Abstract: The present invention relates to novel trifluoromethyloxadiazoles of the formula I as defined herein, or an N-oxide and/or their agriculturally useful salts and to their use for controlling phytopathogenic fungi; to a method for combating phytopathogenic harmful fungi, which process comprises treating the fungi or the plants, the soil or seeds to be protected against fungal attack, with an effective amount of at least one compound of the formula I, or an N-oxide, or an agriculturally acceptable salt thereof; to a process for preparing compounds of the formula I; to agrochemical compositions comprising at least one compound of the formula I; and to agrochemical compositions further comprising seeds.

Abstract: A pesticide composition, preparation method and use thereof; the composition having a synergism effect, including effective components A and B, wherein the active component A is thidiazuron, the active component B is polyglutamic acid, and the weight ratio of the component A to the component B is 1:(0.01-200).

Abstract: The invention relates to inactivating mold spores in a beverage using pasteurization in the presence of natamycin and to a beverage comprising natamycin and mycosamine.

Abstract: A method for detaching, removing or otherwise disrupting bacteria or biofilm by applying with pressure an antimicrobial wash. The antimicrobial wash contains a biguanide compound or mixtures thereof.

Abstract: The present invention relates to antimicrobial sanitizing compositions for use as skin sanitizers, especially sanitizers for the hands and feet, and air sanitizers and deodorisers. The sanitizing compositions comprise a combination of three ammonium compounds (ie. an alkoxy silyl ammonium compound, a benzalknonium chloride or benzethonium chloride and a polymeric biguanide) in a non-ionic surfactant carrier. The non-ionic surfactant system comprises an alcohol ethoxylate and an alkylglucoside or alkylpolyglycoside. Methods of use of the compositions are also described.

Abstract: This invention provides low-dose, low-concentration formulations of phytotoxic trace inorganic compounds for use in methods and systems for selectively and effectively controlling invasive plants.

Abstract: A modified Paenibacillus polymyxa strain A26, A26?Sfp, wherein the modified strain A26?Sfp is incapable of producing enzymatically active 4? phosphopantetheinyl transferase.

Abstract: The present application relates to the use of Daucus carota plants which do not belong to the Daucus carota subsp. sativus subspecies of cultured carrots to disinfect a culture medium infested with Heterodera carotae nematodes, using the nematicidal power of the plants. The present application also relates to Daucus carota plants which are resistant to the Heterodera carotae nematode, and to methods for culturing such plants which make it possible to reduce the population of Heterodera carotae nematodes present in a culture medium.

Abstract: The invention concerns a conveyor (1) for a continuous baking oven (10), wherein the conveyor (1) is of the closed-ring type and comprises an outer surface (2) and an inner surface (3), and wherein the conveyor (1) is equipped with a plurality of seats (4) intended to receive a food product to be cooked, wherein the seats of the plurality of seats have respective mouths (5) essentially open at the level of the outer surface (2) of the conveyor.

Abstract: A method for forming stuffed food includes steps of: step 1: sending and cutting dough wrappers; wherein shaping molds (1001) on a rotation disc (101) are arranged below a sending and cutting station (20); the dough wrappers are cut into pre-set shapes before dropping in the shaping molds (1001); unused dough enters an opening (106) on the rotation disc (101) and is transported downwardly, so as to be collected; and step 2: filling the dough wrappers with stuffing; wherein the shaping molds (1001) transport the dough wrappers to a stuffing injection station (30) where the stuffing is injected onto the dough wrappers. According to the method, the opening on the rotation assembly collects the unused dough and takes full advantage of the space below the rotation assembly. A recycling bin is placed below the opening to collect the unused dough.

Abstract: A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough.

Abstract: A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready-to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.

Abstract: A method for using leftover ice-cream to produce bakery products such as croissants, brioches, doughnuts or similar characterized in that leftover ice-cream, as a liquid component, is added to a basic mixture of yeast and flour, resulting in the formation of a leavened floury dough suitable for oven baking.

