Abstract: The present invention discloses a saury Maillard peptide with antihyperuricemic activity and its preparation method and application, with the method comprising the following steps: mincing a saury, adding water, heating, agitating, adjusting a pH value to 4.2, separating by centrifugation, and collecting the precipitate; adding water, proteases and amino acids to the precipitate, adjusting a pH value to 7.0, hydrolyzing, adding a reducing sugar to cause a reaction, centrifuging and collecting a supernatant which is saury Maillard peptide; and spray drying the peptide liquid to obtain a dry powder. The method of the present invention realizes the continuous action of enzymolysis and Maillard reaction to prepare the Maillard peptide, not only simplifying the production process, shortening the production cycle, and reducing the production costs, but also significantly enhancing the antihyperuricemic activity of the produced Maillard peptide.

Abstract: A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 ?m, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food produc

Abstract: A process to remove the glucosinolates of oilseed meals, such as Brassica carinata oilseed meals, is provided. In one embodiment, exogenous myrosinase is used to convert the glucosinolates to volatile isothiocyanate compounds, which can then be removed under conditions of mild heat and negative pressure. In another embodiment, heat and pressure are used to remove glucosinolates from Brassica carinata oilseed. The processed meals may contain less than 80% of their starting levels of glucosinolates and may be suitable for use in various applications, including as animal feeds.

Abstract: The present invention relates to a feed additive composition having a high content of L-methionine, and an animal feed composition comprising the feed additive composition. More specifically, the present invention relates to a feed additive composition comprising 60 to 99.9 wt % of L-methionine together with L-phenylalanine and L-tyrosine, and to an animal feed composition comprising the feed additive composition.

Abstract: The present invention provides a novel method for disposing of spent bleaching earth that is economically beneficial and avoids the problems typically associated with its disposal. By adding fine-particle lime (calcium carbonate) to the spent bleaching earth discharged from the process filters, spontaneous combustion can be eliminated. The material can then be transported in solid form to a production facility for use as a nutritious ingredient in making a wide range of feed products for poultry and livestock.

Abstract: Provided is pet food which is obtained by heating and foaming dough, the dough including: cereals which contain wheat; animal-derived raw ingredients; and an expanding agent, in which a wheat protein content in the dough is 1.5% by mass or greater, and the moisture content in a pet food product is in a range of 20% to 35% by mass.

Abstract: Provided is a method of producing pet food including: a process of heating and foaming dough into which an expanding agent, a preservative, and a pH adjusting agent are mixed to produce food granules containing animal-derived raw ingredients and having a crude protein content of 10% to 35% by mass, a moisture content of 20% to 35% by mass, and a pH of 6.5 or less.

Abstract: Provided is a liquid composition that is suitable for mixing with a beverage, that contains 0.2-3.5 volume % of a fruit essential oil, that has an acidity of 2.0% or less, that contains 0.5-10 g/kg/Brix of pectin, in which the total amount of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) is 10-100 mg/kg/Brix, and in which PE/PC is 0.5-1.5. The liquid composition preferably has an ethanol concentration of 1% or less.

Abstract: A beer-taste beverage which is substantially nonalcoholic, containing (A) a collagen peptide having an average molecular weight of from 500 to 8,000, (B) a carbon dioxide gas, (C) an iso-? acid, and (D) an acidulant, wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso-? acid is from 1.0×10?3 to 3.0×10?3% by mass. The beer-taste beverage of the present invention has excellent initial tastes of sour taste and bitterness and has beer-like taste, so that the beer-taste beverage can provide a new taste as luxury products.

Abstract: Disclosed is a method for bottling a carbonated beverage in a container without causing overflow of the carbonated beverage or evaporation of carbon dioxide, the method including: placing a beverage composition without carbon dioxide in the container; introducing solid or liquid carbon dioxide to the beverage composition in the container to delay a change of vapor pressure in the container; and sealing the container before the introduced solid or liquid carbon dioxide is dissolved in the beverage composition, wherein a part of the introduced solid or liquid carbon dioxide in the sealed container becomes gas and the rest of the introduced solid or liquid carbon dioxide is dissolved in the beverage composition by pressure of the gas from the part of the introduced solid or liquid carbon dioxide without providing additional beverage composition, carbon dioxide and pressure in the container after sealing the container.

