Abstract: The invention provides a fishing line guide which comprises a fixing part, a bending part connected with the fixing part, a ring frame connected with the bending part, and a guide ring channel penetrating through the ring frame and allowing a fishing line to pass through. The ring frame comprises a protrusion extending opposite to the fixing part, an inner surface of the protrusion is provided with a line guide surface, and the protrusion and the line guide surface are integrally formed and drawn from the ring frame in a stamping manner.

Abstract: A grip for fishing rod and a fishing rod including the grip that is disposed at a rear end portion of a fishing rod body of an elongated rod shape are disclosed. The grip includes a core body having a cylindrical shape of a predetermined thickness, and a tail end body. The core body is configured to be fitted onto an outside of a core having a cylindrical shape at the rear end portion of the fishing rod body 11. The tail end body is configured to cover a rear end opening of the core body. The core body and the tail end body are integral. The core body has a peripheral wall that has a void portion along a grip axis direction.

Abstract: A dual-bearing reel includes a frame, a clutch yoke and a guide member. The guide member guides the clutch yoke in an axial direction. The guide member includes a metal body attached to the frame, metal shaft members extending from the body and resin cover portions that cover the shaft members and are inserted into through holes in the clutch yoke.

Abstract: A baitcaster for retrieving a fishing line includes a housing, a spool, and a compound gear set. The spool is positioned at least partially within the housing, defining an inner volume, and includes a spindle. The compound gear set is positioned at least partially within the inner volume of the spool. The compound gear set is configured to receive input mechanical energy from a first shaft and transfer output mechanical energy through a second shaft to drive the spool and thereby retrieve the fishing line.

Abstract: A baitcaster for retrieving a fishing line includes a spool, and a compound gear set. The spool is configured to be driven to take up the fishing line. The compound gear set includes a ring gear, first planet gears, second planet gears, and a second shaft. The ring gear is configured to receive an input torque from a first shaft. The first planet gears are driven by the ring gear. The second planet gears are driven by the first planet gears. The second shaft is driven by the second planet gears and is configured to drive the spool to take up the fishing line.

Abstract: A baitcaster includes a body, a spool, a handle, and a drive. The body defines a proximate end and a distal end opposite the proximate end. The spool extends between the proximate end and the distal end. The handle extends from the proximate end and is configured to receive an input torque. The drive is configured to receive the input torque from the handle at the proximate end and drive the spool through a coupling at the distal end.

Abstract: A baitcaster includes a spool, a guide member, and a line guide mechanism. The spool is configured to be driven to take up a fishing line. The guide member is configured to transition between a first state for let out of the fishing line and a second state for take up of the fishing line. The guide member configured to engage the fishing line at a contact point and guide the fishing line to the spool from the contact point when in the second state. The guide member is configured to be driven to rotate to reciprocatively translate the contact point along a length of the guide member. The line guide mechanism is configured to transition the guide member between the first state and the second state in response to a user input.

Abstract: A fishing rod holder is disclosed. It comprises a fishing rod fixing portion, a fishing rod bracket extension portion, a base portion, a connecting pin and an adjusting screw. The fishing rod holder according to the present invention has many hollow column designs for connection. It is very extensible and can be integrated with other auxiliary equipment to provide more customized combination of fishermen. In addition, the components of the fishing rod holder are detachable and can be assembled and used. It is a design that is not available in many homogenous products.

Abstract: A shoe mounted weeding assembly includes a bowl that is wearable on a toe of a shoe. In this way the bowl is can be manipulated by a user. A blade is coupled to and extends forwardly from the bowl. The blade is insertable into the ground when the bowl is worn on the shoe. In this way the blade can urge weeds from the ground without requiring a user to bend over. A first strap is coupled to the bowl and the first strap is extendable around a heel of the shoe for retaining the bowl on the shoe. A second strap is coupled to the bowl and the second strap is extendable around the heel of the shoe. Moreover, the second strap is matable to the first strap for retaining the bowl on the toe of the shoe.

Abstract: A turkey decoy system includes first and second elastic strips fastened together. A turkey tail fan extends at least partially between the first and second elastic strips. The decoy system enables movement of the turkey tail fan between a lowered, unfanned position and a raised, fanned position.

Abstract: Disclosed is a device for the perfusion of an organ, including: a container of fluid, containing an organ bathed in the perfusion fluid; a first path including an inlet, an outlet and a pump; and a second path including an inlet, an outlet and a pump. The “arterial” outlet of the first path has a diameter smaller than a diameter of the “portal” outlet of the second path. The device additionally includes, between the pump and the outlet of the first path and/or between the pump and the outlet of the second path, an oxygenation unit arranged to oxygenate the fluid emerging from the “arterial” outlet of the first path more than the fluid emerging from the “portal” outlet of the second path. The device can include a communication path between the first path and the second path in order to oxygenate the second path. Use in liver transplantation.