Abstract: A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

Abstract: A method, system, and apparatus for humanely dispatching wounded game in the field comprises a shank with a connecting end, a curved region, and a pointed end connected to a grip formed at the connecting end of the shank, and a finger loop. The grip can further comprise a series or flattened portions configured to engage the gaps in a choke tube in order to remove the choke tube.

Abstract: A multi-nozzle injector head adapted to infuse liquid food products into soft food products is provided. A distal end of the multi-nozzle injector head provides an operative surface dimensioned to be generally coextensive with an upper half of the soft food product in patty form. The operative surface provides a plurality of nozzles that penetrate the upper half for approximately half the depth of the patty. The proximal end of the injector head fluidly interconnects a reservoir chamber and the plurality of nozzles. The liquid food product is housed in the reservoir chamber and urged toward the distal end thereof by way of a plunger based delivery system.

Abstract: An apparatus and method for removing a keel from a poultry carcass that is conveyed at a predetermined speed along a path. Planar members extend radially outwardly from a continuous loop driven adjacent the path at the predetermined speed. A keel-receiving gap is configured between a pair of planar members. At least one blade is disposed between the path and the continuous loop for severing the keel from the carcass. A ramp above the path has a downwardly-facing surface angled to the path for contacting the poultry carcass and adjusting its vertical position relative to the blade. A keel guide spaced from the plurality of planar members may contact the keel to adjust the keel relative to the blade.

Abstract: An apparatus for smoking food products, comprising at least one kiln which is provided with a drum, which can be actuated so as to rotate about its own axis of extension, and which defines internally a treatment chamber for food products which can be accessed through a loading and unloading opening. The drum has at least one smoke inlet which is connected to a smoke generator device.

Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 ?m. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

Abstract: A gas supply device is provided with a heating unit that heats gas flowing into a filter provided in a filter unit.

Abstract: The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.

Abstract: The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions comprising Rebaudioside B. The fermented dairy composition may comprise lactase and may be strained fermented dairy composition.

Abstract: The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having a pH between 2.5-4.0. The bioactive dairy composition can be used in the preparation of a range of ready-to-drink and ready-to-eat food products having bioactive properties. Processes for the preparation of the bioactive dairy composition and the associated food and beverage products is also described.

Abstract: A process cheese produced by a combination of an acid curd and a concentrated milk protein at specific ratios is disclosed. The process cheese is produced without an emulsifying salt. A method of producing the process cheese is disclosed. The method includes preparing a volume of concentrated milk protein and a volume of acid curd. The method further includes producing a volume of process cheese product by combining the volume of the concentrated milk protein and the volume of acid curd. The ratio of protein in the acid curd to the protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.

Abstract: The present invention discloses a method for producing an edible substance based upon coffee and wine. In particular, the present invention discloses a method that includes providing, inside of a recipient (1), a quantity of coffee substance (2; 21, 22) to a quantity of wine substance (3; 31, 32) under a pressure different from the atmospheric pressure, preferentially superior to the atmospheric pressure, along at least most part of a stage period, so as to provide a more effective integration of organoleptic properties characteristic of wine into said coffee substance (2; 21, 22).

Abstract: An apparatus (10) for delivering particulate material (50) to a flowing stream of frozen confectionery material (40) to provide a single serving to a consumer, the apparatus comprising: a dispenser for the particulate material; and a dispenser for providing the flowing stream of confectionery material flowing vertically downwards from an outlet (22), the flowing stream having an outer surface; wherein the dispenser for the particulate material comprises a particulate material deposition device (12) for depositing the particulate material at a common particulate deposition location (30), and a plurality of chutes (26), each chute arranged to catch deposited particulate material and redirect it in a substantially horizontal direction to collide with the outer surface of the flowing stream of frozen confectionery, each chute (26) beginning at the common particulate deposition location (30) and spreading out from each other to each deposit the particulates at a different radial location around the flowing stream

Abstract: An apparatus (10) for dispensing frozen confectionery comprising particulate material, the apparatus comprising: a frozen confectionery dispenser, a particulate material dispenser, and a handle means (14); wherein the handle means (14) is adapted to provide a first actuation action for activation of the frozen confectionery dispenser and a second actuation action for activation of the particulate material dispenser, wherein the first and second actuation actions are independent of each other.