Abstract: What is disclosed is a protein supplement drink mix comprising at least one base protein and a plurality of second components, each second component having at least one different active ingredient pre-selected for the physiological needs regarding a pre-determined activity, age, and/or gender demographic. The first component and the second component are mixed generally with a liquid to provide a base for a protein drink, although a liquid can form a portion of the first component or second components.

Abstract: The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

Abstract: The present invention provides a tomato-derived composition comprising lycopene crystals at a concentration of at least 70% (w/w) and methylene chloride-insoluble material at a concentration of 10% (w/w) or less, wherein the size of said lycopene crystals is less than 1 micron. The present invention also encompasses a process for preparing said composition from tomato pulp.

Abstract: A new method describing the preparation of protein concentrates from oilseeds particularly soybeans and soybean meal is disclosed. The method differs from current methods in that the method uses a combination of novel retention times and temperatures. Further, the method can be employed to refrain from the use of solvents such as hexane and ethanol.

Abstract: Protein enriched hummus compositions, mixtures, and products are disclosed within, along with the production thereof. Processes and methods for producing hummus products having increased nutritional value and improved consistency also are disclosed.

Abstract: The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.

Abstract: A Stevia rebaudiana plant is characterized by Rebaudioside A (RA) content of 6-20% dry weight and total steviol glycosides content of 15-28% dry weight in the leaf. The plant is developed using selective breeding technologies and identified by RAPD gene analysis.

Abstract: An ultrasonic rock salt continuous cleaning method and an ultrasonic rock salt continuous cleaning device are provided. The ultrasonic rock salt continuous cleaning method comprises, in a loading and pre-examining stage, loading and pre-examining a solid substance, where first sample information of the solid substance is collected; in a pre-cleaning stage, pre-cleaning the solid substance, wherein a cleaning fluid is applied; in an ultrasonic cleaning stage, ultrasonic cleaning the solid substance; in a drying stage, drying the solid substance, where the solid substance is dried in two stages, in a first stage, the solid substance is dried using a high-pressure air, and in a second stage, the solid substance is dried using hot air; and in an unloading and examining stage, unloading and examining the rock salts, where second sample information of the solid substance is collected.

Abstract: An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: A process for preparing an aqueous solution of a methylcellulose having anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups, comprises the step of mixing the methylcellulose with an aqueous liquid at a temperature of not higher than 10° C. at a shear rate of at least 1000 s?1.

Abstract: Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage.

Abstract: The present invention provides a flavored sports gel, which synergistically aids in energy production, such as in muscles and restores electrolytes. This product provides nutrients without any caffeine while retaining efficacy.

Abstract: The invention encompasses compositions and methods for effectively treating and/or preventing diabetes and/or obesity. This is accomplished by totally addressing the multiple mechanisms that lead to such conditions. The invention includes compositions comprising a combination of agents that effectively suppress, regulate or interfere with the various biochemical processes and mechanisms that lead to diabetes and obesity.

Abstract: Disclosed is an apparatus and method for cracking stone fruit nuts. The apparatus comprises a frame (2) supporting a set of spaced apart jaw comprising a first jaw (4) and a second jaw (5) defining between them a gap (6), which is tapered down from the inlet (7) to the outlet (8). The first jaw (4) is adjustably secured to the frame (2) for adjustment of the size of the gap (6). The second jaw (5) is movably supported by the frame (2) and secured to drive means configured to rotatably move the second jaw (5) relative to the first jaw (4) with a tangential motion resulting in the continuously change of the size of the gap (6). To crack the shell, the stone fruit nut is located between the jaws and repeatedly pressed and rolled between the jaws from the inlet (7) to the outlet (8).

Abstract: A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46. The method results in a very even flavouring distribution over the surface of the product.

Abstract: Device for foaming a liquid comprising a mixing unit (30). The mixing unit (30) comprises a first element (31) having an inner surface (33), a second element (34) having an outer surface (35), a gap (36) between the inner surface (33) of the first element (31) and the outer surface (35) of the second element (34), a first opening (37) and a second opening (38) connected through the gap (36). At least one of the first element (31) or the second element (34) is rotatable about an axis of rotation (AR) with respect to the other one. The inner surface (33) and the outer surface (35) are symmetric with respect to a common axis of symmetry (AH, AW), coincident with the axis of rotation (AR), and have circular sections, perpendicularly to the axis of symmetry, having diameters which increase going in a direction along the axis of symmetry (AH, AW).

