Abstract: The present invention relates to a herbicidal composition including trifludimoxazin and at least one compound selected from the group consisting of a herbicide compound group B and a safener group C, wherein a weight ratio of trifludimoxazin to the at least one compound selected from the group consisting of the herbicide compound group B and the safener group C is 1:0.1 to 1:50. According to the present invention, the herbicidal composition having an excellent controlling effect on weeds can be provided.

Abstract: A composition is described that includes an aquatic pesticide and a surface-reacted calcium carbonate, wherein the aquatic pesticide includes rotenone, and the surface-reacted calcium carbonate is a reaction product of natural ground calcium carbonate or precipitated calcium carbonate with carbon dioxide and one or more H3O+ ion donors. In embodiments, the carbon dioxide is formed in situ by the H3O+ ion donor treatment and/or is supplied from an external source.

Abstract: The following invention discloses a method for the control of plant diseases wherein a composition comprising a compound having the structure represented by one of the formulas from I to V, is applied to the plants. It also discloses the use of said compounds, or their salts for the stimulation of the natural defense and the induction of resistance against plant diseases. Moreover, it comprises the use of said compounds of structure represented by one of the formulas from I to V for the preventive or curative treatment of said diseases. A composition for agriculture, comprising a compound having the structure represented by one of the formulas from I to V, is also part of the invention.

Abstract: A soluble liquid concentrate (SL) composition is provided. The composition comprising: i) an oxime carbamate; ii) a carboxylic acid stabiliser; and iii) a liquid carrier.

Abstract: This disclosure relates to basic inorganic compositions. Methods of providing antifungal/antibacterial resistance and/or hydrophobicity and/or corrosion resistance by coating surfaces with the basic inorganic compositions are provided. In another aspect, a silicate composition comprising at least one alkali earth metal; and a Group IV element of silicon, germanium, tin, or lead having at least one hydrocarbon moiety covalently bonded thereto is provided.

Abstract: The present invention relates to a method for producing dormant fungal structures or organs with an improved germination rate comprising subjecting said dormant structures or organs to a procedure comprising a heat treatment, followed by a cooling period as well as a related solid-state fermentation method and dormant fungal structures or organs produced thereby.

Abstract: A rodent-repelling composition in accordance with the present invention formed by combining an amount of diatomaceous earth, preferably food grade, with a small amount of water and a chamomile element, e.g., a few drops of chamomile essential oil. Potency of the composition can be increased by the addition of a small amount of finely-divided, i.e., ground, chamomile. Either German or wild chamomile (Matricaria recutita) or Roman, English, or garden chamomile (Chamaemelum nobile) are suitable. In a method for using the above rodent-repelling composition, the composition is placed in an area known or believed to be inhabited or trafficked by rodents. Alternatively, the composition may be placed directly in rodent runs or nests.

Abstract: An oven may include inner oven walls defining a cavity. The oven may further include a heating element configured to heat air in the oven. The oven may further include a fan positioned between the rear of the oven and the heating element. The fan may be configured to: draw air from the front of the oven to the rear of the oven; blow the drawn air over the heating element to produce heated air; and distribute the heated air within the oven.

Abstract: Provided herein are compositions for producing gluten-free bread products, comprising pea starch and at least about 0.5% by weight pea protein based on the total weight of the composition. Also provided are gluten-free bread and bread products, and processes for preparing the same, wherein the bread and bread products comprise pea protein and pea starch, wherein the pea protein is present at at least about 0.5% by weight pea protein based on the total weight of the product.

Abstract: A handheld teeth skinning tool is provided with a head assembly having at toothed roller with interchangeable teeth rings, with the rings having different tooth configurations. The teeth rings are securely mounted on the insert arbor using male and female connections. The teeth rings may include pointed teeth for aggressively gripping the skin for direction into the blade of the head assembly, while square teeth allow for easy manual maneuverability of the head assembly on the meat carcass or head. The roller provides increase life expectancy and improved handling for lower costs and higher productivity.

Abstract: The present disclosure relates to packaging equipment for continuous automatic net sleeving of a casing, a shirring machine and a packaging method. The packaging equipment is provided with a shuttle; a first gripper, capable of being opened or closed to release or clamp and fix the shuttle; a second gripper, capable of driving an open end of the net bag to make reciprocating motion between a first position and a second position on the shuttle when being closed, and capable of allowing the net bag to move freely in a net bag conveying direction when being opened; a third gripper, configured to clamp the open end of the net bag and pull the net bag to sleeve a whole shirred casing in a penetrating mode; and a fourth gripper, configured to pull the net bag, and designed to be capable of moving with the third gripper.

