Abstract: A dry urine-based scent lure is provided for hunting. The lure includes an absorbent member impregnated with liquid urine, and then freeze dried to remove moisture from the host member. The urine maybe a blended mixture from different animals so as to have desired properties. The urine is concentrated and then infused into the absorbent material, which is then flash frozen, followed by freeze drying. The resulting dry scent lure is packaged so as to seal out humidity, and produce a lure with unlimited shelf life.

Abstract: The invention describes recombinant sequences and methods for producing RNAs suitable for controlling proliferation of ant species, including Solenopsis, Camponotus, Linepithema, Tapinoma, Tetramorium, and Monomorium spp.

Abstract: The invention relates to an algal granular composition. More particularly, the invention relates to an algal granular composition comprising at least one alga, and at least one agrochemically acceptable excipients selected from one or more of surfactants, binders or disintegrant having weight ratio of algae to at least one of surfactant, binder or disintegrant in the range of 99:1 to 1: 99. The algae comprise 0.1% to 90% by weight of the total composition. The composition has a particle size in the range of 0.1 microns to 60 microns. Furthermore, the invention relates to a process of preparing the algal granular composition comprising at least one alga and at least one agrochemically acceptable excipient. The invention further relates to a method of treating the plants, seeds, crops, plant propagation material, locus, parts thereof or the soil with the algal granular composition.

Abstract: The present disclosure provides novel fungal strains capable of solubilizing phosphate, as well as compositions and methods of using those strains to increase the amount/concentration of soluble phosphate in a medium that comprises insoluble phosphate.

Abstract: A composition of matter comprising an agriculturally acceptable carrier and an endophyte which expresses polynucleotides having the sequences as set forth in SEQ ID NOs: 1-5 or an endophyte which expresses polynucleotides having the sequences as set forth in SEQ ID NOs: 6-10 is disclosed. Uses thereof are also disclosed.

Abstract: A method of controlling a cooking oven including a contactor, a relay, and a heating element, the contact, the relay, and the heating element in a series-type configuration. The method includes during a first operation, placing the contactor in a closed position, and during the first operation, selectively providing power, via the relay, to the heating element. The method further includes during a second operation, bypassing the relay while the contactor is in the closed position, and during the second operation, providing power to the heating element.

Abstract: Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200? and is free from particles greater than 400?.

Abstract: The invention discloses a staple food bread without food additive and even edible oil, cream, sugar and salt, and a method of making the same. The bread is prepared by baking a mixed fermented dough or a bread dough which only contains vegetable or fruit, flour, egg and milk. The mixed fermented dough and the bread dough can also be processed into a variety of Chinese and Western pastry, snacks, steamed stuffed buns and steamed bunswith balanced nutrition and delicious and soft tasteby adding various meats, food additives, etc. The product produced by the invention has advantages on price, nutrition, taste, energy-saving and convenience, which make it a daily staple food for people of all ages and all genders.

Abstract: The present invention deals with a method of improving properties in a high fiber baked product comprising treating fibers with a cellulase for a period of at least 15 minutes; mixing the cellulase treated fibers with flour and other baking ingredients to make a dough; and baking the dough to produce a baked product.

Abstract: A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.

Abstract: The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

Abstract: New sandwich product, particularly a fast food sandwich product that contains appreciable amounts of salad ingredients, and to a salad insert suitable for use in such sandwich product to improve the diet of the consumer. The sandwich product can include a layer of a meat or protein portion with the layer of a wrapped salad portion that are placed on or enclosed between a bread portion. The wrapped salad portion uses an edible wrapper to enclose the salad ingredients. The edible wrapper can be an edible processed wrapper such as rice paper or soy paper, or an edible natural wrapper such as a lettuce leaf or cabbage leaf, or a combination thereof. An edible humectant can be used in the source of water used for moistening a dried sheet of a rice paper for improving the resistance to drying of a moistened rice paper. Salad dressing can be injected through the outer layer of the wrapped salad portion using a needle.