Abstract: Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot grain storage system and in some cases dewatering the BSG to acceptable moisture content levels. In extracting the protein rich and fiber rich flour, the BSG is conveyed to a device that dries, mills, and fractionates the BSG into separated protein and fiber extract.

Abstract: Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. A product is produced by a method comprising de-solubilizing protein in a first material comprising oilcake to produce a processed material comprising an insoluble protein fraction by extruding the first material in a pressure range of 10 bar to 80 bar. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into the product by extruding the insoluble protein fraction in a pressure range of 10 bar to 80 bar.

Abstract: Methods for formulating an adjusted diet and/or a dietary supplement for a ruminant are disclosed. The adjusted diet and/or dietary supplement are formulated to mitigate an amino acid deficiency of the ruminant's unaltered diet and provide the ruminant with an amino acid-balanced diet. Methods of administering the adjusted diet and/or dietary supplement also are disclosed.

Abstract: The present disclosure provides a fermented plant composition comprising (i) at least one component of an aqueous extract of a plant and (ii) at least one organic acid of a fermentation of the aqueous extract of the plant by a consortium of a symbiotic culture of bacteria and yeasts, wherein the aqueous extract of the has an organoleptic defect prior to the fermentation. The resulting fermented plant composition lacks the organoleptic defect of the unfermented plant and, in some embodiments, has an increased bioavailability in one or more components of the composition (when compared to the non-fermented, raw, aqueous plant extract).

Abstract: The invention consists of novel food coatings, compositions, and products, and methods of preserving foods and of protecting against damage and/or spoilage to improve appearance, shelf life, and marketability of the foods.

Abstract: Embodiments provide a microwave oven comprising a microwave generator, a control unit that controls the microwave generator, and a tray that has an aperture arranged at the center thereof where the microwave density is higher than the edges, and whereon the foodstuffs such as vegetables and fruits to be dried are placed.

Abstract: The present invention relates to a microwave oven comprising a microwave generator, a control unit that controls the microwave generator, a lower tray and an upper tray that are produced from a microwave permeable material, whereon the foodstuffs to be dried are placed and that are placed one on top of another so that a gap remains therebetween, and a cavity wherein the lower tray and the upper tray are placed.

Abstract: It is an object of the present invention to provide a grooved noodle which hardly sticks to another noodle after boiling and from which a boiled noodle having excellent texture is obtained. It is also an object of the present invention to provide a method for producing a grooved noodle and a method for cooking a grooved noodle. The grooved noodle of the present invention is a grooved noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string, wherein only grain flour including wheat flour is used as raw material flour, and a gluten vitality of the grooved noodle is 18% to 35%.

Abstract: The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.

Abstract: A reduced fat and calorie guacamole food product and process for making the same. The present invention pertains to a process for making a guacamole food product base using avocadoes, legumes, green vegetables and lime. The present invention also includes specific proportions of the aforementioned ingredients.

Abstract: A readily dissolvable steviol glycoside composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.

Abstract: An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

Abstract: According to the present invention Aloe Vera jell or juice extracted by hygienic methods are used to grow probiotic bacteria in controlled environment. The bacteria are then separated by centrifugal means by bacteria type. Further on tailored optimized mixtures of Aloe Vera jell or juice, dairy products, minerals and probiotics are combined according to specific dietary requirements and/or for topical application products.

