Abstract: Disclosed are an oxadiazole compound represented by formula (I): Wherein Z represents OC(?X)NR2R3 or OC(?X)YR4, etc. R1 represents a halogen atom or a C1-4 alkoxy group, etc. n represents an integer of any one of 0 to 4, etc. R2 represents a C1-10 alkyl group having one or more halogen atoms, or a C3-10 cycloalkyl group, etc. R3 represents a hydrogen atom or a C1-10 alkyl group, etc. R4 represents a C1-10 alkyl group having one or more halogen atoms, or a C3-10 cycloalkyl group, etc., and X and Y each independently represents an oxygen atom or a sulfur atom, and use thereof for controlling plant diseases.

Abstract: A method of adding a multi-application insect repellent additive (hereafter, “the additive”) includes the steps of: providing the additive, immersing a textile in a fluid medium including the additive within a laundry-cleaning apparatus, disseminating the additive throughout the fluid medium and the textile, partially removing the fluid medium from the textile and drying the textile. After completing these steps, the additive is retained by the textile. In the disclosed embodiment, the additive may be formed of permethrin, encapsulated natural extracts, and or other disclosed formulations.

Abstract: A crop defence composition comprising a metal complex and a derivative of C12-C24 fatty acid, as well as a process for preparing the same and uses for protecting crop against fungi, oomycetes and bacteria, are disclosed.

Abstract: An insect control composition and related methods of preparation and use are disclosed. The composition includes a mixture of non-Cannabaceae flour and an amount of Cannabaceae seed flour effective to mitigate a population of Insecta treated with the mixture.

Abstract: A convection oven includes a cooking chamber for cooking a food product, an air circulator that circulates process air in a first direction through the cooking chamber and along a circulation path in a circulation passage. A heat exchanger includes one or more heat transfer ducts longitudinally arranged along the circulation path. One or more heating elements heat a fluid that is circulated in a second direction through the one or more heat transfer ducts which is opposite to the first direction. The process air absorbs heat from the heated fluid as the process air travels along the circulation path back to the cooking chamber. A partition wall may separate first and second parallel portions of the one or more heat transfer ducts. A heat exchanger may preheat fluid entering the one or more heat transfer ducts using heated fluid leaving the heat transfer ducts.

Abstract: A device for longitudinal cutting and/or stamping of dough strips, wherein the tool-receiving shaft thereof is mounted rotatably with both of its ends in bearing cheeks arranged vertically displaceably in recesses of side panels of the device. The bearing cheeks are vertically adjustable by means of an adjustment screw drive that is arranged in each case on the two anchoring boxes of the clamping lever and that adjusts the cutting depth. The clamping lever is equipped with an anchoring mechanism which is arranged inside its connecting strut and reaches into the anchoring box thereof and which has anchoring elements that can be actuated by means of one-man/one-hand grips arranged on the connecting strut and that are able to engage in the side panels.

Abstract: A method of making modified konjac glucomannan flour that acts a gelling agent. The method comprises mixing the flour with an alkali-alcohol solution for sufficient time and at sufficient temperature to deacetylate the glucomannan. The modified flour can then be recovered, neutralized, and milled to obtain modified konjac flour that acts a gelling agent. The gelling agent forms gels at high temperature when mixed with water and heated to above an activation temperature, and mixed for a period of time. The gels are useful in a variety of food products.

Abstract: The present application discloses a speed-adjustable automatic limiting sausage stuffer. The sausage stuffer includes a rack and photoelectric sensors. A first limiting sensing hole is disposed on the top end of the rack, a second limiting sensing hole is disposed on the middle of the rack, and a perpendicular distance between the first limiting sensing hole and the second limiting sensing hole is a height of a barrel. The photoelectric sensors are disposed symmetrically on two sides of the rack, and when the first limiting sensing hole or the second limiting sensing hole on the rack is located on a same plane as the photoelectric sensors, the symmetrically disposed photoelectric sensors and the first limiting sensing hole or the second limiting sensing hole lie on a single straight line.

Abstract: A filtration system is arranged to safely vent a storage room into which a fog mixture is introduced. Venting the storage room reduces and/or prevents a substantial increase in the internal pressure of the storage room. To control the pressure differential between the storage room and the ambient air pressure, a venting manifold with an in-line duct fan is used, for example, to exhaust storage room air into the atmosphere. The exhausted storage room air is filtered to reduce the exfiltration of chemicals and/or other contaminants from the environmentally sealed storage room.

