, including at least one of, a polyphenolic group, a double bond, a conjugated double bond, or a chelating group.

Abstract: Compositions and methods for treating stored potatoes to inhibit the growth of sprouts, and/or to “burn” sprouts, include the use of allyl isothiocyanate (“AITC”), which may be generated from exposing a Brassica meal powder (i.e., a powder derived from a member of the mustard plant family) to water. The AITC generated may provided an all-natural sprout-inhibiting agent that is effective to inhibit sprouting in stored potatoes for several weeks, if not months. Alternatively, the AITC may be synthetically produced. The potatoes may be exposed to the AITC while air containing the AITC is circulated through the potato pile, after which the potato storage facility may be ventilated to expose the potatoes to fresh air. The exposure of the potatoes to AITC may be repeated.

Abstract: The invention discloses a synergistic composition comprising a mix of bacteria of the genera Lactobacillus and Propionibacterium which is particularly useful to reduce or eliminate contamination by bacteria of the genus Salmonella and fungi, thus also preventing the occurrence of mycotoxins in soybean meal and its derivatives.

Abstract: Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.

Abstract: The present invention relates to a method which allows to quick-freezing or freezing, and subsequently thawing, without inducing any damage or modification, milk derivatives particularly sensitive to such thermal treatments, due to their distinct ive chemical-physical characteristics. The present method is useful for preparing cream, ricotta, and mixtures thereof, as well as foods containing the same, which can be stored while keeping their characteristics intact. Finally, the present invention further relates to cream, ricotta, and mixtures thereof, as well as foods containing the same thus obtained, capable to retain the organoleptic and chemical-physical characteristics of the fresh product. Thus, the present invention concerns a method for preparing milk-derived products preferably based on cream, ricotta or mixtures thereof intended for quick-freezing or freezing in order to retaining the organoleptic and chemical-physical characteristics of the fresh product.

Abstract: The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.

Abstract: An edible composition includes thickening agent, sweetener, humectant, water, and preservative. The edible composition may be used to form edible paints, fabrics, papers, clothes, decorative articles, or any other edible product. The edible composition may remain flexible and/or stretchy after drying.

Abstract: A gum base comprises nanoparticles and/or non-uniform microparticles containing at least one crosslinked polymer. Non-uniform microparticles may be in the form of polymer composite microparticles, hollow shell microparticles and/or core-shell microparticles. It has been found that such gum bases exhibit desirable chewing properties similar to conventional gum bases. Cuds formed by chewing gum bases containing crosslinked polymer microparticles are easily removable from environmental surfaces such as concrete, fabrics and flooring materials.

Abstract: An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.

Abstract: There is provided a pellet composition of ruminant feed which reduces the risk of acidosis in the rumen and a process of making such ruminant feed.

Abstract: The present invention relates among other things to a method for making enzymatically produced purple corn nectar having a composition comprising saccharides and. anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar.

Abstract: A system and process for destroying C. Botulinum spores in ready to drink beverages is presented. The system includes a product tank receives ready to drink beverage. The product tank is fluidly coupled to a first heat exchanger for heating the beverage to a kill temperature using a closed loop counter current process. The heated beverage is passed through one or more hold tubes to maintain the kill temperature for a minimum hold time resulting in thermally pasteurizing the beverage. The thermally pasteurized beverage is passed through a second heat exchanger for cooling the beverage down to a desired packaging temperature using a closed loop counter current process. The cooled beverage is then placed in a feed tank ready for packaging. A distribution container is filled with the cooled beverage from the feed tank and the container is sealed. The sealed distribution container is then subjected to high pressure processing.

Abstract: There is set out highly efficient processes for the production of alkaline spring waters. The processes are designed to minimize the use of the additive alkaline formulations used to create the alkalinity in the spring waters and the use of a maximum amount of non-purified spring water in the formulation of the final alkaline spring water product. This is accomplished by dividing the input spring water into at least two portions. One portion undergoes a purification process and the other is not purified. Each portion is tested in increments for the amount of alkaline formulation needed to attain a pH of at least about 10 and designated potassium ion and sodium ion contents. From the testing the amount of the purified spring water and the amount of non-purified spring water needed to be combined to yield a pH of at least about 10 and the designated potassium ion and the sodium ion contents is calculated.

Abstract: A method of preparing a cannabis-infused alcoholic beverage. The method includes separating the stems, seeds, and stalks of a cannabis plant, grinding them into a powder, mixing the powder with water, heating the mixture and adding amylase enzyme. After stirring, the mixture is cooled and combined with yeast, sugar, water, and flavoring, forming a precursor mixture. The precursor mixture is fermented in a fermenter, and then strained, resulting in a first product, which is an alcoholic beverage called Mareer. Straining the Mareer twice through three layers of cheesecloth results in a second product called Meer. Distilling the Meer results in a third product called Mariquor. The method allows typically discarded portions of the cannabis plant to be utilized and the maximum amount of cannabinoids extracted therefrom.