Abstract: A device for separating individual sausages (12), which are separated from one another by twist points (15), at a cutting point (5), wherein a sensor (6) for detecting the twist point (15) is connected upstream of the cutting point (5), wherein, upstream of the cutting point (5), there is positioned at least one further sensor (7) which runs parallel to the sensor (6) and which is located closer to the cutting point (5) than the sensor (6), wherein the sensors (6, 7) each generate an infrared light shell.

Abstract: A method for processing and batching food items in a food processing system according to a predefined batch target criterion, comprises the steps of conveying a food item to weight determining means, determining the weight of the food item by means of the weight determining means, and processing the determined weight of the food item together with a weight of a plurality of food items. The processing includes dynamically generating a control-cutting signal. The method further comprises determining if the dynamically generated control cutting signal indicates that cutting off a part of the food item will increase a prospect to meet the predefined batch target criterion, and in the confirmative convey the food item to a separation device wherein a part of the food item is cut off.

Abstract: An apparatus for removing meat from crustacean legs includes a conveyor, and a plurality of leg meat extraction rollers. The conveyor has a plurality of leg slots arranged in a machine direction, each leg slot extending laterally in a cross-machine direction. The leg meat extraction rollers are positioned adjacent the conveyor laterally outwardly of the leg slots and oriented to receive crustacean legs moved laterally outwardly from the leg slots.

Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307).

Abstract: The invention relates to a process for the preparation of a composition comprising free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different peptidases, which are present in purified form, to a composition comprising at least one protein.

Abstract: There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Abstract: Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to Streptococcus thermophilus and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a yogurt-like lactic acid bacterium-fermented soybean foodstuff.

Abstract: Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the thickener, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm3, the oil and/or fat component contains a 3-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

Abstract: The present invention refers to an apparatus and method of collecting moisture and/or trichomes from fresh tea leaves or other fresh produces in general. It is a technique in tea manufacturing technology field, for assembling the ingredients rich of nutrient but ignored as waste, eliminating dust and enhancing the quality of finished product. A hood, a fluid container, and a pipe with proper length and shape work as a housing for trichome(s) and moisture to be either not filtered or filtered, chilled, condensed, and collected. An air pressure gradient is generated by an air suction/blowing device inscribed into a general tubular-shaped housing to inhale moisture and trichomes through the hood. If desired, one or more filters with suitable mesh size(s) can be installed at suitable location(s) along the housing for preventing clotting and collecting trichomes. A chilling device is installed in a suitable location in the housing for condensing moisture into fluid to be collected by a fluid container.

Abstract: A method for producing a grinder cleaner for cleaning food residue from a food processing grinder is disclosed. The method includes processing green coffee beans to form depleted coffee beans, wherein the depleted coffee beans have enhanced cleaning characteristics that allow the depleted coffee beans to clean food residue from the food processing grinder upon grinding of the depleted coffee beans. In one embodiment, the grinder cleaner is for cleaning a coffee grinder.

Abstract: The method and apparatus is provided for making an alcoholic coffee beverage with a look and taste similar to iced coffees with dairy additives. A variety of alcoholic, coffee beverages can be made, such as lattes, mochas, cappuccinos, and espressos, as well as a broad variety of frozen coffee beverages currently available as non-alcoholic beverages. In exemplary embodiments, a fermented malt product, such as beer or ale, is used as the primary brewing medium to cold brew or hot brew coffee. Before carbonation, the fermented malt product is flash pasteurized to kill any remaining yeast and stop the fermentation process. After pasteurization, sweeteners and other flavorings may be added to the fermented malt product, which is then used in a hot or cold brewing process to make the coffee beverage. Dairy products can be added to the cold-brewed or hot brewed coffee beverage. The coffee beverage may be stored in kegs or bottled into individual sized containers.

