Abstract: A fungicidal composition containing a fungicidally effective amount of the compound of Formula I: 5-fluoro-4-imino-3-methyl-1-tosyl-3,4-dihydropyrimidin-2(1H)-one, and at least one fungicide to provide synergistic control of selected fungi wherein the at least one fungicide is a multi-site inhibitor or a strobilurin inhibitor.

Abstract: Compounds of formula (I), as defined herein, to processes for preparing them, to pesticidal, in particular insecticidal, acaricidal, molluscicidal and nematicidal compositions comprising them and to methods of using them to combat and control pests such as insect, acarine, molluse and nematode pests.

Abstract: The present invention relates to pyrazole derivatives of formula (X) wherein ring A is a pyrazole and substituents RB1, RB2, n, RQ1, RQ2, RQ3, and RQ4 are as defined in claim 1, their manufacture, and their use in the manufacture of agrochemicals and pharmaceuticals.

Abstract: The present disclosure describes a formulation including a nanoparticle including a polymer-associated triazole compound with an average diameter of between about 1 nm and about 500 nm; wherein the polymer is a polyelectrolyte, and a dispersant or a wetting agent. The disclosure describes various formulations and formulating agents that can be included in the formulations. Additionally, the disclosure describes application to various plants and fungi as well as advantages of the disclosed formulations.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial consortia, and agricultural compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial consortia, and agricultural compositions comprising the same, in methods for imparting beneficial properties to target plant species. In particular aspects, the disclosure provides methods of increasing desirable plant traits in agronomically important crop species.

Abstract: The present invention relates to cytolytic bi-component protein complexes consisting of a plurality of molecules of a member of the aegerolysin family and a plurality of molecules of a member of the MACPF superfamily, and particularly to their use for controlling a plant pest, such as for controlling Colorado potato beetle (Leptinotarsa decemlineata) or Western corn rootworm (Diabrotica virgifera virgifera). More specifically, the invention relates to cytolytic bi-component protein complexes formed by a plurality of molecules of one of the aegerolysins ostreolysin A6 (OlyA6), pleurotolysin A2 (PlyA2) and erylysin A (EryA) with a plurality of molecules of pleurotolysin B (PlyB) or similar proteins, which have been shown to be toxic for the aforementioned agricultural pest insects.

Abstract: The present disclosure provides agricultural compositions and methods of using these compositions to increase plant growth, pathogen resistance and drought tolerance. The agricultural compositions disclosed herein comprise mixtures of mutualistic beneficial fungi such as Laccaria bicolor and Piriformispora indica, and bacterial strains of Pseudomonas.

Abstract: A device for use in the humane slaughter of animals has a barrel and a cap arranged for limited reciprocal axial movement and urged to an inoperative position by a spring. A captive bolt is received in the barrel for reciprocal axial movement, the bolt being driven out of the barrel by a driving force provided by an explosive cartridge adapted to be received in a breech in the barrel. The cartridge is fired by striking a firing pin provided in the cap. The cartridge is mounted on a strip movable in response to a manual operation, and a registration device is provided between the strip and the cap to locate the cartridge relative to the open breech in the inoperative position.

Abstract: A carcass cleaning system. Specifically, a system for cleaning an animal carcass using potable water passed through an offline treatment system and the application of this treated water to the surface of the carcass, for example, by running through a bath or by spraying or nebulisation at or onto the surface of the carcass.

Abstract: An installation for moulding of three dimensional products from a mass of pumpable foodstuff material includes a pump having at least one pump chamber, a pump drive, and a moulding device including a mould drum, a mould member drive for moving the mould drum along a path, and a mass feed member. The mass feed member has a chamber with an inlet, a discharge mouth facing the mould member at the fill position along the path of the mould drum, an orificed grinder body and multiple mobile grinder members each arranged at one of the distinct positions of the mold cavities and cooperating with the grinding face of the orificed grinder body. The installation is advantageously employed for the manufacture of meat products from a pumpable meat mass for the manufacture of meat patties.