Abstract: Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

Abstract: Devices, methods and systems for disinfecting dry goods are described herein. In an aspect, dry goods such as dry foods can be sprayed within a disinfection device by a gas and liquid mixture. The gas and liquid mixture may include a mild acid and an ozone gas fluidized using a fluidization element of the device. As a result, spraying the dry goods with the gas and liquid mixture, the microbial activity on the dry goods are reduced and disinfection is achieved. Furthermore, organic dry goods such as corn, garlic, onions, and other such food items can maintain its organic status using the described disinfection devices, methods, and systems.

Abstract: Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Abstract: A device for distributing melted butter flavoring, or other toppings intended for popcorn, homogenously throughout a mass of popcorn which comprises: a) a perforated tubular component and, preferably, b) a funnel component integral with an upper end of the perforated tubular component, wherein, when the perforated tubular component is inserted into the mass of popcorn, and liquid flavoring is poured into the upper end of the tubular component; e.g., the funnel component, it will flow out through the perforations in the tubular component and be distributed homogenously throughout the mass of popcorn.

Abstract: A process is provided for the treatment of a particulate leguminous plant material, such that the processed particulate leguminous plant material possesses characteristics that are desirable for animal, such as human, consumption. The leguminous plant material is subjected to one or more cycles of temperature treatment, each cycle including a heating phase and a cooling phase. The heating phase temperature of at least one of the temperature treatment cycles may be lower than the heating phase temperature of the preceding temperature treatment cycle. Particulate leguminous plant material comprising substantially reduced concentrations of one or more molecules that contribute to odour and/or flavour may be produced by the process. Particulate leguminous material produced by the process may be used as a food, or as an ingredient in a food product.

Abstract: A snack product made by a method of preparing food of including the steps of providing a raw material of animal origin, reducing the size of the raw material into discrete units, combining the discrete units with at least one additional ingredient to form a mixture, cooling the mixture to a temperature at or below the dew point of the mixture, and baking the mixture at a temperature from about 150° C. to 190° C., both inclusive for about 15 seconds to 90 seconds, both inclusive to form a snack product.

Abstract: A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.

Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Abstract: A process for the preparation of a flavoring powder based on macruran decapod crustaceans that comprises a) having macruran decapod crustacean cephalothoraxes kept at no more than about 2 degrees centigrade, b) optionally adding vegetable oil to the cephalothoraxes, c) heat treating the cephalothoraxes using dry heat at a temperature of between about 160 and about 180 degrees centigrades so that the inside reaches approximately 70 degrees centigrade for a period of approximately 2 minutes, d) extracting the hepatopancreas of the cephalothoraxes in liquid form, e) filtering the creamy liquid obtained without pressure, separating the solids present; f) lyophilizing the filtrated product obtained in e); and g) grinding the product obtained by lyophilization to a powder with a particle size from about 5 ?m to about 80 ?m.

Abstract: A food preparation assembly for use in cleaning food products generally includes a tank for holding washing fluid for use in cleaning food products positioned within the tank, and a pump in fluidic communication with the tank to provide movement of the washing fluid within the tank for use in cleaning the food products when positioned within the tank. A processing module is configured to receive settings from a user for cleaning the food products, and to monitor and adjust, as necessary, parameters of the washing fluid based on the user input settings. The processing module is also configured to report and/or store measured values of the parameters of the washing fluid in addition to select user defined input information (e.g., user defined wash settings, etc.). Labels may also be generated indicative of completion of cleaning of the food products by the food preparation assembly.

Abstract: A coffee roasting apparatus (100) is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a controller (130) for controlling the roasting element, wherein the controller is adapted to control the roasting element as a function of the concentration of volatile organic compounds residing in the compartment. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

Abstract: The present invention relates to an automatic machine for cutting fruit, particularly strawberries or radishes, comprising an aligning and transporting unit (4, 140, 340, 404) for aligning, according to at least one line, and transporting fruits (F) from an origin zone to a first destination zone; a placing and transporting unit (5, 5?, 150, 205, 350, 405) for placing said fruits (F) according to a predetermined orientation and transporting said fruits (F) from said first destination zone to a second destination zone, said placing and transporting unit (5, 5?, 150, 205, 350, 405) being arranged downstream said aligning and transporting unit (4, 140, 340, 404); a conveying unit (6, 160, 210, 406) for conveying said fruits (F) from said second destination zone to a third destination zone, said conveying unit (6, 160, 210, 406) comprising a vacuum-generating device (66) to make a respective waste portion of said fruits (F) adhering to said conveying unit (6, 160, 210) by vacuum, said conveying unit (6, 160, 210,

Abstract: This invention describes several mechanisms that increase the value and usability of 3D printing and assembly machines.

Abstract: This non-combusting flavor inhaler is provided with a control unit which, as an instruction to a battery, outputs to the battery a prescribed instruction instructing the battery that the amount of aerosol vaporized by a vaporizer unit should fall within a desired range. The control unit stops power supply from the battery to the vaporizer unit once a prescribed period has elapsed since the start of supplying power to the vaporizer unit. The prescribed period is shorter than the upper limit value of a standard puff period, which is derived from a statistic of the user's puff period.