Abstract: Provided is a composition comprising (a) 0.5% to 15% okara or whole soy or a mixture thereof, by weight based on the weight of the composition, and (b) 0.1% to 1.4% one or more cellulose derivative selected from one or more methylcelluloses, one or more hydroxypropylmethylcelluloses, and mixtures thereof.

Abstract: The invention relates to a mixture of human milk oligosaccharides and composition comprising thereof, that consists essentially of: LNnT, LNT, 2?-FL, 3?-SL, 6?-SL and either DFL or 3-FL, preferably DFL, that can be useful for preventing and/or treating viral and/or bacterial infections in a human.

Abstract: A nutritional supplement is described that enhances and provides synergistic effects when used in combination with radiotherapy to treat tumors, both reducing tumor size and preventing metastasis. The nutritional supplement has been also found to be effective in reducing negative side effects of concurrent radiotherapy, including inflammation, weight loss, muscle wasting, neutropenia, and loss of cells from the lining of the gut.

Abstract: Provided are nutritional compositions having a decreased protein content. Further disclosed are nutritional composition having a protein or protein equivalent source that includes intact protein, beta-casein enriched casein hydrolysate, and/or amino acids. The nutritional compositions disclosed are suitable for administration to pediatric subjects, such as infants.

Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

Abstract: A smokeless tobacco product is provided that includes a tobacco material in the form of a tobacco extract, a particulate tobacco material, or a combination thereof. In some embodiments, the smokeless tobacco product is substantially translucent. Methods for making and using the smokeless tobacco product are also provided. The smokeless tobacco product can include isomalt, maltitol syrup, particulate tobacco, and a translucent tobacco extract prepared by ultrafiltration.

Abstract: A wrapper of a smoking article comprising a base web and banded regions comprising a leading edge, a trailing edge and a plurality of add-on material-free openings between said leading edge and said trailing edge. The add-on material-free openings establish a predetermined, nominal opened-area within said banded regions to control diffusivity. The add-on material can be applied by a gravure roller comprising a surface region with cells, cell-free areas and a chevron shape.

Abstract: An aerosol-generating component for an aerosol-generating article is provided, the aerosol-generating component including: a combustible heat source; an aerosol-forming substrate; and a heat-transfer element disposed between the combustible heat source and the aerosol-forming substrate, the heat-transfer element including a cup-shaped receptacle defining a cavity, and the aerosol-forming substrate forms a coating on at least a portion of an inner surface of the cup-shaped receptacle. An aerosol-generating article including the aerosol-generating component, and a method of manufacturing the aerosol-generating component are also provided.

Abstract: A brass smoking pipe is modified with numerous improvements. It is nickel-brass plated to prevent tarnishing. The draft holes are enlarged from the standard 1/16? to 3/32? diameter and drilled at an angle. The tar trap is drilled into a new deep-dish configuration. These modifications improve the pipe's draw. A titanium or quartz crystal retaining rod is provided, both to store multiple quartz crystal bowls in the storage canister and to serve as a domeless nail, converting an herb pipe to a concentrate pipe. A push nut holds quartz crystal bowls on the retaining rod. An oversized poker, available in brass, titanium, or glass, holds the tar trap in place and removes the tar trap for cleaning. The poker may be fitted with an easy-pull grip nut or a removal tool to remove the retaining rod and quartz crystal bowls from the storage canister.

Abstract: A smoking device comprising: a drinking mug, the drinking mug comprising: an inner wall; an internal chamber abutting the inner wall; an outer wall abutting the internal chamber; a volume configured to hold liquids for drinking by a user, the volume defined by the inner wall; a reservoir member located on the outer wall, extending away from the outer wall and extending away from the volume, where the internal chamber extends into the reservoir member, and where the reservoir member forms a reservoir on the reservoir member top surface, the reservoir configured to hold a product to be smoked; a mug handle attached to the side of the drinking mug, where the internal chamber extends into the mug handle; an intake hole located in the reservoir, and in fluid communication with the internal chamber; an outlet hole located on the mug handle, and in fluid communication with the internal chamber.