Abstract: The invention relates to a device for the temperature monitoring of a cryopreserved biological sample, comprising a sample container (in particular a cryotube) having a holding space for holding a biological sample and comprising at least one chamber, the interior of which is not fluidically connected to the holding space and is filled only partially with an indicator substance, the melting temperature of which lies in a range of ?20° C. to ?140° C. In particular, the chamber can be formed by a container that is detachably or pivotably fastened to the sample container. Alternatively, the chamber is formed by a double-walled slide-on part or the holding space of the sample container is double-walled, wherein an intermediate space between the inner wall and the outer wall is partially filled with the indicator substance.

Abstract: The invention relates to a device for the temperature monitoring of a cryopreserved biological sample, comprising a sample container having an accommodating space (2) for accommodating the sample and comprising an indicating apparatus, which can be arranged on the outside of the sample container, for monitoring at least one temperature limit value. The indicating apparatus has at least one cavity, which is only partially filled with an indicating substance, the melting temperature of which lies in a range from ?20 ° C. to ?140 ° C. The indicating apparatus can be designed, in particular, as a cylindrical body, which can be fastened to a cryotube as a bottom part, or alternatively as a double-walled hollow cylinder, which can be slid onto an outer lateral surface of the cryotube. The indicating apparatus can also be fastened to a lateral outer wall of the sample container, e.g. as a hollow body that can be inserted into a sleeve or insertion pocket.

Abstract: The present invention relates to a concentrate comprising at least one lipid of mannosylerythritol and at least one ester of fatty acid and polyethylene glycol having an HLB value greater than or equal to 12, to the method for producing same and to the uses thereof, in particular as a surfactant.

Abstract: An antimicrobial composition is provided that comprises about 10.0 to about 40.0 wt. % of one or more C1-8 alcohols, based on the total weight of the antimicrobial composition; and two or more of a surfactant; an enhancer; and a buffer. The pH of the composition is less than or equal to about 6.0 and the composition achieves a microbial log reduction of greater than 4.0 log CFU/ml at a contact time of 1 minute, in accordance ASTM E2783.

Abstract: Systems and methods for managing resistance to insecticidal traits and chemicals are provided. In one aspect, systems and methods are provided that: 1) delay the development of resistance to transgenic insecticidal crops and/or chemical insecticides (preemptive strategies), and 2) rescue one or more pests' susceptibility to transgenic insecticidal crops and/or chemical insecticides once pest resistance has developed (responsive strategies).

Abstract: Provided is an insect repellent having excellent repellency and being highly safe. An insect repellent comprising, as an active ingredient, at least one selected from the group consisting of 2-methoxy-4-propylphenol, ethyl 2-cyclohexylpropionate, ethyl phenylacetate, 2,4,6-trimethyl-3-cyclohexene-1-methanol, 9-decen-1-ol, 1-octen-3-ol, 1-decanol, ethyl 2-ethylhexanoate, and trans-2-hexenyl acetate.

Abstract: The present inventions concerns use of a certain methoxyacrylate compound to control mosquitoes, and vector control solutions comprising a defined methoxyacrylate compound, in particular the invention relates to a substrate, to a composition, for controlling mosquitoes comprising a defined methoxyacrylate compound, and to certain methoxyacrylate compounds.

Abstract: Provided herein are a biofilm inhibiting composition, a biofilm inhibiting article, and a method of reducing planktonic growth or biofilm formation. The biofilm inhibiting composition includes a fluid and at least one biofilm inhibiting compound selected from the group consisting of acetoacetate (AAA) and ethyl acetoacetate (EAA). The biofilm inhibiting article includes a substrate and at least one biofilm inhibiting compound selected from the group consisting of acetoacetate (AAA) and ethyl acetoacetate (EAA). The method of reducing biofilm formation includes providing a biofilm inhibiting compound selected from the group consisting of acetoacetate (AAA) and ethyl acetoacetate (EAA), and contacting an article with the biofilm inhibiting compound.