Abstract: An animal ribcage primal cut having a bone array located therein is portioned into one or more sub primal cuts, each having at least one bone located therein. The primal cut is scanned at scanning station 14 while being conveyed on a conveyor 12 to determine the physical characteristics of the primal cut. A processor 18 determines how to portion the primal cut into desired sub primal cuts in accordance with desired physical characteristics of the sub primal cut and production requirements for the sub primal cuts. A controller controls a cutter to divide the primal cut into one or more sub primal cuts according to the determination previously made on how to portion the primal cut into desired sub primal cuts.

Abstract: An improved game washer is compatible with a variety of receptacles and includes one or more cradles for receiving and holding various types of game. Agitation for washing game is provided via one or more water flows at one or more outlets of an agitator. An outlet engages a bottom of a cradle to provide water flow at the cradle. The agitator extends out of an opening of a receptacle at a central portion thereof to receive a water supply, while forming a gap at the opening to permit a flow of water and waste material out of the receptacle.

Abstract: This disclosure concerns methods for processing and grading food articles including x-raying the food articles a first time and taking a 3D image of the food articles.

Abstract: A control system for monitoring an antimicrobial application system may include a controller having a monitoring program including an operations unit and an interface unit. The operations unit may include a sensor module operatively coupled to a plurality of sensors positioned to detect operation data associated with the application system in real-time. An adjustment module may adjust the operation of the application system. An analysis module may analyze real-time operation data and initiate a specified response when the analysis indicates that a trigger event has occurred. The response may include issuing a notification to a notification device or initiating the adjustment module to perform a control operation to modify the operation of the antimicrobial application system. A remote monitoring center may control multiple and remote application systems. Mobile devices and a control panel may be operable to interface with operations of the antimicrobial application system via the control system.

Abstract: Dried fruits and vegetables with increased amounts of protein and a jerky-like texture are produced using systems and methods for blanching, marinating, draining and drying the fruits and vegetables. A marinade is prepared from proteins having a low molecular weight and high solubility, and protein is infused into the fruits and vegetables.

Abstract: The present invention relates to an apparatus and a procedure of pasteurization of food, preferably nuts and, particularly, almonds.

Abstract: A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxidase EC 1.1.99.18 enzyme.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

Abstract: The application is directed to a Lactobacillus plantarum strain, having the ability to generate a fermented milk presenting a high thickness and/or a high ropiness and/or a high thickness in mouth. The application also concerns a Lactobacillus plantarum strain, having the ability to generate a fermented milk presenting a high thickness and/or a high ropiness and/or a high thickness in mouth, further being a low post acidification strain at the temperature of fermentation. The application is also about a method to manufacture fermented product, in particular a fermented dairy product, using a L. plantarum strain of the invention or a bacterial composition, composition or kit-of part comprising a L. plantarum strain of the invention.

Abstract: The present disclosure is related to a method and product of preparing an anti-agglomeration yogurt-based product for use in an aerosol container, comprising: creating a suspension comprised of at least one dairy ingredient and water, pasteurizing the suspension, cooling the suspension to a temperature range to enable culture activity, inoculating the suspension with a culture of yogurt-forming bacteria, homogenizing the suspension, and packaging the suspension.

Abstract: The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include Maillose™ as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.

Abstract: The invention relates to a light and convenient pneumatic device for preparing tea brick includes a worktable, a supporting device arranged at the bottom of the worktable, a punching device arranged on the top of the supporting device and a limiting device arranged on the top of the worktable. The bottom of the worktable is provided with a rectangular receiving cavity with an opening upward. The supporting device includes a supporting component. The punching device includes a power component, a punching component and a waterproof component. The punching component includes a punching block. The light and convenient pneumatic device for preparing tea brick of the present invention includes a working compartment for holding tea leaves which is constituted by a limit block, a rectangular receiving cavity and a punching block. The punching block is used to punch. The tea leaves in the working compartment are extruded to tea bricks.

Abstract: Provided herein are exemplary embodiments including a computing device comprising a processor, a memory and a display, the computing device being configured to dynamically display a specific, structured interactive graphical user interface paired with a prescribed functionality directly related to the interactive graphical user interface's structure, the specific structured interactive graphical user interface configured to receive input information including an entry of a desired type of food to be prepared, and a desired characteristic of the food, the computing device processor automatically generating a food preparation parameter based on the received input information, and the computing device processor automatically generating a custom recipe for preparation of the food. Additionally, the specific structured interactive graphical user interface may be configured to receive an entry to modify the food preparation parameter or the custom recipe.