Abstract: The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabilizer and acidity regulator. A cocoa-based ingredient can be added. For every approximately 100 units of weight of the beverage, there are between 50 and 90 units of said standardized milk with a weight content of between 2% and 3% of fat and between 0.5% and 3% of lyophilized coffee. The milk (1) is collected, it is subjected to thermization and skimming (2), and is standardized (3) with a weight content of between 2 and 3% of fat. The previously mentioned ingredients are added (4) to the milk. A thermal treatment UHT is then carried out and the mixture is homogenized. Finally, the product obtained is packaged (6) and stored (7).

Abstract: Provided is cacao extract with better flavor and in which miscellaneous flavor is reduced, and a method for producing such cacao extract. The cacao-derived water extract of the present invention contains polyphenol. In this cacao water extract, the ratio of a total mass of dimeric to tetrameric proanthocyanidins to a total mass of monomeric to octameric proanthocyanidins is 40% or more. Also, in this method for producing cacao extract, an active ingredient such as polyphenol is extracted from a cacao raw material such as cacao powder using water adjusted to a temperature within a range from 50° C. to 90° C. inclusive and to a pH within a range from 2.0 to 5.0 inclusive.

Abstract: The present invention addresses the problem of providing, by a simple method, a method for conferring photodegradation resistance on cocoa butter, which has low photodegradation resistance. By performing degumming treatment using phospholipase, photodegradation resistance can be conferred to cocoa butter. When white chocolate was prepared using the thus-obtained cocoa butter, photodegradation was remarkably suppressed. Although any kind of phospholipase may be used, the use of phospholipase A2 is preferred as the effect therewith is particularly remarkable.

Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Abstract: A water soluble shell or binder is used to encapsulate nutrients, flavoring, other food grade ingredients or combinations thereof together as a single serving or unit. The unit or single serving may be distributed to people to provide nutrition to people in mass casualty situations. In this manner, more nutrients may be delivered since water which has a significant amount of weight and volume need not be transported to the people. Moreover, in normal situations, the water soluble shell or binder dissolves sufficiently quick so that the user can quickly consume nutrients.

Abstract: Functionality is disclosed herein for a pascalization process for food and beverage products, and possibly other materials. The process includes inputting an unprocessed product, pressurizing the unprocessed product to a first pressure to create a pressurized product, holding the pressurized product at the first pressure for a predetermined hold time and depressurizing the pressurized product to a second pressure to create a processed product. The second pressure is less than the first pressure. The process also includes outputting the processed product.

Abstract: This invention provides a method and device for disinfecting any products, materials or environment as any complex of physical, chemical, and biotic factors that can include gases, liquids and solids like soil or artificial plant growing media or animals and plants comprising the step of treating them with one or more infrared lights of LED emitters.

Abstract: The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activating agent. The biopreservative composition inhibits the growth of pathogens such as Salmonella, E. coli, Staphylococcus aureus, Listena monocytogenes, Aspergillus niger and Aspergillus flavus and can prolong the shelf-life of processed and unprocessed food.

Abstract: This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc.

Abstract: Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

Abstract: The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided.

Abstract: Chia seeds instead of bobar (tapioca) when soaked in milk tea (traditional and popular Asia drink) 2 to 4 hours (depend upon volume) become jelly like and also chewy which is the main attraction for traditional bobar tapioca drink.

Abstract: Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: A method for treating a subject with multiple myeloma includes a step of identifying a patient having multiple myeloma. A fasting mimicking and enhancing diet is administered to the subject for a predetermined time period of at least 8 days. A diet package for implementing the method is also provided.

Abstract: The present invention relates to a nutritional composition comprising at least one fucosylated oligosaccharide and at least one N-acetylated oligosaccharide,for use in reducing and/or controlling food intake in an infant or a young child, and/or for use in promoting a healthy growth in an infant or a young child.