Abstract: A high temperature food treatment method is disclosed wherein by alternatingly operating between a first final heater (13) and second final heater (23) arranged in parallel on a food processing line (30, 40, 50), it is possible to operate a continuous process, yet significantly reducing the overall downtime of the processing line (30, 40, 50), by performing a cleaning in place process on the final heater (13, 23), not currently being used in the high temperature food treatment process, thereby eliminating or significantly reducing the influence on the processing line (30, 40, 50) downtime by the process elements and/or processing equipment most easily contaminated.

Abstract: A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after sealing the container, and agitating the liquid beverage inside the sealed container, When the container is opened, the liquid beverage increases in volume and separates into liquid phase and a drinkable foam phase. The method may be carried out in a sealed container including a one-way valve adapted to allow a gas to enter the first container but not exit or a circulatory agitation system according to other embodiments. Thee liquid beverage may include milk, coffee, fruit juice, or mixtures thereof, particularly mixtures of milk and coffee, and may further include a gum. The gas may be nitrous oxide.

Abstract: A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese.

Abstract: An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

Abstract: The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping properties. The present invention is accomplished on the basis of a finding that a transesterified fat having a specific fatty acid composition is effective against the problem as well as knowledge that a combination of the fat composition with a specific emulsifier is effective for the problem. The present invention provides fat for chocolate and chocolate which has a strong chocolate flavor and good melting and snapping properties such that health risks linked to trans fats can be avoided.

Abstract: A coated pita chip and method of producing it are presented herein. A pita chip may be coated with a sugar-based syrup or chocolate. If the pita chip is coated with a sugar-based syrup, the coated chip may be baked or cooled to harden and bond the coating to the chip. If the pita chip is coated with a chocolate coating, the pita chip is cooled to harden and bond the chocolate to the chip. Additional food items, inclusions, such as nuts, dried fruit pieces, granola, seeds, spices and the like may be adhered to the chip by the hardened coating.

Abstract: A combination finger ring, movable spinning object and a hard candy fixed in position by an exterior post. The finger ring may include a novelty ring housing. The exterior post extends from the finger ring and supports the movable spinning object at the exterior post between the affixed hard candy and the finger ring. The exterior post may include an axle portion supporting the movable spinning object. The movable spinning object may include a circular rotary object propelled into motion by the flick of a finger or by blowing on the movable spinning object which is freely movable and spins relative to the finger ring. The movable spinning object may include a round disk, the surface of which may include a printed design, label or sticker with colors or patterns on the round disk. A rainbow swirl image or the like may be generated while spinning the disk for further amusement.

Abstract: An appliance for producing frozen food products, such as ice cream or slush drinks, includes a cooling cylinder connected in a refrigeration circuit, the cooling cylinder including a thermally-conductive cylinder wall and end cap closing the distal end of the cylinder wall, the cylinder wall and end cap separating refrigerant on one side from product to be frozen on the other side. A divider member disposed adjacent the cylinder wall forms contiguous evaporator compartments spaced apart axially. Restrictor passages in the divider member permit communication between contiguous compartments and refrigerant first enters the first-cooled evaporator compartment at one of the axial ends and flows in series between the evaporator compartments. For fast, efficient freezing of small batches, the product to be frozen is either driven by the auger, or drains, toward the first-cooled evaporator compartment.

Abstract: The present invention provides a process for the manufacture of frozen gas hydrates, the process comprising passing a liquid aqueous phase over a heat exchanger surface under an atmosphere of a pressurised water-soluble gas, characterised in that the conditions of the process are selected to ensure that there is simultaneous dissolution of the pressurised gas into the liquid aqueous phase, and the formation of a solidified continuous phase from solidification of the liquid aqueous phase in contact with the heat exchanger surface.

Abstract: The present invention concerns novel protein hydrolysates of marine origin and methods of producing the same. The invention also concerns the use of such hydrolysates as palatants and as a food flavoring agents.

Abstract: A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ultrasonication unit according to ultrasonication settings. The ultrasonication settings are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient. In certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

Abstract: This disclosure relates to food products. In particular this disclosure relates to dog food products. In one embodiment, the food compositions comprise ingredients based on the principles of dosha. In one embodiment, the compositions comprise sprouted ingredients providing higher levels of nutrition and value.