Abstract: A smoking apparatus for smokeless and odorless smoking is provided. The smoking apparatus includes an ignition unit, an elongated covering unit and a mouthpiece unit. A smoking substance is heated in a bowl in the ignition unit in presence of air to generate smoke in a burning chamber configured by the elongated covering unit. The smoke is inhaled by the user through an opening in the mouthpiece unit. The user exhales through the same opening in the mouthpiece unit. The exhaled smoke is filtered by a filtering element and released through vents into the surrounding environment to facilitate smokeless and odorless smoking.

Abstract: A device comprising at least an outside surface which is intended to come into contact with the lips and/or fingers of the user during use, and wherein it is intended that the user shall inhale air drawn through the device, characterized in that the device is coated with at least one first substance at least on a part of the outside surface intended to come into contact with the lips and/or fingers of the user, and that the device comprises at least one from the group consisting of means for making an aerosol of solid particles of at least one second substance and/or liquid droplets of at least one substance in air to be inhaled by the user, and means for making a solution of at least one second substance in air to be inhaled by the user. Advantages include simple administration of substances as well as the possibility of administering by several routes, i.e. for instance lips and inhalation of aerosol.

Abstract: A tube (10) for temporary affixment to a mouthpiece of a smoking article (80), the tube (10) comprising an open upstream end, an open downstream end, an outer surface, and an inner surface defining a lumen for receiving the mouthpiece of the smoking article, the lumen extending from the open upstream end to the open downstream end; the tube further comprising a first ventilation zone (50) for providing ventilation into the lumen of the tube, the first ventilation zone comprising a first line of perforation holes (52) circumscribing the tube at a location at least 10 mm from the open downstream end of the tube.

Abstract: A smoking article assembly (100) comprising a smoking article (80), and a tube (10) for temporary affixment to the smoking article. The smoking article comprises a tobacco rod, and a mouthpiece comprising a filter and a tipping wrapper, the tipping wrapper circumscribing the filter and attaching the filter to the tobacco rod. The tube is configured to be disposed around at least a portion of the mouthpiece such that the tube is slidable over the outer surface of the tipping wrapper. The tube comprises an open upstream end; an open downstream end; an outer surface; and an inner surface defining a lumen for receiving the mouthpiece of the smoking article, the lumen extending from the open upstream end to the open downstream end. The coefficient of static friction between the inner surface of the tube and the outer surface of the tipping wrapper may be between about 0.5 and about 0.9.

Abstract: The invention relates to a smoking article (1) comprising a smoking article rod portion (2) having a recess (13) and a mouthpiece (81, 91, 101) attachable to the smoking article rod portion. The mouthpiece includes an elongate cylindrical element (20) arranged to be inserted into the recess by a user. The cylindrical element comprises an outer surface having at least one circumferentially extending raised area (83, 103), and the at least one circumferentially extending raised area is configured to engage with an inner surface of the recess to prevent or restrict air flow between the inner surface of the recess and an outer surface of the mouth piece.

Abstract: A collapsible water pipe is disclosed. An example collapsible water pipe includes a base plate forming a water basin, a body connectable to the base plate, an extension connectable to the open-top lid, and a stem connectable to the base plate. The extension is removed from the body and the stem is removed from the base plate, and the body is removed from the base plate so that the extension and the stem are placed inside the body before reconnecting the body to the base plate for storage and/or transport. The extension and the stem are removed from the body, the extension is connected to the body, and the stem is connected to the base plate for assembly in an operating configuration.

Abstract: The present invention is directed to a smoking pipe having an elastic body that defines an air passage. Preferably the elastic body is formed of a heat resistant silicone. The elastic body included a bowl receiving portion and a stem which define an air passage. The bowl receiving portion also including a groove formed at the proximate to the first end of the air passage and an elastic lip formed adjacent to the groove. The bowl may be removably positioned within the bowl receiving portion with the flange seated in the groove and the elastic lip holding the flange compressively within the groove. The bowl may be formed of stainless steel, brass, titanium, glass or ceramic.