Abstract: The present invention relates to a nutritional composition comprising at least one fucosylated oligosaccharide and atleast one N-acetylated oligosaccharide, for use in reducing and/or avoiding excessive fat mass accumulation in an infant or a young child and/or for use in preventing the related later in life health disorders like later in life obesity and related comorbidities.

Abstract: Improved methods for processing pulses are disclosed. Products produced from such improved methods are further disclosed.

Abstract: Whey protein based liquid nutritional compositions are provided. The liquid nutritional compositions include at least 7% by weight protein and all of the protein is provided by a whey protein hydrolysate and an intact whey protein. The liquid nutritional compositions have a neutral pH, a low viscosity, and are shelf stable.

Abstract: The invention discloses a composition comprising oligosaccharide, for use in the prevention and/or treatmentof skin conditions and/or skin diseases by increasing SCFA, in particular colonic propionate and butyrate. Said skin disease is in particular atopic dermatitis.

Abstract: The invention relates to an advanced food material in the form of a composition for lowering the glycemic index of a foodstuff and a composite comprising said composition and said foodstuff particularly, but not exclusively, wherein said foodstuff has a glycaemic index which is favourably lowered by the addition of said material. Said composition comprises or consists of insoluble resistant starch in an amount of 40-80% by weight of the composition, soluble fibre, and at least one carbohydrate enzyme in hibitor.

Abstract: The present invention relates to a nutritional composition comprising at least one fucosylated oligosaccharide for use in an infant or a young child for reducing and/or preventing later in life excessive fat mass accumulation and/or a health disorder related to excessive fat mass accumulation, wherein said fucosylated oligosaccharide has at least one fucose group attached by an alpha 1,3 linkage, at least one fucose group attached by an alpha 1,4 linkage, or combinations thereof. The invention also relates to nutritional composition for use to promote healthy growth.

Abstract: A method for pitting and re-pitting fruit halves, in particular peach halves, has steps of lifting fruit halves from a loading area to a feeding zone, feeding the fruit halves to an advancing lane, moving the fruit halves forward, detecting the supporting condition of each fruit half and a presence of pit or pit fragments, if any, assessing the supporting condition as correct or incorrect, communicating the presence of pit or pit fragments, if any, in the fruit half, pit removing, if any, delivering the fruit halves to their further treatment or bringing them back to the step of lifting the fruit halves, in case their supporting condition is assessed as incorrect. There is disclosed a multi-lane machine having a detecting station (9), a control unit (10), communication means for sending information to a cutting station (8) and to a separating station (13) for delivering the fruit halves to their further treatment or to the loading area of the machine.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having a rotatable auger mounted in a compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and a solid, imperforate wall portion of an inner wall. One of the inner wall and the flight wall may include a perforated wall portion. A transition zone includes a moveable surface to contain food product while in use.

Abstract: This application relates to a coating method of lactic acid bacteria and a lactic acid bacteria complex produced by the coating method, the coating method comprising: (a) a step of culturing lactic acid bacteria in a medium including casein and coating the lactic acid bacteria with casein; (b) a step of mixing the casein-coated lactic acid bacteria with a solution comprising a coating agent, an edible oil, an extracellular polymeric substance (EPS) of Lactobacillus plantarum and alginic acid; and (c) a step of adding the mixture of step (b) to a calcium-containing solution to form alginic acid-calcium beads, wherein the alginic acid-calcium beads contain the casein-coated lactic acid bacteria, the coating agent, the edible oil, and the EPS of Lactobacillus plantarum.

Abstract: A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of snack foods can be made with the dough, including a shelf-stable light and crunchy yogurt crisp with whole grain and optional inclusions.

Abstract: The invention features tobacco compositions and methods of their use and manufacture. Compositions of the invention may be based on a variety of technologies. Technologies include films, tabs, shaped parts, gels, consumable units, insoluble matrices, and hollow shapes. In addition to tobacco, compositions may also contain flavors, colors, and other additives as described herein. Compositions may also be orally disintegrable. Exemplary compositions and methods of their manufacture are described herein.