Abstract: An edible hard chew composition intended for consumption by mammals, containing labile active components such as fatty acids in an inner core surrounded by an outer core. The outer core is coated with additional stabilizers to further protect the actives from degradation in the inner core. The inner core contains additional active ingredients such as fatty acids, nutraceuticals, probiotics, prebiotics, vitamins and minerals. The invention is intended as a health supplement.

Abstract: Systems and methods for customizing beverage profiles, such as customizing beverage pods via input received via web-based portals or interfaces, are described. For example, the systems and methods may provide users with interactive interfaces that facilitate the reception of user input regarding the customization of a beverage, such as the customization of a nutritional or flavor profile of a beverage, such as a smoothie.

Abstract: A spaghetti-like long shaped pasta has a continuous internal longitudinal cavity communicating with the outside through a co-extended longitudinal slot with convex edges that delimit the internal cavity. A device for the production of such pasta includes an extrusion drawing having, at the entry front, a plurality of holes with complementarily identical openings that lead into respective channels of identical shape, configuration and size, which end in a joint discharge channel, near an edge of an expanded head. An occlusion at the outlet hole of the discharge channel includes a septum separating the delivery channels and causing the two flows of extruded pasta to join solely on a peripheral portion, opposite to the cavity edge, with the expanded head producing the internal cavity that develops longitudinally within the finished product and communicates with the outside through a co-extended cutting or fissure.

Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles. [Solution] In a method for producing fried noodles of the present invention, in rolling out a noodle belt with a plurality of pressing rollers, a large diameter roller having a larger diameter of 400 mm or more than usual is used as at least one of the pressing rollers, and thus, a fat or oil content of the resultant fried noodles is reduced. Besides, when the noodle belt is made by extrusion performed under reduced pressure, and a compression of the noodle belt obtained by using the large diameter roller set to be high, the fat or oil content is further reduced.

Abstract: Described is a method for the preparation of dried crunchy potato bodies as consumable upon rehydration, comprising the steps of providing potatoes, cutting the potatoes of step in bodies having a thickness of 3.5 mm or less, heating the potato bodies of step to a temperature of 140° C. or less, blast chilling the heated potato bodies to 10° C. or less, and drying the potato bodies to a dry matter content of at least 90 w/w % at a temperature below 0° C. Also described is a method for the preparation of pickled potato strings, comprising the steps of providing potatoes, cutting the potatoes in strings having a cross-sectional area of 25 mm2 or less, heating the potato strings, blast chilling the heated potato strings and incubating the blast chilled tomato strings in a liquid pickling medium having a pH of between 3 and 4.5 at elevated temperature.

Abstract: The scope of this invention is a production method on a powdered mixture that does not contain any food additives and gives a thick low glycaemic index soup by adding hot water. Industrially produced soups and instant soups are present on the market. These kinds of soups have some certain disadvantages for consumers. These kinds of soups need additives to give flavour, take a long time to be prepared, have high glycaemic indices, and can clump with hot water. A thick instant soup with no visible phase separation can be obtained by applying at least one wetting, two tempering, and one roasting process to chickpeas for any time and adding necessary savour substances and water above 80° C. to the powdered product.

Abstract: A technique for effectively imparting initial taste type “kokumi” to a food or drink is provided. By using a ?-glutamyl peptide, such as ?-Glu-Val-Gly, in combination with L-tartaric acid or adipic acid, initial taste type “kokumi” is imparted to a food or drink.

Abstract: This invention relates to a process for producing solid formulations. These solid formulations comprise therapeutically active or nutritious plant extracts, which are known for being bad-tasting. These new solid formulation are neutral in taste. Furthermore the present invention relate to these solid formulations as well as to their use in the production of food, feed, nutritional supplement and personal care products.

Abstract: A method to slow down and mitigate aging and to maintain health by administering a composition comprising at least one protein-homeostasis-influencing saccharide-based substance, an anti-amyloidogenic substance, a Krebs cycle metabolite, glycine, gingko biloba, low dose lithium, a prebiotic, or combinations thereof, enabling a synergistic and enhancing effect on the aging process and well-being due to their interaction and synergetic influence on protein homeostasis and various other aging-related mechanisms.