Abstract: The present invention relates to a smoking device, which comprises a combustion section and an exhaust line. The combustion section includes a combustion chamber for housing tobacco and the exhaust line has an inlet portion and an outlet portion comprising an inhalation opening. The exhaust line is forming a canal surrounded by a tube wall. The intake, the combustion chamber, the exhaust opening, the canal and the inhalation opening are aligned with the longitudinal axis. Optionally, the combustion wall and the tube wall are also aligned with the longitudinal axis. The combustion section or the combustion section and the exhaust line is/are substantially made from a ceramic material. Such ceramic material could be for example, but not limited to, earthenware, stoneware or porcelain or porcelain containing kaolin. Furthermore, the entire smoking device can have conical outer shape with a substantially continuous outer surface, in particular, the entire smoking device has a truncated conical shape.

Abstract: The present invention relates to a cigarette smoking device having an electronic atomization function, including a cigarette holder and an electronic atomization component cooperatively assembled with one another, wherein the cigarette holder includes a cigarette holding cavity and an optional end cap for closing the open end of a shell; the electronic atomization component includes the shell and the following components located in the shell: a power supply, an airflow sensor switch and an atomizer provided with a central airflow channel; the cigarette holding cavity is in air communication with the central airflow channel of the atomizer; the cigarette smoking device further includes an airflow sensor switch air inlet penetrating the shell and/or the end cap of the cigarette holder. Also provided is a method for improving cigarette smoking quality, the method includes smoking after mainstream smoke generated by an end-lighting cigarette, dilution air and atomization vapor are mixed.

Abstract: A cigar cutter has a housing with a cigar tip receiving hole. A blade having a cutting edge and a longitudinal sliding axis engages the housing such that the blade is longitudinally slidable downwardly so that the cutting edge crosses the receiving hole. The cutting edge has an upwardly-pointing V-shape with serrations there-along, the serrations being aligned with the longitudinal sliding of the blade so that inserting a cigar tip into the receiving hole and forceably sliding the cutting edge downwardly across the receiving hole and the cigar tip will force the serrations into the cigar tip without side-to-side sawing of the cigar by the serrations. The blade may further have a forwardly-pointing V-shape.

Abstract: A method of forming a vaporizer of an electronic vaping device includes applying a porous material to at least one surface of a heating element to form a coating thereon. The heating element is formed of a conductive material.

Abstract: Described herein is a cartridge for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The cartridge comprises a housing defining a chamber, smokable material located in the chamber, and a mass of thermal insulation material located between the smokable material and the housing. Also disclosed is apparatus for heating smokable material to volatilize at least one component of the smokable material. The apparatus comprises an assembly having an interface, and the cartridge, wherein the cartridge is for co-operating with the interface of the assembly.

Abstract: A container for an aerosol-generating device is provided, including a tubular compartment including a liquid compound source and being formed from a polymeric material; and at least one seal formed from the polymeric material and being configured to seal the tubular compartment, where a ratio of thermal conductivity per unit weight in a radial direction of the polymeric material to thermal conductivity per unit weight in a longitudinal direction of the polymeric material is greater than about 2, or where a ratio of thermal conductivity per unit weight in the longitudinal direction of the polymeric material to thermal conductivity per unit weight in the radial direction of the polymeric material is above about 2. An aerosol-generating system is also provided, including an aerosol-generating device configured to receive the container.

Abstract: An aerosol-generating system is provided, including an aerosol-generating device including a heater element; an aerosol-generating article including a medicament source and a volatile delivery enhancing compound source; a bimetallic strip provided in the aerosol-generating device or the aerosol-generating article, the bimetallic strip including a first end in thermal contact with the heater element and a second end in thermal contact with the volatile delivery enhancing compound source, the bimetallic strip being configured so that heating the first end of the bimetallic strip above a predetermined temperature results in displacement of the first end of the bimetallic strip away from the heater element.

Abstract: An aerosol-forming article is provided, including an airflow inlet and an airflow outlet; a medicament source and a volatile delivery enhancing compound source disposed between the airflow inlet and the airflow outlet, and a moveable portion moveable between an open position in which the medicament source and the volatile delivery enhancing compound source are in fluid communication with both the airflow inlet and the airflow outlet, and a closed position in which each of the medicament source and the volatile delivery enhancing compound source is in communication with only one or none of the airflow inlet and the airflow outlet.