Abstract: The invention relates to a composition comprising one or more antimicrobial glycolipids and one or more formulation stabilizers. The invention also relates to methods of preparing the compositions and their application in water containing food, beverage, cosmetic, home care and medical products.

Abstract: Compounds are used as agents that deter feeding on crops by agricultural pests, such as hemiptera, lepidoptera and coleoptera, including, but not limited to, stink bugs, codling moth larvae and granary weevils.

Abstract: The present invention relates to novel 5-substituted imidazolylmethyl derivatives, to processes for preparing these compounds, to compositions comprising these compounds, and to the use thereof as biologically active compounds, especially for control of harmful microorganisms in crop protection and in the protection of materials and as plant growth regulators.

Abstract: What are described are compounds of the general formula (I) and agrochemically acceptable salts (I) thereof and the use thereof in the crop protection sector.

Abstract: Herbicidal compositions comprising a component A, carfentrazone-ethyl and a component B, mixed heptanoate-octanoate ester of bromoxynil A description is given of herbicidal compositions comprising a component A, carfentrazone-ethyl and a component B, mixed heptanoate-octanoate ester of bromoxynil. These herbicidal compositions are particularly suitable for use against Volunteer canola and weed plants in oilseed rape plants.

Abstract: The present invention relates to the use of use of a tetrazolinone fungicide for combating phytopathogenic fungi on fruits, such fungi containing a G143A mutation in the mitochondrial cytochrome b gene conferring resistance to Qo inhibitors.

Abstract: The present invention relates to the use of use of tetrazolinones optionally in combination with further pesticides for combating resistant phytopathogenic fungi on cereals.

Abstract: A method for controlling pests of plants comprises the step of contacting the plant, parts of it, its propagation material, the pests, their food supply, habitat or breeding grounds with one or more compounds of formula I wherein the variables are defined as given in the description and claims.

Abstract: The invention relates to use of a composition comprising a cationic surfactant, which comprises a primary or secondary ammonium head group and a linear unsubstituted C12-alkyl tail, for inducing germination of bacterial endospores in pulp suspension for making of paper, board or the like. The invention relates also to a method for quantitatively reducing bacterial endospores in pulp suspension for making of paper, board or the like. The method comprises obtaining of aqueous pulp suspension, and administering the said composition to the pulp suspension. The cationic surfactant is allowed to interact with bacterial endospores in the pulp suspension. Germination of endospores and destroying microorganisms is thus induced.

Abstract: Some embodiments relate to herbicide compositions and methods of inducing phyotoxicity in a plant, by administering an aqueous composition to foliar portions of the plant. This aqueous composition includes at least one nutrient, and at least one adjuvant, and has a pH of about 4 to about 7. In some embodiments, the aqueous composition comprises an organic or mineral acid. In some embodiments, the phytotoxicity is topical. In some embodiments, the phytoxicity is systemic. Without being limited by theory, the nutrient is absorbed by the plant in excess, thereby killing the plant.

Abstract: A water treatment composition for treating a body of water is provided that provides visual feedback to the end-user of the effectiveness of the composition. The composition contains a majority of calcium hypochlorite particles; and an effective amount of colored particles containing an oxidizable pigment oxidizable dye and a water soluble material. The colored particles release the oxidizable dye to the body of the water to provide a transient color to the recreational water during dissolution of the composition in the body of water, the transient color providing a visual cue to the end-user signaling of the biocidal activity of the composition. Also provided is a method of applying the water treatment composition to recreational water.

Abstract: A baking pan for cooking a plurality of cupcakes or muffins is provided, the pan including a first portion and a second portion separable from the first, where the first portion represents a form for at least half of the sidewalls of the cupcakes or muffins, and where the second portion represents a form for at least part of the sidewalls not formed by the first portion and for the bottoms of the cupcakes or muffins.

Abstract: An apparatus for manufacturing rice noodles has a mixing part formed as a box having a hollow part to accommodate and discharge paste where rice flour and water are mixed; a noodle forming part for dividing, into a plurality of parts, the paste discharged from the mixing part and discharging the same, and having a plurality of blades; a conveying part for conveying the paste and the noodles through the mixing part, the noodle forming part, and the heating part, to a point at which the noodles fall to a noodle collecting part; the noodle collecting part for collecting the conveyed noodles; a power part having a power motor and a power transmission part to provide the power required for each component; a control part for operating the power part and controlling the heat of the heating part; and the main body for supporting the constituent elements.