Abstract: The present disclosure provides for an agrochemical emulsion with reduced spray drift that includes an emulsion pre-mix concentrate, an acrylate-based copolymer, and an aqueous based agrochemical composition. The agrochemical emulsion includes 0.05 to 5 weight percent (wt %) of the emulsion pre-mix concentrate, 0.05 to 5 wt. % of the acrylate-based copolymer and 90 to 99.9 wt. % of the aqueous based agrochemical composition. The emulsion pre-mix concentrate includes 40 to 70 wt. % of an alkylene glycol ether, 10 to 40 wt. % of a vegetable-oil, and a surfactant, where the wt. % of the surfactant is 0.5 to 2 times the wt. % of the vegetable-oil wt. %, where the wt. % values are based on the total weight of the emulsion pre-mix concentrate and the wt. % of the alkylene glycol ether, the vegetable-oil and the surfactant total 100 wt. % of the emulsion pre-mix concentrate. The acrylate-based copolymer has a weight average molecular weight of 0.5 to 1.5 million.

Abstract: Herbicides, systems, and methods for inhibiting germination of a root parasitic plant are provided. In particular, the herbicide includes an active compound represented by Formula I. In this regard, the active compound is selected to bind to an active site of strigolactone receptors in seeds of the root parasitic plant.

Abstract: The present invention sets forth small novel abscisic acid (ABA) receptor agonist scaffolds and compounds with potent in vivo activity. In some aspects, the present invention provides agricultural formulations and methods comprising the ABA receptor agonists described herein, such as methods of managing crop water use and improving stress tolerance (e.g., drought tolerance). In some preferred embodiments, the inventive compounds have improved properties relative to the current “best in-class” molecules quinabactin and its derivatives.

Abstract: The present application describes formulations of clomazone having unexpected reduced volatility in a non-encapsulated emulsifiable concentrate (EC) formulation. The discovery that the volatility of clomazone can be reduced in a non-encapsulated formulation by the addition of certain second active compounds is surprising, and can provide the benefit of faster delivery of clomazone to treated crops, while reducing the damage to neighboring vegetation as a result of clomazone volatility.

Abstract: Improved concentrate, premix and tank mix compositions comprising bifenthrin and chlorantraniliprole are provided.

Abstract: The present invention relates to diaminotriazine compounds of the formula (1) and to their use as herbicides. The present invention also relates to agrochemical compositions for crop protection and to a method for controlling unwanted vegetation. wherein all variable as are defined in claim 1 including their agriculturally acceptable salts.

Abstract: A method for preserving wood by contacting wood with a composition comprising a polyurethane polymer, non-aqueous solvents, and a wood preservative.

Abstract: Disclosed herein is a herbicidal composition, comprising an active component A and an active component B, wherein the active component B is one selected from the group consisting of glufosinate-ammonium, glufosinate-P-ammonium, oxyfluorfen, acetoflufen, imazethapyr, dimethoxamide, dimethoxamid-P, metolachlor, S-metolachlor, butachlor, acetochlor, pyroxasulfone, glyphosate and derivatives thereof.

Abstract: An antibacterial antifungal fiber structure is provided, which comprises a polyester mixed fiber structure, and an antibacterial antifungal agent (A) and an antibacterial antifungal agent fixation aid (B) contained in the polyester mixed fiber structure, wherein the antibacterial antifungal agent (A) comprises a pyridine antibacterial antifungal agent, wherein the antibacterial antifungal agent fixation aid (B) comprises at least one compound selected from a first group (b1) comprising a surfactant, a second group (b2) comprising an organic solvent, and a third group (b3) comprising an aromatic compound and a urea compound. The antibacterial antifungal fiber structure is excellent in antibacterial and antifungal properties because the antibacterial antifungal agent (A) is fixed together with the antibacterial antifungal agent fixation aid (B) in fibers of the polyester mixed fiber structure.

Abstract: Disclosed herein are biocontrol compositions against plant fungal pathogens and methods of use thereof for the prevention or reduction of crop loss or food spoilage. The biocontrol composition can comprise at least one microbe with anti-fungal activity or a secondary metabolite of the at least one microbe. The methods can comprise application of the biocontrol composition to a plant, a seed, or a produce thereof or to a packaging material used to transport or store the produce.