Abstract: Methods for manufacturing organic dietary supplements are provided. The method comprises adding an aqueous granulating solution to an organic dietary supplement formulation to improve compressibility of the supplement, wherein the aqueous granulating solution comprises organic gum arabic. The process for preparing an organic dietary supplement and improving its compressibility and flowability is also provided. Methods for manufacturing non-organic dietary supplements are further provided.

Abstract: The invention relates to a nutritional composition for infants and young children, such as an infant formula or follow-on formula or growing up milk, preferably an infant formula, and comprising a vitamin or mixtures thereof. The vitamins promotes and/or supports an ideal myelination trajectory in the brain, such trajectory being close to that observed in infants fed exclusively with human breast milk (HBM). The infants or young children can be between 0 and 60 months, preferably between 0 and 12 months of age.

Abstract: An apparatus, system and method for changing the positional orientations of peppers or other individual food product items or pieces on an open conveyor belt as the product items or pieces are being continuously conveyed through an apparatus for flame roasting, cooking, searing or otherwise treating the product. The open conveyor belt carries the peppers or other products over one or more air knives which are installed in the apparatus beneath the open conveyor belt for rolling, rotating, and/or momentarily lifting the product items or pieces.

Abstract: A support structure configured to support edible materials includes a top portion and a bottom portion each having at least one indentation configured to support edible material extending adjacent a majority of an outer perimeter of each portion.

Abstract: A method of preparing a smokable cannabis-based product with reduced psychoactive effects and method for producing the same, comprising the steps of: (a) separating portions with known low tetrahydrocannabinol content from harvested plant material of the cannabis; (b) separating plant matter which has previously been used in a cannabis oil extraction process; (c) combining specific amounts of the separated materials to produce a cannabis plant material mixture possessing a specific active cannabis compound profile using a mixing device; and (d) loading the mixture of cannabis plant material into the cylindrical smokable tube using a loading device.

Abstract: A delivery device for smokable cannabis and a manufacturing method for same with a defined active cannabis compound. Plant material from a plurality of cannabis plants representing a plurality of cannabis cultivars is harvested based on parent cultivars' active cannabis compound profile. Plant material is shredded to a size range applicable to loading into a smokable device, measured proportions of plant materials are combined to produce a mixed batch with a projected desirable active cannabis compound profile. Material is then processed, analyzed, loaded into smokable delivery device, labeled and distributed.

Abstract: A tobacco product tip assembly. The tobacco product tip assembly includes a tip portion comprising a tip wall defining an inhalation chamber; the tip portion extending into a body portion comprising a body wall defining an insertion chamber, the insertion chamber being in communication with the inhalation chamber; the body wall comprising a mechanical fastener. A tobacco product assembly and a process for producing a tobacco product assembly are also included.

Abstract: The method for manufacturing inductively heatable tobacco rods comprises the steps of providing a continuous profile of a susceptor and cutting the continuous profile of susceptor into individual susceptor segments. The method further comprises the steps of guiding an aerosol-forming tobacco substrate along a tobacco substrate converging device, positioning the individual susceptor segments in the aerosol-forming tobacco substrate and converging the aerosol-forming tobacco substrate to a final rod shape. Therein, the step of positioning the individual susceptor segments in the aerosol-forming tobacco substrate is performed before performing the step of converging the aerosol-forming tobacco substrate to its final rod shape.

Abstract: The present invention is a pipe used for smoking with a hollow, vented shaft that can puncture another object, the object then, becomes the body of the pipe. The core components of the invention are the bowl and a vented hollow shaft with a tip suitable for puncturing or penetrating another object, which, generally speaking, is configured as follows: The bowl with a hole in the bottom to allow smoke to pass through is attached to the shaft. The pointed end of the shaft is sharp enough to easily penetrate an object such as a plastic bottle. Vents in the shaft allow the smoke to pass from the bowl through the shaft and into the object. Ribs on the outside of the shaft act as a bung to seal the hole made by the shaft. The invention can be used to make a larger pipe out of common everyday items such as water, cola and creamer bottles. The user will light a combustible material within the bowl and draw the smoke through the mouthpiece of the object.

Abstract: A re-sealable cuboid-like package for loose smokable material formed from a one-piece multilayer blank. The package includes a receptacle portion (6) for containing loose smokable material (4) with an access opening (28) and a flap (8) moveable between a folded position, in which the flap is folded at least partly around the receptacle and overlies the opening, and an extended position, in which the flap extends outwardly from the receptacle portion. A re-sealable cover layer (30) is attached to an inner surface of the flap (8) to enable movement of the layer between a closed position in which it covers the access opening and an open position in which the access opening is substantially uncovered, the cover layer being sealed in place by a repositionable adhesive.