Abstract: There is provided a method of forming an aerosol-generating substrate, the method including providing a liquid nicotine source containing at least one tobacco-specific nitrosamine; mixing the liquid nicotine source with a solvent and at least one aerosol former to form an aerosol-generating substrate; and irradiating the aerosol-generating substrate with ultraviolet light to reduce an amount of the at least one tobacco-specific nitrosamine. Also provided is a method of forming an aerosol-generating substrate, the method including providing a tobacco slurry containing at least one tobacco-specific nitrosamine; irradiating the tobacco slurry with ultraviolet light to reduce an amount of the at least one tobacco-specific nitrosamine; and drying the tobacco slurry to form an aerosol-generating substrate.

Abstract: The object of the application is a measuring method for geometrical parameters of a tobacco industry's multi-segment rod-like article (1, 1?, 1?), by means of a beam of electromagnetic radiation (6A) directed at the article (1, 1?, 1?), characterised in that by means of a radiation receiving device (7) a radiation (7A) emitted by the tobacco industry's multi-segment article (1, 1?, 1?) under the influence of excitation induced by the radiation (6A) directed at the tobacco industry's multi-segment article (1, 1?, 1?) is received, and a signal (32) corresponding to the received radiation (7 A) is generated. Furthermore, in the radiation receiving device (7) or using processing means (33) in the control system (30) of such device the signal (32) corresponding to the radiation (7A) received by the radiation receiving device (7) is processed and on the basis thereof an image (P, P?, P?) corresponding to the view of the multi-segment article (1, 1?, 1?) is created.

Abstract: A method of detection of rotated segments in a non-wrapped string of segments conveyed one after another in a machine used in tobacco industry, the method comprising using a source of radiation for illuminating the segments and a receiver of the radiation reflected by the segments, the method further comprising generating a signal of an error by means of a controlling unit in case of detection of a rotated segment. The conveyed string of segments is illuminated by a laser beam so that on each segment its light profile is formed, an image of said light profile being registered by means of the radiation receiver, and in that the light profile formed on each segment is compared with a defined reference profile by means of an analyzing unit and the signal of an error is generated in each case where a difference between the registered light profile and said reference profile is detected. A device for implementing the method of the invention and a machine comprising such a device.

Abstract: The method for intermediately storing double-length substantially cylindrical semi-finished products comprises the step of providing a tipping apparatus and forming double-length substantially cylindrical semi-finished products in the tipping apparatus. The method further comprises the steps of providing a cutting device and cutting the double-length semi-finished product into single products with the cutting device and providing a packer and packing single products in the packer. The method yet further comprises the steps of transporting the double-length semi-finished products from the tipping apparatus to the cutting device and transporting the single products from the cutting device to the packer, and intermediately buffering double-length substantially cylindrical semi-finished products in a buffer arranged between the tipping apparatus and the cutting device.

Abstract: Packing tools and systems and methods for using a packing tool to hand-make smoking products are disclosed. In some embodiments, the packing tool may include an elongate body having a first tamping end and a second tamping end opposite the first tamping end, and a handle attached to, or formed with, the elongate body. The handle may be disposed between the first and second tamping ends. The first tamping end may have a first width sized to fit within a filter end of a smoking product. The second tamping end may have a second width sized to fit within an ignition end of a smoking product. The packing tool may additionally include a single row of troughs configured to distribute material of a smoking product, a set of ruler markings proximate the first tamping end, and a paper curling portion disposed between the handle portion and second tamping end.

Abstract: An adhesive transfer system for applying a pattern of adhesive to a web of tipping paper as it is being fed through a smoking article filter assembly unit is disclosed. It comprises a transfer roller and an applicator roller. The transfer roller has an engraved pattern on its surface that corresponds to the pattern of adhesive to be applied to the tipping paper web. The applicator roller is nipped with the transfer roller so that adhesive received on its surface is transferred from said engraved region onto the applicator roller as the transfer roller and applicator roller rotate to form an adhesive pattern on the applicator roller for subsequent transfer onto a moving web of tipping paper in contact with said applicator roller. The engraved pattern comprises individual adhesive containing cells to break up adhesive that coats the engraved region of the transfer roller.

Abstract: There is provided a smoking article (100) comprising a wrapped rod of smokable material (101);and a filter (102) comprising one or more filter segments(103), wherein the filter is in axial alignment with the wrapped rod of smokable material (101) and abuts the wrapped rod of smokable material (101) at an interface(105). A tipping wrapper (106) circumscribes at least a portion of the filter (102) and attaches the filter (102) to the wrapped rod of smokable material )101). The smoking article (100) further comprises an over-tipping band (107) circumscribing the filter (102) and overlying the tipping wrapper (106) at the upstream end of the filter (102) such that the over-tipping band (107) overlies the interface (105) between the wrapped rod of smokable material and the filter. The over-tipping band (107) is formed of an air impermeable sheet of a non-paper cellulosic material obtained by processing cellulose to form regenerated cellulose fibres.