Abstract: A medical device, the medical device including a substrate defining a surface; a plasma polymer layer bound to and coating the surface; and a bactericide layer bound to the plasma polymer layer, the plasma polymer layer being between the substrate and the bactericide layer. Also, a method for coating a surface of a substrate of a medical device with a bactericide layer, the method including: exposing the surface to a plasma to form a plasma polymer layer bound to the surface; and binding a bactericide layer to the plasma polymer layer.

Abstract: Frozen gyoza dumplings that can afford a gyoza dumpling having good wings (gyoza dumpling with wing) that easily spread on a cooking device when heating with the cooking device, etc., do not easily break during peeling off from the cooking device after cooking, and do not easily soften when the gyoza dumpling is placed with the fried surface facing upward are provided by attaching a composition thereto in a frozen state, the composition containing a modified starch having a viscosity of less than 5 mPa·s as measured by method A defined in the present specification and a protein.

Abstract: An apparatus for detecting surface characteristics on food objects conveyed by a conveyor, has a first imaging device for capturing two-dimensional image data (2D) and a second imaging device for capturing three-dimensional image data (3D) of a food object. At least one image processing unit is configured to utilize either one of the 2D or the 3D image data in determining whether a potential defect is present on the surface of the food object. In case such a potential defect property is found, the image processing unit determines a surface position of the potential defect, and utilizes the remaining one of the 2D or the 3D image data in determining whether an actual defect is present on the surface of the food object at the indicated surface position. Further, the apparatus has an output unit for outputting defect related data in case both of the 2D and the 3D image data indicate that an actual defect is present on the surface of the food object at the indicated surface position.

Abstract: An automatic injection control device injects fluid at a rate directly related to the displacement rate of the device body from a held positioning member. The device has a syringe end, a gripping end, a syringe barrel coupled to the body and a refillable reservoir and at least one directional valve at the syringe end of the body. The directional valves permitting refilling of the refillable reservoir without removing the syringe barrel. Also, a transmission system is coupled to the body, as well as the positioning member, a syringe plunging member, and a gearing mechanism linking the positioning member to the syringe plunging member. The device is designed so that when the positioning member is held in a fixed extended position and the body is pulled by the gripping end, the transmission system provides a one-way motion of the syringe plunging member to precisely inject fluid from the device.

Abstract: The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 35% (w/w) total solids.

Abstract: The invention relates to the field of dairy products and particularly concerns a method for the demineralization of whey. The method according to the invention comprises the following steps: obtaining a whey, electrodialysis of the whey at a temperature of 30° C. to 60° C., acidification of the whey to a pH of between 2 and 3.5, pasteurization of the acidified whey, electrodialysis of the pasteurized acidified whey at a temperature of 30° C. to 60° C., and neutralization of the demineralized whey to a pH between 6.7 and 7.2. The method according to the invention makes it possible to achieve the whey demineralization using only the method of electrodialysis while avoiding the problems conventionally encountered with this method, namely a limited demineralization rate, fouling of the membranes, and an insufficient service life.

Abstract: The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

Abstract: A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.

Abstract: The process can include mixing ingredients into a cocoa mass, conching the cocoa mass, and, subsequently to conching, measuring viscosity of the conched cocoa mass, contingent upon said viscosity being higher than a target viscosity value, calculating, based on the measured viscosity and reference data representing a reference model of viscosity vs. viscosity-reducing substance content for the chocolate to be produced, a quantity of cocoa butter to be added to the cocoa mass, and adding the quantity of cocoa butter to be added to the cocoa mass.

Abstract: A mixing device suitable to mix substances or liquid or semi-liquid mixtures to increase the volume thereof, includes a hub which develops along a central axis and two mixing spokes connected to the hub, wherein each of the spokes includes an external lateral fin and two upper and lower connection segments, which connect respective upper and lower ends of the lateral fin to the hub.

Abstract: The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.

Abstract: The present invention relates to animal feed compositions comprising at least one probiotic and polypeptides having muramidase activity.

Abstract: A method for minimising or preventing the induction of stress-related or stress-induced inappetance or inanition in an animal selected for a marketing or management practice.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), 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.

Abstract: Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Abstract: The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Abstract: The present invention relates to Antrodia cinnamomea fermented brown rice, which is characterized by being produced by inoculating an A. cinnamomea strain in a medium composed of brown rice as cultivating substrate for fermentation. The A. cinnamomea fermented brown rice produced according to the present invention contains the special nutrients of brown rice and the unique active ingredients of A. cinnamomea. The A. cinnamomea fermented brown rice may be used as food material directly, and for the preparation of brown rice-based health products such as brown rice powder, brown rice milk, brown rice tea, and nutritious additives of other foods.