Abstract: Embodiments of the present invention disclose an atomizer of electronic cigarette, comprising an ultrasonic atomization piece, wherein one surface of the ultrasonic atomization piece is in contact with a tobacco tar storage piece; the tobacco tar storage piece communicates with a tobacco tar cavity; the tobacco tar storage piece communicates with an airflow passage; and the tobacco tar storage piece and the ultrasonic atomization piece are sequentially provided along a smoke outflow direction.

Abstract: The method for manufacturing inductively heatable tobacco products comprises the steps of providing a tobacco product, providing a susceptor segment and positioning the susceptor segment in the tobacco product by moving the susceptor segment and the tobacco product relative to each other. Thereby the susceptor segment is pushed into the tobacco product.

Abstract: The present disclosure relates to aerosol delivery devices, methods of forming such devices, and elements of such devices.

Abstract: Example embodiments relate to a method of protecting a surface of an e-vaping device portion from corrosion, the method including preparing a coating mixture configured to protect the surface from corrosion, and coating the surface with a protective coating based on the coating mixture, wherein the coating is performed via one of electrodeposition, dipping, spraying, and vapor deposition, and the coating mixture includes at least one of a silane and a resin.

Abstract: The aerosol-generating system (8) comprises a capsule (1) comprising a shell (10) comprising a base (101) and at least one side wall (100) extending from the base. The capsule further comprises a lid (11) sealed on the at least one side wall (100) for forming a sealed capsule (1). The shell (100) contains an aerosol-forming substrate (2) and comprises susceptor material for heating the aerosol-forming substrate (2) within the shell (1). The system further comprises a power source (700) connected to a load network comprising an inductor (702) for being inductively coupled to the susceptor material of the shell (1).

Abstract: A supporting frame comprises a hollow frame body, an circumferential protrusion is radially formed on an outer wall, an inner shoulder which has a central hole is radially formed on an inner wall, the frame body is divided into an upper and a lower cavity portion, a rectangular notch is formed on a wall of the upper cavity portion, slots are symmetrically formed on an inner wall of the upper cavity portion, a step is formed on an upper circumferential edge of the central hole, and a backflow groove is formed between the annular-shaped step and the inner wall of the upper cavity portion, bottoms of the two slots are higher than the annular-shaped step, column parts are respectively formed on two sides of openings of the two slots, extending downwards to the annular-shaped inner shoulder and protruding outwards and towards each other to partially close the openings.

Abstract: An atomizer for an electronic cigarette with two heating elements which can be independently controlled includes an outer tube, a ventilation assembly, and a smoke pan. The ventilation assembly with an air inlet channel is separate from the smoke pan. The ventilation assembly includes a first heating member configured to heat incoming air in the channel, and the smoke pan includes a second heating member able to heat the smoke pan containing smokable material. An atomizing cavity communicating with the air inlet channel is defined in the smoke pan. An electronic cigarette having the atomizer and a method for the working processes thereof are also disclosed.

Abstract: An atomizer includes an atomizing assembly composed of a tobacco pot defining an atomizing chamber and a mouth piece assembly detachably connected to the atomizing assembly. The mouth piece assembly includes a dipping member connected to an end of the tobacco pot. When the tobacco pot is connected to the dipping member, at least a part of the dipping member extends into the atomizing chamber for dipping atomizing substrate. The aforementioned atomizer is installed in an electronic cigarette.

Abstract: A cartridge for an aerosol-generating system may include a container, a susceptor material, and an aerosol-forming substrate. The container defines a cartridge cavity. The susceptor material is positioned within the cartridge cavity. The susceptor material may define a plurality of interconnected interstices. The aerosol-forming substrate may be in the form of a gel that is solid at room temperature. The gel may be provided so as to be positioned within the plurality of interconnected interstices.

Abstract: This flavor inhaler is provided with: a plurality of generation units for generating a component to be inhaled from a source of the component to be inhaled using power supplied from a battery; and a control unit for controlling the amount of power supplied to the plurality of generation units. The plurality of generation units are disposed on an air path that connects an inlet to an outlet. The control unit calculates D1 on the basis of VA and VC and controls the amount of power on the basis of D1.