Abstract: A method for cleaning and/or evaluating a food products mould drum and a combination of such a food products mould drum and a mould drum cleaning and/or evaluating device are disclosed. The mould drum cleaning and/or evaluating device includes one or more pressure housings arranged against the outside of and over one or more mould cavities and form, together with the mould drum, an outside chamber. The outside chamber includes a chamber port connectable to a pressure line of a fluid circuit, and the mould drum includes a passage port connectable to a return line of the fluid circuit. Cleaning/evaluating occurs by allowing a pressurized fluid stream to enter via the chamber port into mould cavities and then via a wall part porous structure through a passage, and exit via the passage port to the return line of the fluid circuit.

Abstract: A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.

Abstract: An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Abstract: The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well as inoculums of use in such methods.

Abstract: The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.

Abstract: The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

Abstract: According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 ?m.

Abstract: A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.

Abstract: A refined oil composition having a reduced 3-MCPD ester and/or glycidyl ester content and methods of preparation thereof.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: System for conveying and dispensing material may include a heated supply of the material, one or more heated hoses, a heated dispenser, and a pump having a heating device internal the pump. A pump for conveying liquid or liquefied material, for example chocolate, may include one or more heating devices disposed within the pump. A filter may also be provided with an optional internal heating device.

Abstract: Embodiments of the present invention comprise customized chocolates, chocolate messages, customized food storage containers, and pieces of chocolate for use in conjunction with beverage and drinking glasses and for use with board games.

Abstract: The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications.

Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

Abstract: Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture. Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

Abstract: The present invention relates to a process for the production of a bacterially enriched animal feed composition. The process comprises the steps of a) providing a proteinaceous feed material to be fermented; b) providing an inoculum comprising bacteria, and wherein the concentration of bacteria in the inoculum of step b) is sufficient to outgrow any bacteria, yeast or moulds present in the proteinaceous feed material of step a); c) combining the materials of steps a) and b) and fermenting the proteinaceous feed material of step a) using the inoculums of step b), thereby providing a fermented proteinaceous feed material; and d) adding methanotrophic bacteria to the fermented proteinaceous feed material to provide a bacterially enriched animal feed composition.

Abstract: Pennycress seed, seed lots, and seed meal having reduced fiber content and improved suitability for use in producing animal feed are provided.

Abstract: Disclosed herein is a feed composition that promotes the growth of zooplankton, enhances the survival rate of zooplankton, is safe, and has little adverse effect on the environment. The feed composition for zooplankton contains PHA.

Abstract: A cold-set, injection-molded digestible pet chew includes an outer skin layer having a tough, chewy texture and an expanded center being surrounded by the outer skin layer. The outer skin layer and the expanded center being are formed by injecting a plasticized mixture into a chilled mold and cooling in the mold for about 10-60 seconds followed by releasing the mold to allow the center to expand to form a digestible pet chew. The plasticized mixture includes protein, starch, 0.1-2.5% encapsulated leavening agent, acid, and 5-15% of a humectant. The encapsulated leavening agent reacts with the acid to form the expanded center within the outer skin layer. Further, the pet chew has a water activity of 0.60 or below such that the expanded center remains expanded.

Abstract: A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

Abstract: In a food taste reproduction system, a taste recognition device obtains the taste data obtained by quantifying the food taste. A first terminal converts the taste data into taste reproduction data on a component ratio of taste components for reproducing the food taste by combining a plurality of the taste components, the taste component containing a material providing at least one basic taste. The first terminal transmits the taste reproduction data to the server for storing. A second terminal receives the taste reproduction data via an Internet and outputs the taste reproduction data to a taste reproduction device. The taste reproduction device selects at least two taste components among a plurality of the taste components based on the taste reproduction data, and combines the selected taste components in accordance with the component ratio so as to obtain the taste reproduced material.

Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles that are inhibited from puffing as compared with ordinary fried noodles, and thus have a texture with denseness and high clearness. [Solution] A noodle belt is prepared from a noodle dough obtained by kneading a main raw material powder with 20 to 60 mi of a liquid-form edible fat or oil added per kg of the main raw material powder, the noodle belt is rolled out into a prescribed noodle thickness by performing rolling operation three times or less, the rolled noodle belt is cut into noodle strings using a cutting blade, and the noodle strings are steamed and fry drying; whereby instant fried noodles that have a texture with denseness as compared with ordinary fried noodles and thus have high clearness can be produced.

Abstract: The present invention relates to a pea fiber product that is at least 45 dwt. % pea fiber, preferably at least 70 dwt. %, most preferably 90 dwt. % fiber of which at least 5 dwt. % fiber is soluble, preferably 10 dwt. % is soluble, most preferably 20 dwt. % is soluble, as well as the process of making such, and the beverages, sauces, bakery, and aerated products that use such. The resultant pea fiber product is such that it has a same day viscosity of 300-1100 cp at 15 wt. % concentration and of 2150-2950 cp at 17 wt. % according to viscosity Test A run at 30 RPM; and has a 60 hour viscosity of 1420-2220 cp at 15 wt. % concentration and of 6400-7200 cp at 17 wt. % concentration according to viscosity Test A.

Abstract: Nut butter compositions which are reduced in calories and fat are prepared using defatted nut flour, vegetable oil, and certain esterified propoxylated glycerol compositions.

Abstract: The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight % of a triglycerides mixture and 15 to 75 weight % of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the triglycerides mixture, includes: 5% to 55% lauric acid content, 2% to 30% myristic acid content, 6% to 45% palmitic acid content, and 2% to 25% stearic acid content; 15% to 45% oleic acid content, 15% or less linoleic acid content, 10% or less linolenic acid content; and less than 2% of trans fatty acids; wherein, the salt mixture includes at least 90 weight % sodium chloride, based on the total weight of the salt mixture and a remainder includes at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate.

Abstract: Provided herein are flavor particles containing encapsulated precursors of acetaldehyde. Also provided herein are methods of making and using the particles.

Abstract: A non-processed protein-based nutritional edible substance for providing protein to a consumer. The non-processed protein-based nutritional edible substance includes a quantity of sunflower seeds, a quantity of pumpkin seeds, and a quantity of sweet binding compound. The sunflower seeds and the pumpkin seeds are the primary source for protein and beneficial nutrients. The quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound is heterogeneously mixed into a nutritional mixture, which allows the non-processed protein-based nutritional edible substance to be easily consumed by a person. The nutritional mixture can include additional quantities of ingredients to enhance the flavor, nutrients, protein quantity of the non-processed protein-based nutritional edible substance and/or to provide a recreational/medicinal effect to the consumer.

Abstract: The inventive concept is a culinary appliance, being a separable globe having an upper bowl and a lower bowl. The upper bowl fits securely over the lower bowl, whereby at lease one item of food with seasonings or other substances can be placed within the closed globe. A variety of accessories may be attached to a shaft connected interiorly to the globe along a particular diametric axis of the globe. Operation of the appliance is accomplished by use of a hand crank or an electric motor attachment, either of which may be connected to one protruding end of the shaft. Rotation of the shaft, in conjunction with an accessory, will cause food items placed in the globe to be gently turned over and around such that the food items will be coated evenly with desired seasonings or other substances.

Abstract: The use of pectins and/or polymers to prevent nicotine oxidation in tobacco containing products is disclosed. These polymers may be naturally occurring anionic polymers or synthetic polymers. These pectins and/or polymers prevent nicotine from oxidizing into cotinine, nicotine-cis-N-oxide, nicotine-trans-N-oxide, and/or nicotine-1,1-di-N-oxide. Molluscicides, algaecides, pesticides, and stabilized nicotine compositions comprising nicotine and pectin, anionic polymers, or combinations thereof are disclosed.