Abstract: A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by careful manipulation of the roasting process.

Abstract: The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.

Abstract: Disclosed is an apparatus for making a pastry in the shape of a cone, including a base carrying a plate, a cone holder removably mounted on the plate, at least one conical mold removably mounted on the cone holder, and a guide to guide a tool for depositing a preparation intended forming the pastry. The guide and cone holder are arranged so the depositing tool and the conical mold move with respect to each other to deposit, on the mold, the preparation to become the pastry to obtain at least one cone of the preparation formed around the conical mold. Also disclosed are equipment including the apparatus and the depositing tool, a method for making a pastry in the shape of a cone from a preparation intended to become the pastry by using the apparatus or the equipment, as well as the pastry in the shape of a cone.

Abstract: The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as a hydrocolloid, sucrose, and a glucose syrup. The uncoated chewy confectionery products are shape stable, shelf stable, and less sticky than traditional chewy confectionery products. Advantageously, the chewy confectionery products of the present disclosure have a texture similar to traditional chewy confectionery products, but do not require a protective coating or wrapper to maintain their stability.

Abstract: A system for dispensing a frozen beverage. The system includes a barrel having an inner wall and being configured to retain the frozen beverage therein. A mixing system causes mixing of the frozen beverage within the barrel. A cooling system cools the frozen beverage from radially outwardly of the inner wall. A melting system heats the frozen beverage from radially inwardly of the inner wall. The mixing system causes relatively larger ice crystals to move inwardly from the inner wall, and the melting system reduces a size of the relatively larger ice crystals.

Abstract: A method for filling a barrel of a frozen beverage dispenser to create a beverage. The method includes determining a target brix level for the beverage, determining a starting fill setting for a supply line that fills the barrel, and detecting a current condition within at least one of the supply line and the barrel. The method further includes calculating an adjusted fill setting by adjusting the starting fill setting for the supply line based on the current condition detected, and operating the supply line at the adjusted fill setting to fill the barrel such that the target brix level is achieved within the barrel.

Abstract: The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.

Abstract: Cat food includes: food granules including extruded puffed granules having a moisture content of 12% or less. 60% or more of the food granules have a hardness of 2.5 kgw or less 1 minute after being immersed in a dilute hydrochloric acid (pH of 2.5) at 25° C. for 10 minutes. A pepsin digestibility of the food granules, 1 minute after being immersed in a 500U/mL pepsin hydrochloric acid solution at 38° C. for 4 hours, is 60% or more.

Abstract: The present invention includes compositions and methods for inhibiting the growth of pathogens in an animal feed comprising the steps of: contacting the animal feed with at least one lactic acid bacterium strain selected from at least one of Lactobacillus salivarius strains L14, L15, L17, L28, or a mixture thereof; or a whey obtained from fermentation of the lactic acid bacterium strain, wherein the at least one lactic acid bacterium strain inhibits the growth of the pathogens, the nosocomial pathogens or the spoilage microorganisms in the animal feed.

Abstract: Disclosed are compositions comprising NPN compound coated with a bypass agent allowing ruminal bypass of the composition and a method for increasing fiber digestibility, a method for increasing feed intake, a method for increasing somatic growth, a method for increasing milk production, a method for reducing N excretion in a ruminant, a method for improving rumen pH stability in a ruminant, a method for preventing or reducing ammonia toxicity in the rumen. The compositions and methods of the invention are particularly suitable for ruminants that are held in harsh climates and/or at remote locations from a farm.

Abstract: The present invention disclosed a ferment collagen drink and the method of preparing the same, the ferment collagen drink includes the following raw materials: collagen tripeptide, collagen peptide, blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, fruit and vegetable ferment powder, fructo-oligosaccharide, konjaku flour, ginseng extract, sea buckthorn fruit powder, donkey-hide gelatin, citric acid, guar gum, Aspartame, vitamin C, and water.

Abstract: The present patent application relates to novel red-orange coated particles, which are mainly used in (dry) formulations for instant beverages. The advantage of these coated particles is that they are red to orange as such (also in the formulations for instant beverages, wherein they can be identified by the naked eye as individual discrete coloured particles), but upon dissolution of the instant beverage powder these particles will dissolve as well and will not interfere with or change the intended color of the ready-to drink instant beverages made from the instant beverage dry powders.