Abstract: The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Abstract: A composition for suppressing digestive tract symptoms arising from ingestion of a medium chain fatty acid-containing lipid, including a medium chain fatty acid-containing lipid and a long chain fatty acid-containing lipid.

Abstract: A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initi-ator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the contain-er without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.

Abstract: A cocoa powder with improved dispersibility.

Abstract: A method of forming a food product includes substituting a pre-determined amount of added sugar of the food product with a bulk filler including a reduced-flavor cocoa product. The formed food product includes the bulk filler. A method of forming a milk chocolate composition includes mixing and grinding a cocoa composition including sugar, a milk powder, and a reduced-flavor cocoa product and conching the cocoa composition with a fat composition including cocoa butter to form the milk chocolate composition. A confectionery composition includes sugar, at least one fat source, and a bulk filler including a reduced-flavor cocoa product.

Abstract: An ice cream maker fitting for a stand mixer provided with a bowl includes a double wall vessel having an outer wall and an inner wall, which are coupled so as to define between the outer wall and the inner wall a sealed space. A refrigerant fluid is arranged. The double wall vessel is sized so as to be arranged, in use, inside the bowl of the stand mixer. A fixing system is configured to fix the double wall vessel to the bowl of the stand mixer.

Abstract: An ice cream maker fitting for a stand mixer provided with a main body having a mobile element rotating about a first rotation axis. The fitting includes at least one adapter element, which is provided with a coupling element configured to be coupled to a blade for processing ingredient. The adapter element is coupled to the mobile element by a magnetic coupling.

Abstract: Provided is a method for producing a plant protein product which includes treating the plant protein with at least one an exogenous enzyme comprising an oxidoreductase and/or a hydrolase. The method results in a treated protein product that has reduced undesirable aromas and/or reduced undesirable tastes, compared to an untreated plant protein product. In a further embodiment, the method further includes mixing the treated protein product with another material to form a food composition. Also provided are compositions made by the methods of the invention.

Abstract: Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

Abstract: A method of preparing a feed additive composition comprising: (a) admixing at least one proline tolerant tripeptidyl peptidase predominantly having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having (i) (A) Proline at P1; and (B) An amino acid selected from alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine, valine or synthetic amino acids at P1; or (ii) (a?) Proline at PV; and (b?) An amino acid selected from alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine, valine or synthetic amino acids or amines at PV; and one or more ingredients selected from the group consisting of a salt, polyol including sorbitol and glycerol, whe

Abstract: The disclosure relates to methods for decreasing feed conversion ratios in fowl through administering isolated microorganisms to the fowl. In particular aspects, the disclosure provides methods of decreasing feed conversion ratios in fowl through administration of a Bacillus sp. to the fowl. The disclosure further relates to isolated microorganisms and compositions comprising the same.

Abstract: Methods of feeding ruminants involve positioning the feed blocks in a pasture accessible to the ruminants. The feed block may have a total fat content of about 7 wt % to 33 wt % and an intake modifier to control intake of the feed blocks. High fat pellets having a high total fat content provide at least a portion of the fat in the high fat feed blocks. The methods control a rate of ingestion of high fat feed blocks by ruminants while not negatively affecting performance, and in some instances, ingestion of the blocks results in improved performance.

Abstract: The present invention concerns a non-fatty palatability enhancer for use in cat food comprising an amino reactant having a ratio AAS/AAT of sulfur-containing free amino acids (AAS) to total free amino acids (AAT) from 1 to 12.8% by weight, and a carbonyl composition comprising more than 20% up to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.

Abstract: The present invention is directed to a therapeutic composition including an active therapeutic ingredient combined with a liquid or solution based carbonated beverage. The invention as described details the use or administration of the therapeutic composition so as to treat a variety of ailments. The present invention is also directed to a method of administering the therapeutic composition to an individual for the purposes of alleviating an ailment. In a further arrangement, the therapeutic composition is provided to a user as a pre-packaged volume containing a single effective dose of the therapeutic agent.