Abstract: Vaporizer devices and methods for detecting inhalation through a vaporizer using a heating element are provided. A resistive heater of a vaporizer may function as both a heater and as an anemometer to detect inhalation. Alternatively or additionally, a separate resistive heater may be included in an air path through the vaporizer to detect a user inhaling through the vaporizer. A heating control mechanism utilizes the already existing heating element in an anemometric correlation to when the vaporizer is idle and when it is being used (where being used implies the user is taking a puff/inhalation on the vaporizer). Using this information, a controller of the vaporizer accordingly controls heating to the vaporizer as required.

Abstract: A wickless cartomizer includes an outer shell surrounding an inner shell in a spaced configuration to form chamber for holding vaporizable material between the outer and inner shell. The inner shell includes a channel having an opening at the bottom portion of the outer wall to allow the vaporizable material in the chamber to flow into the channel such that the vaporizable material within the channel is substantially level with the vaporizable material in the chamber. The inner wall of the channel includes a heater to heat the vaporizable material stored within the channel along the length of the inner wall to provide a more even temperature distribution through the vaporizable material. As the vaporizable material heats and becomes vaporized, the vapor rises and passes through a vapor exit opening in a top portion of the inner wall of the channel.

Abstract: A non-combustion type flavor inhaler includes a housing/outer wall having an airflow path continuing from an inlet/air introduction hole to an outlet/a suction hole. An atomizing part/heat source atomizes an aerosol source without burning and sensor outputs a value that changes according to a user's puff operation. A heat source control unit controls a power supply output to the atomizing part based on an absolute value of slope formed by two or more response values derived from a value output from the sensor such that an aerosol amount falls within a desired range. The aerosol amount is an amount of an aerosol to be atomized by the atomizing part in one energization to the atomizing part.

Abstract: Openings in an industry standard long sleeved garment, form a portal to provide for the beneficial viewing of a wrist worn item and persistent contact with skin. The present invention is applicable to both standard long sleeve garments with attachable vents in the cuff area, found frequently on more formal garments, and is also applicable to industry standard long sleeve garments that are traditionally void of vented attachable openings in the cuff area, such as long sleeved T-shirts and long sleeved sweatshirts.

Abstract: An infant garment comprising a one-piece body comprising, attached together, a body portion having a front and a back, a crotch portion, a neckline, two arm portions, and a left leg and a right leg each terminating in a foot portion, the garment having a separating body zipper extending along the front of the body portion and having a separating end at the neckline and a closed end at one of the foot portions and a non-separating crotch zipper extending along an inseam of the left leg portion, through the crotch portion, and along an inseam of the right leg portion.

Abstract: Headgear for a shielding garment for operating on components exposed to high voltage, or for operating at a safe distance proximate to high voltage parts, or for activities involving exposure to high electric and/or electromagnetic fields at any frequency and voltage is disclosed. The headgear comprises a cover element which is configured to cover the head of an operator and has an opening at least at an upper portion of the operator's face. The headgear further comprises a transparent face shield made of an electrically conductive fabric. The face shield is removably coupled to the cover element to close the opening and is electrically connected to the shielding garment. The fabric has a density ranging from 25 to 40 g/m2 and comprises a plurality of yarns having a yarn count ranging from 10 to 30 deniers, and each comprising a respective core externally covered with a coating made of a conductive metal.

Abstract: A jacket having a warming/cooling tube, the tube having an open end communicating with a body cavity of the jacket, the tube having a second open end, the tube being constructed and arranged to connect the second end to a heating, ventilation, and air conditioning outlet vent of a vehicle.

Abstract: A multi-purpose apron includes a main apron portion for protecting a user's clothes, the user, and/or any surfaces that the user is working on. For example, the main apron portion may be a soft cloth for protecting furniture and cars being serviced by the user as well as protecting the user's clothes. The main apron portion extends from the waist of the user to the user's knees. The apron further includes an extension having a material different from the main apron portion and a pocket for the user to place their hand in to use on the surface being worked on. For example, the extension may have a material selected for dusting furniture, or a material selected to wipe surfaces dry and clean.