Abstract: A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

Abstract: The present invention relates to a method and equipment intended to heat or sterilize liquid such as water, milk, broth, sauces, juices and similar foods and other fluids used in pharmaceutical and cosmetic applications. More specifically this describes a novel approach for continuously heating liquid food or liquid using an electro-magnetic (EM) radiation such as infra-red and other EM radiation sources. It achieves this by conveying radiation from a remote or local source and directing the radiation onto liquid dispersed into tiny droplets in a chamber. Infra-red and other EM radiations have a limitation in that the penetration depth of energy into the product/liquid is very short. Thus, product can be heated only in a thin layer near the periphery surface where the energy strikes. By dispersing liquid in drop droplets, the radiation effectively penetrates the whole body of fluid and consequently heats and destroys bacteria and some spores.

Abstract: The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.

Abstract: A method for obtaining a betalain pigment composition from red beet plants comprising pre-harvest foliar spraying of an ethylene-generating compound and the use of the obtained betalain pigment composition for coloring of an edible product.

Abstract: A flavour composition comprising matter from at least two varieties (botanical or animal), wherein the matter, in combination, contains flavour characteristic compounds that together are determinative of the desired flavour of the flavour composition.

Abstract: A method for producing water-soluble or water-dispersible microparticles, which includes preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point.

Abstract: Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Abstract: It is an object of the present invention to provide a novel means for purifying bisacurone from turmeric at low costs and in a high concentration. A method of producing a bisacurone-containing turmeric extract, comprising a stepwise extraction step of using a plurality of extraction solvents each having different polarity by combining them with one another in a predetermined order.

Abstract: Object of the present invention is to provide an intestinal immune-enhancing agent that can sufficiently increase IgA in the intestinal tract with a low dose while maintaining an increased amount of IgA for an extended period of time. Provided is an intestinal immune-enhancing agent containing a cellulose acetate that has a total degree of acetyl substitution from 0.4 to 1.1.

Abstract: Improved juicing head of the type with juicing heads present in juicing systems, where the fruit to juice is housed in a recess of a female element and is guided to meet the head of a male element that is temporarily inserted in the recess, pressing the fruit and extracting the juice, wherein the head comprises ribs on its surface, said ribs arranged transverse to the direction of motion of the head.

Abstract: A modular nut cleaning plant comprises a nut sizer and a stick remover mounted to the nut sizer. A vacuum unit is mounted to the stick remover. A nut product stream will pass on the stick remover through the vacuum unit which will vacuum light debris from the nut product stream. The nut product stream moves on a chain on the stick remover. Large debris and sticks that do not fall through openings in the chain will pass into a debris conveyor. Nuts and debris that fall through the openings in the chain will be delivered to the nut sizer. The nut sizer will rotate and tumble nuts and debris in the nut product stream. Nuts of an undesirable size and debris will pass into a debris conveyor. Nuts of a desired size will pass through the nut sizer into a chute or other conveyance to be delivered to further nut processing apparatus.

Abstract: A bean roasting system includes a roasting chamber, a blower, a variable diverter and a controller. The roasting chamber, the blower and the variable diverter each is disposed at least partially within a recirculating gas flow path. The blower is configured to provide a flow stream of gas through the recirculating gas flow path. The variable diverter is configured to split the gas flow path into at least two flow paths including a treated flow path and a bypass flow path. The treated flow path includes a series arrangement of a gas heater and a catalytic converter. The variable diverter is configured to control a percentage of a flow stream of gas that is diverted into the bypass flow path. The controller is configured to activate different predetermined operating modes for the bean roasting system by controlling a state of the variable diverter and a state of the heater.

Abstract: Food coating compositions and their methods of making are disclosed herein. In one embodiment, the method includes mixing a porous coating composition with at least one flavor composition, wherein at least a portion of the at least one flavor composition is absorbed into pores of the porous coating composition; heating an oil feedstock to a temperature greater than the melting point of the oil feedstock to form a liquid oil; mixing the liquid oil with the at least one flavor composition prior to, contemporaneous with, or after the at least one flavor composition is mixed with the porous coating composition to provide an oil-flavor-porous coating mixture; and cooling the oil-flavor-porous coating mixture to 25° C. or less to form a food coating composition, wherein the liquid oil solidifies as an exterior coating for the porous coating composition and the flavor composition absorbed within the pores of the porous coating composition.

Abstract: A culinary injection delivery device including a cylindrical housing having an interior volume. The cylindrical housing is opened at both ends. The first opened end has a delivery nozzle attached thereto. The second opened end has a plunger located therein. The plunger is made up of a stick and at least two disks. A first disk located on an end of the stick and a second disk located slightly aft of the first disk. A spring located be the first and second disk is configured to push the first disk forward. The first disk has an extension placed thereon that matches the interior of the delivery nozzle. The spring will push the first disk forward releasing a food product.