Abstract: Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02-2.0 g enzyme/g flour to form a reaction mixture, cooking the reaction mixture at a temperature ranging from 60-140 C until a dextrose equivalent of 5 to 18 is achieved, inactivating enzyme to obtain a soluble flour; and adjusting pH of the soluble flour to range from 4-5. The soluble flour obtained has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% (at 5% solids), and a viscosity between 0.001 and 1.0 Pa* at temperatures ranging from 20-50 C (at 10% solids).

Abstract: An efficient and high-quality preparation method of lyophilized vegetable noodles is disclosed, which uses high gluten wheat flour and vegetable powder as major raw materials, adds modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten, and conducts rising, dough pressing, cooking, high temperature steam gelatinization, rinsing, ultrasonic treatment and infrared lyophilization to obtain convenient and instant lyophilized vegetable noodles. The lyophilized noodles processed by adopting the method have moisture content of 5%-8%, shortened drying time by more than 10 h than ordinary lyophilization, merit factor of more than 90%, easy brewing, smooth and pliable taste, strong aroma, yellowish color, long shelf life and low production power consumption.

Abstract: An object of the present invention is to provide a method for manufacturing instant noodles, wherein the instant noodles are excellent in the noodle-making property, texture and salty taste, and sodium is reduced. In the manufacture of the instant noodles, in order to reduce the amount of salt used for manufacturing noodles, 0.5 to 1.5 g of potassium lactate is substituted for 1 g of salt to be added to kneading water to manufacture the noodles, and the instant noodles can be thereby manufactured which are excellent in the noodle-making property, texture and salty taste.

Abstract: The present invention provides intestinal flora-improving health food which improves intestinal flora by containing bittern to increase and activate Equol-producing bacteria. The intestinal flora-improving health food comprises 0.8 wt % to 1.5 wt % of bittern relative to the total weight of the health food, wherein the bittern per 100 g comprises 2500 mg to 6000 mg of magnesium content and 500 mg to 2000 mg of calcium content; wherein the proportion of magnesium content to calcium content in the bittern is 2 to 7, and wherein the hardness of the bittern is at 144000 mg/L to 383000 mg/L.

Abstract: The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation of nitrate reductase activity of frozen and/or dried lactic acid bacteria culture or Micrococcaceae culture.

Abstract: The present disclosure provides for a method of preparing at least one oyster in a skillet. The at least one oyster is shucked to form a cupped-oyster on a half shell. The skillet is partially filled with a liquid solution, warmed to a temperature of at least 160° F., and the cupped-oyster is placed in the skillet upside down. The cupped-oyster is cooked for at least 2 minutes and then removed from the liquid solution. A method of preparing at least two dozen oysters in a roasting pan is presented. The at least two dozen oysters are shucked to form cupped-oysters on a half shell. The roasting pan is partially filled with a liquid solution, warmed to a temperature of at least 160° F., and the cupped-oysters are placed in the roasting pan upside down. The cupped-oysters are cooked for at least 3 minutes and then removed from the liquid solution.

Abstract: The invention provides improved natural sweetener compositions comprising certain isolated compounds and their derivatives. The present invention also includes ingestible compositions comprising the present compounds and methods of sweetening the sweet taste of consumable materials.

Abstract: Disclosed is a potato salad pre-mix composition. The potato salad pre-mix composition may include about 48.18% by weight mayonnaise. Further, the potato salad pre-mix composition may include about 38.04% by weight salt. Further, the potato salad pre-mix composition may include about 4.73% by weight yellow mustard. Further, the potato salad pre-mix composition may include about 4.22% by weight sugar. Further, the potato salad pre-mix composition may include about 4.83% by weight vinegar.

Abstract: Provided herein according to embodiments is a composition comprising polysaccharides isolated from sago or acorn for use as a dietary supplement or food additive. The composition is useful to improve gut health in a subject. Methods of extracting the polysaccharides and food products comprising the same are also provided.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: A cannabinoid-infused comestible combines a quantity of water-soluble vitamin E TGPS with a quantity of Cannabis extract oil such as cannabidiol (CBD) isolate, broad spectrum CBD, or full spectrum CBD extract oil at a ratio of 7:1. A quantity of water or hemp seed oil may be used as a diluting agent. At least one flavoring agent and at least one fatty acid may further be included. In a method of manufacture of the cannabinoid-infused comestible, the quantities of Cannabis extract oil and TGPS are heated at a specified temperature range, combined, and agitated to homogenize. The heated homogenized mixture is then added to a quantity of heated water and further agitated until complete dissolution is attained.

Abstract: Provided herein are compositions and methods for treating, preventing, and reducing the risk of obesity and related diseases and conditions. In particular, provided herein is a composition comprising a dry powder of fruits and vegetables and uses thereof.