Abstract: The non-alcoholic beverage described in this invention uses minimally flavored hops as the biter ingredient. Specifically the alpha acids or humulone (?-lupulic acid) that is specifically extracted using an Isomerize CO2 Extract process, Isomerize is an extract of a treated extract, that keeps the bitterness of the hop while significantly reducing out the hop aroma (<0.1%). This has a significant improvement over prior art in that the flavor/aroma intensity of the hop, or source of the alpha acid, will not increase when a different bitter level is desired and the upper level is not restricted, meaning, higher IBU bitterness ratings are achievable (where 1 IBU equals 1 mg/l or 1 ppm of iso-alpha acids in solution in the beverage).

Abstract: [Problem to be solved] To provide a beverage which contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste. [Solution] The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and pH of the beverage is 3.4 or less.

Abstract: The present invention discloses plant based vegan protein drink, which is a combination of pulse protein (faba bean protein), rice protein and pea proteins, enriched with real fruit juices, vitamins and minerals. Particularly, the protein drink of the present invention is free of non-GMO protein, lactose, animal protein, gluten, allergen and has reduced fat content and cholesterol that gives complete nutritional value and works as a complete meal replacement. The protein Drink of the present invention which is rich in Amino acids also has improved digestibility.

Abstract: The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

Abstract: A capture unit for use with an antimicrobial application unit may include an upstream filter and a downstream filter. The upstream filter may be positioned to receive effluent from the application unit and to filter solid components from the effluent. The resultant upstream effluent filtrate may then be passed downstream to the downstream filter. The downstream filter may be used to filter an antimicrobial component from the upstream effluent filtrate and the resultant downstream effluent filtrate may be suitable for disposal as wastewater discharge. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.

Abstract: The present invention relates to a method of thawing and an apparatus for performing the method.

Abstract: The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low stabilized pea starch.

Abstract: The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10° C. and make the preservation for 2-3 months at 4-10° C.

Abstract: A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.

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] Instant fried noodles having a remarkably lower fat or oil content than usual fried noodles and having good texture can be produced by forming dough, which has been prepared by kneading a raw material powder with kneading water added thereto by an ordinary method, into a noodle belt by extrusion using an extruding machine, performing strong rolling for reducing a thickness of the noodle belt after passing through a rolling roll to less than 10% of the thickness of the noodle belt before passing though the rolling roll, with the noodle belt rolled out to a desired thickness by performing rolling three times or less, cutting the resultant noodle belt with a cutting blade roll to obtain raw noodle strings, and thereafter steaming and drying by frying the noodle strings.

Abstract: Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

Abstract: A cultured meat product may comprise a scaffold comprising an electro spun polymer fiber, and a population of cells. The cultured meat product may have a thickness from about 100 ?m to about 500 mm. A method of producing such a cultured meat product may comprise preparing the scaffold, placing the scaffold into a bioreactor, adding the population of cells to the bioreactor, culturing the population of cells in the bioreactor containing the scaffold for a period of time, thereby forming the cultured meat product, and removing the cultured meat product from the bioreactor. The cultured meat product may be configured to mimic the taste, texture, size, shape, and/or topography of a traditional slaughtered meat.

Abstract: The present invention relates to stable vegetable emulsions, particularly potato containing emulsions. These emulsions, providing a good taste and a sensory mouthfeel, without any graininess, are to be used in products like smoothies as fruit and vegetable containing beverages, soups, and sauces. Also a method to prepare the stable vegetable emulsion is presented.

Abstract: A Siraitia grosvenorii extract preparation method is provided herein that removes an agrochemical selectively and efficiently from a Siraitia grosvenorii extract containing the agrochemical. The method further comprises collecting with high yield a Siraitia grosvenorii glycoside, a substance useful as a sweetener component.

Abstract: A method of enhancing sweetness in a low-intensity sweetener-containing comestible composition of reduced low-intensity sweetener content, comprising the addition thereto of a sweetness-enhancing proportion of cellobiose. The method allows the proportion of undesirable low-intensity sweetener, such as sugar and high fructose corn syrup, to be reduced, while retaining a desired sweetness level.

Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.

Abstract: A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules and organic scaffold particles. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties, the organic scaffold particles include at least one compositional component including a C6-C10 medium chain glyceride, and the C6-C10 medium chain glyceride includes at least 20 wt % of the total lipid content of the composition. Methods of making the sweetener composition are also described.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: Provided is a method for preventing oil separation in a processed food, the method being capable of emulsifying an oil in the processed food produced by mixing a food raw material containing water and large quantities of an edible oil, and appropriately avoiding oil separation. Emulsified oil-water is mixed into the processed food produced by mixing the edible oil with the food raw material containing water, and the mixture is stirred. Furthermore, as the emulsified oil-water to be mixed into the processed food, a mixture obtainable by mixing electrolyzed alkaline ionized water with a pH of 12 or more and an edible oil, and stirring to emulsify the mixture is used. The mixing ratio of the edible oil to the electrolyzed alkaline ionized water in the emulsified oil-water is 10:90 by weight ratio. The proportion, to an oil content in the processed food, of the emulsified oil-water to be mixed into the processed food ranges from 10 to 40 wt %.

Abstract: Provided is a method of preparing cannabinoid emulsions. Also provided is a method of preparing beverages comprising cannabinoid nanoemulsions. Further provided are nanoemulsions and beverages made by the above methods. Additionally provided is a method of packaging, in a metallic container having a liner, a liquid with a hydrophobic agent in an emulsion. Further provided is a liquid packaged by the method described immediately above. Also provided is solid food comprising a cannabinoid nanoemulsion. Additionally provided is a method of producing a food or beverage with a cannabinoid that has a longer duration cannabinoid effect than the cannabinoid when in a single size nanoemulsion or microemulsion.

Abstract: This invention provides compositions of oligosaccharides, their preparation, and their use to facilitate the growth of certain beneficial gut bacteria over other gut bacteria in a mammal in order to prevent gastrointestinal distress associated with a major change in gut microflora, such as that which occurs when an infant is weaned from its mother's milk to alternative food sources, or during the recovery of the gut microbiome after a course of oral antibiotics, hospitalization, therapy such as chemotherapy or radiation treatments, or conditions where a deficiency in dietary fiber is observed. Novel compositions of oligosaccharides, oligosaccharides and bacteria, foods comprising those compositions, and methods of preparation and use of those compositions are described.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: Use of an ?-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the ?-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a whey protein product to pH 4 or below b. forming a low calcium whey protein product by concentrating the proteins in the acidified whey protein until the calcium to protein ratio is less than about 0.001 and, c. Precipitating ?-lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: I. diluting the low-calcium whey protein product, II. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and III. Separating the precipitate proteins from the soluble proteins.

Abstract: Described is a nutritional formula, also referred to as a nutritional formulation, for dietary management of a propionic metabolism disorder, such as propionic acidemia.

Abstract: A coffee bean roasting-degree distribution measuring device includes a housing, a micro-processing unit, an image-capturing unit, a light-emitting unit, and a displaying unit. The housing has a first end and a second end opposite the first end with an accommodating space existing between the first end and the second end. The second end is disposed to surround a group of coffee beans under measurement. The micro-processing unit and the image-capturing unit are disposed inside the accommodating space and electrically connected to each other. The light-emitting unit is disposed inside the accommodating space and includes at least one light emitter and a circuit board electrically connected to the light emitter. The circuit board is further electrically connected to the micro-processing unit and each of the light emitter has a light emitting port facing toward the second end.

Abstract: A plant for the production of puffed pasta or puffed legumes comprising a cooker/dryer assembly, which is supplied with pasta or raw legumes and is designed to carry out a partial cooking of the pasta or of the legumes and a partial drying thereof, a puffing assembly, where the pasta or the legumes are puffed, and a collecting tank, into which the pasta or the legumes that have been subjected to the puffing process are conveyed.